SUNDAY BRUNCH MENU 03-02-08

SOUP

Thai vegetable soup

Classic seafood bisque

Salads

Tomato spring onion and walnut salad

Cucumber dill sour cream salad
Carrot and croquets salad
Roasted potato salad
Egg plant and bread salad
Black currant and chicken salad
Shrimps and citrus salad
Iceberg, green, rola roso
Pasta and bean sprout salad
Bbq Egg salad

Anti pasti
Fish in platter
Grilled Aubergine with hummus
Eggs in garlic mayo sauce
Tea smoked chicken in cocktail sauce
Roasted peanuts
Roasted walnuts
Scoops of melon, olives, honey dew melon and papaya
Grilled cottage cheese topped with shrimps
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Roasted garlic
Spanish omelette
Chicken ham and tomato sandwich
Cucumber and mint soup
Lavash with salsa
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER
 MAIN COURSE
BEEF STRONGNOFF-CONTI
SEAFOOD IN CARRIBBEAN CURRY SAUCE –CONTI
SINGAPORE CHILLI CRAB-CHINESE
MUTTON LABADOR-INDIAN
HOME STYLE CHICKEN PIRATTAL-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANER RARA-INDIAN
DAL AAP KI PASAND-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS
EUROPEAN TAWA STATION-CONTI (KATHIRON AND SENDIL)

MISO AND MINT SOAKED GRILLED LAMB CHOPS WITH CHAMPAGNE VINEGUR, ONION, GARLIC AND OLIVE OIL

LA RESERVE MARINATED CHICKEN WITH DRY CHILLI SAUCE

BASIL AND OREGANO MARINATED TENDERLOIN WITH FARM STYLE SALSA

Served with Caesar salad with grilled mushroom

TANDOORI COUNTER

Murgh Haryali
Paneer tikka
Served with tandoori chutney and Lacha salad

JAPANESE SEAFOOD STATION-Chinese

ASSORTED SEAFOOD CAN BE USE

Stir-fried tuna
Honey chilli prawn
Sesame fried vegetables
Seafood in chilli garlic sauce

LABANESE PITA CORNER-PANTRY

Pita bread stuffed with sauteed char grilled chicken

Pita bread stuffed with hummus
Pita bread stuffed with vegetables

KOTTU PARATHA STATION

Desserts
 SUNDAY BRUNCH MENU 10-02-08

SOUP

Thai seafood soup

Cream of tomato soup

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
Shrimps and citrus salad
Iceberg, green, rola roso
Chenna and bean sprout chat
Bbq Egg salad

Anti pasti
Fish in platter
Grilled Aubergine with hummus
Eggs in fresh strawberry mayo
Tea smoked chicken in cocktail sauce
Roasted peanuts
Roasted walnuts
Scoops of melon, olives, and honey dew melon and papaya
Grilled cottage cheese topped with shrimps
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Roasted garlic
Cheese and three pepper frittata
Chicken ham and tomato sandwich
Cucumber and mint soup
Lavash with salsa
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
 Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER

MAIN COURSE
VEAL STRONGNOFF-CONTI
SEAFOOD LABABDOR-INDIAN
SINGAPORE CHILLI CRAB-CHINESE
MUTTON NILGIRI KHORMA-SOUTH INDIAN
MURGH HANDI-INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANEER SHABNAMI CURRY-INDIAN
DAL AAP KI PASAND-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS
EUROPEAN MEAT TAWA STATION-CONTI (KATHIRON AND SENDIL)

THYME MARINATED CHICKEN

GARLIC AND PAPARICA MARINATED VEAL

BASIL AND OREGANO MARINATED LAMB

Served with Caesar salad with grilled mushroom

TANDOORI COUNTER

Tandoori murgh
Paneer tikka
Served with tandoori chutney and Lacha salad

JAPANESE SEAFOOD STATION-Chinese

ASSORTED SEAFOOD CAN BE USE

Stir-fried tuna
Honey chilli prawn and tofu
Seafood in chilli garlic sauce

SANDWICH CORNER-PANTRY

HOME STYLE VADA STATION

Desserts
 SUNDAY BRUNCH MENU 17-02-08

SOUP

Cream of tomato soup

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
Shrimps and citrus salad
Iceberg, green, rola roso
Chenna and bean sprout chat
Bbq Egg salad

Anti pasti
Fish in platter
Grilled Aubergine with hummus
Eggs in fresh strawberry mayo
Tea smoked lamb chops in cocktail sauce
Roasted peanuts
Roasted walnuts
Scoops of melon, olives, and honey dew melon and papaya
Pickled vegetables
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Roasted garlic
Cheese and three-pepper frittata
Chicken ham and tomato sandwich
Cucumber and mint soup
Lavash with salsa
Cottage cheese and green peas mousse
Pancake filled with sautéed spinach

DRESSINGS
Lemon vinegratte dressing
 Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER

MAIN COURSE
NILGIRI VEAL KHORMA-SOUTH INDIAN
SEAFOOD IN BASIL CREAM SAUCE-CONTI
CRAB IN MALASIAN STYLE-CHINESE
DALCHA GHOST-INDIAN
HONEY GLAZED CHICKEN WITH CHILLI-CHINESE

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN CORIANDER CURRY SAUCE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANEER METHI AUR MIRCHI MASALA-INDIAN
DAL AAP KI PASAND-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS

TAKE YOUR OWN SOUP-CHINESE-THURUPATHI

CLEAR SOUP
WITH CHOICES OF MEATS AND VEGETABLES
(VEG-SPINACH, MUSHROOM, PEPPERS, NOODLES)
(NON-VEG-CHICKEN, SEAFOOD, FISH, LAMB)

MOHALAI PARATHA COUNTER-TANDOOR-RAJA

VEG/NON-VEG

PASTA COUNTER-SENDHIL

TANDOORI COUNTER

MURGH DILLKUSH
Paneer tikka
Served with tandoori chutney and Lacha salad

HOME STYLE VADA STATION

Desserts
SUNDAY BRUNCH MENU 24-02-08

SOUP

Vegetable curry soup-Chinese

Creole seafood chowder-conti

Salads

Green salad
Cucumber and carrot
Chicken hawain salad
Roasted potato, mozzrella and grilled chilli salad
Egg plant and bread salad
Black currant and chicken salad
Shrimps and citrus salad
Iceberg, green, rola roso
Pasta and bean sprout salad
Bbq Egg salad
Cous cous with grilled vegetable salad
Fried idly chat
Anti pasti
Fish in platter
Grilled Aubergine with Cajun spices
Sun dried tomato
Classic cheese platter
Scoops of melon, honeydew melon and papaya
Roasted walnuts
Tea smoked chicken
Grilled cottage cheese topped with shrimps
Marinated vegetables
 Tomato stuffed lentil topped with mozzarella
Spanish omelette
Chicken ham and tomato sandwich
Cucumber and mint soup
Lavash with salsa
Cottage cheese and beetroot mousse
Egg in basil cream sauce
Carrot stuffed pancake
Cucumber and mint soup

