European
Soup:
American Corn Chowder (American corn and roasted bell pepper served with touch of cream)
Roasted Sweet Potato Creamy Broth (Roasted sweet potato with leeks and apple)
Salad:
Greek Salad (Feta cheese, roman tomato, cocumber, and iceberg lattuce in Oregano lemon dressing)
Classic Ceaser Salad (Crispy roman and iceberg lattuce tossed with ceaser dressing)
Appetizer:
La Classica Bruschetta (Seared French loaf with chefs selected toppings)
Caribe Chicken (Baby breast of chicken and trilogy bell pepper torched with Carribean spices)
Pasta:
Penne Carbonara (Penne pasta tossed in carbonara with vodka injected sea water prawns)
Farfalle Paprika (Young spinach, olive oil and ripe tomato petals with Paprika sauce)
Maincourse:
Canneloni A La Ricotta Florentina (Sauteed spnach and ricotta cheese served with flat pasta)
Grilled Chicken With Pepper Sauce (Grilled boneless leg served with mashed potato and veggies)
Oriental
Soup:
Tom Yom Soup: A traditional clear spicy Thai soup with Chinese cabbage, pok choi, tomatoes, and chicken cooked in a sweet and sour paste
Chicken Monchow Soup: A thick soup cooked with bamboo shoots, shitake mushrooms, and tofu blended with chicken stock
Appetizers:
Chicken Sattay: Grilled chicken supreme marinated in a blend of kaffir lime leaves, and lemon grass served with peanut sauce
Chili Garlic Prawns: Wok tossed tiger prawns cooked with chilies and garlic to bring out the best in this succulent and aromatic prawn dish
Rice & Noodles:
Vegetable Schezwan Rice: Fried rice cooked with freshly chopped cabbage, beans, American sweet corn, and peas in a traditional spicy Schezwan sauce
Vegetable Fried Rice: Fried rice cooked with freshly chopped cabbage, beans, American sweet corn and peas
Gravy:
Kaeng Phet Gai (Red Thai Curry): Red curry flavored with fresh sweet basil leaves and bamboo shoots, cooked in a fish sauce (Available in both chicken or veg)
Gaeng Kheiw Waan Gai (Thai Green Curry): A perfect blend of vegetables cooked with coconut milk, in a green curry flavored with lemon grass, green chilies and jaggery
Tan Door
Makhmali Paneer Tikka: Soft cottage cheese marinated in a tangy mixture of yoghurt, honey, and selected spices cooked in Indian clay oven
Jalwa Mirch Paneer Tikka: Soft cottage cheese marinated in yoghurt cream and chili flakes cooked in Indian clay oven
Lucknowi Murgh Tikka: Boneless chicken breast pieces marinated in combinations of clarified butter, cheese, and cream cooked in Indian clay oven
Reshmi Kebab: Juicy pieces of chicken breast marinated in cream and cashew nut mix elaborately prepared in a tandoor oven with lather made of egg white
Green Chicken Spicy Kebab: A cilantro-based mixture adds a unique flavor to this spicy chicken base cooked with a medium flame in Indian clay oven
Machi Tikka Hasrati: Boneless fish marinated with hang curd, cream, cashew nut paste, chili powder, and selected Indian spices cooked in a slow flame
Tandoori Pomfret: A whole pomfret fish marinated with hang curd and selected Indian spices and cooked in slow flame
Rounak Seekh Kebab: Minced mutton marinated with cream and Indian spices
Dhaniya Adraki Mutton Chops: Lamb chops marinated with coriander and ginger paste, hang curd, cream and selected Indian spices
Zhinga Zafrani: Tiger prawns marinated with hang curd, saffron, cream, cashew nut paste, and Indian spices cooked in medium flame
Desserts
Cinnamissue: Ladyfinger biscuits soaked in coffee and layered with a velvety rich surprise
Chocolate Lava: Chocolate lava cake with perfect liquid center
Lemon Tart: A light and fresh burst of lemon bliss in a delicious pastry
Date Pan Cake: Dates served in a sweet sauce flavored with sesame seeds
Banana Frites: Bananas frites with cinnamon sugar and ice-cream