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HOME DELIVERY MENU RICE Chef Ceylon's famous Nasi Goreng Chicken Lamprais $19 Chicken $17 Seafood $19 Biryani Chicken $16 Goat \ $18 Fried rice Rice and curry wrapped in Egg & veg $14 banana leaf ( n;a uq, ) Chicken $16 Chicken $18.00 Seafood $18 Seafood $19.50 Mixed $19 KOTTU AND NOODLES Kottu Sri Lankan style noodles Egg & vegetable $14 Egg & veg $14 Chicken $16 Chicken $16 Seafood $18 Seafood $18 Lamb/goat $17 Pork $17 AVAILABLE THURSDAY - FRIDAY Monday to Wednesday - on request To order 0414179996 | 0413067359 | [email protected] | Facebook HOME DELIVERY MENU ROTTI AND STRING HOPPERS Roti packs String hopper pack $13 Parata (5) $10 20 string hoppers, pol sambol Godamba (5) $10 and kiri hodhi Pol rotti (5) $10 SHORTEATS AND SNACKS All rottis, pastries and pan roles filled with either vegetables, fish, chicken or lamb. Filled Rottis $3.50 Pastries $3.50 Pan rolls $2.50 Egg rotti $5.00 FOR KIDS Chicken fried rice $15.00 Chicken noodles $15.00 SWEET TREATS Watalappam (1 piece) $5.00 Sweet rotti $5.00 (with coconut and jaggery) Milk toffee (4 pieces) $6.00 Coconut toffee (4 pieces) $6.00 To order 0414179996 | 0413067359 | [email protected] | Facebook HOME DELIVERY MENU MEAT AND SEAFOOD Chicken curry $19.00 Devilled chicken $21.00 Lamb $19.50 Pepper chicken $21.00 Goat $19.00 Devilled Fish $24.00 Black pork $19.00 Devilled mix seafood $27.00 Fish curry $21.00 Hot buttered cuttlefish $28.00 Dry fish / sprats $21.00 Tempered prawns $27.00 VEGETABLE CURRIES Dhal $14 Polos (young jackfruit) $16 Soya meat $14 Cashew $16 Beetroot $14 Kola (greens) maelum $16 Beans $14 Mixed vegetables $14 Eggplant moju $16 Pol (coconut) sambol $10 Hot buttered mushrooms $17 Seeni (onion) sambol $14 Kiri kos (jackfruit) $16 Seasonal village style veges $16 AVAILABLE THURSDAY - FRIDAY* Order and delivery details Minimum order $50 Delivery charges Orders over $50 delivered free, (up to 15km) 15 km to 25 km - $15 25 km - 30 km - $25 Over 30 km - $30 or more Orders over $150 delivered free (up to 25km) Orders must be placed at least one day in advance Delivery times: *Monday to Wednesday - on request Thursday and Friday - 5pm – 8pm Saturday and Sunday - 11am – 2pm and 5pm – 8pm To order 0414179996 | 0413067359 | [email protected] | Facebook.

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YAMU.LK PP- YAMU Range Ad Oct 15 FINAL.Pdf 1 10/15/15 2:55 PM
FREE The Sushi Bento at Naniyori MARCH/2016 WWW.YAMU.LK PP- YAMU Range Ad Oct 15 FINAL.pdf 1 10/15/15 2:55 PM C M Y CM MY CY CMY K PP- YAMU Range Ad Oct 15 FINAL.pdf 1 10/15/15 2:55 PM C M Y CM MY CY CMY K 4 [insert title here] - this is the actual title We’ve got some great stuff in this issue. We did our first EDITORIAL ever quiz, where you can gauge your competency as a Indi Samarajiva Colombar. If you feel inadequate after that, we’ve hooked Bhagya Goonewardhane you up with a guide to 24 hours in Colombo to impress Aisha Nazim Imaad Majeed your visiting friends! Shifani Reffai Kinita Shenoy We’ve also done lots of chill travels around the island, from Batti to Koggala Lake to Little Adam’s Peak. There’s ADVERTISING going to be plenty more coming up as we go exploring Dinesh Hirdaramani during the April holidays, so check the site yamu.lk for 779 776 445 / [email protected] more. CONTACT 11 454 4230 (9 AM - 5 PM) With the Ides of March around the corner, just remember [email protected] that any salad is a Caesar Salad if you stab it enough. PRINTED BY Imashi Printers ©2015 YAMU (Pvt) Ltd 14/15A Duplication Road, Col 4 kinita KIITO WE DO SUITS Damith E. Cooray CText ATI Head Cutter BSc (Hons) International Clothing Technology & Design Manchester Metropolitan University, UK Sole Distributor of Flagship Store KIITO Bespoke & Workshop # 19 , First Floor, Auditor General’s Department Building # 27, Rosmead Place Arcade Independance Square Colombo 07 Colombo 07 0112 690740 0112 675670 8 SCARLET ROOM 32, Alfred House Avenue, Colombo 03 | 11 4645333 BY BHAGYA their dishes with the exception Risotto Paella (Rs.