DRESSINGS
Sweet cherry tomato dressing
Olive oil and lemon juice dressing
Cilantro and crème fraiche dressing
Basil and balsamic vinegar dressing

RAITHA COUNTER

MAIN COURSE
BEEF STRONGNOFF-CONTI
SEAFOOD MALAI MASALA-INDIAN
SINGAPORE CHILLI CRAB-CHINESE
MUTTON LABADOR-INDIAN
HOME STYLE CHICKEN PIRATTAL-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANEER, SUFFRON AND GREEN PEAS MASALA -INDIAN
DAL KALI PILI-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS
EUROPEAN TAWA STATION-CONTI (KATHIRON AND SENDIL)

PESTO MARINATED CHCKEN

SUNDRIED TOMATO AND OREGANO MARINATED FISH

PEPPER AND GARLIC MARINATED TENDERLOIN

TANDOORI COUNTER

Murgh Haryali
Paneer tikka
Served with tandoori chutney and Lacha salad

JAPANESE SEAFOOD STATION-Chinese

 ASSORTED SEAFOOD CAN BE USE

KOTTU PARATHA STATION

CREPE STATION-BAKERY

SAVORY AND SWEET CREPES

BEET ROOT, CARROT, NUTTY CREPE, DRY FRUIT CREPE, STUFFED CREPE, SPINACH CREPE.

Desserts
 SUNDAY BRUNCH MENU 02-03-08

SOUP

Vegetable, garlic and tomato soup-Chinese

Seafood bisque-conti

Salads

Leafy combination salad

Sweet and sour cucumber and carrot
Chicken hawain salad
(use three pepper,pineapple,chicken,tomato and onion)
Roasted potato and three-pepper salad
Ash melon and nuts salad
Tomato and basil salad
Shrimps and citrus salad
Iceberg, green, rola roso
Assorted sprout salad
Bbq Egg salad
Grilled vegetable salad
Triple bean chat

Anti pasti
Fish in platter
Grilled Aubergine with Cajun spices
Sun dried tomato
Classic cheese platter
Scoops of melon, honeydew melon and papaya
Roasted walnuts
Tea smoked chicken
Shrimps on the bed of Grilled cottage cheese topped with orange reduction
Marinated zucchini rings
Tomato towers with mozzarella
Ham with marinated vegetables
Chicken ham and bacon stuffed baguette
Cucumber and mint soup
Lavash with salsa
Beetroot mousse on sauteed spinach
Smoked eggs with mint mayo
Parsnips stuffed in herb pancake
Fried olives in banana leaves

DRESSINGS

White wine, oil and olive dressing

Olive oil and citrus dressing
Cilantro, garlic and crème fraiche dressing
Balsamic vinegar and herb dressing
 RAITHA COUNTER

MAIN COURSE
Beef strongoff-conti
Seafood malai masala-Indian
Singapore chilli crab-Chinese
Mutton labador-semi-indian
Home style chicken pirattal-south indian

Stir fried vegetable with garlic ginger sauce-chinese

(use chinese cabbage, mushroom, onion, peppers, broccolli)
Exotic vegetable in white wine veloute-conti
(use carrot, beans, cauliflower, crogetts, american corn and green peas)
paneer, suffron and green peas masala -indian
Dal kali pili-indian
Vegetable pulao-indian

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS
DIMSIM COUNTER-CHINESE

PASTA STATION-CONTI

BEEREY FESTIVAL FREID SEAFOOD COUNTER-CONTI

ADAI STATION-SOUTH INDIAN

GRILLED HOTDOG AND SANDWICH COUNTER

Desserts
 SUNDAY BRUNCH MENU 09-03-08

SOUP

Vegetable noodles soup-chinese

Seafood broth-conti

Salads

Leafy combination salad

Sweet and sour cucumber and carrot
Roast chicken salad
Roasted baby potato and three-pepper salad
Ash melon and nuts salad
Tomato and basil salad
Shrimps and citrus salad
Iceberg, green, rola roso
Assorted sprout salad
Bbq Egg salad
Grilled vegetable salad
Triple bean chat

Anti pasti
Fish in platter
Grilled Aubergine with Cajun spices
Sun dried tomato
Classic cheese platter
Scoops of melon, honeydew melon and papaya
Roasted walnuts
Tea smoked chicken
Shrimps on the bed of Grilled cottage cheese topped with orange reduction
Marinated vegetables
Stuffed tomatos
Cucumber and mint soup
Lavash with salsa
Carrot mousse
Smoked eggs with mint mayo
Herb pancake with ricotta cheese
Spanish omelette

DRESSINGS

White wine, oil and olive dressing

Olive oil and citrus dressing
Cilantro, garlic and crème fraiche dressing
Balsamic vinegar and herb dressing

RAITHA COUNTER
 MAIN COURSE
Roast chicken with pepper jus-conti
Seafood malai masala-Indian
Singapore chilli crab-Chinese
Mutton labador-semi-indian
Home style veal kuzhambu-south Indian

Stir fried vegetable with garlic ginger sauce-Chinese

(use Chinese cabbage, mushroom, onion, peppers, broccoli)
Exotic vegetable in white wine veloute-conti
(use carrot, beans, cauliflower, croquets, American corn and green peas)
Paneer, saffron and green peas masala -Indian
Dal tomatar-indian
Vegetable pulao-indian

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS
DIMSIM COUNTER-CHINESE

PASTA STATION-CONTI

BBQ GRILL COUNTER-CONTI

VADA STATION-SOUTH INDIAN

FLAVOURD LASSI COUNTER

Desserts

\
 SUNDAY BRUNCH MENU 16-03-08

SOUP

Thai vegetable soup

Classic seafood bisque

Salads

Tomato spring onion and walnut salad

Cucumber dill sour cream salad
Carrot and croquets salad
Roasted potato salad
Egg plant and bread salad
Black currant and chicken salad
Shrimps and citrus salad
Iceberg, green, rola roso
Pasta and bean sprout salad
Bbq Egg salad

Anti pasti
Fish in platter
Grilled Aubergine with hummus
Eggs in garlic mayo sauce
Tea smoked chicken in cocktail sauce
Cheese dome
Roasted walnuts
Scoops of melon, olives, honey dew melon and papaya
Grilled cottage cheese topped with shrimps
Classic cheese platter
Marinated vegetables
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Spanish omelette
Chicken ham and tomato sandwich
Cucumber and mint soup
Lavash with salsa
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing
 RAITHA COUNTER

