Sunday Brunch Menu 22

Sunday BRUNCH MENU 7/3/09 SOUPS CREAM OF LENTIL WITH CILANTROCONTI TOM KHA GAI-CHINESE (CHICKEN SOUP WITH COCONUT MILK)

SALADS THREE LETTUCE SALAD CUCUMBER AND DILL SALAD CARROT AND RAISIN SALADWITH HONEY VINEGRETTE BEANS SPROUT AND CHENNA CHAT COUS COUS IN TOMATO CUPS ROAST CHICKEN SALAD WITH LEMON VINEGRETTE PRAWN AND GLASS NOODLES SALAD STUFFED EGG CUPS CHICKEN HAM AND PEPPER ROLL VEAL AND PASTA SALAD

ANTI PASTI COUNTER STEAMED FISH WITH GARLIC CREAM SAUCE HERB ROASTED AUBERJINE CLASSIC CHEESE PLATTER CLASSIC HUMMUS GRILLED MARINATED VEGETABLES MINI VEGETABLE PIZZA PICKLED ONION ROASTED PUMPKIN WITH FENNEL CREAM SAUCE MELON AND MINT SOUP SPANISH FRITTATA SUN DRIED TOMATO MARINATED MUSHROOM STEAMED PRAWN WITH MANGO MAYO TOMATO BASIL BRUCHETA VEGETABLE CRUDITS SPINACH ROLL

FRESH WATERMELON JUICE ON THE COUNTER

DRESSINGS LEMON OLIVE OIL DRESSING BALSAMIC VINEGRETTE DRESSING THOUSAND ISLAND DRESSING

MAIN COURSES BEET CARROT CONTI GHOST SAAGWALA-INDIAN-GREEN COLOUR MEEN MOUILI-SOUTH INDIAN-YELLOW COLOUR SEAFOOD IN OYSTER SAUCE-CHINESEDARK COLOUR (With middle of sautéed broccoli and beans) BHUNE MURGH-INDIAN AUBERJINE PARMIGIANA-CONTI PANEER MAKHANI-INDIAN POORI WITH PINDE CHOLE-INDIAN VEGETABLE BIRIYANI-INDIAN DAL MASALA-INDIAN PENNE WITH SPINACH BAKED-SIDE DISH SZHEWAN FRIED NOODLES-SIDE DISH STIR FRIED VEGETABLE-SIDE DISH (use Chinese cabbage, spinach, carrot, Tofu, beans mushroom and baby corn)

LIVE COUNTERS TANDOORI LIVE COUNTER EUROPIEN MEAT COUNTER CONTI TANDOORI MURGH/ HARYALI PANEER SERVED WITH TANDOORI SALAD AND MINT CHUTNEY CREPE STATION-BAKERY STIR FRIED SEAFOOD STATIONRAFIQ-CHINESE

UTTAPPAM STATION

Choices of topping with keema paneer, gunpowder, chicken curry and chutneys) SERVED WITH CHUTNEY

Marinated mushroom Sun dried tomatoes Cheese and three-pepper frittata Chicken ham and tomato sandwich Cottage cheese and green peas mousse Beetroot crepes Steamed prawn with orange mayo Melon and ginger soup

DRESSINGS Lemon vinegratte dressing Three pepper and yogurt Balsamic vinegratte dressing

SUNDAY BRUNCH MENU 01-03-09

RAITHA COUNTER

SOUP DAL LASOONI SHORBA-INDIAN THAI RICE SEAFOOD SOUP-CHINESE

Salads Tomato spring onion and walnut salad Cucumber dill sour cream salad Carrot and croquets salad Roasted potato and scooped vegetable salad Egg plant and bread salad Chicken hawain salad Shrimp and arugula salad Iceberg, green, rola roso Chenna and bean sprout chat Bbq Egg salad

Anti pasti Steamed Fish in platter with garlic mayo Grilled Aubergine with hummus Eggs in fresh mango mayo Tea smoked lchicken in cocktail sauce Roasted walnuts Scoops of melon, olives, and honey dew melon and papaya Pickled shalotts Classic cheese platter Marinated vegetables Tomato stuffed lentil topped with mozzarella

MAIN COURSE CHICKEN CHETTINAD-SOUTH INDIAN SEAFOOD WITH SUN DRIED TOMATO CHEESE SAUCE-CONTI MACHOR JHOL-INDIAN GHOST ROGAN JOSH-INDIAN SLICED VEAL IN CHILLI PLUM SAUCE-CHINESE PANEER METHI AUR MIRCHI MASALA-INDIAN DAL ANARI-INDIAN VEGETABLE BIRIYANI—INDIAN CHOLE MASALA WITH POORI VEGETABLE LASAGNE-CONTI VEGETABLE NOODLES-CHINESE-SIDE DISH CAULIFLOWER AND CARROT MORNEYCONTI-SIDE DISH STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE-SIDE DISH

