Will Manchester United retain

their crown or can Chelsea or

Arsenal regain what they think
is rightly theirs? Maybe Liverpool will finally challenge for the ultimate
prize in British domestic football, or perhaps Tottenham, Aston Villa or
Stoke City can gate crash the top 4. At the other end of the table, there will
be a huge scramble to avoid relegation back to The Championship. The
season is well under way now and can be guaranteed that one won’t miss
any of the action at The Café Java. We will show all the games whether they
are on Sky Sports or Setanta and have unrivalled coverage with our plasma.
If one wants the best coverage and atmosphere for all kinds of sporting
events, head to This Sports themed Cafe where one will find super screens,
wide screen plasmas and mini TFT screens in restaurant booths, set amongst
the finest sporting memorabilia.

An all day restaurant is a unique experience. Healthy aroma of fresh brews

of 24 different kinds of pure, blended and organic coffee and 14 varieties of
garden teas rejuvenate, while the international range of cuisine is a
Gourmet’s delight. The new spread takes in a range of culinary styles, from
Continental to American, tandoori to Bengali, and throws in a taste of street
food from various parts of India. It is a dream hangout for those willing to
spend a lot on a single evening for sheer class, quality and ambience.

Café Java, a Sports theme Café, the only one of its kind in the city, is a
haven for sports buffs. The place is an eclectic café personally
conceptualized legend players. Their personal collection of sports
memorabilia collected over the years are on display, like the real life replica
of the Davis Cup, Sunil Gavaskar’s cricket sweater and so on.

The atmosphere can be upbeat or relaxed, one can be quiet or lively as one
choose to be. Part of what has made this place special is just that - people
being themselves. The flavour of international sports pervades the café with
a number of pictures of famous players during their earlier and career best
days adorning the wall, presenting a very nostalgic ambience. There is a
well-stocked bar and a delectable offer of international cuisine for the guests
to avail. There are huge televisions strategically placed around the café
playing different sports channels, which keep the guests enthralled.
The café provides a truly spectacular environment. It attracts a fair amount
of crowd with quite a few of them being regulars here and caters to a mix of
business class and the family crowd. It is split into smoking and nonsmoking
sections to suit varying guest preferences. During lunch, there is a live piano
performance that adds to the pleasant and relaxing ambience. And the
evenings are characterized by a guitar show by a couple of strummers.

During weekdays, business and corporate guests frequent Cafe Java, while
on weekends it is families who frequent the place. This coffee shop serves as
its specialty "The Murgh Tikka Methi Makhani" which is a gravy dish of
boneless chicken Tikka served with Makhan. The restaurant also boasts of
dosas over the counter for the buffet breakfast. It also boasts of an open
showcase kitchen for everything from desserts to pizzas. The ambience is
calm and cozy with personalized service beginning from the moment of
entry to the minute you leave. It is a pleasant change to have the waiter
introduces himself while showing you to your table.

With live music playing to create the classy dinner feel, the food oozes class
both in terms of looks and taste. The buffets at the coffee shop ensure that
the guest sees what he serves himself and sees his food being prepared over
the counter. With a wide variety of salads and fresh fruits, the counters are a
novel method of visual merchandising of food. The buffet packages are
popular, with breakfast at Rs.295 plus taxes and lunch & dinner at Rs.395
plus taxes. The buffets include 15 salads, 14 desserts, 6 non-vegetarian
dishes and 6 breads. A wide, tasty, and delicious spread that you can feast
your eyes on before you can taste the food. The Sunday brunch is special,
with a pint of Bengal Beer thrown in. It is priced at Rs.350 plus taxes.
The quick working lunch consists of a soup, bread, and dessert, and is priced
similar to the business meals. "In short, Aqua Java itself, believes in offering
value for money, with absolutely no compromises on quality or quantity.
The setting is English with brick finish walls to accentuate the theme. The
music played is instrumental and the place lacks live music that one has
come to associate with coffee shops these days. Value for money
nevertheless, without compromising on taste, and round the clock. The old
world charm of a European Café has given a contemporary touch to create a
new, homely and calming, trouble free, soothing space and relaxing
ambience. So, one can have a sit, order some food straight from the kitchen,
have a sweet something and take a sip of creamy coffee. And the day will be
made…
 STAFF ORGANISATION OF

FOOD & BEVERAGE SERVICES

GENERAL MANAGER

FOOD & BEVERAGE MANAGER

ASSISTANT F & B MANAGER

RESTAURANT MANAGER- HEAD CASHIER

SENIOR CAPTAIN

CAPTAIN

STEWARDS

TRAINEES
 JOB DESCRIPTION DUTIES AND RESPONSIBILITIES OF

STAFFS:

TITLE: F&B MANAGER

REPORTS TO: Director of Food & Beverage
RESPONSIBLE TO: General Manager
Scope and General Purpose: To supervise and control all catering outlets in a
hotel to the required standards, within agreed budgetary limits and
parameters of the law, particularly liquor law.