MAIN COURSE
BEEF STRONGNOFF-CONTI
SEAFOOD IN CARRIBBEAN CURRY SAUCE –CONTI
SINGAPORE CHILLI CRAB-CHINESE
MUTTON LABADOR-INDIAN
HOME STYLE CHICKEN PIRATTAL-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANER RARA-INDIAN
DAL AAP KI PASAND-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS
EUROPEAN TAWA STATION-CONTI (KATHIRON AND SENDIL)

MISO AND MINT SOAKED GRILLED LAMB CHOPS WITH CHAMPAGNE VINEGUR, ONION, GARLIC AND OLIVE OIL

LA RESERVE MARINATED CHICKEN WITH DRY CHILLI SAUCE

BASIL AND OREGANO MARINATED TENDERLOIN WITH FARM STYLE SALSA

Served with Caesar salad with grilled mushroom

TANDOORI COUNTER

Tandoori murgh
Paneer tikka
Served with tandoori chutney and Lacha salad

JAPANESE SEAFOOD STATION-Chinese

ASSORTED SEAFOOD CAN BE USE

Stir-fried tuna
Honey chilli prawn
Sesame fried vegetables
Seafood in chilli garlic sauce
SSS
PASTA STATION

KOTTU PARATHA STATION

Desserts

EASTER BRUNCH MENU 23-03-08

 SOUPS

WINTER WARMER RED LENTIL SOUP-CONTI

TOM KHA GAI-CHINESE
(CHICKEN SOUP WITH COCONUT MILK)

SALADS
THREE LETTUCE SALADS
COMBINATION SALAD WITH GARLIC DRESSING
BEETROOT AND CARROT SALAD
BEANS SPROUT AND CHENNA SALAD
HOT AND SOUR NOODLES AND MUSHROOM SALAD
TOMATO, MOZZARELLA AND BASIL SALAD

ROAST CHICKEN, CHEESE AND ROCKET SALAD

PRAWN AND MANGO SALAD
BBQ EGG SALAD
HONEYED HAM SALAD
MEDIUM VEAL PASTA SALAD
BACON.LETTUCE AND THREE-PEPPER SALAD

ANTI PASTI COUNTER

FISH IN PLATTER WITH GARLIC CREAM SAUCE

GRILLED AUBERJINE WITH BASIL
CLASSIC CHEESE APLATTER
CLASSIC HUMMUS
GRILLED MARINATED VEGETABLES
FISH PATE
ROASTED TURKEY WITH TRADITIONAL CRANBERRY SAUCE
ROAST CHICKEN WITH PICKLED ONION
EGG IN SAUCE VERDE
MELON AND FENNEL SOUP
SPANISH OMELETTE
SUN DRIED TOMATO
MARINATED MUSHROOM
FRIED GREEN TOMATOS
SWEET CORN BALLS
VEGETABLE CROUDITS WITH GARLIC BASIL DIP
CHICKEN LIVER PATE WITH CHEESE CRAKKERS
OLIVES STUFFED PUFF PASTRY

MAIN COURSES
SHEPRED PIE-CONTI-VEAL
CHCKEN AND CHICKEN SAUCSAGES STEW-CONTI
GHOST RIZZALA-INDIAN
MALABAR FISH CURRY-SOUTH INDIAN
PRAWN WITH ASSORTED MUSHROOM IN GINGER GARLIC SAUCE-CHINESE

OVEN ROASTED POTATO WITH BEANS IN CURRIED PARSELY SAUCE-CONTI

STIR FRIED VEGETABLE WITH GREEN CURRY SAUCE-CHINESE
PANEER HARA PYAZA-INDIAN
 DAL MASALA-INDIAN
VEGETABLE PULAO-INDIAN

PASTA CORBONARA-SIDE DISH

POORI –SIDE DISH
CHOLE MASALA-SIDE DISH

LIVE COUNTERS
DIMSUM COUNTER-CHINESE-THIRUPATHI

SEAFOOD FRY COUNTER-SOUTH INDIAN-RAM

TANDOORI LIVE COUNTER

LASOONI MURGH/ PANEER AND VEGETABLE SHEEK KEBAB

EASTER MEAT GRILL COUNTER-KRISHNA MOORTHY

CHOICES OF MEATS-CHICKEN/LAMB CHOPS/ VEAL

AMERICAN PANCAKE COUNTER-BAKERY-SURENDAR

DESSERTS

CREAM CARAMEL
FRESH FRUIT PLATTER
DIABATIC DESSERT
EASTER EGGS
MOCCA MOUSSE
PLUM FRUIT STRUDDLE
FRESH KIWI TARTS
INDIAN SWEETS
CHEESE COOKIES PIE
CHOCOLATE BUTTER FUDGE
LEMON FROSTED CAKE
EASTER CARROT
 SUNDAY BRUNCH MENU 30-03-08

SOUP

Thai seafood soup

Cream of broccoli

Salads

Tomato spring onion and walnut salad

Cucumber dill sour cream salad
Carrot and croquets salad
Roasted potato salad
Egg plant and bread salad
Black currant and chicken salad
Shrimps and citrus salad
Iceberg, green, rola roso
Pasta and bean sprout salad
Bbq Egg salad
Cottage cheese, cheery tomato and corn salad
Kimchi salad

Anti pasti
Fish in platter
Grilled Aubergine with hummus
Eggs in garlic mayo sauce
Tea smoked chicken in cocktail sauce
Roasted peanuts
Roasted walnuts
Scoops of melon, olives, and honey dew melon and papaya
Grilled cottage cheese topped with shrimps
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Roasted garlic
Spanish omelette
Chicken ham and tomato sandwich
Cucumber and mint soup
Lavash with salsa
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing
 RAITHA COUNTER

MAIN COURSE
BEEF STRONGNOFF-CONTI
SEAFOOD IN CARRIBBEAN CURRY SAUCE –CONTI
SINGAPORE CHILLI CRAB-CHINESE
MUTTON LABADOR-INDIAN
HOME STYLE CHICKEN PIRATTAL-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANER RARA-INDIAN
DAL AAP KI PASAND-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS
EUROPEAN TAWA STATION-CONTI (KATHIRON AND SENDIL)

