PROPOSED NON - VEGETARIAN MENU 1

PASS AROUND STARTERS

NON – VEGETARIAN

Murg Malai Tikka

(Boneless Pcs. of chicken marinated in yogurt, cream, cheese, and finished on a grill)

Kwality Kakori Kabab

(A delicate kebab made with finely minced mutton flavored with cloves and cinnamon wrapped around a skewer and char-grilled)

Thai Chicken

(Sesame fried thai style chicken)

Salt & Pepper Fish

(Pcs. of River Sole marinated with Corn Flour & Sautee with Onion & Spring Onion)

Smoked Honey Chicken

(Wok tossed chicken in spicy honey sauce)

VEGETARIAN

Zafrani Paneer Tikka

(Bar-Be-Que Cottage Cheese Marinated in saffron & Served with Mint Chutney)

Tandoori Stuffed Mushroom

(Button Mushroom Stuffed with grated potato and marinated with Indian spices and cooked on chat grill)

Crispy Dahi Cheese Rolls

(Cottage cheese rolls stuffed with hung curd coated with panko crumb and deep fried)

Crunchy Vegetable Rolls with Corn & Kafir Lime Leaves

(Thai style mini cocktail roll flavored with kafir lime leaves)

Open Vegetable Wonton

(Wonton skins stuffed with crispy exotic vegetables, served with thai chilly sauce)

BURMESE KHOW SUEY – LIVE

A delectable one pot meal which is essentially a vegetable broth thickened with coconut milk, with noodles, crunchy vegetables and crispy toppings such as crushed peanuts, etc. The final touch is a squeeze of lime and fried garlic sprinkle...

BURMESE CURRY WITH FRESH NOODLES;

Top with chopped spring onions (bulbs and chives), chopped tomatoes, crunchy bean sprouts, crushed peanuts, chilies, fresh coriander leaves

Shredded Chicken, Boiled Shredded Egg

SALADS

Greek Feta Cheese Salad

Freshly Tossed Salad

Beet Root Salad with Sesame Seeds

Marinated Mushroom & Bell Pepper Salad

Green Salad

Laccha Onion & Vinegar Onion

Dahi Pakori with Saunth

Achar – 4 types – Aam, Gobhi, Gajar, Nimbu

Papad – 4 types

Chutney – Aam & Mint

MAIN COURSE

LUCKNOWI

The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas.

The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.

NON-VEGETARIAN

Mutton Galouti Ke Kebab – Live

A Kebab So Soft That It Literally Melts In Your Mouth. Created For The

Leisure-Loving Nobles Who Preferred Not To Chew

Anda Parantha – Live

VEGETARIAN

Subz Ke Galouti – Live

The First Family of Kebab pays tribute to the vegetarians

With this tender mahitawa-fried vegetable kebab

Ultey Tawey ka Parantha – Live

NORTH INDIAN

North Indian cuisine (Hindi: Uttar Bharatiya Vyanjan) is a part of Indian cuisine, from the region of Northern India which includes the Pakistani provinces: Punjab, Sindh and Indian states: Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Gujarat and West-Central Uttar Pradesh (Awadh and Braj). This is also a major cuisine in the Northern-Eastern regions like Eastern Uttar Pradesh

Dhaniya Murg (Boneless)

(Chicken flavored with Indian secret spices and cooked with coriander)

Taar Gosht

(Mughlai Mutton Specialty Cooked With Deluxe Pieces of Mutton, Blended With Aromatic Spices, Simmered In Lamb Stock)

Paneer Qushroo

(Stuffed cottage cheese cooked with saffron gravy)

Mushroom Hara Pyaz

(Garden fresh mushroom, spring onion cooked with cumin seed & served on copper tawa)

Hing Dhaniye Ke Chatpate Aloo

(Baby small potatoes, cooked in a home grounded spices & hing)

Jaipuri Chownka Hara Mattar (fresh mattar)

(Fresh Green peas tossed with ginger, garlic and fresh green chillies)

Dal Bhukhara

(A delicacy made by a Bukhara a black lentil simmered on light slaw for overnight with cream, tomato paste & topped with dollop of fresh Butter)

BIRYANI

Biryani (Urdu: بریانی ) also known as biriyani or biriani, is a South Asian mixed rice dish with its origins among the Muslims of South Asia. It is popular throughout ... The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.