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Signature Curries
RICE, ROTI N STUFF DEVILISHLY DELICIOUS Devilled Chicken 21.90 Steam Basmati Rice 5.90 Chicken 65 21.90 HOPPER COMBO $21.90 Pilau Rice (Shallots, Cumin & Coriander) 6.90 DevilledCrispy Calamari Bowl-Shaped Pancakes, one Egg 23.90 Devilledand Prawns Three Plain, Served with your 28.90 choice of meat/seafood Curry, Lentil Saffron Rice (Aromatic Spices, Turmeric & 6.90 Hot Butter Calamariand Caramelised Onion 23.90 Coconut Milk) Hot Buttered Prawns 28.90 Chicken Biryani with Egg, Raita & Curry Sauce) 16.90 Devilled Surf N Turf 29.90 Stringhoppers (20pcs) 14.90 VEGAN CURRIES (GF, DF) Roti Paratha Plain 3.90 Lentil with Spinach 12.90 Pumpkin Curry in a Coconut & Mustard 13.90 Garlic 4.90 Curry Egg 6.90 Cinnamon’s Eggplant Moju 15.90 Egg & Cheese 7.90 Cashew N Green Bean Curry 16.90 Yellow Potato Curry (mild) 12.90 Spicy Potato Stir Fry 12.90 SIGNATURE CURRIES Young Jackfruit Curry 14.90 Lamb Curry (Spicy or Mild) 22.90 Soya Curry (soya chunks cooked in the 14.90 style of a mock meat curry) Madras Beef Curry 21.90 Curried Goat on the Bone 22.90 SIDES Fiery Black Pork Curry 21.90 Coconut Sambol 5.50 Raita 5.50 Chicken Curry Mango Chutney 5.50 Spicy Chic (on the Bone) 19.90 Seeni Sambol (Spicy Onion Relish) 7.50 Mild Chic (Thigh Fillet) 21.90 Kooni Sambol (Shrimp & Coconut 6.50 Blachan) Tandoori Chicken with Raita 21.90 Sri Lankan Onion & Tomato Salad 5.50 Fish Ambul Thiyal (Tuna cooked in a sour 21.90 Pappadams (6pcs) 5.50 and peppery curry Prawn Curry with Okra & Coriander 28.90 DESSERTS Seafood Curry (Calamari & Prawns) 28.90 Wattalappam (Palm
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Banquet Menus Hotel Green Court
Banquet Menus Hotel Green Court No6, Pinketha Rd, Galawilawaththa, Homagama Sri Lanka (Close to Homagama base Hospital) Tel – 011-2857886 | 011-4381681 Hotline – 077 920 2323 – Athapattu Web: www.facebook.com/HotelGreenCourt www.HotelGreenCourt.com Email: [email protected] Complimentary 1. An elegant entrance décor 2. Bridal Settee and settee back 3. An Attractive Poruwa and Deco 4. Oil lamp Over 20 setups to choose from 5. Head Table 6. An elegant table décor for all tables 7. Fully arranged tables with cutlery and napkins 8. Elegant Colour Changing Light System 9. Chair Covers and Bows 10. Separate AC Bar Areas 11. Cake Trays 12. Gift Table 13. Changing Room for the couple 14. Registration Table 15. Parking space Hotel Policies 1. Reservations must be made with a Rs.40, 000 Refundable deposit. The deposit will not be refunded in case of a cancellation, damages, changes to the original reservation details or postponing of the original reservation date 2. If a reservation is made with a partial payment, the full deposit amount of Rs 40,000 should be paid within 2 weeks of the original Booking date or else the management reserves the right to cancel the booking without any notice. 3. Full payment must be made 2 weeks prior to the function. If not the booking will be treated as a cancellation 4. Reception halls can only be reserved for - Day Functions 9.00 a.m. – 4.00 p.m. Night Functions - 6.00 p.m. – 11.00 p.m. Additional hours will be charged at Rs.30,000 per hour 5.