MISO AND MINT SOAKED GRILLED LAMB CHOPS WITH CHAMPAGNE VINEGUR, ONION, GARLIC AND OLIVE OIL

LA RESERVE MARINATED CHICKEN WITH DRY CHILLI SAUCE

BASIL AND OREGANO MARINATED TENDERLOIN WITH FARM STYLE SALSA

Served with Caesar salad with grilled mushroom

TANDOORI COUNTER

Murgh Haryali
Paneer tikka
Served with tandoori chutney and Lacha salad

Dimsim counter-Chinese

SEAFOOD STATION
Stir-fried tuna
Honey chilli prawn
Sesame fried vegetables
Seafood in chilli garlic sauce

KOTTU PARATHA STATION

Desserts
 SUNDAY BRUNCH MENU 06-04-08

SOUP

Chicken manchow soup-Chinese

Lemon Greek vegetable soup-conti

Salads

Tomato spring onion and walnut salad

Cucumber and carrot salad
Melon and papaya salad
Roasted potato salad
Egg plant and bread salad
Black currant and chicken salad
Shrimps and citrus salad
Iceberg, green, rola roso
Bean sprout and chenna salad
Bbq Egg salad
Cottage cheese, cheery tomato and corn salad
Kimchi salad

Anti pasti
Fish in platter with garlic mayo
Grilled Aubergine with hummus
Ouef mayonaise
Tea smoked chicken in cocktail sauce
Roasted walnuts
Scoops of melon, olives, and honey dew melon and papaya
Grilled cottage cheese topped with shrimps
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Spanish omelette
Cucumber and mint soup
Lavash with salsa
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER
 MAIN COURSE
VEAL STRONGNOFF-CONTI
SEAFOOD IN CITRUS SAUCE –CONTI
SINGAPORE CHILLI CRAB-CHINESE
DALCHA GHOST-INDIAN
HOME STYLE CHICKEN PIRATTAL-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, GREEN PEAS,PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN)
PANER RARA-INDIAN
DAL MAKHNI-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

PAV BHAJJI-SIDE DISH

LIVE COUNTERS

TANDOORI COUNTER

Murgh Badami
Bagani tikka
Served with tandoori chutney and Lacha salad

BEERY SEAFOOD STATION

CHOICES OF SEAFOOD WITH TWO SAUCES

KARAIKUDI STYLE STUFFED MEAT BALLS COUNTER-SOUTH INDIAN

PASTA COUNTER

MILKSHAKE COUNTER

Desserts
 SUNDAY BRUNCH MENU 13-04-08

SOUP

Ghost nihari shorba-indian

Vegetable manchow soup-chinese

Salads

Tomato spring onion and walnut salad

Cucumber and carrot salad
Melon and papaya salad
Roasted potato salad
Egg plant and bread salad
Black currant and chicken salad
Shrimps and citrus salad
Iceberg, green, rola roso
Bean sprout and chenna salad
Bbq Egg salad
Cottage cheese, cheery tomato and corn salad
Raw mango and beetroot salad

Anti pasti
Fish in platter with garlic mayo
Grilled Aubergine with hummus
Ouef mayonaise
Tea smoked chicken in cocktail sauce
Roasted walnuts
Scoops of melon, olives, and honey dew melon and papaya
Grilled cottage cheese topped with shrimps
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Spanish omelette
Cucumber and mint soup
Lavash with salsa
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER
 MAIN COURSE
HOME STYLE VEAL CURRY-SOUTH INDIAN
SEAFOOD IN TOMATO BASIL SAUCE –CONTI
SINGAPORE CHILLI CRAB-CHINESE
MUTTON LABABDOR-INDIAN
KADAI MURGH-INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, GREEN PEAS,PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN)
PANER RARA-INDIAN
DAL MAKHNI-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

PAV BHAJJI-SIDE DISH

LIVE COUNTERS

TANDOORI COUNTER

Murgh Badami
Paneer tikka
Served with tandoori chutney and Lacha salad

THAI SEAFOOD DELICIOUS

CHOICES OF SEAFOOD WITH TWO SAUCES

HOME STYLE BAJJI COUNTER-SOUTH INDIAN

TAKA TAK BENGALI STATION

Choices of meat can be used

Desserts

SUNDAY BRUNCH MENU 03-02-08

SOUP

Thai vegetable soup

Classic seafood bisque

Salads

Tomato spring onion and walnut salad

Cucumber dill sour cream salad
Carrot and croquets salad
Roasted potato salad
Egg plant and bread salad
Black currant and chicken salad
 Shrimps and citrus salad
Iceberg, green, rola roso
Pasta and bean sprout salad
Bbq Egg salad

Anti pasti
Fish in platter
Grilled Aubergine with hummus
Eggs in garlic mayo sauce
Tea smoked chicken in cocktail sauce
Roasted peanuts
Roasted walnuts
Scoops of melon, olives, honey dew melon and papaya
Grilled cottage cheese topped with shrimps
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Roasted garlic
Spanish omelette
Chicken ham and tomato sandwich
Cucumber and mint soup
Lavash with salsa
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER

MAIN COURSE
BEEF STRONGNOFF-CONTI
SEAFOOD IN CARRIBBEAN CURRY SAUCE –CONTI
SINGAPORE CHILLI CRAB-CHINESE
MUTTON LABADOR-INDIAN
HOME STYLE CHICKEN PIRATTAL-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANER RARA-INDIAN
DAL AAP KI PASAND-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

 CHOLE POORI-SIDE DISH

LIVE COUNTERS
EUROPEAN TAWA STATION-CONTI (KATHIRON AND SENDIL)

MISO AND MINT SOAKED GRILLED LAMB CHOPS WITH CHAMPAGNE VINEGUR, ONION, GARLIC AND OLIVE OIL

LA RESERVE MARINATED CHICKEN WITH DRY CHILLI SAUCE

BASIL AND OREGANO MARINATED TENDERLOIN WITH FARM STYLE SALSA

Served with Caesar salad with grilled mushroom

TANDOORI COUNTER

Murgh Haryali
Paneer tikka
Served with tandoori chutney and Lacha salad

JAPANESE SEAFOOD STATION-Chinese

ASSORTED SEAFOOD CAN BE USE

Stir-fried tuna
Honey chilli prawn
Sesame fried vegetables
Seafood in chilli garlic sauce

LABANESE PITA CORNER-PANTRY

Pita bread stuffed with sauteed char grilled chicken

Pita bread stuffed with hummus
Pita bread stuffed with vegetables

KOTTU PARATHA STATION

Desserts
 SUNDAY BRUNCH MENU 20-04-08

SOUP

Thai seafood soup

Cream of tomato soup

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
Shrimps and citrus salad
Iceberg, green, rola roso
Chenna and bean sprout chat
Bbq Egg salad