Responsible for: All restaurant, room service, banqueting, stores and back of
the house staff. (In some cases the Head Chef will also report to the Food
and Beverage Manager).

Liaises with:
Head Chef
Housekeeper
Front of House Manager
Security Manager
Personnel Manager
Maintenance Manager
Accountant

GENERAL PURPOSE
 Plan and manage the Food and Beverage operations to achieve customer
satisfaction, quality service and compliance with corporate/franchise policies
and procedures while meeting/exceeding financial goals.
 Position is responsible for long and short-term planning and day-to-day
operations of the food and beverage outlets. Recommends policy and
procedural changes. Implements and monitors the department's budget and
manages expenses within approved budget constraints.

ESSENTIAL DUTIES/RESPONSIBILITIES
a) Manage the human resources in the various food and beverage outlets in
order to attract retain and motivate the employees; hire, schedule, train,
develop, empower, coach and counsel, conduct performance and salary
reviews, resolve problems, provide open communications and recommend
discipline and termination, as appropriate.
b) Implement Company programs and manage the operations of the food
and beverage outlets to ensure compliance with SOPs, safety regulations and
federal, state and local regulations to ensure an optimal level of service,
quality and hospitality to the guest(s).
c) Forecast, implement, monitor, control and report on the various water
resort food & beverage outlet budgets and their components (labor costs,
food costs, beverage cost, supplies, equipment, etc.) to maximize revenue
and minimize expenses while ensuring adequate supplies and staff are on
hand to provide top quality customer service.
d) Create, recommend and implement promotions, displays and ideas to
capture the guests’ attention to the water resort food & beverage outlets.
e) Monitor and control the maintenance / sanitation of the water resort food
& beverage outlet areas and equipment to protect the assets, comply with
regulations and ensure quality service.
f) Performs other duties as assigned or deemed necessary by management.

OTHER DUTIES/RESPONSIBILITIES
a) Participate in all special projects, task forces and committees, as
required.
b) Provide assistance to other hotel departments to contribute to the best
overall performance of the water resort and hotel.
c) Regular attendance in conformance with the standards, which may be
established by Sage Hospitality from time to time, is essential to the
successful performance of this position.
d) Due to the managerial nature of this job, may be required to work
varying schedules to reflect the business needs of the hotel/water resort.
e) Attend regularly scheduled staff meetings and training programs as
required.
TITLE: ASSISTANT F&B MANAGER
Areas of responsibility
A) Front of the house: Restaurants, bars, special parties.
B) Back of the house: Galleys, crew mess, officer’s/staff mess, food store
rooms, waste disposal.
Positions demanding close liaison- (Asst.) F&B manager, service level Chief
engineer, Staff. At all times a professional and diplomatic relationship is to
be maintained with all officers whilst protecting the interests of the
operations.
KNOWLEDGE

a) Requires thorough knowledge of the food & beverage franchise

outlets practices and procedures in order to perform non-repetitive
analytical work.
b) Requires knowledge of policies and procedures and the ability to
determine course of action based on these guidelines.
c) Knowledge of effective supervision/management and communication
skills and techniques.

d) Ability to make occasional decisions, which are generally guided by,

established policies and procedures.
e) Good verbal and written communications skills.

SKILLS
a) Excellent hearing necessary for verbal interaction with guests and
associates.
b) Excellent vision and literacy required for clerical administrative duties
c) Excellent speech communication skills required for verbal interaction
with guests and associates.

ABILITIES
a) Ability to lift, push, pull and carry tables, chairs, and trays on a daily
basis 20-40 lbs
b) Bending – Bend to pick up dropped items as needed. Bend to assist in
service food or getting supplies
c) Mobility – 95% of shift covering all areas of water resort outlets
 d) Continuous standing to assist various water resort outlets – minimal
stationary standing.
e) Vision - close vision, distance vision, use of both eyes, ability to
distinguish basic colors and shades; depth perception and peripheral
vision.
f) Climbing stairs – minimal.
SPECIFIC DUTIES AND ACTIVITIES

A) Inspections -Carry out all inspections as outlined in the f&b manual and
as requested by the hotel manager, (Asst.) f&b manager or captain. Check
clean, food is well presented and replenished. Complete and sign daily
checklists.
B) Maintaining standard procedures -Check on administration and working
procedures and ensure all are carried out as stated in the f&b manual
C) Cost control -
a) Conduct sporadic inspections, using the check lists in the f&b manual
set by employer.
b) Follow the purchasing procedures strictly including rules for
purchasing.

