Fall Restaurant Week

PRIX-FIXE $35 DINNER

With Our Sommelier’s Selected Pairings : $65

COURSE 1

Stemmari Nero D’Avola(v), Sicily, Italy, 2017 (2.5oz)

*Spicy Corn Soup (V,GF)
Roasted Sweet Corn | Fresh Cilantro | Pepper
*Vegetable Manchow Soup
A hot & spicy soup popular at the Indo-Chinese food carts in India
*Okra Salad (V, GF)
Warm & Crispy Okra | Shallots | Tomatoes | Tangy Spices
*Tandoori Caesar Salad
Romaine Lettuce | Tandoori Chicken | Caesar Dressing

COURSE 2

Concannon, Cabernet Sauvignon, Paso Robles,
Central Coast, California, 2017 (2.5oz)

*Lassoni Gobi (V, GF)
Tangy Cauliflower | Garlic | Cilantro | Ginger | Tomato Sauce
*Palak Chaat (GF)
Crispy Baby Spinach | Shallots | Tomatoes | Spiced Yogurt | Tamarind & Date Chutney
Tandoori Chicken Lettuce Wraps
Romaine Lettuce | Chicken | Vegetables | Garam Masala | Cashewnuts
Chicken Achari Kebab (GF)
Fennel | Onion Seeds | Yogurt | Mustard
Calcutta Pork Ribs (GF)
Baby-Back Ribs | Yellow Chili Powder | Mango Chutney Glaze | Lime | Coriander

COURSE 3

(Served with Saffron Basmati Rice, Naan, & Pindi Channa Masala – Curried Chickpeas)

Veuve Clicquot Yellow Label, Champagne, France, NV (5oz)

*Lamb Vindaloo (GF)
Boneless Lamb | Red Wine | Pearl Onions | Smoked Chilis | Cinnamon | Jaggery | Fingerling Potato
Goan Shrimp Curry (GF)
Black Tiger Shrimp | Deghi Chili Pepper | Peri-Peri Masala | Roasted Coriander | Black Cardamom | Coconut Milk
Chicken Tikka Makhani (GF)
Chicken Tikka | Burnt Ginger | Tomatoes | Honey | Fenugreek Greens
Chicken Pepper Chettinad (GF)
Boneless Chicken | Black Pepper | Ginger | Garlic | Chilis | Curry Leaves | Coconut
*Paneer Lababdar (GF)
Cottage Cheese | Caramelized Onions | Tomato | Ginger | Fresh Coriander Greens
Khubani Malai Kofta (GF)
Soft Paneer & Apricot Koftas | Fenugreek | Cashewnuts | Cardamom
Tofu Green Peas Curry (V, GF)
Tofu / Green Peas | Onion Tomato Sauce | Toasted Cashew | Fenugreek Greens
*Gobi Aloo Mutter (V, GF)
Cauliflower | Green Peas | Cumin | Ginger

*Does not contain any nuts

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