Kacche Gosht Ki Biryani

(Rice and lamb dum-cooked and served from an earthen pot accompanied with burani raita)

Qubooli

(Gram lentil flavored in yogurt and onion curry, layered with rice, cooked in the aroma of cardamom, cinnamon)

Mirch Ka Salan

(Fresh Whole Green Chillies Cooked In Gravy Of Cashew Nuts, Melon Seeds, Onions And Lemon Juice Topped Welt’s Black Cumin’s Seeds)

Burani raita

(Garlic flavored curd)

ASSORTED INDIAN BREADS

Missi Roti

(Special Bengal gram flour bread)

Roti

(Whole wheat bread baked in charcoal tandoor)

Garlic Naan

Butter Naan

(Made from fermented refined flour cooked in charcoal tandoor with butter)

Plain Naan

(Made from fermented refined flour cooked in charcoal tandoor)

Laccha Prantha

(Multi Layered whole wheat bread topped with butter)

Mirchi Wala Parantha

(Multi Layered whole wheat buttered bread topped with red chilly powder)

Hari Mirch Wala Parantha

(Multi Layered whole wheat buttered bread topped with chopped green chilly)

Pudine Wala Parantha

(Multi Layered whole wheat buttered bread topped with mint powder)

MERRUT KI ROTI

Biscuit Roti

Sheermal

Bakharkhani

ORIENTAL

Oriental cuisine includes several major regional cuisines: East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern.

A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures

many of which have their own characteristic cuisine.

Sliced Chicken Black Bean Sauce

(Spicy sliced chicken cooked with black bean sauce)

Pan Fried Fish with Ginger & Celery

(Diced Pcs. of river sole fillet pan fried and tossed with ginger and celery)

Vegetable Thai Red Curry

(Exotic Vegetables stir fried with coconut milk)

Asparagus, Corns & Water Chestnut in Spicy Sauce

(Asparagus, Sweet Corn & Water Chestnut tossed with Chef Special Sauce)

Sautee Whole Beans with Burnt Garlic & Sesame Seeds

(Whole beans tossed with burnt garlic & sesame seeds)

Mapo Tofu

(Cubes of Silken Tofu stir fry with soya sauce, hot chili bean paste, chili oil, dry red chilies, and powder Sichuan peppercorns)

Vegetable Hakka Noodles

(Vegetables Noodles in Hakka style)

Fortune Rice

(Rice with Mushroom and spring onion enriched with star spices)

CONTINENTAL

European cuisine, or alternatively Western cuisine, is a generalized term collectively referring to the cuisines of Europe and other Western countries, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of Australasia, the Americas, Southern Africa,

and Oceania, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking.

Stuffed Chicken Breast with Mushroom & Cheese served with Red Wine Sauce – Live

(Chicken breast stuffed with fresh chopped mushroom & cheese and marinated and cooked on a hot plat with red wine sauce)

Grilled Fish with Cappers and Mustard Sauce – Live

(Fillet of river sole, marinated in lime juice and herbs, cooked on a hot plate and served with cappers & mustard sauce)

Grilled Cottage Cheese Steak with Tomato Basil Sauce – Live

(Square of cottage cheese marinated in olive oil & seasoning, flavored with basil, finished to perfection on hot plate and served with salsa sauce)

Pasta Counter – Live

Three type of Pasta

Penne

Spaghetti

Fettuccini

Three type of Sauces

Tomato Sauce

Cheese Sauce

Minced Chicken Sauce

Roesti Counter – Live

(Mashed Potato Mixed With Basil and Cheese Topped With Choice Of Vegetables and Cooked On a Hot Plate)

(Parmesan Cheese / Sliced Mushroom/ Shredded Spinach / Bell Pepper / Chives / Zucchini)

Grilled Vegetable with Bar Be Que Sauce – Live

(Baby Corn, Zucchini, Broccoli, bell peppers cooked with bar be que sauce on hot plate)

Assorted Bread Rolls with Butter

(Dinner Roll / Crossiant / Garlic Bread /Brown Bread / Faccocia / Butter)

DESSERTS

Dessert (/dᵻˈzɜːrt/) is a course that concludes a main meal. The course usually consists of sweet foods and beverages, The term "dessert" can apply to many foods, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.

