| Appetizers | |
| Mixed lettuce and grilled veggies salad on Balsamic sauce & goat cheese crouton | |
| *Caesar salad “Napa” style with crispy Parma ham and tomato confit | |
| Rock Lobster and Alaska scallop salad with onion confit and” Kimchi” vinaigrette | |
| *Marinated salmon and scallop tartar with mustard coulis | 490THB |
| *Hokkaido scallop carpaccio & Hamachi ceviche with Chardonnay smoked sea salt | 520THB |
| *Angel hair pasta in truffle paste cream | |
| Lightly spicy Wagyu beef or Boston lobster angel hair with crispy garlic | |
| *Warm Boston lobster salad on mango & chorizo salsa | |
| *Hokkaido scallops on vanilla flavored white wine risotto topped with truffle | |
| Duo of hot and cold Goose Liver “Napa” Style | |
| *Trio of Hokkaido Scallop, Tiger Prawn and Boston Lobster | |
| *Napa’s XO Goose liver terrine served with “Gewürztraminer” gel | |
| *Hokkaido Scallops and Goose liver “Rossini” |
| Soups | |
| Pumpkin cappuccino with Scallop | |
| Duck consommé with Asian Mushroom Ravioli |
|
| *Napa’s secret sweet corn soup with Parma ham and Chorizo sausage | |
| Traditional Lobster bisque with diced Boston lobster | |
| *Black and white Truffle Duck cream soup with Thai Spices and goose liver |
| From the Sea | |
| Pan seared Sea bass on garlic puree served with stuffed wine leaves & pickled capsicum And served with a olive and caper sauce |
|
| Tiger prawns with asparagus tips and mushrooms with a light curry sauce | |
| Spicy Angel hair pasta with Prawns, Scallops, chili and crispy garlic | |
| Roast Salmon in its crispy skin with marinated tomatoes and mini salad | |
| *Pan fried Snow fish on white bean puree with pink grapefruit “Beurre Blanc” | |
| *Slowly cooked Turbot fish with fresh herbs on capsicum ragout | |
| *Boston lobster on Saffron Risotto and green curry sauce |
| From the Land | |
| “Coq au Vin Napa Style” Slow cooked Chicken leg in Red wine and brandy served with Sautéed mushrooms, croutons and crispy Parma ham |
|
| Braised lamb shank served with mash sweet potatoes and sautéed mushrooms | |
| *Braised beef short rib with sweet corn & chorizo salsa served on garlic puree And onion confit |
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| *Sauvide cooked French duck breast served on braised cabbage | |
| *Opal lamb loin served with mini ratatouille and red wine sauce | |
| 6 oz. Grilled beef tenderloin with truffle flavored mash potatoes served with Black pepper corn sauce and spring onions Australian 1200THB or American 1600THB |
|
| 8 oz. Prime US. Rib eye steak served with bone marrow sauce and baby carrots | |
| *Napa’s Strip-loin, 8 oz. center cut of grain feed “Wagyu” beef cooked to perfection and Served with Shiraz wine reduction and skinless grapes |
|
| Napa’s Surf and Turf | |
| * Boston lobster with champagne sauce and Ocietra Caviar
And Wagyu beef with Goose liver and Truffle sauce |
| Napa’s four Course set menu | |
| Please select one Appetizer, one Soup, one Main course and choice Between Dessert or assorted cheese, Coffee or tea |
|
| Additional charge for Napa’s Strip-loin |
| Napa’s Surprise Menu 3300 with matching Wine 5300 |
| Side dishes | |
| Napa’s Gratin Potatoes |
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| Mash Potatoes | |
| Creamy Spinach |
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| Sautéed Mushrooms |
|
| Cauliflower gratin |
All Price are Subject to 10% service charge and 7% VAT
115 soi Sukhumvit 26, Nihonmachi 2 floor, Sukhumvit Rd, klongton, Klongtoey Bangkok 10110 Tel 02 258 2622 Fax 02 258 2623
Napa on 26 is located at Nihonmachi which is behind K-Village
Monday: Closed
Tuesday- Friday : 16.00 to 23.30
Saturday- Sunday : 11.30 to 23.30
**( Kitchen close 22.30 )**
Dress Code; Smart casual ( No flip flops no sleeveless shirts )
Copyright 2012, Napa on 26 restaurant and lounge . All Rights Reserved