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Outside Catering We Come To
Rice Dishes (All Rice dishes GF) Sides Sri Lankan Lamprais (Dutch Burgher delicacy) $22.5 Cucumber Raita $3 Wrapped in banana leaf w spiced rice, pork, chicken, lamb, fish ball, fried/tempered ash-plantain, wambatu moju & blachang Pappadums (4) $3.5 Served w mint & tamarind chutney Chicken Biryani $19.9 Tender marinated pieces of chicken cooked w basmati rice, Tamarind Chutney $3 ph 03-9561-8810 ph 03-9561-8810 nuts & spices Mint Chutney $3 www.elephantcorridor.com.au www.elephantcorridor.com.au .9 elephantFully licenced & BYOcorridor (wine only) Goat Biryani $19 www.elephantcorridor.com.au I Spicy marinated diced Goat cooked w basmati rice & spices Wattalapan Gulab Jamun Indian & Sri-Lankan Cuisine Lamb Biryani $19.9 Tender lamb cooked w basmati rice & spices Starters from the Tandoor Breads from the Tandoor Vegetable Biryani $18.9 Seasoned vegetables cooked w basmati rice & aromatic spices Non - Vegetarian Accompaniment to any curry Salt n’ Pepper Calamari - Sri Lankan style $19.9 Steamed Rice $4.9 Kulfi Plain Naan $3.5 Butter Naan $3.7 Wok stir-fried Calamari w garlic, green onions & chillies tossed Basmati Rice Pista Plain flour bread from the Tandoor w a blend of Ceylon spices Authentic SLK Fried Rice $23.9 V GF Garlic Naan $3.7 w seafood, chicken & julienne omelette (can be done vegetarian) Spicy Fish Croquettes - SLK Fish Cutlets (3 pcs) $9.9 Naan bread w garlic Deep fried delicious little morsels of spicy fish w Chef’s sauce Chilli Cheese Naan $4.5 Chicken Tikka (3 pcs) $9 GF Boneless chicken marinated w yoghurt & exotic spices
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Kolamba Main Menu with Descriptions A4 Double Sided.Indd
- MEAT & FISH - - VEGETABLES - - BITES - ‘SHORT EATS’ SRI LANKAN STYLE Kamala’s Kalu Pol Pork 11.90 Beans with Coconut (Vg) 6.90 A traditional slow-cooked toasted From the hilly tea plantations, green beans are flash sautéed with onions Nalini’s Fish Cutlets 4.50 coconut belly pork with lemongrass and freshly grated coconut A crispy, spicy traditional ‘short eat’ of pilchards, and curry leaves fried in breadcrumbs brought to Sri Lanka Ala Thel Dala (Vg) 6.50 by the Dutch Vaira’s Jaggery Beef 12.90 Always a comforting bowl: these fiery spiced potatoes with onions and This treasured recipe slow-cooks dry chilli flakes are full of flavour. Polos Pattis 4.20 short-rib of beef, after steeping it Succulent pieces of spiced, savoury jackfruit overnight in jaggery and spices Beetroot Curry (Vg) 6.50 wrapped in soft buttery pastry and golden fried This mild curry contrasts earthy beets with sweet coconut milk, mustard seeds and fenugreek Aunty Mo’s ‘Chatti’ Roast 6.90 Ceylon Chicken Curry 10.90 An aromatic curry, cooked on the bone, Finely chopped beef, dry-fried with onions, Kumar’s Pineapple and Aubergine (Vg) 6.50 sharp tangy tamarind blended with green chilli and fresh tomato, chilli powder and Sri Lanka grows the sweetest pineapples: here they’re cooked with creamy coconut milk finished with butter (it’s a hot favourite back home) tender aubergine, baby shallots and cardamom Hot Butter Cuttlefish 7.50 Yellow Monkfish Curry 12.80 Polos Curry (Vg) 7.50 A Kolamba bar room classic: batter-fried cuttlefish, In this classic coastal dish created by A dark, boldly flavoured curry of tender jackfruit, cinnamon and fried onion with just the right kick of chilli.
