Main Dining Room

A Group Affair

Tastings

 

Main Dining Room



TASTING MENU

UTTAPAM

south Indian pancake, onions, tomato, cilantro, caviar

JACKFRUIT CHAAT

compressed jackfruit, tamarind, market berries, mango fluid gel

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

SALONI MACHHI

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

or

TANDOORI PANEER

house made cheese, apricot chutney, apples, brulee apricot


TRUFFLE KHICHDI

summer truffle, masoor and channa daal, turmeric

SLOPPY PAO

pao, tomato, potato, cilantro butter, garlic chili chutney

or

KEEMA PAO

pao, tomato, chicken, cilantro butter, garlic chili chutney

MUSHROOM KORMA

maitake, pioppini mushroom, saffron cashew sauce

or

LAMB RACK

pistachio crusted lamb rack, saffron cashew sauce

GULAB JAMUN

golden milk kulfi, plum chutney, pistachio

or

JUNOON WALK

banana shrikhand mousse, chicory opera cake, cinnamon

$136 Per Person

$95 wine pairing

ENTIRE TABLE PARTICIPATION REQUIRED

AKSHAY BHARDWAJ-EXECUTIVE CHEF


TWO COURSE $72, THREE COURSE $82 PER PERSON
INCLUDES DAAL, RICE, BREAD AND RAITA

APPETIZER

LOTUS SALAD

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

EGGPLANT CHAAT

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

LAL MIRCH KA PANEER

house made cheese, apricot chutney, apples, brulee apricot

FIVE PEPPER SCALLOP

five green pepper coulis, orange marmalade

SALONI MACCHI

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

SOFT SHELL CRAB PAKORA

seaweed foam, spiced parlee-g crumble

SHRIMP BUTTER PEPPER GARLIC

shrimp, pepper garlic sauce, pao

GHOST CHILI MURGH TIKKA

tandoor chicken thigh, pear chutney, apple two ways

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

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

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, mushroom puree, fiddlehead ferns,
pickled ramps

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