Patiala Room

Dinner

Patiala Room

 


TWO COURSES $72, THREE COURSES $82,
FOUR COURSES $98 PER PERSON
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