Kesari Jalebi with Rabri – Live

(Small Size Traditional Flour based Jalebi Dipped in Saffron, Rose Syrup served with chilled rabri)

Assorted Tilewali Kulfi (Anar, Pan & Kesar Pista)

(Flavoured Stick Kulfi)

Phirni Kasorewali

(A Delicious Rice Powder And Milk Pudding With a Touch Of Saffron, Garnished With Pistachio)

Assortment of Cheese Cake – (Individual)

(A firm cheesecake finished with toppings - Blue Berry & Strawberry)

Tiramisu (Individual)

(Rum and coffee-soaked ladyfingers layered with mascarpone custard and whipped cream)

Hot Chocolate Mud Cake

(Melted Chocolate Cake served hot)

Vanilla Ice Cream with Sauces & Nuts

TEA & COFFEE STATION

Masala Tea

Coffee

PROPOSED NON – VEGETARIAN MENU-2

PASS AROUND STARTERS

NON – VEGETARIAN

Salt & Pepper Prawns

(Shallow fried jumbo prawns tossed with salt & pepper)

Crispy Duck Rolls

(The crisp skin of the duck is served separately, with green onion curls, Peking doilies, cucumber strips, and served with Peking sauce)

Murg Kalimirch Tikka

(Boneless Pcs. of chicken marinated in black pepper, cream, cheese, finished on a grill)

Mutton Kakori Kabab

(A delicate kebab made with finely minced mutton flavored with cloves and cinnamon wrapped around a skewer and char-grilled)

Oat Crusted Fish Finger with Wasabi Pesto

(Fish Fingers marinated and coated with oat deep fried Served with pesto)

Honey Pepper Chicken

(Diced Pieces of Chicken tossed with Honey)

VEGETARIAN

Chutney Paneer Tikka

(Bar-Be-Que Cottage Cheese Marinated in mint chutney and skewered)

Crispy Dahi Cheese Kebab

(Cottage cheese rolls stuffed with hung curd coated with panko crumb and deep fried)

Cream Corn

(Creamy corn shaped in Cubes and deep fried served with green chilly sauce) garlic, caramel sauce and sugar in a wok)

Crispy Stuffed Ravioli with Spicy Marinara Sauce (Individual)

(Crispy fried ravioli stuffed with spinach and served with spicy marinara sauce)

Open Vegetable Wonton

(Wonton skins stuffed with crispy exotic vegetables, served with thai chilly sauce)

Sichuan Paneer

(Cubes of cottage cheese shallow fried and tossed with sichuan sauce)

NEXT TO BAR

DIM SUM COUNTER

Dim sum /ˈdimˈsʌm/ (simplified Chinese: 点心; traditional Chinese: 點心; pinyin: Diǎnxīn) is a style of Cantonese cuisine prepared as small bite-sized portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables. They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different from jiaozi found in other parts of China.

Prawns & Chives Har Gao

(Crystal dumpling with prawns & chives)

Shanghai Chicken Dim Sum

(Crystal dumpling with chicken)

Juicy Vegetable Dim Sum

(Open mouth dim sum with vegetables)

Mushroom & Pok Choy Har Gao

(Crystal dumpling with mushroom & pok choy)

SUSHI COUNTER

Sushi (すし, 寿司, 鮨?) is a Japanese food consisting of cooked vinegared rice (鮨飯 sushi-meshi?) combined with other ingredients (ネタ neta?), raw uncooked seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice (also referred to as shari (しゃり?) or sumeshi.

Sushi can be prepared with either brown or white rice. It is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients or are vegetarian. Raw fish (or occasionally other meat) sliced and served without rice is called "sashimi". Sushi is often served with pickled ginger (ガリ gari), wasabi, and soy sauce. Popular garnishes are often made using daikon.