Anti pasti
Fish in platter
Grilled Aubergine with hummus
Eggs in fresh strawberry mayo
Tea smoked chicken in cocktail sauce
Scoops of melon, olives, and honey dew melon and papaya
Grilled cottage cheese topped with shrimps
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Cheese and three-pepper frittata
Cucumber and mint soup
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER
 MAIN COURSE
VEAL STRONGNOFF-CONTI
SEAFOOD LABABDOR-INDIAN
SINGAPORE CHILLI CRAB-CHINESE
MUTTON NILGIRI KHORMA-SOUTH INDIAN
MURGH HANDI-INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANEER SHABNAMI CURRY-INDIAN
DAL AAP KI PASAND-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS
EUROPEAN GRILL STATION-CONTI (KATHIRON AND SUMIT)

THYME FLAVOURED CHICKEN

GARLIC AND PAPARICA MARINATED VEAL CHOPS

BASIL AND OREGANO MARINATED LAMB

Served with Caesar salad with grilled mushroom

TANDOORI COUNTER

Tandoori murgh
Paneer tikka
Served with tandoori chutney and Lacha salad

JAPANESE SEAFOOD STATION-Chinese

KOTTU PARATHA STATION-SOUTH INDIAN

Desserts
 SUNDAY BRUNCH MENU 27-04-08

SOUP

Chicken manchow soup-Chinese

Lemon Greek vegetable soup-conti

Salads

Tomato spring onion and walnut salad

Cucumber and carrot salad
Melon and papaya salad
Roasted potato salad
Egg plant and bread salad
Black currant and chicken salad
Shrimps and citrus salad
Iceberg, green, rola roso
Bean sprout and chenna salad
Bbq Egg salad
Cottage cheese, cheery tomato and corn salad
Kimchi salad

Anti pasti
Fish in platter with garlic mayo
Grilled Aubergine with hummus
Ouef mayonaise
Tea smoked chicken in cocktail sauce
Roasted walnuts
Scoops of melon, olives, and honey dew melon and papaya
Grilled cottage cheese topped with shrimps
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Spanish omelette
Cucumber and mint soup
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing
 RAITHA COUNTER

MAIN COURSE
HOME STYLE VEAL CURRY-SOUTH INDIAN
SEAFOOD IN CITRUS SAUCE –CONTI
FISH IN CHILLI GARLIC SAUCE-CHINESE
DALCHA GHOST-INDIAN
KADAI MURGH-INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, GREEN PEAS, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN)
PANER RARA-INDIAN
DAL MAKHNI-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

PAV BHAJJI-SIDE DISH

LIVE COUNTERS

TANDOORI COUNTER

Murgh Badami
Bagani tikka
Served with tandoori chutney and Lacha salad

BEERY SEAFOOD STATION

CHOICES OF SEAFOOD WITH TWO SAUCES

KARAIKUDI STYLE STUFFED MEAT BALLS COUNTER-SOUTH INDIAN

PASTA COUNTER

MILKSHAKE COUNTER

Desserts

SUNDAY BRUNCH MENU 03-02-08

SOUP

Thai vegetable soup

Classic seafood bisque

Salads

Tomato spring onion and walnut salad

Cucumber dill sour cream salad
Carrot and croquets salad
 Roasted potato salad
Egg plant and bread salad
Black currant and chicken salad
Shrimps and citrus salad
Iceberg, green, rola roso
Pasta and bean sprout salad
Bbq Egg salad

Anti pasti
Fish in platter
Grilled Aubergine with hummus
Eggs in garlic mayo sauce
Tea smoked chicken in cocktail sauce
Roasted peanuts
Roasted walnuts
Scoops of melon, olives, honey dew melon and papaya
Grilled cottage cheese topped with shrimps
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Roasted garlic
Spanish omelette
Chicken ham and tomato sandwich
Cucumber and mint soup
Lavash with salsa
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER

MAIN COURSE
BEEF STRONGNOFF-CONTI
SEAFOOD IN CARRIBBEAN CURRY SAUCE –CONTI
SINGAPORE CHILLI CRAB-CHINESE
MUTTON LABADOR-INDIAN
HOME STYLE CHICKEN PIRATTAL-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANER RARA-INDIAN
DAL AAP KI PASAND-INDIAN
VEGETABLE PULAO-INDIAN
 MIX VEGETABLE NOODLES-CHINESE-SIDE DISH
CHOLE POORI-SIDE DISH

LIVE COUNTERS
EUROPEAN TAWA STATION-CONTI (KATHIRON AND SENDIL)

MISO AND MINT SOAKED GRILLED LAMB CHOPS WITH CHAMPAGNE VINEGUR, ONION, GARLIC AND OLIVE OIL

LA RESERVE MARINATED CHICKEN WITH DRY CHILLI SAUCE

BASIL AND OREGANO MARINATED TENDERLOIN WITH FARM STYLE SALSA

Served with Caesar salad with grilled mushroom

TANDOORI COUNTER

Murgh Haryali
Paneer tikka
Served with tandoori chutney and Lacha salad

JAPANESE SEAFOOD STATION-Chinese

ASSORTED SEAFOOD CAN BE USE

Stir-fried tuna
Honey chilli prawn
Sesame fried vegetables
Seafood in chilli garlic sauce

LABANESE PITA CORNER-PANTRY

Pita bread stuffed with sauteed char grilled chicken

Pita bread stuffed with hummus
Pita bread stuffed with vegetables

KOTTU PARATHA STATION

Desserts
 SUNDAY BRUNCH MENU 04-05-08

SOUP

Thai chicken noodles soup-Chinese

Cream of veg-conti

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
Shrimps and citrus salad
Iceberg, green, rola roso
Chenna and bean sprout chat
Bbq Egg salad
Auberjine and three-pepper salad
Broccoli, cauliflower and corn salad

Anti pasti
Fish in platter with garlic mayo
Grilled Aubergine with hummus
Eggs in fresh strawberry mayo
Tea smoked chicken in cocktail sauce
Roasted walnuts
Scoops of melon, olives, and honey dew melon and papaya
Grilled cottage cheese topped with prawn
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Cheese and three-pepper frittata
Chicken ham and tomato sandwich
Cucumber and mint soup
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing
 RAITHA COUNTER

MAIN COURSE
VEAL STRONGNOFF-CONTI
SEAFOOD LABABDOR-INDIAN
SINGAPORE CHILLI FISH-CHINESE
MUTTON NILGIRI KHORMA-SOUTH INDIAN
MURGH HANDI-INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANEER SHABNAMI CURRY-INDIAN
DAL AAP KI PASAND-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS
PASTA STATION-CONTI

