Lehja; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

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Course one

Chose one

  • Scallop-avocado chaat — Inspired by the street-style food carts of coastal india
  • Black bean-sweet potato tikki — Tawa roasted, cilantro-green chili chutney, masala marinated daikons
  • Chicken tikka “mirza hansu” — Tandoor grilled free range chicken, tamarind-kashmiri chili rub, pickled english cucumber
  • Zaituni lamb seekh kabab — Grass fed grounded lamb, black olive-coriander-ginger, alphonso mango chutney

Course two

Choose one

  • Highway chicken curry — Classic chicken curry from the roadside diners of Indian highways
  • Lamb portabella lababdar — braised lamb morsels, garlic-tomato-cashew masala, diced portabella
  • Prawns-wild salmon apricot korma — Freshwater prawns, wild Alaskan salmon, apricot-chipotle-cream sauce, spinach chiffonade
  • Organic vegetable jalfrazie — Chef’s selection of local organic vegetable juliennes, turmeric-chili-tomato tadka, chopped cilantro

Course three

Choose one

  • Lehja’s signature neapolitan kulfi — Pistachio, rose, mocha layered Indian ice cream, cumin-coffee paint
  • Coffee & donuts — Indian pastry dumplings, honey-cardamom syrup, cumin-moca crème’
  • Dessert of the day — A daily changing selection of chef’s choice
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