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October 1st 2011 onwards. Open from 12 noon to 11 pm. LAST FOOD order 9.30 pm.

SOUPS

9-Bean Soup • 270
Mildly spicy local recipe to fortify you through the cold days of Winter

Fresh Corn Soup with Chervil Oil • 350

STARTERS

Cooled Steamed Tofu with Soy & Ginger Dressing • 300
Scored pat of tofu steamed, dressed in soy, ginger & spring onion sauce

Red Pepper Cheesecake • 500
Trio of cheeses & plum jam provide the perfect counterpoint to the subtly spicy red pepper

Potato Galette with Quail Egg & Sour Dill Sauce • 350

Deep-fried Tiger Prawns • 600
If you like spicy, oily, de-luscious juices dripping down your happy chin, this is the one!

Chicken Liver Paté de maison • 300

Smoked Chicken Breast Salad, Nepali style • 400
Dressed up with garlic, onion, chilli & whole spices tossed in hot mustard oil

Deep-fried Green Chilli Chicken Wings • 400
Crunchy, oily & spicy with fried green chilli bits, not for the faint-hearted

Roast Quail with Asian Pesto • 600

SALADS

Mixed Green Salad with Vinaigrette • 270
Leaves of mizuna, watercress, endive, curly parsley, royal oak leaf, wild arugula, mesclun

Salad Caprese • 350
Fresh artisanal local mozzarella with tomato, black & green olives & basil oil

PASTA

Fusilli with Green Beans & Nettle Pesto • 400
Wild nettle leaves provide the unusual twist to the usual pesto DNA

Penne with Roasted Aubergine, Tomato & Olives • 400

Spirali with Smoked Salmon & Capers • 550

Spaghetti Carbonara • 500

MAINS : VEG

Caramelized Onion, Walnut & Goat’s Cheese Tart • 600
Served with arugula and Parmesan

Grilled Paneer with Roasted Aubergine, Tomato & Zucchini • 450

Spinach Crêpes with Foaming Hollandaise Sauce • 750

MAINS: NON-VEG

Miso-marinated Himalayan Trout • 800
With Daikon & beet relish

Grilled Zen Mackerel • 900
Silky fillet of mackerel with home-made radish pickle, cucumber salad & brown rice

Salmon Steak, Oriental Style • 1,200
Pan-fried lightly seasoned with soya sauce, garlic & chilli powder

Stuffed Chicken Breast with Cream Cheese & Chocolate Jus • 800
Tender breast of chicken with a creamy heart; served with spinach gunge & potato mash

Seared Chicken Breast • 800
Served with lightly spiced & curried chickpea salad

Roasted Duck Breast with Soy-drizzled Steamed Pak • 1,000

Pork Chops with Rich Barbecue Sauce • 800

Rosemary Mutton Chops with Fresh Mint & Parsley Sauce • 800

Tenderloin with Wasabi Mayonnaise • 800
Pan-seared and served with classic mayonnaise infused with wasabi

SWEETS

Dark & White Chocolate Parfait with Warm Fudge Sauce • 400
Frozen dark & white chocolate mousse

Panna Cotta with Blueberry Coulis • 300
Slowly cooked cream, smooth & refreshing

Lemon Tart with Banana Sorbet & Basil Syrup • 350

Walnut Tart with Home-made Caramel Ice Cream • 350

Black Chocolate Espresso Cake • 450
With bittersweet glaze, homemade ginger ice cream & curry caramel sauce

Torta Caprese • 400
Flourless chocolate & almond cake

Fresh Carrot Cake with Home-made Vanilla Ice Cream • 300

Melting Chocolate Soufflé • 400
Slurpy, gloopy, slightly tipsy antidote to modern day stresses

Home-made Vanilla/Caramel/Ginger OR Mango Ice Cream, PER SCOOP • 90


ALL PRICES SUBJECT TO 10% SERVICE CHARGE

Total Savoury Items : 28 VEGETARIAN : 12