Bengaluru, April 15, 2016:
SALADS
Smoked beetroot – quinoa, fresh mint, orange, toasted walnut
Baby cos – Caesar Dressing, Parmesan, Bacon Bits
Rocket – Balsamico Bianco, local asparagus, Tomato Vinaigrette
Vallombrosa buratta – tomato, basil, olives
Spinach – Ricotta, Leaves, Lemon, Thyme Dressing
SMALLS
Kerala coast Green lip mussels – Goan chorizo, bread
Baby Octopus – Pineapple, red onion, Charred Leeks
Gambas – Garlic, Red Chili, Lemon, Charred Sourdough Bread
Chicken liver – caramelized onion, brioche
Ceviche – Snapper, Coriander, Pomegranate, Chili
BURGERS & Co.
BBQ Pulled Pork – House Made BBQ Sauce, apple slaw in a Soft Bun
Grilled Beef – Chipotle Mustard, Horseradish Mayo, Lettuce, Tomato, Red Onion, Pickles & Aged Cheddar in a Multigrain Bun
Grilled Chicken – Chipotle Mustard, Horseradish Mayo, Lettuce, Tomato, Red Onion & Pickles in a Soft Bun
Whitefield Charcoal grill / Tandoor
We are firing with hardwood charcoal seasoning the fire with alder and cherry wooden chips
Steaks/ grills served with potato of the day, sautéed fresh vegetable greens
All the kebabs served with our signature “Daal makhni “Indian bread and rice
CHICKEN
Half baby spring chicken
Breast
Drumstick “tangri “kebab, creamy cheese spice marinated
SEAFOOD
King prawns
Salmon
Sea bass
MEAT
Lamb Chops – grilled
Lamb Shoulder kebab
Beef sirloin
Beef cheek
VEGETERIAN
Soya Chaap
Cottage cheese “Paneer”
Portobello mushroom
SAUCES
Classic Béarnaise I Roasted garlic aioli I House made BBQ sauce I Chimichurri I Sweetsoya sesame chilli I wild mushroom & truffle I Blackpepper I Jalapeno – Blue cheese I
DESSERT
Signature Vanilla crème brulee
Fresh pie of the day from WBC
Chocolate Sundae – Milk Chocolate Mousse, Ecuadorian Chocolate Ice Cream, Salted Nuts & Fudge Brownie
Homemade ice cream – Pistachio / Palm jaggery / tender coconut
Corporate Comm India (CCI Newswire)