LIVE COUNTERS JAPANESE WOK STATION-CHINESE WITH CHOICES OF MEATS AND VEGETABLES (VEG-SPINACH, MUSHROOM, PEPPERS, ONION, CORN AND CHINESE CABBAGE) (NON-VEG-CHICKEN, VEAL AND LAMB) CHOICES OF SAUCES

Japanese teriyaki sauce Citrus sauce

MOHALAI PARATHA COUNTERTANDOOR VEG/NON-VEG

TANDOORI COUNTER Tandoori murgh Paneer tikka

Served with tandoori chutney and Lacha salad ITALIAN SEAFOOD COUNTERCHINESE FALUDA COUNTER-BAKERY

ONION RINGS TOMATO STUFFED SPINACH CHEESE BAKED CARROT CREPES TOMATO AND BASIL BRUCHETTA CANAPE’S FRESH WATERMELON JUICE ON THE COUNTER DRESSINGS LEMON OLIVE OIL DRESSING MANGO MAYO DRESSING THOUSAND ISLAND DRESSING MAIN COURSES GRILLED VEAL STEAKS WITH ROASTED ROSEMARY POTATO WITH BEARNAISE SAUCE– CONTI (Middle of roasted potato topped with sauce gratination) GHOST SAAGWALA-INDIAN-GREEN COLOUR MEEN MOUILI-SOUTH INDIAN-YELLOW COLOUR MIXED SEAFOOD IN OYSTER SAUCE-CHINESEDARK COLOUR (With middle of sautéed broccoli and beans) ROAST CHICKEN WITH GRILLED MUSHROOM WITH SUFFRON VELOUTE SAUCE-CONTI

SUNDAY BRUNCH MENU 1503-09 SOUPS CREAM OF DUBARI-CONTI TOM KHA GAI-CHINESE (CHICKEN SOUP WITH COCONUT MILK) SALADS THREE LETTUCE SALADS IN BOWL CUCUMBER WITH DILL SOUR CREAM CARROT AND GREEN PEAS ROASTED CORN SALAD ROAST CHICKEN SALAD PRAWN AND MANGO SALAD MARBLE EGG SALAD HONEYED CHICKEN HAM SALAD PASTA AND LOBSTER SALAD

AUBERJINE -CONTI PANEER MAKHANI-INDIAN PESHAWARI CHOLE WITH POORI-INDIAN VEGETABLE BIRIYANI-INDIAN (Served with anar and palak raitha) DAL MASALA-INDIAN PENNE WITH SPINACH BAKED-SIDE DISH VEG NOODLES-NOODLES-SIDE DISH STIR FRIED VEGETABLE-SIDE DISH (use Chinese cabbage, spinach, carrot, beans, mushroom and baby corn) LIVE COUNTERS TANDOORI LIVE COUNTER

ANTI PASTI COUNTER

TANDOORI MURGH/ HARYALI PANEER

STEAMED FISH WITH GARLIC CREAM SAUCE GRILLED AUBERJINE WITH HERBS CLASSIC CHEESE PLATTER CLASSIC HUMMUS GRILLED MARINATED VEGETABLES MINI VEGETABLE PIZZA BETAL LEAVES STUFFED CHICKEN PICKLED ONION EGG IN SAUCE VERDE MELON AND FENNEL SOUP SPEGETTI FRITTATA SUN DRIED TOMATO MARINATED MUSHROOM

SERVED WITH TANDOORI SALAD AND MINT CHUTNEY UTTAPPAM STATION Choices of topping with keema paneer, gunpowder, chicken curry and chutneys) SERVED WITH CHUTNEY CHAT COUNTER-TANDOOR –INSIDE THE RESTAURENT

SERVED WITH CHUTNEYS LOW CALORIE JUICE COUNTER-INSIDE THE RESTAURENT-PAMTRY CHOICES OF VEGETABLE AND FRUITS ITALIAN SEAFOOD COUNTER-CONTI CHOICES OF SEAFOOD AND SAUCES CAN BE USED

Grilled Aubergine with hummus Ouef mayo Tea smoked chicken in cocktail sauce Roasted walnuts Fish crocquette Classic cheese platter Marinated vegetables Stuffed onions Marinated mushroom Steamed prawn with garlic mayo Sun dried tomatoes Vegetable pizza Cheese and three-pepper frittata Betel leaves stuffed with seafood Cucumber with curry chutney mayo in roasted cherry tomato Cold soup

FRESH JUICE – WATER MELON DRESSINGS Lemon vinegratte dressing Three pepper and yogurt Balsamic and cider vinegratte dressing