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Graze a La Carte Menu
TO BEGIN Duck Spring Rolls Cucumber, Sun Ripen Sri Lankan Pineapple Sambal & Plum Dipping Sauce 890 Seafood Frito Misto Battered Prawn, Calamari & Fish Pieces with Lemon Basil Aioli & Chili Jam 1,190 Vietnamese Rice Paper Roll Rice Paper, Prawns, Cucumber & Asian Herbs, Sweet Chili Dipping Sauce 1,190 Assorted Dimsum Homemade Assorted Chinese Dumplings served with Chinese Vinegar & Chili Dipping Sauce 990 Tod Man Pla Thai Style Fish Cake with Red Curry Paste, Cucumber & Sweet Chili Dipping Sauce 990 HEALTHY BREAKFAST ALL DAY Open Faced Omelette Blue Swimmer Crab & Potato Omelette, Semi Dried Cherry Tomato, Crumbled Feta & Arugula Served with Brown Bread Toasties 1,200 New York Bagel Smoked Salmon, Avocado, Garden Greens & Herbed Ricotta with Soft Egg on Toasted Bagel 1,200 SOUPS Highland Tomato Roasted Roma Tomato Soup, Basil, Olive Oil & Toasted Croutons 890 Our Bouillabaisse Our Version of Bouillabaisse, Local Fresh Seafood Tempered with Light Tamarind & Coconut Cream 1,590 Asian Chicken Broth Clear Hot Soup Served with Vegetables, Roasted Chicken Slice & Egg Noodles, Fresh Herbs and Chili 1,280 Tom Yum Goong Spicy Sweet & Sour Prawn Soup, Mushroom, Lemongrass & Thai Herb 1,280 SALADS Greek Style Salad Feta Cheese, Tomato, Cucumber, Peppers, Red Onion & Olive, Lemon Oregano Dressing 1,190 Olive Oil Braised Tuna Nicoise style, Mesclun Lettuce, fresh herbs & semi dried tomatoes,Focaccia croutons, garlic aioli 1,280 Watercress & Broccoli Salad Bell Peppers, Celery, Toasted Almonds, Radish & Red Cabbage with House Dressing 1,580 Chicken
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Dish - Dining & Events E S C a P E T H E T Y P I C a L
DISH - DINING & EVENTS E S C A P E T H E T Y P I C A L 0286262169 ✉ [email protected] MENU DINING MENU - AUTHENTIC SRI LANKAN FOOD ENTRÉE / SNACKS Chicken / Fish Rolls $1.75 Fish Cutlets $1.00 Locations ROTI Pol Roti 3 pcs with katta sambol $6.50 Roti or Paratha 2 pcs with 1 veg and 1 meat curry Extra Roti $1.00 $10.00 Egg Roti with onion and chilli with 1 meat and 1 veg gravy $10.00 KOTTU ROTI Chicken / Lamb / Goat $10.00 Vegetarian Kottu $9.00 Cheese Kottu with roast chicken $12.00 Cheese Kottu with mix sea food $14.00 HOPPERS Hopper Pack 3 Plain hoppers, 1 Egg Hopper with a meat curry dip and sambols $13.50 EXTRAS Plain Hopper $2.00 Egg Hoppers $2.50 Milk Hoppers $2.50 Seeni Sambol $3.00 katta Sambol $2.00 STRING HOPPERS String Hoppers 8 pcs with kiri Hodi and meat curry and pol sambol $10.00 RICE AND CURRY White Rice $9.50 Yellow Rice With your choice of meat curry and 3 vegetables available on the day $11.50 SPECIALS Biriyani Chicken / lamb or goat with egg and raita $11.50 Nasi Goreng with chicken and prawns and topped with a fried egg $13.00 Seafood Fried Rice $15.00 Chicken Fried Rice $12.00 Lamprais chicken or lamb $14.50 CURRIES Chicken Curry with Bones $14.50 Lamb Curry $14.50 Beef Curry $14.50 Goat Curry with Bones $14.50 Peppered Pork $14.50 Fish Curry $17.00 Vegetable Curries available on the day $8.00 DEVILLED ITEMS Devilled Chicken / Pork $15.00 Fish Devilled $17.00 Prawn Devilled $18.00 Negombo Style Tempered Prawns $18.00 DOSA Plain Dosa $6.00 Paper Dosa $6.00 Jana Dosa (3 Pcs) $6.00 Masala Dosa $8.00 Lamb Dosai $10.00 Chicken Dosai $10.00 DESSERTS Watalappan $5.00 Biscuit Pudding $5.00 Ice Cream $3.00 DRINKS Sri Lankan Faluda with Ice Cream $5.00 Mango Lassi $5.00 Masala Tea $2.50 Ceylon Tea $2.50 TERMS AND CONDITIONS Service time will be only 3 hours since they arrived, after 3 hours minimum $70 will be charge COPYRIGHT © 2018 DISH DINING & EVENTS.
