carefully curated by our very talented executive chef mark long, the verandah serves contemporary and light modern australian cuisine, using the best

Transcription

1 carefully curated by our very talented executive chef mark long, the verandah serves contemporary and light modern australian cuisine, using the best local and international products in goa. the restaurant presents a menu that is prepared with the freshest ingredients and perfect presentation methods to dish out signature meals that have international flair and local appeal.

2 small plates crispy potato shrimps, pickled green papaya salad, nam jim dressing (gf) 880 severn wye scottish smoked salmon, feta, mint, orange dressing 868 buttered scallops, goan feni cashew sorbet (gf) 780 parma ham, aged italian ham, sweet melon (gf) 680 mud crab - tomato salad, herb dressing, seed cracker 580 smoked goan sausage, kidney beans, lemongrass onion relish, toast 568 parmesan crumbed eggplant, wasabi goat cheese, tomato salsa 480 potato lasagna, spinach, pumpkin, mushrooms, chili dressing (v, e, gf) 480 the verandah salad (gf) 420 betel leaves, coconut chicken, chili palm sugar dressing (gf) 400 grilled tomato, labneh, tabouleh salad (v, e) 380

3 cappuccino + soups shellfish cappuccino, cream, crab toast 480 clear curried lentil vegetable soup, vegetable samosa (v, e) 425 tomato basil soup, chili cheese straw (v, e) 425 mushroom cappuccino, cream, mushroom dust, truffle oil, 425 croissant (v, e) food thoughtfully sourced carefully served executive chef mark a long chef de cuisine narasinh kamath

4 pasta - penne, spaghetti, fusilli - your choice of sauce parma ham, cream, black pepper 788 smoked salmon, vodka, cherry tomato cream 788 lamb bolognese 788 saffron, cream, parmesan 685 mushroom ragu (v, e) 685 tomato, basil (v, e) 685 spicy tomato (v, e) 685 garlic, olive oil, chili (v, e) 650 risotto porcini mushroom risotto, cheddar cheese, truffle oil (v, e, gf) 828 mud crab saffron risotto, cherry tomato compote (gf) 828

5 market fish, india pan fried, grilled, tempura per /gr basa fish, vietnamese 300gr pan fried, grilled, tempura 788 off the charcoal beef rib eye 300gr, aus 2888 beef tenderloin 250gr, aus 2888 ½ chicken 320gr, india 828 kerala lobster, india jumbo king prawns, India per/gr per /gr

6 sauces - choice of one lemon - caper butter (v, e, gf) tartar sauce (v, e, gf) chili - tomato jam (v, e, gf) mushroom cream (v, e, gf) red wine (gf) hollandaise (gf) black peppercorn (gf) sides - choice of one goan raw salad, chili, lemon dressing (v, e, gf) 200 orange, kalamata olives, feta cheese, red onion, mint (v, e, gf) 200 rustic cut chips, chili, parmesan, garlic (gf) 200 tomato, radish, chili, paneer cheese (v, e, gf) 200 grilled vegetables, balsamic, olive oil (v, e, gf) 200 roasted potatoes, goan smoked sausage, chili, coriander 200 sweet corn, chili butter (v, e, gf) 200 creamed spinach, nutmeg (v, e, gf) 200

7 big plates black olive crusted lamb chops, lentil mash, 2228 tomato - black olive dressing beef fillet, prawn colcannon, onion jam, parmesan wafer (gf) 1988 peanut crusted basa, mustard creamed leeks, 788 tomato - chili compote chicken schnitzel, caesar salad, lemon 728 chili paneer, curry coconut laksa, carrot - chili salad (v, e, gf) 688

8 sweets farm house cheeses, homemade chutney, nuts (v, e) 750 cappuccino crème brûlée, cappuccino cookie 480 flourless chocolate chili cake, vanilla ice cream, 480 raspberry sauce (gf) carrot - curry sorbet, coconut rice pudding, poached raisins (v, e, gf) 480 selection of homemade ice cream (v, gf) 380 seasonal sliced fresh fruits (v, e, gf) 350