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    Bentara RW

    Uploaded by

    Patricia Dillon
    The document provides the lunch and dinner menus for Restaurant Week at Bentara Restaurant. The lunch menu includes appetizers like spring rolls and salads. Main courses include fried noodles, soups, chicken, beef, and seafood dishes cooked in various Malaysian styles like curry, coconut milk braises, and soy sauce. Dessert is also offered. The dinner menu has a similar structure and dishes but adds more seafood and steak options for mains.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Bentara RW

    Uploaded by

    Patricia Dillon
    136 views2 pages
    The document provides the lunch and dinner menus for Restaurant Week at Bentara Restaurant. The lunch menu includes appetizers like spring rolls and salads. Main courses include fried noodles, soups, chicken, beef, and seafood dishes cooked in various Malaysian styles like curry, coconut milk braises, and soy sauce. Dessert is also offered. The dinner menu has a similar structure and dishes but adds more seafood and steak options for mains.

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    BentaraRW

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    The document provides the lunch and dinner menus for Restaurant Week at Bentara Restaurant. The lunch menu includes appetizers like spring rolls and salads. Main courses include fried noodles, soups, chicken, beef, and seafood dishes cooked in various Malaysian styles like curry, coconut milk braises, and soy sauce. Dessert is also offered. The dinner menu has a similar structure and dishes but adds more seafood and steak options for mains.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    136 views2 pages

    Bentara RW

    Uploaded by

    Patricia Dillon
    The document provides the lunch and dinner menus for Restaurant Week at Bentara Restaurant. The lunch menu includes appetizers like spring rolls and salads. Main courses include fried noodles, soups, chicken, beef, and seafood dishes cooked in various Malaysian styles like curry, coconut milk braises, and soy sauce. Dessert is also offered. The dinner menu has a similar structure and dishes but adds more seafood and steak options for mains.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Bentara Restaurant

    Restaurant Week 2011


    Lunch Menu

    FIRST COURSE
    Popia (Spring Rolls)
    deep fried spring rolls with a mixture of cabbage, carrots and cucumber, sweet hot chili dipping
    sauce

    Roti Chanai
    an unleavened ghee(clarified butter) thin bread with curry lentil sauce

    Mesclun Salad
    mesclun mix with honey lime soy and sesame oil vinaigrette, blue cheese and caramelized walnut

    Rojak ( Fruit Salad )


    pineapple, cucumber, jicama and tofu salad spiked with “haeko” (prawn) paste and belachan spicy
    peanut sauce

    Satay
    grilled skewered marinated beef or chicken, compress rice, cucumber slices and coconut peanut
    sauce

    SECOND COURSE
    Mee Goreng Mamak / “Mamak-style” Fried Noodle
    seafood, fried egg noodle with curry, sweet and salty soy sauce cabbage, julienne carrots, yu choy
    (sawi), bean sprouts with garlic, shallots, onions, and garnished with crispy fried shallots, green
    onion, slices boil eggs, tofu and lime

    Me Bandung Soup
    Choice of meats, egg noodle in spicy sweet broth and served with cabbage, carrots, yu choy, bean
    sprouts and garnished with hard boiled egg, fried shallot, green onion, tofu and lime

    Curry Blackened Chicken*


    mesclun mix with honey lime soy and sesame oil vinaigrette, blue cheese and caramelized walnut

    Ayam Percik (BBQ Chicken)


    coconut, turmeric and lime sauce, steamed baby bok choy and grilled tomatoes

    Curry
    Slices of beef, chicken , or tofu with green peppers, potatoes, carrots, asian longbeans, and
    tomatoes in a coconut curry sauce

    Kerutuk
    choice of meats, simmered in a mixture of spices (coriander, fennel seed,cinnamon, cardamom, star
    anise and chilies)with baby potatoes and coconut milk

    Rendang
    choice of meats, spiked with lemon grass, slivered onion, turmeric and simmered in coconut milk

    Two Soy
    choice of meats, sweet and salty soy sauces with broccoli, slivered onions, long beans and green
    peppers

    THIRD COURSE
    ASSORTED DESSERTS

    *THOROUGHLY COOKING MEATS, POULTRY, SEAFOOD, OR EGGS REDUCES THE RISK OF FOOD BORNE ILLNESS
    Bentara Restaurant
    Restaurant Week 2011
    Dinner Menu

    FIRST COURSE

    Popia (Spring Rolls)


    deep fried spring rolls with a mixture of cabbage, carrots and cucumber, sweet hot chili
    dipping sauce

    Roti Chanai
    an unleavened ghee(clarified butter) thin bread with curry lentil sauce

    Mesclun Salad
    mesclun mix with honey lime soy and sesame oil vinaigrette, blue cheese and caramelized
    walnut

    Rojak ( Fruit Salad )


    pineapple, cucumber, jicama and tofu salad spiked with “haeko” (prawn) paste and belachan
    spicy peanut sauce

    Satay
    grilled skewered marinated beef or chicken, compress rice, cucumber slices and coconut
    peanut sauce

    SECOND COURSE

    Mee Goreng Mamak / “Mamak-style” Fried Noodle


    seafood, fried egg noodle with curry, sweet and salty soy sauce cabbage, julienne
    carrots, yu choy (sawi), bean sprouts with garlic, shallots, onions, and garnished with
    crispy fried shallots, green onion disks, slices boil eggs, tofu and lime

    Curry Blackened Chicken or Salmon


    Grilled curry powder dusted salmon filet or chicken breast served with mesclun mix with
    honey lime soy and sesame oil vinaigrette, blue cheese and caramelized peanut

    Ayam Percik (BBQ Chicken) or Ikan Percik ( BBQ Salmon )


    Grilled marinated chicken breast or salmon filet basted with coconut, turmeric and lime
    sauce, steamed baby bok choy and grilled tomatoes

    Curry
    Choice of meats with green peppers, potatoes, carrots, asian longbeans, and tomatoes in a
    coconut curry sauce

    Kerutuk
    choice of meats, simmered in a mixture of spices (coriander, fennel seed,cinnamon,
    cardamom, star anise and chilies)with baby potatoes and coconut milk

    Rendang
    choice of meats, spiked with lemon grass, slivered onion, turmeric and simmered in
    coconut milk

    Two Soy
    choice of meats, sweet and salty soy sauces with broccoli, slivered onions, long beans
    and green peppers

    Chili Petite Filet Mignon


    Petite filet Mignon with a sweet chili sauce reduction, portobello mushroom, baby bok
    Choy, lemon garlic baby potatoes, basket of mesclun with honey lime soy and sesame oil
    dressing, blue cheese, and caramelized spicy peanut.

    THIRD COURSE

    ASSORTED DESSERTS

    *THOROUGHLY COOKING MEATS, POULTRY, SEAFOOD, OR EGGS REDUCES THE RISK OF FOOD BORNE ILLNESS

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