Selection of Vegetarian Sushi Choose from- Veg Sushi Nigiri, Asparagus Tempura Roll, Philadelphia Cheese, Avocado & Cucumber

Non Veg- Specialty Nigiri: Prawn, Salmon, Specialty Rolls- Spicy Salmon, Philadelphia Cheese and Salmon

Prawn Tempura Sushi

Smoked Salmon Sushi

Philadelphia Cheese Sushi

Asparagus Tempura Sushi

Cucumber & Carrot Sushi

SATAY COUNTER

Satay (/ˈsæteɪ/, /ˈsɑːteɪ/ SAH-tay), modern Indonesian and Malay spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Honey Mustard Chicken Skewers with Sesame

(Grilled chicken skewered served with honey mustard sauce and sesame)

Chargrilled Fish Satay

(Grilled fish skewered served with miso sauce)

Grilled Tofu, Pineapple and Onion Satay with Teriyaki Sauce

(Tofu, Pineapple & Onion with Yakitori Served on Satey Stick)

BURMESE KHOW SUEY – LIVE

A delectable one pot meal which is essentially a vegetable broth thickened with coconut milk, with noodles, crunchy vegetables and crispy toppings such as crushed peanuts, etc. The final touch is a squeeze of lime and fried garlic sprinkle...

BURMESE CURRY WITH FRESH NOODLES;

Top with chopped spring onions (bulbs and chives), chopped tomatoes, crunchy bean sprouts, crushed peanuts, chilies, fresh coriander leaves

Shredded Chicken, Boiled Shredded Egg

SALADS

Green Bean Salad with Sesame Seeds

Corn Capsicum Salad

Raw Papaya Salad

Crispy Noodle Salad

Green Salad

Laccha Onion & Vinegar Onion

Dahi Pakori with Saunth

Achar – 4 types – Aam, Gobhi, Gajar, Amla

Papad – 4 types

MAIN COURSE

LUCKNOWI

The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas.

The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.

NON-VEGETARIAN

Mutton Galouti Ke Kebab – Live

A Kebab So Soft That It Literally Melts In Your Mouth. Created For The

Leisure-Loving Nobles Who Preferred Not To Chew

Served with Anda Parantha – Live

VEGETARIAN

Subz Ke Galouti – Live

The First Family of Kebab pays tribute to the vegetarians

With this tender mahi tawa-fried vegetable kebab

Served with Ultey Tawey ka Parantha – Live

INDIAN

North Indian cuisine (Hindi: Uttar Bharatiya Vyanjan) is a part of Indian cuisine, from the region of Northern India which includes the Pakistani provinces: Punjab, Sindh and Indian states: Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Gujarat and West-Central Uttar Pradesh (Awadh and Braj). This is also a major cuisine in the Northern-Eastern regions like Eastern Uttar Pradesh

Dhaniya Murg

(Boneless Chicken Cooked in korma style with flavor of fresh coriander)

Taar Gosht

(Mughlai Mutton Specialty Cooked With Deluxe Pieces of Mutton, Blended With Aromatic Spices, Simmered In Lamb Stock)

Paneer Lounglatta

(A Fine preparation of cottage cheese cooked in a Cream Tomato Rich Gravy)

Mushroom Hara Pyaz

(Fresh Button Mushroom Tossed with spring Onion)

Panchphoran Aloo

(Baby small potatoes, cooked in a home grounded spices)

Dal Bhukhara

(A delicacy made by a Bukhara a black lentil simmered on light slaw for overnight with cream, tomato paste & topped with dollop of fresh Butter)

BIRYANI

Biryani (Urdu: بریانی ) also known as biriyani or biriani, is a South Asian mixed rice dish with its origins among the Muslims of South Asia. It is popular throughout ... The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.