c) Always act in the best interests of the company with regard to

minimizing costs and maximizing revenue within the bounds of the
catering contract.
D) Equipment -
a) All machines and equipment must be kept in good repair. Supervise
Instruction program on handling of equipment for new or rerated.
 b) Handling procedures of already trained crew members to be
rechecked.
c) Regular inspections on the conditions of equipment must be carried
out and an up to date list to be maintained. Follow up on action required,
d) Outstanding repair list to be checked on a regular basis.
E) Waste disposal - Ensure that all waste produced and handled by the
catering department.
F) Public health & hygiene -Ensure that all staff in the catering department
according to the standards set in the f&b manual. Spot checks to be made.
G) Service operations –
a) Ensure that service in restaurants/bars is carried out according to
Standards set out in the f&b manual. Check all passenger buffets
(breakfast, Lunch, afternoon tea, dinner, midnight snack) and monitor
and check all meal
b) Service periods in both restaurant and deck buffet. Assistant f&b
manager is not to be tied up with calling line but should be free to
monitor and check food quality and restaurant operation.
c) Check operation of all bars.
d) F&b to monitor all special parties and functions.

MANAGEMENT

A) Leadership- Lead subordinates successfully into productive working

methods by setting. An example and utilizing all available management
tools (f&b manual and checklists).
B) Communication
 a) Provide a two way line of communication for staff. Dealing with day
to day problems, including personal problems.
b) Deal with proposals and suggestions from management and staff.
c) Take part in f&b department meeting , to be minuted with action
column, check up from previous meetings.
C) Disciplinary procedures
a) Ensure that correct disciplinary procedures are adhered to especially
with regard to correct handling of written warnings and record of same.
b) Follow up on disciplinary reports.

TITLE: RESTAURANT MANAGER

GENERAL PURPOSE: Supervise and control the restaurant and bar

a) To ensure that stations have their correct mise-en-place.

b) To ensure that faults and defects are reported to Maintenance and
actioned without delay.
c) To maintain high standards of morale and personal appearance of all
staff.
d) To ensure fair and equitable discipline, yet complying with house or
company regulations.
e) To investigate and action the causes of staff grievances.
f) To be aware of all statutory regulations affecting safety and ensure
that any safety hazard is rectified.
g) To ensure that all stocks and supplies are timeously requested, correct
stock levels maintained and stored under optimum conditions.
h) To ensure regular stocktaking of all operating equipment at specified
intervals.
i) To carry out regular On-the-Job Training sessions, be constantly
aware of staff who have potential for development and ensure that these
people are highlighted for promotion.
j) To be fully conversant with MOSA and NOSA regulations and report
any defect to the manager.
k) To be sensitive to the needs of subordinate staff and report any
problems or breaches of discipline to the manager.
l) To be security conscious at all times and ensure storerooms, safes and
lockable areas are secure.
m) To assist with stocktaking on a regular basis.
n) To ensure that the most suitably qualified person is appointed in the
event of a vacancy - wherever possible this should be an internal
promotion.
o) To ensure maximum security in all areas under your control.
p) To liaise with customers regarding special functions.
q) To ensure that table appointments, including flower arrangements, are
impeccable and that tables are set correctly.
r) To ensure that operating equipment is used properly and not abused,
e.g. serviettes and waiters' cloths used for cleaning.
s) To ensure effective communication by attending meetings as required
and holding staff meetings on a regular basis to impart information.
t) To hold regular On-the-Job training sessions to ensure that staff can
perform their duties correctly.
 u) To administer in a fair and equitable manner.
v) To give feedback on guest letters and comments.
w) To maintain a high degree of interest in self-development, displaying
this by making suggestions for realistic improvements.
x) To attend meetings and training courses as required.
y) To assume control of the restaurant and use own initiative in the
absence of the Manager.
z) To take part in catering exhibitions, thus gaining further knowledge
and experience.

Irregular Duties:
a) To relieve or assist in another company outlet if required.
b) To report to the manager any accident, theft, burglary or fire.

TITLE: SENIOR CAPTAIN

REPORTS TO: Food & Beverage Manager

KEY RESPONSIBILITIES
a) To assist in the effective and efficient management and delivery of all
Bar, Restaurant and Conference Food and Beverage activities.
b) To act as team leader within the Food and Beverage operation.
c) To act as Duty Manager as required.
d) To promote a customer focused culture within DACS by example and
by encouraging in house training of all team members through an agreed
training plan.
 e) To assist in the management of the outcomes of monthly Customer
Reviews, linking these to changes in procedure and team training.
f) To ensure the use of current Standard Operation Procedures by all
team members within the department.
g) To be able to work within any section within the Food and Beverage
department.
h) To be responsible for managing the time keeping records for all team
members on your shift.
i) To ensure the effective management, motivation, training and
development of all team members employed in the bars and restaurants.
j) To ensure DACS facilities comply with all relevant legislation
relating to health and safety, food hygiene regulations and licensing
legislation
k) To promote a safe, healthy and environmentally secure environment.
l) To ensure the ongoing compliance with statutory requirements
relating to the work of the Department.

