Page 25 - SpringSummer2020Brochure

INDIAN FUSION

PASSED HORS D’OEUVRES
FAMILY STYLE
PANEER BRUSCETTA
cumin paneer, balsamic cherry tomatoes, & chili mint cilantro chutney PENANG MENU
BUTTERMILK TANDOORI SKEWERS AUTHENTIC MALAYSIAN BEEF RENDANG
marinated in tandoori rub & buttermilk, served with a buttermilk dip tradition malaysian beef curry made with house-made crushed
SIT DOWN
with cilantro, scallions, & shizo curry paste
CRAB & COCONUT SAMOSA NASI KUNING
with mustard seed, potatoes, yellow coconut rice infused with lemon grass & kaffir lime leaves
garam masala, & passion fruit
chutney SZECHUAN GREEN BEANS
blackened sauteed green beans with chile-garlic heat
SALAD COURSE
SPRING MIXED GREENS
SPRING BEET & PANEER topped with tropical mangos & sweet onion dressing
SALAD
grated paneer, roasted beets,
watercress masala cashews, & SOUTH EAST AFRICAN
honey mango vinaigrette PAPAYA GINGER BEEF WITH PIRI-PIRI
thinly sliced beef sautéed with onion, piri-piri peppers, &
PLATED DINNER papaya, then lightly glazed

TIKKA MASALA SALMON GRILLED HONEY SPICED CHICKEN
stuffed with smoked white fish drizzled with warm spices & a sweet glaze
SWAHILI BEANS & FRESH CORN
OR
a coconut curry & green chili dish popular in kenya
GARAM MASALA CRUSTED
FILET MIGNON BRAAI BAKED POTATOES
kasundi palak a creamy ‘potato bake’ gratin
OR ROCKET TOMATO CUCUMBER SALAD

TOFU SHAH KORMA with tangy tahini dressing
tofu cooked in royal creamy gravy made from onions, ginger, garlic, &
almond & cashew paste

SERVED WITH

DEHLI SAMOSA, MANGO SAFFRON COCONUT CURRY, &
GREEN BEANS

DESSERT

GULAB JAMUN CHEESE CAKE
24 traditional cheesecake with gulab jamun, saffron swirl, & mango sauce 25
These are sample menus.
We have a wide variety of customizable options available.