Soft-Shell Crab 6.95 Crisp soft-shell crab, served with green papaya, mango and peanut salad with lemongrass mayonnaise and kumquat

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Marilyn Clementine Simon
5 years ago
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1 Restaurant Menu

2 Starters Scottish Salmon 6.95 Salmon cured in 55*c olive oil, served with a spicy pickling black tiger prawn, tangy green pea purée and fennel; sprinkled with aromatic Indian spicy koser salt Soft-Shell Crab 6.95 Crisp soft-shell crab, served with green papaya, mango and peanut salad with lemongrass mayonnaise and kumquat Scallops pan seared scallops with coriander, cumin and yuzu lime butter. Served with cauliflower purée, Andean caviar and saffron pumpkin Wood Pigeon 6.95 Wood pigeon breast, marinated in pickling spices and roasted in the Tandoor. Served with beetroot coulis, pickled garlic, broad beans and mixed cress Chicken 6.95 Green cardamom, mace, cheddar cheese and yoghurt marinated chicken breast. Served with a green chilli-flavoured coriander and mint chutney, date and coconut salad Lamb 7.95 Royal cumin, garlic and black pepper-marinated Canford Magna lamb chop. cooked in the charcoal oven and served with sprouted lentil salad and mixed herb puree indi s Salad Tandoor cooked chicken thigh and chicken liver, marinated with Kashmiri chilli and yoghurt. Served with a mixed salad leaf and asparagus and onion rings 6.95 Vegetable Plate (v) 6.95 Broccoli marinated in yoghurt and fresh cardamom, roasted in the tandoor; portabella mushroom with garlic, turmeric, yellow chilli and cumin; ginger-infused grated potato cakes Zucchini Flower and Samosa (v) 5.95 Zucchini flower fritter; coram seed with a green pea and potato samosa -flavoured with ginger, cumin and crispy wheat chat

3 Main Courses Wild Sea Bass Pan-fried and served with a garlic, ginger, curry leaf, green chilli and coconut milk sauce with braised fennel and aubergine confit Monk Fish Glazed in the tandoor and served with crab meat and vermicelli biryani, fish dumpling, carrot puree and a curry leaf, chervil and coriander sauce Tiger Prawns Pan grilled tiger prawns, served with a coram seed-flavoured tomato and bell pepper sauce with a corn and samphire salad Chicken Tikka masala style, flavoured with fenugreek and honey Guinea Fowl Tandoor-roasted and served with a creamed cashew nut and rose petal sauce and mint coriander rice Duck Creedy Carver duck breast, seared with stone moss and black pepper powder. Served with cumin-infused gratin potato, green cabbage foogath and duck sauce Wild Local Venison Spiced roast fillet, served with pumpkin puree, pickled red cabbage with mushroom red rice and venison jus Mutton Braised shoulder in a caramelised onion and tomato sauce Lamb Rump of Canford Magna lamb roasted with garlic and lemon thyme. Served with carrot, celery and minced lamb masala, onion chutney and mixed green salad Artichoke (v) Cheddar cheese and paneer stuffed artichoke, flavoured with chilli and ginger in a mild green cardamom and mace sauce Paneer Zucchini (v) Tandoori-roasted paneer and stir-fried zucchini. Served with coriander, cumin, black pepper and tomato sauce

4 Side Dishes Basket of assorted breads baked in the tandoor oven 4.95 Spinach and potato sautéed with garlic and cumin 4.95 Cauliflower and green pea sautéed with ginger and green chilli 4.95 Okara sautéed in Indian pickling spice 4.95 Aubergine cooked in a curry leaf sauce 4.95 Tarka dal with yellow or black lentils 4.95 Pilau or steamed rice 2.95

5 Desserts Mango 6.95 Crisp sesame tuile filled with homemade mango yoghurt, mixed berry coulis and yoghurt sorbet Pear 6.95 Honey-grilled with toasted brioche, homemade ice cream and a strawberry and chocolate pavé Cheesecake 7.95 White chocolate cheescake served with seasonal fruit coulis Chocolate Fondant 7.95 Five-spice flavoured dark chocolate fondant and homemade vanilla ice cream, hazelnut praline and a chocolate caramel wafer Kulfi (Indian Ice Cream) 5.95 A trio of traditional homemade kulfi (lychee, mango and pistachio) Please allow 20mins for you dessert to be prepared. Dessert Wines GLASS 125ml BOTTLE SIZE PRICE 149 Muscat de Beaumes de Venise Delas, France Half 2009 Floral aromas with honeyed fruit and citrus flavours. 150 Sauternes Château Filhot France (Limited Stock) 2001 Honey and barley sugar aromas with lingering sweetness. 151 Late Harvest Gewürztraminer Santa Rita Casablanca Valley, Chile 2011 Aromas of ripe fruits such as apricot, quince and honey, mingles with a subtle floral background. Delicate and elegant flavours, with a persistent finish. 152 Tokaji Aszu 6 Puttonyos Sauska, Hungary 2003 Gorgeously rich yet precisely balanced, this classic Tokaji presents flavours of dried peach, apricot and toffee, all cut with a zesty citrus note. There is intensity and power, but a lightness of touch that makes it decidedly moreish. 153 Torcolato Maculan Veneto, Italy Half 2008 Aromas of apricots, orange blossom and amaretti Rich mid-palate, and an elegant, refreshing almondy finish. 154 Gewurztraminer VT Clos Saint Landelin René Muré, Alsace, France 2007 The gingerbread generosity offset by limestone freshness. Rich rather than too sweet, wonderful. 155 Cuvée du Portail 2009 Graves Supérieures, Bordeaux, France 2009 Classic aromas of marmalade, honey and blossom introduce this delicious wine. The palate is medium-sweet, full of fruit and yet fresh and tangy, with a very clean finish. 37.5cl cl cl cl cl cl cl 33.95

6 Hot Beverages Espresso Macchiato Espresso Con Panna Cafe Latte, Cappuccino Mocha, Latte Macchiato, Americano, Cafe au Lait Hot Chocolate all 2.70 Follow us on indi s Wimborne West Street Wimborne BH21 1JS

FESTIVET M ASTING ENU

FESTIVET M ASTING ENU Sharing food is a tradition in Indian culture. We suggest that you savour this tasting menu which includes a little of everything AMUSE BOUCHE Tomato & Roasted Pepper Bisque Lotus