Chefs Table Week Delhi Vegetarian Menu

AMUSE
Chefs selection of hors d oeuvres to begin your meal

FIRST COURSE

Parsnip Velout
Simmered sweet root served with citrus pure and seasoned with hazelnut dukka

SECOND COURSE

Mushroom Duxelles
White asparagus and morels served with a roulade of milky mushrooms and creamy
duxelles, served with split truffle emulsion, fresh nasturtium and buttermilk wafers


SORBET
Palate cleanser


THIRD COURSE

Hand-Rolled Tortelli
Hat-shaped pasta in a garlic butter emulsion with chive and goat cheese stuffing;
served with dried figs, spiced hazelnuts and sauted kale


FOURTH COURSE

Pumpkin and Artichoke

Nigella honey-glazed pumpkin and charred artichokes; served with Brussels sprouts,
creamy piccalilli pure and pumpkin seed chips

FIFTH COURSE

A Perfect Mess!
A homage to the English Eton Mess with vanilla blancmange,
a soft-centred meringue and a texture of macerated strawberry

SIXTH COURSE

Petite Four
Sweet nibbles to end your meal