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FRESH WATERMELON JUICE ON

THE COUNTER
Sunday BRUNCH MENU
7/3/09
DRESSINGS

LEMON OLIVE OIL DRESSING


SOUPS
BALSAMIC VINEGRETTE DRESSING
THOUSAND ISLAND DRESSING
CREAM OF LENTIL WITH CILANTRO-
CONTI
MAIN COURSES
TOM KHA GAI-CHINESE
(CHICKEN SOUP WITH COCONUT MILK)
BEET CARROT CONTI
GHOST SAAGWALA-INDIAN-GREEN
SALADS COLOUR
MEEN MOUILI-SOUTH INDIAN-YELLOW
THREE LETTUCE SALAD COLOUR
CUCUMBER AND DILL SALAD SEAFOOD IN OYSTER SAUCE-CHINESE-
CARROT AND RAISIN SALADWITH DARK COLOUR
HONEY VINEGRETTE (With middle of sautéed broccoli and
BEANS SPROUT AND CHENNA CHAT beans)
COUS COUS IN TOMATO CUPS BHUNE MURGH-INDIAN
ROAST CHICKEN SALAD WITH LEMON AUBERJINE PARMIGIANA-CONTI
VINEGRETTE PANEER MAKHANI-INDIAN
PRAWN AND GLASS NOODLES SALAD POORI WITH PINDE CHOLE-INDIAN
STUFFED EGG CUPS VEGETABLE BIRIYANI-INDIAN
CHICKEN HAM AND PEPPER ROLL DAL MASALA-INDIAN
VEAL AND PASTA SALAD
PENNE WITH SPINACH BAKED-SIDE
DISH
ANTI PASTI COUNTER SZHEWAN FRIED NOODLES-SIDE DISH
STIR FRIED VEGETABLE-SIDE DISH
STEAMED FISH WITH GARLIC CREAM (use Chinese cabbage, spinach, carrot,
SAUCE Tofu, beans mushroom and baby corn)
HERB ROASTED AUBERJINE
CLASSIC CHEESE PLATTER LIVE COUNTERS
CLASSIC HUMMUS
GRILLED MARINATED VEGETABLES TANDOORI LIVE COUNTER
MINI VEGETABLE PIZZA
PICKLED ONION EUROPIEN MEAT COUNTER CONTI
ROASTED PUMPKIN WITH FENNEL
CREAM SAUCE TANDOORI MURGH/ HARYALI
MELON AND MINT SOUP PANEER
SPANISH FRITTATA
SUN DRIED TOMATO SERVED WITH TANDOORI SALAD
MARINATED MUSHROOM AND MINT CHUTNEY
STEAMED PRAWN WITH MANGO MAYO
TOMATO BASIL BRUCHETA
VEGETABLE CRUDITS CREPE STATION-BAKERY
SPINACH ROLL
STIR FRIED SEAFOOD STATION-
RAFIQ-CHINESE
Marinated mushroom
UTTAPPAM STATION Sun dried tomatoes
Cheese and three-pepper frittata
Choices of topping with keema paneer, Chicken ham and tomato sandwich
Cottage cheese and green peas
gunpowder, chicken curry and chutneys) mousse
Beetroot crepes
SERVED WITH CHUTNEY Steamed prawn with orange mayo
Melon and ginger soup

DRESSINGS
Lemon vinegratte dressing
Three pepper and yogurt
Balsamic vinegratte dressing
SUNDAY BRUNCH MENU
RAITHA COUNTER
01-03-09