TANDOORI COUNTER

Tandoori murgh
Paneer tikka
Served with tandoori chutney and Lacha salad

JAPANESE SEAFOOD STATION-Chinese

HOME STYLE VADA STATION

Desserts
 SUNDAY BRUNCH MENU 11-05-08

SOUP

Thai chicken noodles soup-Chinese

Cream of veg-conti

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
Shrimps and citrus salad
Iceberg, green, rola roso
Chenna and bean sprout chat
Bbq Egg salad
Auberjine and three-pepper salad
Broccoli, cauliflower and corn salad

Anti pasti
Fish in platter with garlic mayo
Grilled Aubergine with hummus
Eggs in fresh strawberry mayo
Tea smoked chicken in cocktail sauce
Roasted walnuts
Scoops of melon, olives, and honey dew melon and papaya
Grilled cottage cheese topped with prawn
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Cheese and three-pepper frittata
Chicken ham and tomato sandwich
Cucumber and mint soup
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing
 RAITHA COUNTER

MAIN COURSE
SEAFOOD IN CARRIBBEAN CURRY SAUCE-CONTI
KAADAI MASALA-INDIAN
SINGAPORE CHILLI FISH-CHINESE
MUTTON NILGIRI KHORMA-SOUTH INDIAN
MURGH HANDI-INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANEER SHABNAMI CURRY-INDIAN
DAL AAP KI PASAND-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

PAV BHAJJI-SIDE DISH

LIVE COUNTERS
PASTA STATION-CONTI

TANDOORI COUNTER

Tandoori murgh
Paneer tikka
Served with tandoori chutney and Lacha salad

JAPANESE SEAFOOD STATION-Chinese

HOME STYLE KOTTU PARATHA STATION

Desserts

SUNDAY BRUNCH MENU 03-02-08

SOUP

Thai vegetable soup

Classic seafood bisque

Salads

Tomato spring onion and walnut salad

Cucumber dill sour cream salad
Carrot and croquets salad
Roasted potato salad
Egg plant and bread salad
Black currant and chicken salad
 Shrimps and citrus salad
Iceberg, green, rola roso
Pasta and bean sprout salad
Bbq Egg salad

Anti pasti
Fish in platter
Grilled Aubergine with hummus
Eggs in garlic mayo sauce
Tea smoked chicken in cocktail sauce
Roasted peanuts
Roasted walnuts
Scoops of melon, olives, honey dew melon and papaya
Grilled cottage cheese topped with shrimps
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Roasted garlic
Spanish omelette
Chicken ham and tomato sandwich
Cucumber and mint soup
Lavash with salsa
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER

MAIN COURSE
BEEF STRONGNOFF-CONTI
SEAFOOD IN CARRIBBEAN CURRY SAUCE –CONTI
SINGAPORE CHILLI CRAB-CHINESE
MUTTON LABADOR-INDIAN
HOME STYLE CHICKEN PIRATTAL-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANER RARA-INDIAN
DAL AAP KI PASAND-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

 CHOLE POORI-SIDE DISH

LIVE COUNTERS
EUROPEAN TAWA STATION-CONTI (KATHIRON AND SENDIL)

MISO AND MINT SOAKED GRILLED LAMB CHOPS WITH CHAMPAGNE VINEGUR, ONION, GARLIC AND OLIVE OIL

LA RESERVE MARINATED CHICKEN WITH DRY CHILLI SAUCE

BASIL AND OREGANO MARINATED TENDERLOIN WITH FARM STYLE SALSA

Served with Caesar salad with grilled mushroom

TANDOORI COUNTER

Murgh Haryali
Paneer tikka
Served with tandoori chutney and Lacha salad

JAPANESE SEAFOOD STATION-Chinese

ASSORTED SEAFOOD CAN BE USE

Stir-fried tuna
Honey chilli prawn
Sesame fried vegetables
Seafood in chilli garlic sauce

LABANESE PITA CORNER-PANTRY

Pita bread stuffed with sauteed char grilled chicken

Pita bread stuffed with hummus
Pita bread stuffed with vegetables

KOTTU PARATHA STATION

Desserts
 SUNDAY BRUNCH MENU 18-05-08

SOUP

Thai chicken noodles soup

Cream of tomato soup

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
Citrus salad
Seafood salad
Mango and melon salad
Iceberg, green, rola roso
Chenna and bean sprout chat
Bbq Egg salad

Anti pasti
Fish in platter with garlic mayo
Grilled Aubergine with hummus
Eggs in fresh strawberry mayo
Tea smoked chicken in cocktail sauce
Roasted walnuts
Scoops of melon, olives, and honey dew melon and papaya
Grilled cottage cheese topped with prawn
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Cheese and three-pepper frittata
Chicken ham and tomato sandwich
Cucumber and mint soup
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER
 MAIN COURSE
FISH HOT POT-CONTI
SEAFOOD IN CHILLI PLUM SAUCE-CHINESE
IRISH VEAL STEW-CONTI
LAMB CHOPS MASALA-INDIAN
KERALA STYLE CHICKEN FRY-DRY-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
VEGETABLE BOOSTEB BAKED-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANEER SHABNAMI CURRY-INDIAN
DAL PANCHARANGI-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

PAV BHAJJI-SIDE DISH

LIVE COUNTERS
PASTA COUNTER-CONTI

TANDOORI COUNTER

Tandoori murgh
Paneer tikka
Served with tandoori chutney and Lacha salad

DIMSUM COUNTER-Chinese

HOME STYLE VADA STATION

Desserts

SUNDAY BRUNCH MENU 09-03-08

SOUP

Vegetable noodles soup-chinese

Seafood broth-conti

Salads

Leafy combination salad

Sweet and sour cucumber and carrot
Roast chicken salad
Roasted baby potato and three-pepper salad
Ash melon and nuts salad
Tomato and basil salad
Shrimps and citrus salad
 Iceberg, green, rola roso
Assorted sprout salad
Bbq Egg salad
Grilled vegetable salad
Triple bean chat

Anti pasti
Fish in platter
Grilled Aubergine with Cajun spices
Sun dried tomato
Classic cheese platter
Scoops of melon, honeydew melon and papaya
Roasted walnuts
Tea smoked chicken
Shrimps on the bed of Grilled cottage cheese topped with orange reduction
Marinated vegetables
Stuffed tomatos
Cucumber and mint soup
Lavash with salsa
Carrot mousse
Smoked eggs with mint mayo
Herb pancake with ricotta cheese
Spanish omelette

DRESSINGS

White wine, oil and olive dressing

Olive oil and citrus dressing
Cilantro, garlic and crème fraiche dressing
Balsamic vinegar and herb dressing