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Cheap Eats Column in the Boston Globe Food Section Every Wednesday So Popular
Copyright © 2012 by The Boston Globe All rights reserved under the Pan-American and International Copyright Conventions. This book may not be reproduced in whole or in part, in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system now known or hereafter invented, without written permission from the publisher. ISBN 978-0-9837815-8-5 Introduction There are nights you feel like a splurge. And there are nights you just want fast, delicious, and, most of all, cheap food. This e-book is for those nights. And that's what makes the Cheap Eats column in the Boston Globe Food section every Wednesday so popular. There are plenty of occasions to celebrate with a night on the town, but for casual dining week in and week out, with groups of friends, family, or house guests, you want a place where the mood is relaxed, the quality is high, and the bill is reasonable. Thankfully, we live in a mecca for cheap dining, partly because of the vast Greater Boston student population and partly because of our inherent frugality. So how exactly do we define Cheap Eats? Every item on the menu must be under $20, with most under $18. That should appeal to anyone out to discover new cuisines. It's reasonable to hope for a tab of less than $50 for two. These 40 spots include fine pizza (we won't let you down), Persian dishes, Dominican specialties, good sushi, an out-of-the-way Chinese take-out, aromatic Vietnamese pho, Sri Lankan food, Moroccan couscous, succulent Greek kebabs, Mexican burritos, and more.
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Narration of the History of Our Proud Ancestral (Orang Jawa) Heritage
Page. 1 Narration of the History of our Proud Ancestral (Orang Jawa) Heritage. by Noor R. Rahim June 2016. Page. 2 Contents: Preface Page 4. Chapter 1. Page 6. 5. 1.1 Background Information Page 7. 1.2 Batavia – The Administrative Centre & Central Hub of Commerce Page 9. 1.3 Invitation to the Dutch VOC by The King of Kandy Page 9. Chapter 2. Page 11. 2.1 Our Ancestors Arrival and Domicile in Sailan Page 12. 2.2 Colonial Forts/Fortresses and Garrisons Page 13. 2.3 Pictures of Forts that are intact Page 15. 2.4 Pictures of Forts in bad state/dilapidated Page 17. 2.5 The domicile of the Soldiers & their Families Page 18. 2.6 Handover from Dutch to the British and Temporary “Dual Control” Page 19. 2.7 Our Malay Ancestors Military Service with the British Page 19. 2.8 The 1st Kandyan War – 1803 Page 19. 2.9 The 2nd Kandyan War – 1815 Page 20. 2.10 The Great Rebellion of 1817 – 1818 (aka The Uva-Wellasa Uprising) Page 21. 2.11 The Matale Rebellion of 1848 Page 21. 2.12 The effects of Disbanding of the Regiment Page 22. 2.13 Sacrifices and Bravery of the Malays serving In the Armed Forces & Police services. Page 22. Page. 3 Chapter 3. Page 24. 3.1 Legacy of our Ancestors Page 25. 3.2 Religious following Page 26. 3.3 Some of the well-known Mosques built by the Malays Page 27. 3.4 Malays that attained Sainthood Page 33. Chapter 4. Page 35.
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Sri Lankan Spring Supper
SRI LANKAN SPRING SUPPER Butternut squash, green kale & raw green mango patty empanadas, tamarind mayo Black pepper pulled pork shoulder, kithul and elderflower caramel Aubergine and jaggery moju Northern turmeric dahl, tempered onion & black mustard seeds Burnt pork crackling coconut pol sambol Smoked coconut yoghurt Green tea and jasmine cucumber, chilli capsicum, Spanish black & daikon radish pickles Roast paan bread, seeni sambol butter Muthu Samba rice – Arrack, cinnamon & coconut kiri-bath rice pudding, candied pistachios Fresh Sri Lankan ginger beer Sri Lankan Spring Supper by Hōtal Paradise 4. When you are ready for your main course, empty the pork into a saucepan and place over a medium heat. Add 20ml of water 35 minutes A fiery, modern riff on the traditional to loosen the meat. Cook for 10-15 minutes, stirring occasionally. Dutch-Burgher Lamprais. Serves 2 5. Empty the dahl into a small saucepan, add a splash of water and warm over a medium heat for 5-7 minutes. Halfway through, add the onion and black mustard seed temper and stir to combine. In the Box Give the instructions a read through to familiarise yourself with the process before you start. Moju 6. Place the paan bread under the grill and lightly toast on both sides. Cut into slices and plate with the seeni sambol butter . Muthu samba rice Remove aubergine moju and seeni sambol butter Empanadas from the fridge to allow to come to room temperature. 7. The aubergine moju can either be enjoyed at room temperature or heated in the microwave for 90 seconds according to preference.