SOUP

DAL LASOONI SHORBA-INDIAN


THAI RICE SEAFOOD SOUP-CHINESE
MAIN COURSE
Salads CHICKEN CHETTINAD-SOUTH INDIAN
SEAFOOD WITH SUN DRIED TOMATO CHEESE
Tomato spring onion and walnut salad SAUCE-CONTI
MACHOR JHOL-INDIAN
Cucumber dill sour cream salad
GHOST ROGAN JOSH-INDIAN
Carrot and croquets salad SLICED VEAL IN CHILLI PLUM SAUCE-CHINESE
Roasted potato and scooped vegetable
salad PANEER METHI AUR MIRCHI MASALA-INDIAN
DAL ANARI-INDIAN
Egg plant and bread salad VEGETABLE BIRIYANI—INDIAN
Chicken hawain salad CHOLE MASALA WITH POORI
Shrimp and arugula salad VEGETABLE LASAGNE-CONTI
Iceberg, green, rola roso
VEGETABLE NOODLES-CHINESE-SIDE DISH
Chenna and bean sprout chat CAULIFLOWER AND CARROT MORNEY-
Bbq Egg salad CONTI-SIDE DISH
STIR FRIED VEGETABLE WITH GARLIC
GINGER SAUCE-CHINESE-SIDE DISH
Anti pasti
Steamed Fish in platter with garlic
mayo
Grilled Aubergine with hummus LIVE COUNTERS
Eggs in fresh mango mayo
Tea smoked lchicken in cocktail sauce JAPANESE WOK STATION-CHINESE
Roasted walnuts
Scoops of melon, olives, and honey WITH CHOICES OF MEATS AND
dew melon and papaya VEGETABLES
Pickled shalotts (VEG-SPINACH, MUSHROOM, PEPPERS,
Classic cheese platter ONION, CORN AND CHINESE CABBAGE)
Marinated vegetables (NON-VEG-CHICKEN, VEAL AND LAMB)
Tomato stuffed lentil topped with
CHOICES OF SAUCES
mozzarella
ONION RINGS
Japanese teriyaki sauce TOMATO STUFFED SPINACH CHEESE BAKED
CARROT CREPES
TOMATO AND BASIL BRUCHETTA
Citrus sauce
CANAPE’S

FRESH WATERMELON JUICE ON THE


MOHALAI PARATHA COUNTER- COUNTER
TANDOOR
DRESSINGS

VEG/NON-VEG LEMON OLIVE OIL DRESSING


MANGO MAYO DRESSING
TANDOORI COUNTER THOUSAND ISLAND DRESSING

MAIN COURSES
Tandoori murgh
Paneer tikka GRILLED VEAL STEAKS WITH ROASTED
Served with tandoori chutney and Lacha ROSEMARY POTATO WITH BEARNAISE SAUCE–
CONTI
salad (Middle of roasted potato topped with sauce
gratination)
GHOST SAAGWALA-INDIAN-GREEN COLOUR
ITALIAN SEAFOOD COUNTER- MEEN MOUILI-SOUTH INDIAN-YELLOW COLOUR
CHINESE MIXED SEAFOOD IN OYSTER SAUCE-CHINESE-
DARK COLOUR
(With middle of sautéed broccoli and beans)
FALUDA COUNTER-BAKERY ROAST CHICKEN WITH GRILLED MUSHROOM
WITH SUFFRON VELOUTE SAUCE-CONTI

SUNDAY BRUNCH MENU 15-


03-09

SOUPS

CREAM OF DUBARI-CONTI AUBERJINE -CONTI


TOM KHA GAI-CHINESE PANEER MAKHANI-INDIAN
(CHICKEN SOUP WITH COCONUT MILK) PESHAWARI CHOLE WITH POORI-INDIAN
VEGETABLE BIRIYANI-INDIAN
SALADS (Served with anar and palak raitha)
DAL MASALA-INDIAN
THREE LETTUCE SALADS IN BOWL
CUCUMBER WITH DILL SOUR CREAM
CARROT AND GREEN PEAS PENNE WITH SPINACH BAKED-SIDE DISH
ROASTED CORN SALAD VEG NOODLES-NOODLES-SIDE DISH
STIR FRIED VEGETABLE-SIDE DISH
ROAST CHICKEN SALAD (use Chinese cabbage, spinach, carrot, beans,
PRAWN AND MANGO SALAD mushroom and baby corn)
MARBLE EGG SALAD
HONEYED CHICKEN HAM SALAD LIVE COUNTERS
PASTA AND LOBSTER SALAD
TANDOORI LIVE COUNTER

