Menu: August 31 Thali Tuesday

(a thali (tah-LEE) is a round tray made up of a selection of different indian dishes)

CHOICE OF THE FOLLOWING

parsi 100 almond curried chicken

spiced chicken, 100 almond curry, pickled red onion

OR malabar swordfish lettuce wrap 

bib lettuce, radish-mango kosambri, thai basil dressing

OR brined paneer tikka

tomato chutney, grilled oyster mushrooms

EVERYONE WILL RECEIVE

green papaya chaat

green papaya, mango, kohlrabi, chickpea sev, sprout lentils, lime vinaigrette

charred corn on the cob

red chili aioli, fresh lime, crumbled paneer

subz thoran

yellow wax beans, pea, fava, haricots-verts, long beans, coconut, chana dal

wild rice pulao

basmati rice, golden raisins, coconut, cashews

farm apple-raisin chutney

local apple, golden raisin, cider vinegar

mint scented raita

cucumber, mint, yogurt, mint oil

date-pecan-goat cheese paratha

hand rolled griddle bread, ghee, sea salt

= August 31, 2010 =

Marcie Turney Executive Chef / Jim Kenngott Chef de Cuisine

we proudly support local artisanal farmers

cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more

Restaurant Week! September 12-17 & 19-24

 

Make your reservations for Restaurant Week: September 12-17 & 19-24

FIRST COURSE
heirloom tomato chaat 
street style salad of roasted beets, shaved radish, chickpea sev, chutneys, yogurt
indian five spice roasted duck pani puri OR vegetarian pani puri 
yukon potato, asparagus and corn salad, thai basil-curry dressing, popcorn shoots 
end of summer zucchini samosas 
traditional spices, pea-potato filling, apple chutney, raita
lamb kofta meatballs
chana masala, green herb curry, toasted cashews

SECOND COURSE
served with hand rolled potato paratha and house raita for the table to share
grilled goan pork chop
spiced yukon-dal mash, goan coconut-beef curry, toasted peanuts, apple-fennel salad
shrimp and early autumn squash curry
curry leaf, mustard seeds, coconut milk-xacuti spice curry, lime rice
1000 almond chicken curry
yogurt-fenugreek marinated chicken, spicy cauliflower, kuchumber, pulao rice
braised beef short rib vindaloo
spicy vindaloo curry, masala roasted potatoes, nigella carrot-jicama pickle
wild rice biryani cake
roasted brussels sprouts, sambar lentils, portobello, shaved kohrabi-brussel kosambri

DESSERT
local peach kheerni
vanilla bean rice pudding, caramelized peach, crispy cinnamon phyllo
warm coconut-cardamom cake
ginger creme anglaise, indian spiced chocolate pot de creme, salted caramel

Marcie Turney Executive Chef / Jim Kenngott Chef de Cuisine
we proudly support local artisanal farmers
cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more

Menu: August 24 Thali Tuesday

(a thali (tah-LEE) is a round tray made up of a selection of different Indian dishes)

choice of the following:

lamb two ways lamb rogan josh, house made lamb sausage, horseradish raita, bottle gourd pickle

OR pan seared chatham cod beluga lentils, yogurt-pepper curry, fried okra chips

OR okra mahasa smoked paneer-tomato masala, cashews, sambar lentils

everyone will receive:

salt roasted beet bhel puri fingerling potatoes, radish, mango, sprouted beans, chutneys, yogurt, puffed rice

grilled vegetable masala eggplant, yellow squash, zucchini, madras curry, oven dried tomato

south indian poha lime rice basmati rice, yukon potatoes, red chile, coconut, lime

calcutta street cart chickpea curry spiced tomato masala, ginger, pickled red onion

local plum chutney red chili, mustard seeds, rice wine vinegar

lemon-ginger scented raita cucumber, cumin, yogurt, lemon
date-pecan-goat cheese paratha hand rolled griddle bread, ghee, sea salt

÷ August 24, 2010 ÷

Marcie Turney - Executive Chef | Jim Kenngott - Chef de Cuisine

we proudly support local artisinal farmers

cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more

Menu: August 17 Thali Tuesday

 (a thali (tah-LEE) is a round tray made up of a selection of different Indian dishes)

choice of the following:

grilled malabar skirt steak chickpea puree, green tomato masala, watermelon rind pickle

OR smoked goan shrimp skewer green herb marinade, tomato chutney, kohlrabi-green mango kosambri

OR wild mushroom biryani cake wild rice, toor dal, horseradish raita, fennel-apple slaw

everyone will receive:

salt roasted beet chaat cucumber, radish, mango, sprouted beans, chutneys, yogurt, chickpea sev

confit masala potato-bean salad fava beans, peas, cilantro, garlic aioli

curried coconut cream corn goat cheese, sambar lentils, crispy masala shallots

local bean basmati-wild rice pulao haricots-verts, purple long beans, coconut, cashews

honeydew melon-mango chutney red chili, mustard seeds, rice wine vinegar

tadka raita curry leaves, red chili flakes, cumin, yogurt, lemon
curried cauliflower paratha hand rolled griddled bread, ghee, sea salt

÷ August 17, 2010 ÷

Marcie Turney - Executive Chef | Jim Kenngott - Chef de Cuisine

we proudly support local artisinal farmers

cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more

Menu: August 10 Thali Tuesday

 (a thali (tah-LEE) is a round tray made up of a selection of different Indian dishes)

choice of the following:

lamb kofta grilled corn-tomato curry, tadka raita, pickled eggplant

OR spice roasted chatham cod coconut-lemongrass curry, summer vegetable masala, crispy fried okra chip

OR paneer & grilled vegetable kebab local IPA brined paneer, yellow tomato kut, farm radish kosambri

everyone will receive:

grilled melon & jicama chaat papaya, chickpea sev, toasted peanuts, red chili-lime vinaigrette

basmati lime rice yellow bean thoran, chana dal, shaved coconut

sauteed local rainbow chard curry-lime butter, cashews, pickled golden raisins

smoked tomato shorva (soup) housemade chenna, basil-mint chutney, masoor dal

peach chutney jaggery, rice vinegar, aleppo chile

orange-fennel raita orange zest, lucknow fennel oil, cumin, yogurt

zucchini paratha summer squash-toasted garlic stuffing, ghee, sea salt

÷ August 10, 2010 ÷

Marcie Turney - Executive Chef | George Sabatino - Chef de Cuisine

we proudly support local artisinal farmers

cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more