Difference between revisions of "Fire and Spice"

;Blackened Buffalo Tenderloin Steak - 15pgp : Judging from the aroma, and the evidence sprinkled over its blackened surface, this fine cut of buffalo was prepared using a variety of fiery spices and marinades before being seared over the coals of a hot grill.  It rests on an elegantly cut red pepper.

;Ocean Prawn and Linguine in Tasso Cream - 80gp : Cooked to perfection of linguine pasta and ocean prawn tails tossed in a reduced cream sauce seasoned with spicy Hashan tasso.

;Bowl of Humgii Jambalaya - 100gp : Smoked humgii, shrimp and sausage simmered in a garlic, tomatoes and red pepper seasonal sauce, cooked with rice.

;Bowl of Corn and Land Crab Bisque - 60gp : Freshly picked corn and large chunks of cracked land crab simmer in this bisque. cooked to perfection, the medium texture has a touch of brandy through it to release the flavours for your tastebuds.

;Duck and Andouille Spring Rolls - 40gp : Duck meat, andouille sausage and Ashtan vegetables in crispy spring rolls. Accompanied by three-chilli and ginger dipping sauce.

;Potato of Epicurus - 40gp : Landcrab stuffed potato-wrapped shrimp served on a roasted red bell pepper sauce.

;Plate of Tuna Tartare - 40gp : Yellowfin tuna tossed in a chive-lime dressing and served with red remoulade slaw, cajun caviar, goat cheese, pickled ginger and wasabi aioli.

;Tossed & Washed Ashore Salad - 35gp : Today's fresh Ashtan vegetables and a mixture of crisp exotic lettuce with tangy outlandish vinaigrette.

;Bowl of Oyster and Artichoke Soup - 50gp : Ashtan rock oysters and antichokes simmered with fresh herbs and a large pinch of cayanne and sherry set this soup. One of the great soups of Achaea and is now a staple on nearly every restaurant menu in the city.

;Large Bowl of Paradise Bird and Andouille Gumbo - 85gp : Boneless paradise bird, cajun sausage and seasoning simmered in chicken stock. Selected as the best gumbo in the city.

;Small Platter of Liver Pate and Peppered Creole Mustard - 35gp : Grill liver, garlic, mayonnaise, creole mustard and cayanne pepper make this pate delicious. combined together to the correct consistency. Delicious for lunchtime sandwiches or as an appetizer or in a salad.

;Plate of Blackened Shark and Seasonal Vegetables - 125gp : Fresh tiger shark, seasoned and pan broiled in a hot iron skillet to create this old Ashtan tradition-served with fresh vegetables and a tomato and red pepper salsa.

;Bowl of Seafood Okra Gumbo - 85gp : Okra, onions, bell peppers, celery and a little bit of tomatoes sauteed and blended with Riparium shrimp and crabs into a thick, brown spicy soup-served over rice.

;Highly Spiced Combination Platter - 100gp : A delicious large platter containing fresh, spicy ocean shrimp, boned humgii jambalaya and grilled blackened catfish. A superb variety of flavours, setting this dish a favourite.

;Land Crab Etoufee - 95gp : Cracked giant landcrab claws simmered in a spicy sauce of onion, bell peppers, celery, garlic, cayenne pepper and more. Served over rice.