Professional Documents
Culture Documents
MAIN COURSES
SOUPS
BEET CARROT CONTI
GHOST SAAGWALA-INDIAN-GREEN COLOUR
CREAM OF LENTIL WITH CILANTRO-CONTI
MEEN MOUILI-SOUTH INDIAN-YELLOW COLOUR
TOM KHA GAI-CHINESE
SEAFOOD IN OYSTER SAUCE-CHINESE-DARK
(CHICKEN SOUP WITH COCONUT MILK)
COLOUR
(With middle of sautéed broccoli and beans)
SALADS BHUNE MURGH-INDIAN
THREE LETTUCE SALAD AUBERJINE PARMIGIANA-CONTI
CUCUMBER AND DILL SALAD PANEER MAKHANI-INDIAN
CARROT AND RAISIN SALADWITH HONEY POORI WITH PINDE CHOLE-INDIAN
VINEGRETTE VEGETABLE BIRIYANI-INDIAN
BEANS SPROUT AND CHENNA CHAT DAL MASALA-INDIAN
COUS COUS IN TOMATO CUPS
PENNE WITH SPINACH BAKED-SIDE DISH
ROAST CHICKEN SALAD WITH LEMON SZHEWAN FRIED NOODLES-SIDE DISH
VINEGRETTE STIR FRIED VEGETABLE-SIDE DISH
PRAWN AND GLASS NOODLES SALAD (use Chinese cabbage, spinach, carrot, Tofu, beans
STUFFED EGG CUPS mushroom and baby corn)
CHICKEN HAM AND PEPPER ROLL
VEAL AND PASTA SALAD
LIVE COUNTERS
TANDOORI LIVE COUNTER
ANTI PASTI COUNTER
EUROPIEN MEAT COUNTER CONTI
STEAMED FISH WITH GARLIC CREAM SAUCE
HERB ROASTED AUBERJINE TANDOORI MURGH/ HARYALI PANEER
CLASSIC CHEESE PLATTER
CLASSIC HUMMUS SERVED WITH TANDOORI SALAD AND MINT
GRILLED MARINATED VEGETABLES CHUTNEY
MINI VEGETABLE PIZZA
PICKLED ONION
ROASTED PUMPKIN WITH FENNEL CREAM CREPE STATION-BAKERY
SAUCE
MELON AND MINT SOUP STIR FRIED SEAFOOD STATION-RAFIQ-CHINESE
SPANISH FRITTATA
SUN DRIED TOMATO
MARINATED MUSHROOM UTTAPPAM STATION
STEAMED PRAWN WITH MANGO MAYO
TOMATO BASIL BRUCHETA
VEGETABLE CRUDITS
Choices of topping with keema paneer,
SPINACH ROLL gunpowder, chicken curry and chutneys)
DRESSINGS
SUNDAY BRUNCH MENU 01-03-09
MAIN COURSE
SOUP
CHICKEN CHETTINAD-SOUTH INDIAN
SEAFOOD WITH SUN DRIED TOMATO CHEESE SAUCE-CONTI
DAL LASOONI SHORBA-INDIAN MACHOR JHOL-INDIAN
THAI RICE SEAFOOD SOUP-CHINESE GHOST ROGAN JOSH-INDIAN
SLICED VEAL IN CHILLI PLUM SAUCE-CHINESE
UTTAPPAM STATION
ANTI PASTI COUNTER
Choices of topping with keema paneer, gunpowder, chicken curry
STEAMED FISH WITH GARLIC CREAM SAUCE and chutneys)
GRILLED AUBERJINE WITH HERBS
CLASSIC CHEESE PLATTER SERVED WITH CHUTNEY
CLASSIC HUMMUS
GRILLED MARINATED VEGETABLES CHAT COUNTER-TANDOOR –INSIDE THE RESTAURENT
MINI VEGETABLE PIZZA
BETAL LEAVES STUFFED CHICKEN SERVED WITH CHUTNEYS
PICKLED ONION
EGG IN SAUCE VERDE LOW CALORIE JUICE COUNTER-INSIDE THE RESTAURENT-
MELON AND FENNEL SOUP PAMTRY
SPEGETTI FRITTATA
SUN DRIED TOMATO CHOICES OF VEGETABLE AND FRUITS
MARINATED MUSHROOM
ONION RINGS ITALIAN SEAFOOD COUNTER-CONTI
TOMATO STUFFED SPINACH CHEESE BAKED
CARROT CREPES CHOICES OF SEAFOOD AND SAUCES CAN BE USED
TOMATO AND BASIL BRUCHETTA
CANAPE’S
DRESSINGS
MAIN COURSES
DRESSINGS
Lemon vinegratte dressing
Three pepper and yogurt
Balsamic and cider vinegratte dressing
SUNDAY BRUNCH MENU 19-04-09
AUBERJINE PARMIGIANA-CONTI
SOUPS PANEER MAKHANI-INDIAN
PESHAWARI CHOLE WITH POORI-INDIAN
CREAM OF DUBARI-CONTI VEGETABLE BIRIYANI-INDIAN
TOM KHA GAI-CHINESE (Served with anar and palak raitha)
(CHICKEN SOUP WITH COCONUT MILK) DAL MASALA-INDIAN
STEAMED FISH WITH GARLIC CREAM SAUCE Choices of topping with keema paneer, gunpowder, chicken curry
GRILLED AUBERJINE WITH HERBS and chutneys)
CLASSIC CHEESE PLATTER
CLASSIC HUMMUS SERVED WITH CHUTNEY
GRILLED MARINATED VEGETABLES
MINI VEGETABLE PIZZA CHAT COUNTER-TANDOOR –INSIDE THE RESTAURENT
BETAL LEAVES STUFFED CHICKEN
EGG IN SAUCE VERDE SERVED WITH CHUTNEYS
MELON AND FENNEL SOUP
SPEGETTI FRITTATA LOW CALORIE JUICE COUNTER-INSIDE THE RESTAURENT-
SUN DRIED TOMATO PAMTRY
MARINATED MUSHROOM
ONION RINGS CHOICES OF VEGETABLE AND FRUITS
TOMATO STUFFED SPINACH CHEESE BAKED
CARROT CREPES ITALIAN SEAFOOD COUNTER-CONTI
TOMATO AND BASIL BRUCHETTA
CANAPE’S CHOICES OF SEAFOOD AND SAUCES CAN BE USED
TOPPINGS
PICKLED ONION
ROASTED WALNUT
CAPERS
GHERKINS
ROASTED GARLIC
DRESSINGS
MAIN COURSES