SUNDAY BRUNCH MENU 29-03-09 SOUP Tomato ackroti-shorba-indian Chicken and mushroom soup-conti

Salads Tomato spring onion and walnut salad Cucumber dill sour cream salad Green mango and papaya salad Roasted potato salad Three-lettuce salad Roast chicken salad Shrimps and citrus salad Fish with tomato salad Cous cous salad with sausage Egg salad

Anti pasti Fish in platter with mango mayo

MAIN COURSE SLICED BEEF WITH OYSTER MUSHROOM SAUCECHINESE KERAL STYLE CHICKEN CHILLI FRY-SOUTH INDIAN CREAMY SUFFRON COURT BOUILLON-CONTI (SUFFRON INFUSED FISH AND BABY POTATO STEW) GHOST SAAGWALA- INDIAN LEMON SEAFOOD-CHINESE CAULIFLOWER AND BROCCOLLI AUGARTINECONTI POORI WITH CHOLE MASALA-INDIAN PANEER MAKHNI-INDIAN DAL TADKA-INDIAN VEGETABLE BIRIYANI-INDIAN MIX VEGETABLE NOODLES-CHINESE-SIDE DISH STIR FRIED CHINESE GREENS IN PEANUT BUTTER SAUCE-CHINESE RISOTTO STUFFED TOMATO-CONTI LIVE COUNTERS

CHAT COUNTER-TANDOOR-INSIDE THE RESTAURENT

BBQ EGG SALAD PASTA AND FISH SALAD

DIMSIM COUNTER-Chinese-INSIDE THE RESTAURENT

ANTI PASTI COUNTER

DOSA STATION-SOUTH INDIAN TANDOORI COUNTER THYME INFUSED LASOONI MURGH/PANEER TIKKA PASTA COUNTER-COTI

STEAMED FISH WITH GARLIC CREAM SAUCE GRILLED AUBERJINE WITH HERBS CLASSIC CHEESE PLATTER CLASSIC HUMMUS GRILLED MARINATED VEGETABLES MINI VEGETABLE PIZZA BETAL LEAVES STUFFED CHICKEN EGG IN SAUCE VERDE MELON AND FENNEL SOUP SPEGETTI FRITTATA SUN DRIED TOMATO MARINATED MUSHROOM ONION RINGS TOMATO STUFFED SPINACH CHEESE BAKED CARROT CREPES TOMATO AND BASIL BRUCHETTA CANAPE’S TOPPINGS PICKLED ONION ROASTED WALNUT CAPERS GHERKINS ROASTED GARLIC

FRESH WATERMELON JUICE ON THE COUNTER DRESSINGS LEMON OLIVE OIL DRESSING MANGO MAYO DRESSING THOUSAND ISLAND DRESSING MAIN COURSES

SUNDAY BRUNCH MENU 1904-09 SOUPS CREAM OF DUBARI-CONTI TOM KHA GAI-CHINESE (CHICKEN SOUP WITH COCONUT MILK) SALADS THREE LETTUCE SALADS IN BOWL CUCUMBER WITH DILL SOUR CREAM CARROT CORN BEANS SPROUTS ROAST CHICKEN SALAD PRAWN AND MANGO SALAD

GRILLED VEAL STEAKS WITH ROASTED ROSEMARY POTATO –CONTI (Middle of roasted potato side of veal jus) GHOST KADA MASALA-INDIANCRAB DUMPLING IN HOT GARLIC SAUCE-CHINESE SEAFOOD IN TOMATO BASIL SAUCE-CONTI KRAL STYLE CHILLI CHICKEN FRY-SOUTH INDIAN AUBERJINE PARMIGIANA-CONTI PANEER MAKHANI-INDIAN PESHAWARI CHOLE WITH POORI-INDIAN VEGETABLE BIRIYANI-INDIAN (Served with anar and palak raitha) DAL MASALA-INDIAN PENNE WITH SPINACH BAKED-SIDE DISH VEG NOODLES-NOODLES-SIDE DISH STIR FRIED VEGETABLE-SIDE DISH (use Chinese cabbage, spinach, carrot, beans, mushroom and baby corn) LIVE COUNTERS

TANDOORI LIVE COUNTER TANDOORI MURGH/ HARYALI PANEER SERVED WITH TANDOORI SALAD AND MINT CHUTNEY UTTAPPAM STATION Choices of topping with keema paneer, gunpowder, chicken curry and chutneys) SERVED WITH CHUTNEY CHAT COUNTER-TANDOOR –INSIDE THE RESTAURENT SERVED WITH CHUTNEYS LOW CALORIE JUICE COUNTER-INSIDE THE RESTAURENT-PAMTRY CHOICES OF VEGETABLE AND FRUITS ITALIAN SEAFOOD COUNTER-CONTI CHOICES OF SEAFOOD AND SAUCES CAN BE USED