Dum Gosht Biryani

(Rice and lamb dum-cooked and served from an earthen pot accompanied with burani raita)

Kathal Biryani

(Basmati Rice Cooked on Dum to perfection with dices jackfruit with condiments & spices and a touch of saffron)

Burani raita

(Garlic flavored curd)

ASSORTED INDIAN BREADS

Missi Roti

(Special Bengal gram flour bread)

Roti

(Whole wheat bread baked in charcoal tandoor)

Garlic Naan

Butter Naan

(Made from fermented refined flour cooked in charcoal tandoor with butter)

Plain Naan

(Made from fermented refined flour cooked in charcoal tandoor)

Laccha Prantha

(Multi Layered whole wheat bread topped with butter)

Mirchi Wala Parantha

(Multi Layered whole wheat buttered bread topped with red chilly powder)

Hari Mirch Wala Parantha

(Multi Layered whole wheat buttered bread topped with chopped green chilly)

Pudine Wala Parantha

(Multi Layered whole wheat buttered bread topped with mint powder)

MERRUT KI ROTI

Biscuit Roti

Sheermal

Bakharkhani

AMRITSARI

The cuisine of Punjab has an enormous variety of mouth-watering vegetarian as well as non vegetarian dishes. The spice content ranges from minimal to pleasant to high. Punjabi food is usually relished by people of all communities. In Punjab, home cooking differs from the restaurant cooking style. At the restaurants, the chefs make a liberal use of desi ghee, butter and cream to make the food lip smacking and finger licking

Brain Masala with Pao – Live

(Brain Cooked with Indian Spices on Tawa served with Pao)

Gurde Kapure & Keema Kaleji – Live

(Gurde Kapure Cooked with Minced Mutton & Liver on Tawa)

Amritsari Choley / Masala Kulcha – Live

Pyaz Ki Chutney

(Amritsar’s favourite bread is the Kulcha named after the city. Specialists from the dildaar city, make delicious kulchas straight from the tandoor into your plate with the flourish of a magician. Best eaten with choley mixed with the onion-imli or mooli-imli chutney; a combination that could win over any gourmand)

Sarson Da Saag /Makki Ki Roti – Live

With gud shakkar

(The Punjabi farmer’s winter meal of mustard leaves cooked in white butter has become a National favorite, Mustard leaves are pungent – but robust and delicious)

Laccha Paneer Bhurjee with Hara Pyaz – Live

(Mashed cottage cheese cooked with indian spices and spring onion on tawa)

KASHMIRI

Kashmiri cuisine (Kashmiri: कॉशुर खयॊन / کأشُر کھٮ۪ن; Kashur khyon) is the cuisine of the Kashmir Valley region. Rice is the staple food of Kashmiris and has been so since ancient times. Meat, along with rice, is the most popular food item in Kashmir. Kashmiris consume meat voraciously. Despite being Brahmin, Kashmiri Pandits are great meat eaters.

Gushtaba

(Hand beaten mutton keema balls cooked in yakhni gravy)

Mirchi Wagun Korma (Chicken)

(Kashmiri Chicken speciality)

Haaq Saag

(Spinach generously spiked with garlic cloves and dry red chilies, cooked with mustard oil)

Nadru Yakhni

(Kashmiri pundits enjoy traditional vegetarian preparation of lotus stem, this mouthwatering delicacy on the celebration day of first snowfall)

Khatta Methe Baingan

(Sweet and sour brinjals)

Kashmiri Rajma

(Curried kidney beans cooked with tomato and ground spices)

Steam Rice

(Boiled basmati rice)

Akroot & Mooli Ki Chutney

(Grated Radish & Walnuts in Yoghurt)

DAKSHIN

The famous traditional south Indian breakfasts like idli, vada and masala dosa was invented in Karnataka in the temple streets of Udupi, which has now become the traditional South Indian food. Described as the mildest in terms of spice content of the five southern states' cuisines, there is a generous use of jaggery, palm sugar and little use of chili powder however Northern Karnataka cuisine, which can be extremely hot, is an exception. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity.

