Soups
Shot of Asparagus soup with Parmesan fondue
Salads
• Warm herb crusted goat cheese with grilled figs
• Arugula & Parmesan salad, Sweet balsamic dressing
Appetizers
• Pan roasted duck / chicken liver pate with garam Masala & apple, onion marmalade ,Lavache, port sauce
• Semolina gnocchi with grilled fennel & chives Zesty lemon & Madras chili butter
Main Course
• Baby lamb roulade with prunes & pine nuts with Persian rice
• Poha crusted Rawas with punchamrut inspired sauce
• Wilted spinach, warm artichoke salad
• Fusilli with lima beans & water chestnuts ,Roast lemon & tarragon sauce
• Risotto of winter squashes, green peas & fennel with mint.
Desserts
• Bitter chocolate & pecan tart
• Pink peppercorn ice cream
• White chocolate & grand mariner cheese cake
• Balsamic reduction
• Tea / Coffee
Appetizers
• Chai Kueh ,Steamed Vegetable Dumplings
• Assam Prawns, Wok Tossed with Chilli & Tamarind
• Wok Fried Ginger Garlic Chicken
• Wok Tossed Chilli Plum Water Chestnuts
Salads
Deep Fried Chicken Thigh in a Ginger Mango Dressing
& / Or
Glass Noodle & Pickled Vegetables Salad
Main Course served with Manteo
Deep Fried Lamb Rack with Rendang Sauce Served with Jasmine Rice
& / Or
Baked Honey Fish with Nyonya Sauce & Egg White
& / Or
Double Cooked Duck with Yellow Bean Sauce
& / Or
Tiger Prawns Hot & Sour , Szechuan Style
& / Or
Me Goring (Noodles) with Zucchini & Tomato
& / Or
Homemade Bean Curd with Coriander Oyster Sauce and Salted Vegetables
Desserts
Coconut Egg Custard Honey Noodles
Or
Pulut Inti Blue Pea Flower, Glutinous Rice Pudding served with Fried Manteo
Amuse Bouche
• Zatar Marinated Prawn Kataifi with Lemon Aioli.
• Peppered Meat Carpaccio on Gremolata Crostini
• Brie Panna Cotta with Rosemary Bread and Marinated Fresh Figs
• Potato Leek and Thyme Croquettes
Salads
• Pan Seared Foie Gras
• Green Apple Red Onion Marmalade, Microwave Yoghurt Brioche and Red Wine Reduction
• Salad of White and Green Asparagus
• Wild Garlic Panna Cotta, Hazel Nut, Petit Greens and Lemon Puree
Main Course
• Grilled New Zealand Lamb Chops
• Potato Parmesan Puree, Confit Vegetables, Jerusalem artichoke, Pea Shoots and Jus
• Poha Crusted Chilean Sea Bass
• Smoked Oysters, Creamed Spinach, Sundried Tomato, Asparagus and Katachi Aamti
• Duo Of Long Island Duck
• Carrot Goat Cheese Puree, Braised Potatoes, Confit Vegetables And Muscatel Sauce
Desserts
• Broken Pot Of Black Forest
• Cherry And Dark Chocolate Mousse With Marshmallows And Macerated Cherries Soaked In Vanilla And Cinnamon, Chocolate Edible Soil, Meringue Mushrooms, Rocks And A Chocolate
• Macchiato Brulee
Soups
• ` Shetbar Pistachio Shorba - Asparagus & Pista Shorba
Appetizers
• Paneer Sabzani Tikka - Tandoor cooked cottage cheese flavored with dill
• Basnu aur Singhada Ka Kabab - Bamboo shoot and water chestnut patty, tawa seared
Main Course
• Tadke Wali Pomfret-Broiled, yoghurt covered Pomfret, curry leaf, black mustard seed tempering
• Karachi Murgh Tikka-Beet marinated chicken,tandoor roasted
• Kareli Ka Taar Korma- Slow Cooked lamb Shank in Rich marrow Gravy
• Jhinga Dum Anari-Prawns in almond and pomegranate gravy
• Nadru Aur Matter Ki Yakhni-Kashmiri style lotus stem & green peas curry
• Paneer Pasanda Salan-Stuffed cottage cheese cooked with onion & almond base gravy
• Kabul Ki Dal-Very slow cooked, rich black lentils
• Awadhi Magaz Naan and Laccha Paratha
• Katthal Ki Dum Biryani-Unripened Jackfruit biryani
Desserts
• Parde Me Khubani
• Elaichi Angoori Rabdi