Main Dining Room
TASTING MENU
ENTIRE TABLE PARTICIPATION REQUIRED
TASTING MENU
UTTAPAM
south Indian pancake, onions, tomato, cilantro, caviar/finger limes
FIVE PEPPER MUSHROOM
seared royal trumpet, five green pepper coulis, orange marmalade
or
FIVE PEPPER SCALLOP
seared diver scallop, five green pepper coulis, orange marmalade
CORN KHICHDI
corn smut, roasted corn, sweet corn puree, three lentils, turmeric
SALONI MACHHI
atlantic salmon, beet raita, sous vide beets, candy cane beets
or
TANDOORI PANEER
house made cheese, apricot chutney, apples, brulee apricot
KALAKKI
sous-vide egg, kongu nadu curry, sol kadi foam, truffles
or
FLOATING RICE CAKE
kongu nadu curry, sol kadi foam, truffles
SLOPPY PAO
pao, tomato, potato, cilantro butter, garlic chili chutney
or
KEEMA PAO
pao, tomato, chicken, cilantro butter, garlic chili chutney
VEGETARIAN THALI
fall korma, artichoke matter, daal tadka, pulao rice, bread basket
or
NON- VEGETARIAN THALI
tellicherry duck, artichoke matter, daal makhni, pulao rice, bread basket
ANAAR-KESAR
saffron custard, almond oat crunch and pomegranate-hibiscus sorbet
or
JUNOON WALK
banana shrikhand mousse, chicory opera cake, cinnamon
ENTIRE TABLE PARTICIPATION REQUIRED
AKSHAY BHARDWAJ-EXECUTIVE CHEF
INCLUDES DAAL, RICE, BREAD AND RAITA WITH MAIN
APPETIZER
LOTUS SALAD
pickled lotus root, lotus chips, market greens,
mango chili vinaigrette
EGGPLANT CHAAT
crispy eggplant, raita, tamarind chutney, red onion,
chaat masala
LAHSOONI GOBI
crispy cauliflower, tomato-garlic chili chutney
FIVE PEPPER SCALLOP
five green pepper coulis, orange marmalade
SHRIMP BUTTER PEPPER GARLIC
shrimp, pepper garlic sauce, pao
MADRAS PULLED DUCK
braised duck and lauki, smoked tomato chutney, compressed plums
SMOKED MASALA RIBS
charcoal smoked pork ribs, vindaloo spice rub,
watermelon radish achaar
KEBAB
LAL MIRCH KA PANEER
house made cheese, apricot chutney, apples, brulee apricot
VEGETABLE SEEKH KEBAB
sweet potato, braised fennel and bok choy, spiced fruit chutney
CRAB SEEKH KEBAB
garlic chilli aioli, apple-pomegranate kachumber relish
SALONI MACCHI
atlantic salmon, beet raita, sous vide beets, candy cane beets
GHOST CHILI MURGH TIKKA
tandoor chicken thigh, figs, grapes, cashew garlic sauce
LAMB BOTI KEBAB
tandoor roasted lamb loin, mint and green chili, smoked eggplant
MAIN
MUSHROOM KORMA
royal trumpet, pioppini mushroom, maitake, saffron cashew sauce
ARTICHOKE MATTAR
sunchoke, artichoke hearts, green peas, tomato sauce, fenugreek
HARA KOFTA
mustard greens, paneer dumpling, preserved lemon relish,
green chili
NIZAMI PANEER
stuffed paneer, cranberry, almonds, khoya, tomato sauce
KACCHE AAM KI SUBZI
raw mango, jaggery, fennel, soya & summer vegetables
LOBSTER MOILEE ( SUPPLEMENT $5 )
coconut milk, fenugreek, turmeric, heirloom tomato
RED SNAPPER
pan seared snapper, aloo beans poriyal, madras curry
MURGH LABABDAR
tandoor grilled chicken, tomato sauce, fenugreek
TELLICHERRY DUCK
dry-aged normandy duck breast, tellicherry peppercorn sauce
LAMB CHOPS ( SUPPLEMENT $5 )
farm raised lamb chops, almond puree, masala corn
SHAHI LAMB SHANK
black cumin yogurt curry, garam masala, potato salli
LAL MAS
goat meat, red chili sauce, garlic, coriander, garam masala
Consuming undercooked meat, poultry, seafood, shellfish and egg may increase the risk of food borne illness.
ACCOMPANIMENTS – RICE – BREADS
DAAL MAKHNI
black lentil, kidney bean, chickpea, tomato cream sauce
YELLOW DAAL TADKA
masoor, channa, toor daal, green chili
ZAFFRANI ZUCCHINI PULAO
saffron, seared zucchini, seasonal berries
PULAO BASMATI RICE
GARLIC NAAN
garlic, cilantro
HARA PARATHA
spinach, kale, green peas
JUNOON SPICED NAAN
za’atar, paneer, gruyere
MINT RAITA
CHUTNEY TASTING
three seasonal chutneys
AKSHAY BHARDWAJ-EXECUTIVE CHEF
Consuming undercooked meat, poultry, seafood, shellfish and egg may increase the risk of food borne illness.
20% SERVICE CHARGE WILL BE ADDED TO PARTIES OF 6 OR MORE