 | menu |  |
STARTERS
Carrot Rasam Soup |
6
|
|
with toor dal, coconut milk, and spices |
||
Spring Vegetable Samosa |
7
|
|
with mint and yogurt chutney |
||
Sweet Onion Bhajia |
8
|
|
with South Indian tomato chutney |
||
Lamb Kofta |
8
|
|
tender meatballs in tomato-yogurt curry |
||
Shrimp Stuffed Calamari |
9
|
|
with green mango vinaigrette |
||
Goan Style Mussels |
9
|
|
steamed in coconut curry with fresh chiles |
||
Potato and Apple Chaat Salad |
8
|
|
with puffed rice, watercress, sprouted lentils and chutneys |
||
Singing Pig Mixed Greens |
8
|
|
with mango, radish, candied cashews and toasted cumin vinaigrette |
||
ENTREES (served with rice)
Spring Vegetable Poriyal |
14
|
|
stir-fried seasonal vegetables with mustard seeds and coconut |
||
Baffado De Galinha |
14
|
|
Goan style chicken curry with shredded cabbage foogath |
||
Matar Paneer Masala |
15
|
|
fresh cheese, English peas, and mushrooms in tomato-fenugreek masala |
||
Chicken Tikka |
15
|
|
Draper Valley chicken breast in the classic Moghul marinade |
||
Pork Vindalho |
16
|
|
Carlton pork shoulder braised with chiles, garlic and vinegar |
||
Jhinga Prawns |
18
|
|
tandoor prawns in a chile, ginger and herb marinade |
||
Madras Lamb Curry |
17
|
|
Oregon lamb shoulder with baby carrots, potatoes and curry leaves |
||
Tandoor Flat-iron Steak |
18
|
|
tamarind marinated with shitake mushroom-chickpea curry |
||
SIDE DISHES
Whole Wheat Chapati |
2
|
Naan |
3
|
|
with toasted spices, ghee and sea salt |
||
Garlic Stuffed Naan |
4
|
Paneer Paratha |
4
|
Basmati Rice |
3
|
|
cumin seed or saffron pullao |
||
Masala Toor Dal |
3
|
|
in tomato-ginger masala |
||
Chickpea-mushroom Curry |
5
|
|
in a Punjabi spiced curry |
||
Stir-fried Asparagus |
5
|
|
with onions and fenugreek seed |
||
Kashmiri Braised Greens |
5
|
Cabbage-coconut Foogath |
5
|
|
stir-fried cabbage with coconut and curry leaves |
||
CONDIMENTS
Cucumber and Mint Raita |
2
|
Rhubarb Chutney |
2
|
Fresh Coriander Chutney |
2
|
Red Onion Date Chutney |
2
|
Spicy Tomato Chutney |
2
|
Mint-yogurt Chutney |
2
|
Red Chile Chutney |
2
|
Three Chutney Sampler |
5
|
Chef de Cuisine: David Anderson
| bar | |
on Tap |
$5
|
Amstel Light |
$4
|
Heineken |
$4
|
Krait Lager |
$4
|
Dicks Brewing Belgian Tripel |
$5
|
Bitburger Drive N/a |
$4
|
Kingfisher 12oz |
$4
|
Kingfisher 22oz |
$7
|
Hales Ales "el Jefe" Weizen 22oz |
$7
|
Baron Brewing Pilsner 22oz |
$8
|
Anderson Valley Esb 22oz |
$8
|
Marin Brewing Ipa 22oz |
$9
|
Cocktails |
$8
|
Non Alcoholic Drinks |
$4
|
|
Sparkling
Domaine de Martinolles, Blanquette de Limoux Brut, FR 'NV $7 Glass / $35 Bottle
Gruner Veltliner, Heidler, "Thal", Kamptal, Austria '04 $35
Cabernet Sauvignon, Jim Barry, Cover Drive, Australia '03 $29 |
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2038 SE Clinton Street, Portland, Oregon 97202 || 503-467-4550