TITLE: CAPTAIN
The captain assists the senior captain. He has the overall responsibility for a
team of staff member working at a station. He should have a good
knowledge of food and wine and its correct service. He also takes order
(usually from the hostesses) and carries out all the services at the table with
the senior steward. Also maintains bar-book.

All Supervisors and Team Leaders employed will be required to meet the
following standards where applicable:
 a) To be responsible to the Head of Department for managing your shift.
b) To be fully aware, and ensure your teams awareness of :
• Licensing regulations and laws.
• Employers Fire Safety regulations.
• Health and Safety regulations.
• Food Safety regulations.
• HACCP regulations.
• To act as duty manager if required.

c) To be aware of your department's Standards of Procedure and ensure that

your team has full knowledge of the same and to provide training if and
when necessary to your team to fill any skill gaps.
d) To ensure the punctuality and time keeping of your team to meet rota
requirements.
e) To motivate team in achieving incentive targets through product
knowledge training and on the job training.
f) To undertake any other reasonable tasks set by your Head of Department.

TITLE: HOSTESS
The host or hostess job description in a broad overview is to supervises and
coordinate the activities of the restaurant. The host/hostess stand is as much
the lifeblood to a restaurant as the kitchen or bar. She is responsible for
accepting any booking and keeping the booking diary duly updated. She
receives guest, reserve tables and allocates the reservation to the particular
stations. She presents the menu cards and some time she takes order and
helps the service staff. She maintains the Guest Comment Register.
a) Make sure all menus are wiped down, free of spots or stains, and
complete.
b) Make sure all menus are wiped down, free of spots or stains, and
complete.
c) Make sure entry doors are clean, free of debris and inviting.
d) Check with phone reservationists, or answering machine messages to
assure you have all reservations.
e) Check with manager to assure there are no large or private parties you
do not know about.
f) Check with kitchen to see where they stand. See if they are behind or
if they are out of anything.
g) Plan out the seating chart and organize the reservations (planning is
everything when running an effective host stand).
h) Greets guests, escorts them to their table, pull seat out for the ladies,
and present menus.
i) Make sure the server is aware they have been sat.
j) Keep the counts for individual server so things come out fair at the
end of the night
k) Keep in constant contact with the servers and the kitchen to make sure
you are not putting them in the weeds. A hostess job description does not
include running a smooth shift, but it does separate the good from the
great. A large part of the night’s effectiveness is orchestrated from the
host stand.
l) Keep an eye out that the dining room, entryway, bathrooms, and
menus are kept clean throughout operations.
 m) Say good-bye to all of the guests. Check to see that everything was
wonderful. Not only is the host or hostess the first impression the guest
gets when they come to an establishment they are also the last. You
should check with every guest and if there was any kind of problem
quickly get a manager.
n) At the end of the shift you may want to do the server ant restaurant
tallies.
o) Some establishments may also have you be a cashier as well.
p) Pay will be all over the map depending on where you are working and
what is expected of you, but you can expect somewhere between $7-$15
per hour plus a percentage tip out from the wait staff.
q) The host or hostess description will very from restaurant to restaurant
but this should give you a good idea of what to expect going in or what
you should expect from your host personnel.

TITLE: WAITER
SCOPE AND GENERAL PURPOSE: To prepare dining room, including all
necessary mise-en-place for service; serve customers in a professional,
efficient and courteous manner.
RESPONSIBLE TO: Restaurant Manager
RESPONSIBLE FOR: Commis Waiters, Dining Room Assistants, Busboys
LIAISES WITH: All kitchen staff
LIMITS OF AUTHORITY: Disciplinary action to be sanctioned by Senior
Managers
MAIN DUTIES:
a) To clean agreed designated areas, in accordance with laid-down
procedures, morning/evening routines and hygiene requirements.
b) To change table linen as required and ensure dirty or damaged linen is
counted and exchanged for clean, usable items.
c) To clean and refill cruet and condiment sets, order branded sauces and
chutneys to ensure consistent supply.
d) To ensure that flowers and table decorations are fresh and comply
with agreed standards.
e) To set tables to laid-down standards, ensuring that all items used are
clean, undamaged and in a good state of repair.
f) To ensure sideboards on stations are adequately stocked with
replacement.
g) To take part in fire drills and evacuation drills at required intervals.
h) To ensure correct stock rotation and that issues are effected on a first
in, first out basis.
i) To ensure that all issues are made against requisitions and that no
items leave the storeroom without the appropriate documentation or
signature.
j) To ensure maximum security of all storeroom areas, that no
unauthorised person enters the stores or is issued with a key allowing
access.
k) To inform management and follow agreed procedures in the case of
spoilage or damage of any item.
l) To take stock at prescribed intervals and ensure that all necessary
administration is completed without delay.
m) To attend meetings or training courses as required.
n) To prepare salads, sandwiches, cheese boards and coffee to laid-down
standards, when this is an agreed duty of the establishment.
o) To take orders from customers and ensure these are given to the
appropriate person to execute.
p) To be totally familiar with the composition of all menu items.
q) To serve food and beverages in accordance with laid-down standards,
but above all in a professional, courteous manner.
r) To clean tables and ensure they are cleaned as soon as it is apparent
that customers have finished their food or drink with an acceptable
balance between speed, yet allowing customers to finish their meal
without feeling rushed.
s) To ensure that customers are correctly charged, present the bill and
take payment from the customer, in accordance with the procedures of
the establishment.

