Vegetarian Indian Meal

MENU CONSISTS OF: Pre starter to enhance your taste buds Glass of Champagne ALOO CHOLE TIKKI Pan fried potato cakes, spiced lentils, peas, raisins, date chutney, chickpeas masala Marius Terret Vermentino- full & fruity, ripe fruit aromas & lovely acidity TANDOORI MONKFISH TAIL TIKKA Tandoori Waterford monkfish tail, steeped in fermented black garlic & mustard marinade, tomato chutney, sauté okra & avocado puree Hill Smith Eden Valley Chardonnay- Flavours of ripe stone fruits, long & savoury finish Sorbet- Lime & cumin with Himalayan salt MAINS (CHOOSE ONE) JHINGA NEEL GIRI Wild Indian Ocean jumbo prawns simmered in curry leaf, coriander & coconut korma Poully Fuisse Domaine Gerbeaux- Full bodied, hints of citrus & Vanilla, buttery palate MURGH KORMA Free-range Irish chicken breast stuffed with wild mushroom & pistachio, fennel Served with saffron & cardamom korma Chateau La Condamine Corbieres- Cherry & Raspberry nose, Rich & complex palate, good balance KEEMA SALLI PAO Three days aged hand pounded lamb with cardamom, fresh fenugreek & red onion masala, home baked pao (bread) Muriel Rioja Reserva-Good intensity, mature red fruits on the palate with hints of liquorice & spice BARBARY DUCK Kangra tea smoked free-range Barbary duck with, textures of chickpea & pear chutney Domaine De la Cressonniere Cuvee Prunelle- Full bodied, velvety, flavours of dark fruit & spice DESSERT (CHOOSE ONE) With a Glass of Mouton Cadet Reserve Sauternes – Rich aromas of apricot, honey & blossom CHOCOLATE & BANANA Dark chocolate & banana mousse, peanut crust, caramel ice cream & banana bruleé Or CARAMEL PANNA COTTA Caramel Panna Cotta, crushed pecan nut, Amaretto ice cream & raspberry meringue CHOICE OF TEA OR COFFEE