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04 Jan 11

Restaurant Week starts 1/17/2011

Some write songs, I write menus……ENJOY!

 

 

Suzy Wong’s Restaurant Week  $20.11

Curried Tofu & Potato Lettuce Wraps

Crab Fritter w/ Asian Slaw & Spicy Mayo

Duck Spring Rolls w/ Peking Sauce

Sake Poached Miso Cod w/ Bok Choy, Mushrooms & Banana Leaf

Chinese BBQ Glazed Duck w/ Cherry Pineapple Chutney & Fried Egg

Coriander Surf n’ Turf w/ Green Bean Tempura & Coconut Rice

Thai Tea Crème Brulee

Cranberry Pineapple Spring Rolls

Coconut Cake w/ Ginger Ice Cream

 

 

 

Cha Chah Restaurant Week  $20.11

Smoked Red Pepper Bisque w/ Coconut Milk, Crispy Shallots, Cilantro Oil

Tuna Nicoise w/ Heirloom Potatoes, Caper Tempura, White Balsamic Vinaigrette

Farm Egg w/ Cured Bacon, Truffled Asparagus, Wild Mushrooms & Quinoa

Smoked Pork Belly w/ Black Eyed Pea Succotash

Seafood Fideos w/ Saffron & Red Pepper Jam

Eggplant Pave’ w/ Tatziki & Lentil Mash

Cherry Cobbler w/ Buttermilk Ice Cream

Coconut Flan w/ Chai Caramel

Abuelita Chocolate Pots de Creme

*** $30.11 Five Course Chef’s Tasting Menu

(normally $65) available with reservation.

PM Restaurant Week  $20.11

Spicy Tuna Crudo w/ Cilantro, Citrus & Yuzu

Veggie Fritters w/ Chinese Honey Mustard

Pork Shu Mai w/ Fried Garlic & Scallions

Chinese BBQ Pork Loin w/ Egg Noodles & Pickled Ginger

Korean “Bib Bim Bop” Seafood Rice Bowl w/ Carrot Kimchee

Indian Spiced Vegetable Curry w/ Cardamom Rice

Sweet Potatoes w/ Sticky Rice in Coconut Milk

Banana Bread Pudding w/ Chai Caramel

Passion Fruit Sorbet w/ Sake Soaked Fruit Salad

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03 Sep 10

PLEASE AND THANK YOU!!!

Just a few days left…I need you guys more than ever!!! (JK, but kind of serious…lol)www.bravotv.com/livevote/top-chef/fan-favorite

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26 Aug 10

WHO is your FAN FAVORITE?

Text 27286 and hopefully type ARNOLD 

or go online to Bravotv.com and vote away!

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19 Aug 10

SOLEFOOD Dinner

Sole Food Menu

Thursday,   August 19th, 2010

Red Pepper Gazpacho

Croutons, Cucumber & Fried Capers

Tomato Salad

House Cured Bacon, Honey Vinaigrette, Garden Herbs

Baramundi

Mushroom Flan, Truffled Peas Pea Shoot Salad

New York Strip

Harissa, Cilantro Yogurt & Barley Tabouli

Cookies & Confections

www.Soles4Souls.org

www.arnoldmyint.com

www.chachahnashville.com

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07 Aug 10

TONIGHT’S TASTING ROOM

Saturday : August 7.2010

 

 

 

Pastrami Salmon

Cucumber, Peach Mustard & Dill

 

 

 

Red Pepper Gazpacho

Fried Capers, Croutons. Parsley & Olive Oil

 

 

 

Scallop Ceviche

Asian Pear, Fennel, Preserved Lemon & Pickled Beets

 

A Vino Yo’, Vi D’Agulla, Spain

 

 

 

S & P Barramundi

Chilled Pea Soup, Wild Mushroom Flan & Truffle Oil

 

Foris,  Pinot Blanc, Oregon

 

 

Watermelon

Local Feta, Marconas, Wild Honey & Smoked Salt

 

 

 

Lemon Roasted Quail

 House Bacon & Summer Succotash, Tomato Ragu

 

Martin Codax, Albarino, Spain

 

 

 

Harissa Spiced New York Strip

Cilantro Yogurt & Barley-Steel Cut Oat Tabouli

 

Von Siebenthal Parcela #7, Chile

 

 

 

Tres Leches

Chai Ice Cream, Salted Caramel & Vanilla Roasted Cherries

 

Loom Sparkling Shiraz, Australia 

 

 

 

 

Executive Chef Arnold Myint

Chef de Cuisine Sebastian Silbereis

 

ww.chachah.com                               www.arnoldmyint.com

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