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EPICURATED

EPICURATED. This Spring Seated Dinner Menu showcases the best of the season, Thoughtfully designed by Tabla Executive Chef, Floyd Cardoz. PASSED CANAPES Chicken Koftas , Cashews & Black Cumin, Mint Chutney Tuna Tartare, Heart of Palm and Ginger Shrimp Balchao

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EPICURATED

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  1. EPICURATED This Spring Seated Dinner Menu showcases the best of the season, Thoughtfully designed by Tabla Executive Chef, Floyd Cardoz PASSED CANAPES Chicken Koftas, Cashews & Black Cumin, Mint Chutney Tuna Tartare, Heart of Palm and Ginger Shrimp Balchao Apple Potato Chat, Tamarind and Mint Chutneys Potato & Goat Cheese Dumplings with Raisins, Cumin and Chilies Bombay Potato Dumplings with Coconut Chutney FIRST COURSE Salad of Asparagus, Bacon and Arugula Fricasséeof Ramps & Fava Beans, Upma Polenta and Coconut Milk Grilled Quail & Heart of Palm, Radishes and Black Pepper Glaze Calamari & Rock Shrimp Bhelpuri SECOND COURSE Black Peppered Cod, Spring Peas, Basmati and Pickled Mango Mughalai Spring Lamb, Ramps and Green Lentils Mustard-Crusted Strip Steak, Asparagus and Horseradish *Specific menu ingredients subject to seasonal availability and may be substituted per Chef’s direction.

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