Valentines Menu - The Spice Lodge

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TO BEGIN: Poppadoms and prawn crackers with chutney and onion salad. TO BITE: SEASON SPECIAL BOILED CHICK PEAS AND PRAWN
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TO BEGIN: Poppadoms and prawn crackers with chutney and onion salad TO BITE: SEASON SPECIAL BOILED CHICK PEAS AND PRAWN TOSSED IN ONION GARLIC BUTTER SAUCE SERVED ON PUFFY BREAD

STARTER (choose any one) MURGH TIKKA Chicken breast marinated with Indian traditional herbs and spices and yoghurt with a touch of crushed black peppers and saffron cooked in a clay oven served with mint chutney and leafy salad. AFGANI LAMB Tandoori roasted lamb chop marinated with ginger, garlic, green chillies and white paper coated with caramelised onion and cashew nut puree, served with mint sauce. SUBJI NILGIRI Potato-cake filling with pumpkin and spinach onion served with yoghurt and tamarind chutney. SEABASS KOLIBARA Sea bass marinated with herbs and battered with ground flour deep fried served with sweet and sour sauce. TOD MUN PLA Thai spiced fish cake blended with red curry paste, fine beans and lime leaves serves with sweet chilli sauce.

MAIN COURSE (Choose Any One) JAYAPURI CHICKEN (Mild) Breast pieces of chicken stuffed with spinach blend with a cream base sauce flavoured with Indian herbs and spices served with assorted boiled vegetables. RAJASTANI LAMB Lamb marinated with olive oil and crushed pepper, slow roasted in the oven and served with masala mash potato and creamy sauce KING PRAWN KADO King prawn bound with traditional spices & scented with fresh coconiut milk, coriander served with butter nut sauce. PHED MA KHAM Slices of pan roasted duck breast, cooked with caramelised tamarind sauce, topped with crispy onions served on a bed of green vegetables accompanied by coconut rice. RANI PALAK VEGETABLE KOFTA Potato and cottage cheese balls served in a smooth spinach sauce. SIDE DISH (Any one) DAL BATTER FRY: Chick peas cooked with onions & tomatoes tempered with garlic, whole cumin, served with fresh coriander leaves STIR FRY VEGETABLE: Assorted vegetables with spring onion, ginger and mushrooms. ACCOMPANIED WITH PULAO RICE OR NAAN

DESSERT A SUPRISE VALENTINES SPECIAL FROM OUR CHEF TO FINISH: Tea/coffee with a mint.

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