RAITHA COUNTER

MAIN COURSE
Roast chicken with pepper jus-conti
Seafood malai masala-Indian
Singapore chilli crab-Chinese
Mutton labador-semi-indian
Home style veal kuzhambu-south Indian

Stir fried vegetable with garlic ginger sauce-Chinese

(use Chinese cabbage, mushroom, onion, peppers, broccoli)
Exotic vegetable in white wine veloute-conti
(use carrot, beans, cauliflower, croquets, American corn and green peas)
Paneer, saffron and green peas masala -Indian
Dal tomatar-indian
Vegetable pulao-indian

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS
DIMSIM COUNTER-CHINESE
 PASTA STATION-CONTI

BBQ GRILL COUNTER-CONTI

VADA STATION-SOUTH INDIAN

FLAVOURD LASSI COUNTER

Desserts

\
 SUNDAY BRUNCH MENU 25-05-08

SOUP

Manchow chicken soup

Swissly cabbage soup

Salads

Tomato spring onion and walnut salad

Cucumber dill sour cream salad
Carrot and croquets salad
Roasted potato salad
Egg plant and bread salad
Black currant and chicken salad
Citrus salad
Mango and melon salad
Seafood salad
Iceberg, green, rola roso
Bean sprout salad
Bbq Egg salad

Anti pasti
Fish in platter with garlic mayo
Grilled Aubergine with hummus
Eggs in garlic mayo sauce
Tea smoked chicken in cocktail sauce
Tomato and basil bruschetta
Roasted walnuts
Scoops of melon, olives, honey dew melon and papaya
Grilled cottage cheese topped with prawn
Classic cheese platter
Marinated vegetables
Marinated mushroom
Sun dried tomatoes
Spanish omelette
Chicken ham and tomato sandwich
Cucumber and mint soup
Cottage cheese and beetroot mousse

DRESSINGS
Lemon vinegratte dressing
Mango mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing
 RAITHA COUNTER

MAIN COURSE
SLICED VEAL IN CHILLI PLUM SAUCE-CHINESEI
SEAFOOD IN CARRIBBEAN CURRY SAUCE –CONTI
MEEN POONDU KUZHAMBU-SOUTH INDIAN
MUTTON LABADOR-INDIAN
HOME STYLE CHICKEN PIRATTAL-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANEER MAKAI MASALA-INDIAN
DAL MAYURI-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

PAV BHAJJI-SIDE DISH

LIVE COUNTERS

DIMSIM COUNTER-CHINESE

PASTA COUNTER

TANDOORI COUNTER

Tandoori murgh
Paneer tikka
Served with tandoori chutney and Lacha salad

KOTTU PARATHA STATION

Desserts
 SUNDAY BRUNCH MENU 01-06-08

SOUPS

WINTER WARMER RED LENTIL SOUP-CONTI

TOM KHA GAI-CHINESE
(CHICKEN SOUP WITH COCONUT MILK)

SALADS
THREE LETTUCE SALADS
COMBINATION SALAD
BEETROOT AND CARROT SALAD
BEANS SPROUT AND CHENNA SALAD
HOT AND SOUR NOODLES AND MUSHROOM SALAD
TOMATO, MOZZARELLA AND BASIL SALAD
MANGO AND THREE-PEPPER SALAD
ROAST CHICKEN WITH WALNUT SALAD
SEAFOOD SALD
BBQ EGG SALAD
PASTA WITH SUN DRIED TOMATO SALAD
BROCCOLLI, CROUGETTS AND CAULIFLOWER SALAD
CUCUMBER IN DILL SOUR CREAM SALAD

ANTI PASTI COUNTER

FISH IN PLATTER WITH GARLIC CREAM SAUCE

GRILLED AUBERJINE
CLASSIC CHEESE PLATTER
CLASSIC HUMMUS
GRILLED MARINATED VEGETABLES
CHICKEN LIVER PATE IN BAUGETTS
ROASTED CHICKEN WITH TOMATO AIYOLI
EGG IN SAUCE VERDE
MELON AND FENNEL SOUP
SPANISH OMELETTE
SUN DRIED TOMATO
MARINATED MUSHROOM
FRIED GREEN TOMATOS
SWEET CORN BALLS
VEGETABLE CROUDITS WITH GARLIC BASIL DIP
MARINATED OLIVES
LENTIL STUFFED ZUCCUNNI

MAIN COURSES
SHEPRED PIE-CONTI-VEAL
CHCKEN AND CHICKEN SAUCSAGES STEW-CONTI
GHOST LABABDOR-INDIAN
NELLORE CAPPALU PULUSU-SOUTH INDIAN
SEAFOOD IN GINGER GARLIC SAUCE-CHINESE
OVEN ROASTED POTATO WITH BEANS IN CURRIED PARSELY SAUCE-CONTI
STIR FRIED VEGETABLE WITH GREEN CURRY SAUCE-CHINESE
PANEER HARA PYAZA-INDIAN
DAL MAHARANI-INDIAN
VEGETABLE PULAO-INDIAN

PASTA CORBONARA-SIDE DISH

PAV BHAJJI –SIDE DISH

LIVE COUNTERS
DIMSUM COUNTER-CHINESE-THIRUPATHI

SREET SIDE BAJJI COUNTER-SOUTH INDIAN-RAM

TANDOORI LIVE COUNTER

TANDOORI MURGH/ PANEER TIKKA

PASTA STATION

DESSERTS
 SUNDAY BRUNCH MENU 08-06-08

SOUP

Chicken manchow soup-Chinese

Lemon Greek vegetable soup-conti

Salads

Tomato spring onion and walnut salad

Cucumber and carrot salad
Melon and papaya salad
Roasted potato salad
Egg plant and bread salad
Black currant and chicken salad
Shrimps and citrus salad
Lettuce salad
Bean sprout and chenna salad
Bbq Egg salad
Cottage cheese, cheery tomato and corn salad
Vegetable hawain salad

Anti pasti
Fish in platter with garlic mayo
Grilled Aubergine with herbs
Ouef mayonaise
Tea smoked chicken in cocktail sauce
Roasted walnuts
Scoops of melon, olives, and honey dew melon and papaya
Grilled cottage cheese topped with pawn in pesto sauce
Classic cheese platter
Marinated vegetables
Tomato stuffed lentil topped with mozzarella
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Spanish omelette
Cucumber and mint soup
Cottage cheese and green peas mousse
Three pepper brochetta