t) At all times to be aware of and practice good customer relations,

assisting the guest in any way which does not adversely affect other
customers.
u) To attend to customer complaints satisfactorily.
v) To report any suspicious packages or parcels to management without
delay.

w) To take part in any fire or evacuation drills and ensure complete

familiarization with all exits, including those normally used by
customers, as well as fire escapes.
x) To carry out on-the-job training to ensure subordinate staff can carry
out their duties effectively.
 y) To be continually aware of, and maintain, the highest standards of
personal hygiene and dress.
z) To ensure that any subordinate staff adhere to, and maintain, the
highest possible standards of personal hygiene and dress.
aa)To attend meetings and training courses as required.

TITLE: TRAINEES
REPORTS TO -Team Leader, Supervisor, F& B Director, General Manager.
JOB SUMMARY (MISSION)
a) Provide Food & Beverage Service to Club Members and Guests
b) Develop skill & knowledge within Food and Beverage Operation.
This includes developing supervisor/Team leader skills later in the
program.
c) Will be exposed to all aspects of the F&B department, Will be
expected to understand the responsibilities involved with each
position/role within the F&B Team.

JOB TASKS (DUTIES)

a) Attends stated training classes for service training.
b) Attends pre-meal meetings as requested by the Dining Room
Supervisor/Manager.
c) Sets up side station and performs assigned side work.
d) Performs related buffet/banquet (dining room) set-up tasks.
e) Provides immediate attention to all members/guests upon seating.
f) Distributes menus.
g) Answers questions and suggests menu items.
 h) Takes members’/guests’ beverage orders and serve food in specific
station.
i) Places orders with kitchen; informs cooks about any special cooking
instructions.
j) Assembles food on tray; procures items from each station as
necessary.
k) Serves meal; places dishes by courses in front of each person.
l) Checks back to ensure member/guest satisfaction; replenishes water
and bread/butter as necessary.
m) Pours and refills wine, coffee, water and/or other beverages served
with and after the meal.
n) Empties and clears soiled dishes as needed.
o) Keeps tables, dining room and bus station areas clean.
p) Suggests and serves dessert, coffee, and after dinner drinks.
q) Advises supervisor of any member/guest complaints as soon as they
occur.
r) Handles all POS charges as prescribed by standard operating
procedures.
s) Verifies accuracy of prices on all checks.
t) Presents the bill.
u) Assists in closing functions by performing various tasks linen, busing
glasses, dishes, silverware, etc., and re-setting the room.
v) Cleans all assigned work areas in kitchen and dining room.
w) Performs clean-up and closing duties as assigned by manager

LEARNING OBJECTIVES
a) Understand professional table service standards.
 b) Learn to effectively communicate with members and team members
in fast paced environment.
c) Learn how to complete the items on the side work list function sheet
in timely manner – time management.
d) Understanding and adherence to Total Quality Management policies
and procedures set by management.
e) Master safety procedures and report safety hazards to supervisors for
corrective action.
f) Learn the proper use of point of sales system.
g) Become skilled at ‘up selling’ techniques.
h) Gain and express knowledge of wines and liquors.
i) Learn service of reception style functions (usually passed Hors
d’oeuvres)

j) Master Service of formal sit-down social and business functions.

k) Learn how to set up buffets and special functions.
l) Understand Room breakdown.
m) Learn set up for meetings.
n) Understand the process for taking care of equipment maintenance and
repair.

o) Grooming standards: - to understand the necessity of good grooming;

(i.e. no piercing, no trainers) and wearing required uniform including
possession of Name Badge, Crumber and Wine Waiter at all times.
TIMINGS OF THE RESTAURANT- ‘CAFÉ JAVA’
Breakfast timing- 0630 hrs. – 1100hrs. (Buffet)
Lunch and Dinner timing- Full service menu from 1100 hrs. till 0630 hrs.
Bar timing- Weekdays and Sunday 1200 hrs. till 0000hrs.
 Friday and Saturday 1200 hrs. till 0400hrs.
DUTY ROSTER OF STAFF(WEEKLY BASIS)
Sl.No. Name Shift Code Mon Tue Wed Thurs Fri Sat Sun
1. A G G G G G G G OFF
2. B M+ M+ M+ M+ OFF M+ M+ M+
3. C N+ N+ OFF N+ N+ N+ N+ N+
4. D M+ M+ M+ M+ OFF M+ M+ M+
5. E N+ N+ OFF N+ N+ N+ N+ N+
6. F M OFF M M M M M M
7. G A A A OFF A A A A
8. H N N N N N OFF N N
9. I M OFF M M M M M M
10. J A A OFF A A A A A
11. K N N N OFF N N N N
12. L M M M M OFF M M M
13. M A A A A A OFF A A
14. N N N N N N N OFF N
15. O M M M M M M M OFF
16. P M OFF M M M M M M
17. Q A A A OFF A A A A
18. R N N N N N OFF N N

