INDIGO DINNER

8/9/2019 INDIGO DINNER

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The Best of Ten Years



First Course

Grilled Artichokes, Kafir Lime Tomatoes, Buffalo Mozzarella Coriander Pesto

Herbed Goat Cheese, Spinach, Grilled Green Apples Creamy Walnut Vinaigrette

Chive Gnocchi Leek Saffron Cream

Saffron Ravioli Of Curried Pumpkin, Caramelized Onions Sage Pine Nut Butter

Seared Balsamic Mushrooms, Palm Hearts, Spiced Feta Mixed Lettuces,Creamy Lemon Dressing

Malu’s Salad Of Grilled Asparagus, Broccoli, Mixed Greens

Orange Vinaigrette, Parmesan Shavings

Gravad Of Tuna Loin, Ginger Sorbet Pickled Cucumber, Coriander Vinaigrette

A Half– Dozen Cochin Oysters Raw,

On The Half-shell With Champagne Mignionette,Caviar

‘Ravioli’ Of Salmon And Chevre, In Cold Cucumber Broth Aurgula , Tomato Sorbet

Tea–grilled Quail With Basmati Biryani,

Poached Quail Egg Spiced Cranberry Reduction

Carpaccio Of House–smoked Beef Tenderloin Arugula,

Anchovy Caper Drizzle



Second Course

Asparagus And Morel Risotto Roasted Pine Nuts

Risotto Of Fennel, Artichoke Hearts, Cherry Tomatoes Flavored With Chili Vodka

Saffron Ravioli Of Spinach, Goat Cheese Roasted Garlic Sage Cream

Tortellini Of Fresh Ricotta, Sun Dried Tomatoes Zesty Lemon Cream

Construct Of Roasted And Grilled Vegetables, Couscous Roast Pepper,Vanilla Vinaigrettes

Fusilli With Broccoli, Fresh Mozzarella Plum Tomatoes,

Garlic Breadcrumbs, Kashmiri Chili

Fresh Green Garlic Fettucine With Creamed Mutt Roasted Root Vegetable Ragout

Curried Leek, Chestnuts And Gruyere Tart Grilled Figs,

Young Lettuces, Champagne Dressing

Cottage Cheese, Chickpea–stuffed Bell Pepper, Beetroot Couscous Pumpkin Vinaigrette

Camembert Souffle Sun Dried Tomato, Kalamata Olive Crostini



Second Course

Black Pepper Crusted Tuna Caponata,White Beans, Coriander Red Wine Vinaigrette

Pan–seared, Anise Rubbed Rawas Artichoke Hearts, Coconut Braised Spinach,

Panchamrut – Inspired Sauce

Grilled Tiger Prawns Beetroot Couscous, Bok Choi, Lobster Butter

Steamed Chilean Sea Bass In Miso Broth Braised Greens, Shitakes, Tofu

Spaghetti With Prawns, Squid, Mussels Minted Tomato Salsa,

Charred Fennel Cilantro Oil

Indigo’s Lobster Risotto Kalamata Olive Tapenade

Grilled Ginger Lemongrass Brushed ChickenTomato Basmati Pilaf,Zucchini Satay, Roasted Lemon Coriander Dressing

Juniper Berry Cured Tandoori Chicken Burnt Garlic Oyster Sauce,

Tandoori Roasted Cauliflower, Potatoes

Seared, Prime Fillet Mignon Grilled Asparagus, Anchovy–mashed Potatoes,Three Peppercorn Sauce

Lamb Cassoulet With Duck Confit, Bacon Bulgur Wheat With Vegetables, Prunes

Pan–roasted Breast Of Duck, Coriander Orange Glaze Baked Turnip Puree, Snow Peas



Dessert

Espresso Bitter Chocolate Flan Hazelnut Ganache, Bourbon Sauce

Chocolate Fondant With Jalapenos Creme Anglaise (Allow 20 Minutes)

Bitter Chocolate, Amaretto Torte

White Chocolate Grand Marnier Cheesecake Tangerine Reduction

Indigo’s Famous Hot Dessert Souffle (Changes Daily, Allow 20 Minutes)

Tart Tatin Vanilla Ice Cream

Balsamic Marinated Strawberry Mascarpone Tart Strawberry Coulis

Grilled Fig And Pecan Tart Vanilla Ice Cream, Port Reduction

Creme Brulee With Biscotti

INDIGO DINNER

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