Elyse Restaurant

Fried marinated chicken wings in tangy spicy sauce

Grilled pork wrapped w/ lettuce, cucumber, mint leaves, and pickled daikon and carrots

Head-on shrimps (5x) marinated in a spicy lime leaf sauce. Served with a spicy ponzu lime leaf sauce

Baked puff pastry topped with creamy mushroom, onion confit, salsa verde, and parmesan cheese

Citrus cured shrimp mixed with diced mango, shallot, serrano chili pepper, tomato, cilantro and green onion

Fried tofu and braised bean curd wrapped w/ lettuce, cucumber, mint leaves, and pickled daikon and carrots

Caramelized apple tart, baked upside-down

Dark chocolate lava cake, vanilla ice cream and raspberry coulis

Belgian style tiramisu with speculoos

Vanilla bean custard with caramelized sugar crust, mint and berry

Bone-in braised Angus beef short ribs served in red wine sauce with onion, carrot, garlic, herbs, and a side of Belgian style fries

Slow-cooked chicken quarters with red wine, mushroom, and onion confit. Served with garlic mashed potatoes and roasted vegetables

Pan-seared glazed seabass, served with sautéed bok choy, ginger ponzu sauce, and confit red bell peppers

Angus beef rib eye steak served with chive mashed potato, broccoli, and mushroom creamy sauce

Half-rack lamb served with a traditional ratatouille and rosemary-wine sauce

Pan-seared salmon served with garlic noodles, salsa verde and parmesan cheese

Sautéed filet mignon, served with tomato garlic rice, cucumber, and red and green bell peppers

Sautéed vegan-beef tofu, served with red and green bell peppers, oyster mushroom, and a choice of tomato garlic rice or garlic noodles

Fried brussels sprouts, Dijon dressing, and parmesan cheese (Can be made vegan by omitting the cheese)

Seared rare tuna, green beans, salad, potatoes, cherry tomatoes, poached egg and balsamic herb dressing

Rice noodle in flavorful beef broth simmered for over 10 hours