SHIFT CODE OF STAFF SHIFT TIMINGS OF STAFF

G- General General : 09:00 a.m. – 06:00 P.M.
M- Morning Morning : 7:00 A.M.- 04:00 P.M.
A- Afternoon Afternoon : 03:00 P.M. – 12:00 P.M.
N- Night Night : 11:00 P.M. – 08:00 P.M.

ODD-JOB DUTY ROSTER OF STAFF(WEEKLY BASIS)

Sl.No. Name Mon Tue Wed Thurs Fri Sat Sun
1. I OFF 11 3/4 6 1/2 10 9
2. J 1/2 OFF 9 8 7 6 5
3. K 3/4 1/2 OFF 9 8 7 6
 4. L 5 3/4 1/2 OFF 9 8 7
5. M 6 5 3/4 1/2 OFF 9 8
6. N 6 8 6 5 4 OFF 3
7. O 7 9 7 6 5 4 OFF
8. P OFF 6 8 7 5 4 3/4
9. Q 8 9 OFF 6 5 3/4 1/2
10. R 11 5 3/4 1/2 OFF 10 8

1 – Floor Cleaning 6 – Stocking side boards

2 – Furniture Cleaning 7 – Laying buffet tables
3 – Glass polishing, shelves 8 – Cutlery and glassware
and mirrors 9 – Laying tables
4 – Cleaning chaffing dishes 10 – Dispense bar
5 – Linen 11 – Still room

F & B EQUIPMENTS NEEDED

1. Counter, Stools, Benches 21.Drink mixer

2. Tables and chairs 22.Sinks and work areas
3. Cream Dispensers 23.Waste disposal
4. Soft drink dispenser 24.Counter dish and glass washer
5. Carbonator and CO2 tanks 25.Fudge warmer
6. Refrigeration 26.Broiler
7. Toast and Bread Unit 27.Griddle
8. Hot food table 28.Grill
9. Sandwich Unit 29.Deep fryer
10.Coffee maker and warmer 30.Hot plate
11.Water Station 31.Hood
12.Back counters 32.Egg boiler
 13.Milk dispenser 33.Waffle baker
14.Juice dispenser and 34.Roll warmer
Extractor 35.Pastry and salad display cases
15.Ice tea dispenser 36.Ice cream cabinet
16.Butter dispenser 37.Disher well
17.Soup warmer 38.Dish conveyor, cart, belt, etc.
18.Syrup Heater 39.Soft ice cream machine
19.Malt dispense 40.Hot chocolate dispenser
20.Ice bin
BAR(SERVICE OR PUBLIC)
Work boards Tables and chairs
Ice bin Linen storage
Bottle cooler Supply storage
Sinks Drink mixer
Beer dispenser Blender
Glass and dish storage Refrigerator
Stools Back or centre bar
Booth Portable bars

GLASSWARE
NAME CAPACITY USED FOR THE SERVICE OF
Collins Glass 300 ml. Soft beverages, Mocktails, juices.
Decanter Large 750ml. Mixer for 2 and more people.
Decanter Medium 300 ml. Mixer for 1 person.
Decanter Small 200 ml. Mixers like sugar syrup, lime juice,
lime cordial, etc.
High Ball Glass 275 ml. Spirits
Juice Glass 80ml. Welcome drink/ Water are served for
children.
Old Fashioned 250ml/ Whisky and other spirits served on the
Glass rocks.
Martini Glass 160ml. Cocktails and Liqueurs (served on
crushed ice).
Brandy Balloon 300ml. Cognac
Red Wine Glass 200ml. Red Wines
White wine Glass 180ml. White Wines
Shot Glass 70ml. Spirits served as shots and repeat
drinks order.
Liqueur Glass 150ml. Liqueurs
Champagne Saucer 180ml. Champagne, Sparkling wines.
Champagne Tulip 160ml. Champagne, Sparkling wines.
Sherry Glass 80ml. Sherry/Port.
Tuna Dot Medium 350ml. Cocktail (LIIT)
Tuna Dot Large 550ml. Sundae, Fruit base Mocktails.
Dessert Cup 280ml. Ice cream
Beer Mug 450ml. Beer
Water Goblet 250ml. Water

