Father’s Day Lunch Menu

 


FATHER’S DAY LUNCH SPECIAL


3 COURSES $55

APPETIZER

LOTUS SALAD

pickled lotus root, lotus chips, market greens, mango chili vinaigrette

EGGPLANT CHAAT

crispy eggplant, raita, tamarind chutney, red onion, chaat masala


RAMP KHICHDI

seared ramps, pickled ramps

LAL MIRCH KA PANEER

house made cheese, apricot chutney, apples, brulee apricot

SALONI MACCHI

atlantic salmon, beet raita, sous vide beets, candy cane beets


SHRIMP BUTTER PEPPER GARLIC

shrimp, pepper garlic sauce

FIVE PEPPER SCALLOP

seared diver scallop, five green pepper coulis, orange marmalade

GHOST CHILI MURGH TIKKA

tandoor chicken thigh, pear chutney, apple two ways

MAIN

served with basmati rice and naan

ARTICHOKE MATTAR

sunchoke, artichoke hearts, green peas, tomato sauce, fenugreek

NIZAMI PANEER

stuffed paneer, cranberry, almonds, khoya, tomato sauce


MUSHROOM KORMA

royal trumpet, pioppini mushroom, maitake, saffron cashew sauce

LOBSTER MOILEE ($5 SUPPLEMENT)

coconut milk, fenugreek, turmeric, heirloom tomato

LAMB CHOPS ($4 SUPPLEMENT)

farm raised lamb chops, mushroom-almond puree, fiddlehead ferns, pickled ramps

PORK MUNDU CHILI

pork belly, mundu chili, turnips

LAL MAS

goat meat, red chili sauce, garlic, coriander, garam masala

DESSERT

THE DRUNKEN SHAHI TUKRA

saffron cake, Amrut rum, cardamom rabri

A PASSION FOR CARDAMOM

white chocolate-cardamom mousse, passion fruit sorbet


MA’S RICE PUDDING

candied almonds, puffed rice, caramelized banana

KULFI POPS

mango, paan leaf, rose petal and saffron-cardamom


SORBET SELECTION

spring seasonal flavors

ENTIRE TABLE PARTICIPATION REQUIRED

AKSHAY BHARDWAJ-EXECUTIVE CHEF
Consuming undercooked meat, poultry, seafood, shellfish and egg may increase the risk of food borne illness.

ACCOMPANIMENTS – RICE – BREADS

DAAL MAKHNI 18.75

black lentil, kidney bean, chickpea, tomato cream sauce

YELLOW DAAL TADKA 18.75

masoor, channa, toor daal, green chili

ZAFFRANI ZUCCHINI PULAO 12.50

saffron, seared zucchini, seasonal berries

PULAO BASMATI RICE 6.50

GARLIC NAAN 7.50

garlic, cilantro

HARA PARATHA 8.50

spinach, kale, green peas

JUNOON SPICED NAAN 8.50

za’atar, paneer, gruyere

MINT RAITA 6.50

CHUTNEY TASTING 9.50

three seasonal chutneys

20% SERVICE CHARGE WILL BE ADDED TO PARTIES OF 6 OR MORE

AKSHAY BHARDWAJ-EXECUTIVE CHEF
Consuming undercooked meat, poultry, seafood, shellfish and egg may increase the risk of food borne illness.