DRESSINGS
Lemon vinegratte dressing
Mango mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER
 MAIN COURSE
VEAL HANDI-CONTI
CHICKEN HOT POT –CONTI
SLICED FISH IN BLACK BEAN SAUCE-CHINESE
PALAK GHOST-INDIAN
HOME STYLE CHICKEN PIRATTAL-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, GREEN PEAS, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN)
PANER RARA-INDIAN
DAL MAKHNI-INDIAN
VEGETABLE PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE MASALA/POORI-SIDE DISH

LIVE COUNTERS

TANDOORI COUNTER

Murgh Badami
Paneeri tikka
Served with tandoori chutney and Lacha salad

JAPANESE GRILL COUNTER

CHOICES OF MEATS WITH TWO SAUCES
CHICKEN/ FISH/ LAMB
CHILLI GARLIC SAUCE/ TANGY HOISIN SAUCE

KARAIKUDI STYLE APPAM COUNTER-SOUTH INDIAN

PASTA COUNTER

Desserts
SUNDAY BRUNCH MENU 15-06-08

SOUP

Vegetable noodles soup-Chinese

Classic seafood bisque-conti

Salads

Tomato spring onion and walnut salad

Cucumber dill sour cream salad
Carrot and croquets salad
Herb potato salad
Egg plant and bread salad
Roast chicken salad
Shrimps and citrus salad
Lettuce salad
Pasta salad
Beans sprout and channa salad
Egg salad
Raw papaya and raw mango salad

Anti pasti
Fish in platter with garlic mayo
Grilled Aubergine with hummus
Eggs in garlic mayo sauce
Tea smoked chicken in cocktail sauce
Cheese dome
Roasted walnuts
Scooped fruits
Grilled cottage cheese topped with prawn
Classic cheese platter
Marinated vegetables
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Spanish omelette
Chicken ham and tomato sandwich
Tomato and basil soup
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER
 MAIN COURSE
IRISH VEAL STEW-CONTI
SEAFOOD MALAI MASALA –INDIAN
CRAB DUMPLING WITH OYSTER MUSHROOM SAUCE-CHINESE
GHOST SAAGWALA-INDIAN
HOME STYLE CHICKEN PIRATTAL-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN WHITE WINE VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANER RARA-INDIAN
DAL MAKHNI-INDIAN
GREEN PEAS AND CAULIFLOWER PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS

TANDOORI COUNTER

Tandoori murgh
Paneer tikka
Served with tandoori chutney and Lacha salad

JAPANESE SEAFOOD STATION-Chinese

ASSORTED SEAFOOD CAN BE USE

Stir-fried tuna
Honey chilli prawn
Sesame fried vegetables
Seafood in chilli garlic sauce

PASTA STATION

KOTTU PARATHA STATION

Desserts
SUNDAY BRUNCH MENU 22-06-08

SOUP

Seafood noodles soup-Chinese

Brown onion soup-conti

Salads

Tomato spring onion and walnut salad

Cucumber dill sour cream salad
Carrot and croquets salad
Herb potato salad
Egg plant and bread salad
Roast chicken and plum salad
Shrimps and citrus salad
Lettuce salad
Pasta with sun dried tomato salad
Beans sprout and channa salad
Egg salad
Raw papaya and raw mango salad

Anti pasti
Fish in platter with garlic mayo
Grilled Aubergine with hummus
Eggs in garlic mayo sauce
Tea smoked chicken in cocktail sauce
Cheese dome
Roasted walnuts
Scooped fruits
Bbq prawn with cucumber disk
Classic cheese platter
Marinated vegetables
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Spanish omelette
Chicken ham and tomato sandwich
Tomato and basil soup
Cottage cheese and green peas mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic and cider vinegratte dressing

RAITHA COUNTER
 MAIN COURSE
IRISH LAMB STEW-CONTI
SEAFOOD MASALA –INDIAN
CHIIL QUALS-CHINESE
GHOST SAAGWALA-INDIAN
KERALA STYLE CHICKEN PIRATTAL-SOUTH INDIAN

STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN VELOUTE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANER RARA-INDIAN
DAL MAKHNI-INDIAN
GREEN PEAS AND CAULIFLOWER PULAO-INDIAN

MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS

TANDOORI COUNTER

Tandoori murgh
Paneer tikka
Served with tandoori chutney and Lacha salad

DIMSIM STATION-Chinese

PASTA STATION

VADA STATION

Desserts
SUNDAY BRUNCH MENU 29-06-08

SOUP

Spicy chicken soup with coconut milk-Chinese

Cream of tomato soup with walnuts-conti

Salads

Tomato spring onion and walnut salad

Cucumber and peppers dill sour cream salad
Carrot and croquets salad
Herb potato and tomato salad
Egg plant and bread salad
Roast chicken and plum salad
Shrimps and citrus salad
Lettuce salad
Pasta with sun dried tomato salad
Beans sprout and channa salad
Egg salad
Raw papaya and raw mango salad

Anti pasti
Fish in platter with garlic mayo
Grilled Aubergine with hummus
Eggs in garlic mayo sauce
Tea smoked chicken in cocktail sauce
Cheese dome
Roasted walnuts
Scooped fruits
Bbq prawn with cucumber disk
Classic cheese platter
Marinated vegetables
Marinated mushroom
Marinated croquets
Sun dried tomatoes
Spanish omelette
Herb sautéed squids
Melon and nutmeg soup
Cottage cheese and beetroot mousse

DRESSINGS
Lemon vinegratte dressing
Orange mayo
Three pepper and yogurt
Balsamic vinegratte dressing

RAITHA COUNTER
 MAIN COURSE
SHAHI KHORMA-INDIAN
SEAFOOD THERMIDOR-CONTI
HONY CHILLI CHICKEN -CHINESE
KERALA STYLE KAADAI PIRATTAL-SOUTH INDIAN
VEAL MOUSSAKKA-CONTI

STIR FRIED VEGETABLE WITH CHILLI PLUM SAUCE-CHINESE

(USE CHINESE CABBAGE, MUSHROOM, ONION, PEPPERS, BROCCOLLI)
EXOTIC VEGETABLE IN ARABITTA SAUCE-CONTI
(USE CARROT, BEANS, CAULIFLOWER, CROGETTS, AMERICAN CORN AND GREEN PEAS)
PANEER MIRCHI MASALA-INDIAN
DAL MAKHNI-INDIAN
VEGETABLE PULAO-INDIAN

VEGETABLE HAKKA NOODLES-CHINESE-SIDE DISH

CHOLE POORI-SIDE DISH

LIVE COUNTERS

TANDOORI COUNTER

Lasooni murgh
Paneer tikka
Served with tandoori chutney and Lacha salad

DIMSIM STATION-Chinese

PASTA STATION

SEAFOOD FRY STATION-SOUTH INDIAN

Desserts