Thursday, January 6, 2011

Restaurant Week: Jan 16-21 & 23-28

Call the restaurant @ 215 922 6061 for reservations

FIRST COURSE
pumpkin chaat
street style salad of roasted beets, shaved kohlrabi, fennel,
chile roasted pumpkin, toasted pumpkin seeds, chutneys, yogurt
celery root “shorva” soup * 
cumin roasted cauliflower, ghee poached lobster, garam masala, truffle oil
keralan tamarind-jaggery glazed beef skewers 
coconut-cilantro chutney,  red chile, puree of celery root
petite parsnip samosas
traditional spices, parsnip-potato filling, apple-quince chutney, raita
smoked goan shrimp kabob
green herb marinade, tomato kut, green mango kosambri
* may be made vegetarian

SECOND COURSE
goan pork vindaloo
black spice rubbed pork chop, spicy vindaloo curry, black kale, south indian potato masala
mahi and butternut squash curry
curry leaf, mustard seeds, coconut milk-xacuti spice curry, lime rice
bombay parsi chicken curry
100 almond curry,  masala roasted vegetables, kohlrabi kuchumber, pulao rice
braised shortrib “do piaza”
horseradish potatoes, nigella carrot-radish pickle, spicy tomato curry
vegetarian dal and wild rice cake
spicy sindhi cauliflower curry,  shaved winter vegetable chaat, grilled oyster mushrooms, raita

served with hand rolled potato paratha & house raita for the table to share

DESSERT
apple kheerni
vanilla bean rice pudding, warm apple-walnut chutney, crispy cinnamon phyllo
warm coconut-cardamom cake
ginger crème anglaise, indian spiced chocolate pot de creme, salted caramel

= Restaurant Week Winter 2011 =

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

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