1 / 1

Experience the Flavors of Spring: A Curated Seated Dinner Menu by Chef Floyd Cardoz

Join us for an unforgettable seated dinner this spring, featuring an exquisite menu crafted by Tabla's Executive Chef, Floyd Cardoz. Indulge in a selection of passed canapés, including Chicken Koftas, Tuna Tartare, and unique Potato & Goat Cheese Dumplings. Delight in a vibrant first course salad of Asparagus, Bacon, and Arugula, followed by innovative dishes such as Black Peppered Cod and Mustard-Crusted Strip Steak. This seasonal menu celebrates the best ingredients, showcasing creativity and flavor with every bite. Note: Ingredients may vary based on seasonal availability.

kuri
Télécharger la présentation

Experience the Flavors of Spring: A Curated Seated Dinner Menu by Chef Floyd Cardoz

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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.

More Related