CHINAWARE

NAME SIZE DESIGN

B & B Plate 7.5 inches dia. Monno Ceramic
Dinner Plate 12.5 inches dia. Monno Ceramic
Dessert Plate 10.5 inches dia. Monno Ceramic
Tea Cup 200 ml. capacity Monno Ceramic
Tea Saucer 6 inches dia. Monno Ceramic
Dip Bowl 3 inches dia. Monno Ceramic
Curry Bowl 1 portion/ 5 inches dia Feather Touch
Curry Bowl 2 portion/ 7 inches dia Feather Touch
Dip Bowl 4 inches dia Feather Touch
Oval Platter 9/14 inches dia Feather Touch
Biriyani Handi with lid 2 portion/ 6 inches dia Feather Touch
Bowl 1 portion/3.6 inches dia Terracotta
Bowl 2 portion/5 inches dia Terracotta
 Condiment 4 inches by 3 inches Feather Touch
compartment
SILVERWARE

NAME DESIGN NAME DESIGN

1. Salt/Pepper E.P.N.S.* 2. Toothpick Hepp
Shaker Holder
3. A P Spoon Hepp 4. Water Jug Magpie
5. A P Fork Hepp 6. Finger Bowl S/Steel
7. Service Fork Hepp 8. Cake Stand E.P.N.S.
9. A P Knife Hepp 10.Pastry E.P.N.S.
Tong/Bread
tong
11.Crab Pick E.P.N.S. 12.Steak knife E.P.N.S.
13.Soup Spoon Hepp 14.Sugar basin E.P.N.S.
15.Service Spoon Hepp 16.Creamer E.P.N.S.
17.Tea Spoon Hepp 18.Tea Pot E.P.N.S.
19.Katori S/Steel 20.Coffee Pot E.P.N.S.
21.Demitasse Hepp 22.Salver E.P.N.S./Cambro
Spoon
23.Ash Tray S/Steel 24.Slop Basin Hepp
25.Bread Holder Wrought 26.Ice Bucket Magpie
(24 cm. Dia) Iron
27.Straw Holder E.P.N.S. 28.Ice Tong E.P.N.S.

*E.P.N.S. - Electro
Plated Nickel Silver

BRAND NAME

1. Feather Touch
Address: 4/14, West Patel Nagar, New Delhi- 110008,India
Telephone No. : 25888550, 25888551
E-mail: - mail@feathertouch.co.in

2. Kataria Glassware House

Address: 5, Evening Bazaar Road,Chennai – 600003, Tamil Nadu, INDIA
Telephone No. : 91-044-5354829

3. Jayna Glass Industries

Address : 3823, Main Road, Pahari Dhiraj Delhi – 110006, INDIA
Telephone No. : 91-011-3673272

4. Bdj Glass Inustries Pvt Ltd

Address : 1 Palace Court life No 2 1st Floor Kyd St ,Kolkata 700016,West
Bengal,INDIA
Telephone No. : 033-2296566

5. Vmt Fibre Glass Industries

Address : 224, Ajc Bose Road, R No 1005 Ajc Bose Road, Kolkata –
700017, West Bengal,INDIA
Telephone No. : 033- 2404130/9141

6. Countrywide hotel equipments

320, Vardhman Tower, Commercial Complex, Vikas Marg, Preet Vihar,
Delhi - 110092, India
Telephone No.: 91-11-22041550/20275361
7. Balaji creation
01-082,VIP MARKET,KANKURAGCHI,KOLKATA-700054
Telephone No. : 23200268, Fax: 22876072
Email: balajicreation1@yahoo.co.in

8. Monno ceramic industries ltd.

Monno Bone China Ltd.
Islampur, Dhamrai, Dhaka-1350, Bangladesh
Tel: +88-02-779 1347-50
Fax: +88-02-770 8800
Email: mail@monnoceramic.net

9. HEPP
Carl-Benz-Str. 10 D-75217 Birkenfeld,Germany
Tel: + 49 7231 4885 - 0
Fax: + 49 7231 4885 - 82
Email: info@hepp

10. CAMBRO
5801 Skylab Road, Huntington Beach, CA, 92647-2056, U.S.A.
Tel: 800(833-3003)
714(848-1555)
Fax: 714(842-3430)
Email: webmaster@cambro.com

11. Geekay sales corporation

259-261, Plaza Centre, 129, G. N. Chetty Road, Chennai - 600 006
Tel: (91 44) 28221691, 28203083
Fax: (91 44) 28238608
Email: gkscc@vsnl.com

12. Magpie exports

215, HSIDC Ind. Estate, Kundli, Distt. Sonepat, Haryana, India
Tel: (91 130) 221 9901 to 08
Fax: (91 130) 221 9909 to 10
Email: info@magppieindia.com

13. Marwah international

C1A / 29-B, Janak Puri, New Delhi - 110058, India
Tel: (91-11) 559 0479, 554 6865, 554 5590
Fax: (91-11) 559 0231
Email: marwah@ndf.vsnl.net.in