ANTI PASTI COUNTER TANDOORI MURGH/ HARYALI PANEER

STEAMED FISH WITH GARLIC CREAM SAUCE SERVED WITH TANDOORI SALAD AND MINT
GRILLED AUBERJINE WITH HERBS CHUTNEY
CLASSIC CHEESE PLATTER
CLASSIC HUMMUS UTTAPPAM STATION
GRILLED MARINATED VEGETABLES
MINI VEGETABLE PIZZA Choices of topping with keema paneer,
BETAL LEAVES STUFFED CHICKEN gunpowder, chicken curry and chutneys)
PICKLED ONION
EGG IN SAUCE VERDE SERVED WITH CHUTNEY
MELON AND FENNEL SOUP
SPEGETTI FRITTATA CHAT COUNTER-TANDOOR –INSIDE THE
SUN DRIED TOMATO RESTAURENT
MARINATED MUSHROOM
SERVED WITH CHUTNEYS Grilled Aubergine with hummus
Ouef mayo
LOW CALORIE JUICE COUNTER-INSIDE THE
RESTAURENT-PAMTRY Tea smoked chicken in cocktail sauce
Roasted walnuts
CHOICES OF VEGETABLE AND FRUITS Fish crocquette
ITALIAN SEAFOOD COUNTER-CONTI
Classic cheese platter
Marinated vegetables
CHOICES OF SEAFOOD AND SAUCES CAN BE Stuffed onions
USED 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


MAIN COURSE
29-03-09
SLICED BEEF WITH OYSTER MUSHROOM SAUCE-
CHINESE
SOUP KERAL STYLE CHICKEN CHILLI FRY-SOUTH
Tomato ackroti-shorba-indian INDIAN
Chicken and mushroom soup-conti CREAMY SUFFRON COURT BOUILLON-CONTI
(SUFFRON INFUSED FISH AND BABY POTATO
Salads STEW)
Tomato spring onion and walnut salad GHOST SAAGWALA- INDIAN
Cucumber dill sour cream salad LEMON SEAFOOD-CHINESE
Green mango and papaya salad
Roasted potato salad CAULIFLOWER AND BROCCOLLI AUGARTINE-
Three-lettuce salad CONTI
POORI WITH CHOLE MASALA-INDIAN
Roast chicken salad PANEER MAKHNI-INDIAN
DAL TADKA-INDIAN
Shrimps and citrus salad VEGETABLE BIRIYANI-INDIAN
Fish with tomato salad
Cous cous salad with sausage MIX VEGETABLE NOODLES-CHINESE-SIDE DISH
STIR FRIED CHINESE GREENS IN PEANUT BUTTER
Egg salad
SAUCE-CHINESE
RISOTTO STUFFED TOMATO-CONTI
Anti pasti LIVE COUNTERS

Fish in platter with mango mayo


CHAT COUNTER-TANDOOR-INSIDE THE BBQ EGG SALAD
RESTAURENT PASTA AND FISH SALAD

DIMSIM COUNTER-Chinese-INSIDE THE ANTI PASTI COUNTER


RESTAURENT
STEAMED FISH WITH GARLIC CREAM SAUCE
DOSA STATION-SOUTH INDIAN GRILLED AUBERJINE WITH HERBS
CLASSIC CHEESE PLATTER
TANDOORI COUNTER CLASSIC HUMMUS
GRILLED MARINATED VEGETABLES
THYME INFUSED LASOONI MURGH/PANEER MINI VEGETABLE PIZZA
TIKKA BETAL LEAVES STUFFED CHICKEN
EGG IN SAUCE VERDE
PASTA COUNTER-COTI 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

GRILLED VEAL STEAKS WITH ROASTED


ROSEMARY POTATO –CONTI
(Middle of roasted potato side of veal jus)
GHOST KADA MASALA-INDIAN-
CRAB DUMPLING IN HOT GARLIC SAUCE-CHINESE
SUNDAY BRUNCH MENU 19- SEAFOOD IN TOMATO BASIL SAUCE-CONTI
04-09 KRAL STYLE CHILLI CHICKEN FRY-SOUTH INDIAN

SOUPS AUBERJINE PARMIGIANA-CONTI


PANEER MAKHANI-INDIAN
CREAM OF DUBARI-CONTI PESHAWARI CHOLE WITH POORI-INDIAN
TOM KHA GAI-CHINESE VEGETABLE BIRIYANI-INDIAN
(CHICKEN SOUP WITH COCONUT MILK) (Served with anar and palak raitha)
DAL MASALA-INDIAN
SALADS
PENNE WITH SPINACH BAKED-SIDE DISH
THREE LETTUCE SALADS IN BOWL VEG NOODLES-NOODLES-SIDE DISH
CUCUMBER WITH DILL SOUR CREAM STIR FRIED VEGETABLE-SIDE DISH
CARROT (use Chinese cabbage, spinach, carrot, beans,
CORN mushroom and baby corn)
BEANS SPROUTS
LIVE COUNTERS
ROAST CHICKEN SALAD
PRAWN AND MANGO SALAD
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