Meen Moily (Fish)

(Fish curry cooked in coconut milk)

Kerala Chicken Curry (Boneless)

(Traditional boneless Chicken cooked in roasted coconut gravy)

Paneer Chettinad

(Traditionally cooked chicken in chettinad spices, served with appam)

Beans Usili

(Green Beans Cooked with Spiced Toor Dal)

Vegetable Stew

(Vegetable simmered in a coconut milk and onion paste, served with appam)

Appams – Live

(A delicacy made from rice powder and todi and cooked in a special kadhai named as chetti. Served with stew)

(Egg Also)

ORIENTAL

Oriental cuisine includes several major regional cuisines: East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern.

A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures

many of which have their own characteristic cuisine.

Mongolian Chicken

(Spicy sliced chicken with garlic, celery and Soya Sauce)

Steamed Fish in Banana Leaf – Live

(Pcs. of River Sole wrapped in banana leaf and steamed)

Vegetable Thai Red Curry

(Exotic Vegetables stir fried with coconut milk)

Asparagus, Corns & Water Chestnut in Spicy Sauce

(Asparagus, Sweet Corn & Water Chestnut tossed with Chef Special Sauce)

Sautee Whole Beans with Burnt Garlic & Sesame Seeds

(Whole beans tossed with burnt garlic & sesame seeds)

Mapo Tofu

(Cubes of Silken Tofu stir fry with soya sauce, hot chili bean paste, chili oil, dry red chilies, and powder Sichuan peppercorns)

Vegetable Hakka Noodles

(Vegetables Noodles in Hakka style)

Fortune Rice

(Rice with Mushroom and spring onion enriched with star spices)

CONTINENTAL

European cuisine, or alternatively Western cuisine, is a generalized term collectively referring to the cuisines of Europe and other Western countries, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of Australasia, the Americas, Southern Africa,

and Oceania, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking.

Grilled Chicken Chimichurri – Live

(Mustard & chillies marination)

Roast Leg of Mutton with Roast Potato and Mint Sauce – Live

(Slow roasted leg of mutton with roasted baby potatoes cooked on a hot plate and served with mint sauce)

Grilled Fish with Cappers and Mustard Sauce – Live

(Fillet of river sole, marinated in lime juice and herbs, cooked on a hot plate and served with cappers & mustard sauce)

Pan Grilled Asparagus with Hollandaise Sauce – Live

(Fresh Asparagus tossed with hollandaise sauce in pan live in front of guest)

Grilled Cottage Cheese Steak with Tomato Basil Sauce – Live

(Square of cottage cheese marinated in olive oil & seasoning, flavored with basil, finished to perfection on hot plate and served with salsa sauce)

Risotto Station – Live

Choice of Vegetable and Cheese Toppings

Kalamata olives, baby corn, asparagus, mushroom, broccoli, cherry tomato, basil, red and yellow pepper, parmesan cheese

Assorted Bread Rolls with Butter

(Dinner Roll / Croissant / Garlic Bread /Brown Bread / Faccocia)

DESSERTS

Dessert (/dᵻˈzɜːrt/) is a course that concludes a main meal. The course usually consists of sweet foods and beverages, The term "dessert" can apply to many foods, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.

INDIAN

Thin Kesariya Jalebi with Rabri – Live

(Small Size Traditional Flour based Jalebi Dipped in Saffron, Rose Syrup served with chilled rabri)

Tilewali Kulfi

(Stick kulfi)

Hot Tawa Khurchan – Live

(Rabri cooked with minced mixture of milk cake, gulab jamun and rasgulla on tawa)

Rose Kulfa

(Hand churned rose flavored ice cream)

Phirni Kasorewali

(A Delicious Rice Powder And Milk Pudding With a Touch Of Saffron, Garnished With Pistachio)

WESTERN

Assortment of Cheese Cake (Individual)

(A firm cheesecake finished with toppings - Blue Berry, Lemon, and Strawberry)

Millie Feuille (Individual)

(A rich cake consisting of thin layers of puff pastry filled with jam and cream)

Banoffee Pie (Individual)

(Made from bananas, cream and toffee from boiled condensed milk)

Hot Chocolate Mud Cake

(Melted Chocolate Cake served hot)

Vanilla Ice Cream

TEA & COFFEE STATION

Masala Tea

Lemon Tea

Green Tea

Kahwa

Coffee