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