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TASTING MENU 6 Courses
TASTING MENU 6 courses £85 Wine Pairing £79 *see below Prestige Wine Pairing add £115 *please ask your sommelier Ragi, Channa & Aloo Papads, Shrimp Sorpotel & Nimbu Achaar Billecart-Salmon, Brut Rosé, Champagne, France NV Aloo Chat, Imli, Ginger, Sev Xarel.lo, Principia Mathematica, Alemany i Corrió, Penedès, Spain 2016 Indo-Chinese Chilli Halibut Kome Kome, Happy Bride, Kamoizumi, Junmai, Hiroshima, Japan NV Kasoori Chicken Tikka, Sprouting Moong Kachumber Gruner Veltliner, Hohenberg, Weingut Josef Ehmoser, Wagram, Austria 2017 Kid Goat Methi Keema, Salli, Pao(add Bheja) Trousseau, Bodegas Miras, Patagonia, Argentina 2018 Mangalorean Prawn Gassi Valtellina Superiore, La Cruus, Inferno, Mamete Prevostini, Lombardy, Italy 2015 or Wild Muntjac Biryani, Pomegranate & Mint Raita Agiorgitiko, Bizios Estate, Nemea, Greece 2014 Served With: Dal Maharani, Aloo Jaipuri – Bread Basket or Basmati Rice Saffron Pistachio Kulfi Falooda Moscato d’Asti, Centive, Tenuta Olim Bauda, Piedmont, Italy 2017 or Palm Jaggery Watalappam, Coconut & Cashewnut Chardonnay Beerenauslese, Weingut Helmut Lang, Burgenland, Austria 2017 Please speak to your server regarding any allergy concerns. Whilst every effort is made, we cannot guarantee that each dish is free from traces of allergens including peanuts. Please note all game may contain shot. All prices are inclusive of VAT. A discretionary 12.5% will be added to your bill. VEGETARIAN TASTING MENU 6 courses £80 Wine Pairing £79 *see below Prestige Wine Pairing add £115 *please ask your sommelier Ragi, Channa & Aloo
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Christmas Eve Buffet Dinner
24 DECEMBER 2020 CHRISTMAS EVE BUFFET DINNER APPETISERS AND SALADS Assorted homemade antipasto Grilled zucchini, grilled eggplant, roast peppers, marinated button wild mushrooms Tiger prawn with lime and chili, mango, sautéed green onion Calamari with thyme and olive oil, sundried tomatoes, marinated capsicums Pan-seared pear with Gorgonzola, walnut and prunes Beetroot tarte tatin with goats’ cheese Bruschetta with caramelized onions and mushrooms Chicken confit with green lentil and brunoise of vegetables and herbs Vietnamese-style glass noodle salad with seafood Mini potato salad with pommery mustard vinaigrette Thai beef salad with fresh coriander and chili Honey-glazed pumpkin with cinnamon Tomato and watermelon gazpacho LIVE SALAD BAR AND DRESSINGS Garden tomatoes, cucumbers, carrots, assorted peppers and lettuce Feta cheese, grilled chicken breast, poached prawns, tender beef strips Extra virgin olive oils, fine vinegars and homemade dressings CAESAR STATION Caesar salad done a la minute, anchovies, prawns, chicken, croutons, parmesan SEAFOOD AND CURED FISH DISPLAY Shrimps, Sri Lankan crab, mussels, cured salmon, cured sear fish, tuna gravlax, dill mustard sauce SUSHI AND SASHIMI DISPLAY Salmon, tuna, reef fish Avocado, cucumber, carrot, radish Soy sauce, wasabi, pickled ginger THE SOUPS Wild mushroom soup with herbed croutons Seafood chowder BREAD SELECTION Artisanal bread loaf and freshly baked rolls from our master baker CARVING STATION Slow roast turkey with stuffing, natural juice and homemade cranberry sauce Whole-baked local
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