Valentine’s Day Menu

Valentine’s Day Menu

VALENTINE’S DAY TASTING MENU 2019


$135 Per Person
Wine paring $90 Per Person

Six Course Tasting Menu

3 LENTIL SHORBA

daal tadka, pickled onion, carrots, turnips, radishes, parsnips

FIVE PEPPER SCALLOP

seared diver scallop, five red pepper coulis,
orange marmalade

or

FIVE PEPPER MUSHROOM

seared royal trumpet, five red pepper coulis,
orange marmalade

TRUFFLE KHICHDI

potato papad, black truffles, garlic naan with
black truffle butter

BLACK LIME CHICKEN

rose braised leeks, rutabaga puree

or

SLOPPY PAO

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

TANDOOR LOBSTER

saffron marinated lobster, braised celery,
butter pepper garlic sauce

or

WINTER TERRINE

sunchoke, carrot, eggplant, turnip,
peanut tamarind sauce

BHAPA DOI

yogurt cake, parle-g crust, custard apple sorbet

or

KULFI BAKED ALASKA

pistachio cake, fig kulfi, rose petal meringue

or

SORBET SELECTION

mango, coconut, guava

VALENTINE’S DAY PREFIXE MENU 2019


TWO COURSE $69, THREE COURSE $79 PER PERSON
INCLUDES DAAL, RICE, BREAD, AND RAITA
 

VALENTINE’S DAY PRIX FIXE MENU

APPETIZER

QUINOA CHAATA

quinoa, scallions, tamarind,
mint chutney, carrots, green peas

EGGPLANT CHAAT

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

3 LENTIL SHORBA

daal tadka, pickled onion, carrots, turnips, radishes, parsnips

SLOPPY PAO

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

FIVE PEPPER SCALLOP

five red pepper coulis, orange marmalade

SALONI MACCHI

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

BLACK LIME CHICKEN

braised leeks, rutabaga puree, pickled fennel

 

ENTIRE TABLE PARTICIPATION PLEASE

ENTRÉE

ARTICHOKE MATTAR

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

HARA KOFTA

mustard greens, paneer dumpling, preserved lemon relish, green chili

TRUFFLE KHICHDI ($15 supplement)

potato papad, black truffles, garlic naan with black truffle butter

TANDOOR LOBSTER

saffron marinated lobster, braised celery, butter pepper garlic sauce

DECOLONIZED POUSSIN

sous vide chicken, tomato cream sauce, fenugreek,
pickled onion

LAMB CHOPS

farm raised lamb chops, charred leek puree,
charred pickled onions

SHAHI LAMB SHANK

black cumin yogurt curry, garam masala, potato salli

DESSERT

THE DRUNKEN SHAHI TUKRA

saffron cake, Amrut rum, cardamom rabri

MA’S RICE PUDDING

candied almonds, puffed rice, caramelized banana

KULFI TASTING

mango, rose petal, paan leaf and saffron-cardamom


Consuming undercooked meat, poultry, seafood, shellfish and egg may increase the risk of food borne illness.