Restaurant Week

Restaurant Week:
Dinner Menu

Reservations Open: July 11, 2016

Dates: July 25–August 19, 2016

Monday–Friday, Saturday Sunday

Three-Course Prix Fixe Dinner: $42

Choice of One Appetizer

MASOOR JAU SHORBA

Barley, whole red lentils, garlic, tomato, spinach

UPASACHI KACHORI

Bombay crispy potato dumpling filled with green mango chutney, banana chip

MACHCHI NU PATTICE

Parsi fish cake, ginger root, garlic, lemon juice, turmeric

Choice of One Main Course

Main Courses are served with lemon Rice, garlic parsley roti

CHELOW KEBAB

Tandoori Lamb tenderloin seasoned with cinnamon, cumin, served with saffron grits, baked egg, and mint emulsion

BHAPA CHINGRI

Steamed Shrimp, stoned ground mustard, coconut milk, green chili, lime juice, mustard oil

KHANDVI DAHI KARI

Steamed chick pea flour dumpling, simmered in yogurt, mustard seed, green chili sauce

PANEER CORN JALFREZI

Stir fried baby corn, Indian cheese, ginger, royal cumin, tomato

Choice of One Dessert

MISTI DOI

Baked yogurt, rose water, cardamom, Jangri Caviar

MALPUA

Indian fritters infused with saffron syrup filled with cardamom flavored dry milk

$42  |  Beverage, Tax and Gratuity are additional

Executive Chef – Eric McCarthy

Restaurant Week:
Lunch Menu

Reservations Open: July 11, 2016

Dates: July 25–August 19, 2016

Monday–Friday, Saturday Sunday

Three-Course Prix Fixe Lunch: $29

Choice of One Appetizer

MAKAI KA SHORBA

Corn soup, toasted spices, coriander

MULTANI KEBAB

Ground lamb, Kashmiri chili paste, blend of fresh spices, cilantro

TANDOORI KEKARA

Soft Shell crab marinated with freshly roasted spices hung yogurt, green papaya

Choice of One Main Course

Main courses are served with a Tamarind Rice, chili cheese Nan

KORI GASI

Mangalorean chicken curry, fenugreek seed, cumin seed, coconut, peppercorn, onions

IMLI MAACHLI

Seasonal fish, marinated with tamarind, crushed red pepper, roasted cumin, ginger juice

NAVRATAN KORMA

Fresh garden vegetable, yogurt, raisins, fresh fruit, cream, golden onion

URULAI CHETTINAD

Braised baby Yukon potato seasoned with mustard seed, curry leaves, peppercorn, tamarinD

Choice of One Dessert

GHEVAR

Traditional Rajasthani light airy flaky sweet infused with syrup, Indian milk fudge, pistachio

ALLEBELLES

Indian crepe filled with banana, orange, strawberry, orange and grand Marnier sauce

$29  |  Beverage, Tax and Tips are additional

Executive Chef – Eric McCarthy