14. S. S. Exports
7-A, Najafgarh Road, Industrial Area, New Delhi – 110 015, India
Tel: (91 11) 543 0769, 543 4637
Fax: (91 11) 545 8869
Email: ssexport@del2.vsnl.net.in

15. S. V. Industries
Pune Sinhgad Road, Nanded Phata ,Pune 411 041, India.
E-mail: svispm@pn3.vsnl.net.in
16. Balaji creation
Contact: Sanjay Jalan
01-082, VIP Market, Kankuragchi, Kolkata, Pin Code: 700054
Tel: 033-23200268
Fax: 033-22876072
Email: balajicreation1@yahoo.co.in

17. Basant crockery house

Contact: Ashok
1514/Clock Tower, Chandrawal Road, Subzi Mandi, New Delhi: 110007
Tel: 011-23914130

18. Gupta creations - India ( Mr. Rahul Gupta )- Manufacturers of Brass,

Aluminium Wares, Iron, Stainless Steel, Carvings & Cutlery, Brassware,
Epns cutlery.
Address : 84, Shri Hair Niwas, Gulal Gali, Reti Street, Moradabad, Uttar
Pradesh

19. Daivie exports ( Mr. Veejay Guptaa ) -Manufacturers of Stainless Steel

Cutlery and Table Accessories.
Address : 60, Badli Industrial Estate, Phase - Ii, New Delhi

20. Bcpl bone china ( Bakshi ) -Manufacturers of Bone China, Stoneware

Products, Coffee Mug, Hotelware, Stainless Steel, Cutlery, Glassware, Bone
China Mugs, Stoneware Mugs, Dinner Sets and Tea Sets.
Address : Village Kheri Sampla, Delhi
21. Metalika industries ( Rajesh C Jain )- Exporters of Stainless Steel
Utensils, Kitchenware, Tableware, Hotel Equipment, Industrial Kitchen
Equipment, Steel Furniture, Food Storage Equipment, Stainless Steel
Railing, Solar Water Heater, Cookware, Aluminium Utensils & Crockery.
Address : B-18, Sanathnagar, Hyderabad - 500018, Andhra Pradesh

22. Grand avenue exports ( Mr. Ajitesh Sharma ) -Manufacturers of

Houseware, Stainless Steel Kitchenware, Utensils, Hotelware, Stainless
Steel Cookware, Cutlery, Bar Accessories, Hotel Accessories, Glassware
and Wooden Items.
Address : 151, Kohat Enclave, Pitampura, New Delhi

23. Steelite international plc.

Orme Street, Stoke-on-Trent, ST6 3RB, ENGLAND
Tel. +44 (0)1782 821000
Fax. +44 (0)1782 819926
Email. headoffice@steelite.com

Appetizers, sharing platters, soups, salads and other stories…

Pepper Jack Spinach Dip Rs. 375
A zesty blend of spicy, melted pepper jack cheese and spinach served with parmesan bread
crisps and tortilla chips.

Italian Dunkers Dip Rs. 375

Pizza dough is brushed with garlic butter, topped with parmesan and mozzarella cheeses and
baked golden brown. Served with marinara.

Thai Beef Tidbits Dip Rs. 375

A Majors’ Original and Minnesota’s Best Appetizer! Marinated, pan-seared tenderloin cubes
served with a Thai cream cheese dipping sauce.

Tex Mex Queso Rolls Dip Rs. 375

Roasted chicken, caramelized onions, cheese and spices wrapped in a flour tortilla and deep-
fried. Served with BBQ sauce, cilantro sour cream and tortilla chips.

Six Cheese Dip Dip Rs. 425

A divine mixture of cheeses: Cheddar, Swiss, mozzarella, parmesan, bleu and cream cheese.
Sided with parmesan bread crisps and tortilla chips.

Pepper Jack Spinach Dip Dip Rs. 375

Zesty pepper jack cheese, spinach and seasonings. Sided with parmesan bread crisps and tortilla
chips.

Walleye Fingers Dip Rs. 375

Canadian Walleye strips are beer battered and deep-fried. Served with lemon and tartar sauce.

Onion Rings Dip Rs. 325

A large order of beer-battered onion rings served with chipotle dipping sauce.

Mozzarella Stick/Chicken Tender Combo Dip Rs. 625

Five mozzarella cheese sticks and three chicken tenders served with BBQ sauce and marinara.

Majors Quesadilla Rs. 575

Flour tortilla brushed with garlic butter. Grilled with cheddar and pepper jack cheeses, tomatoes
and onions. Served with cilantro sour cream and salsa. Add chicken, beef or guacamole.

Boneless Chicken Wings Rs. 725

Boneless wings tossed with choice of sauce. Served with bleu cheese dressing and celery.
Kentucky BBQ • Jamaican • Black Pepper Creole • Thai Dragon • Louisiana • Surface of the Sun
Bone-In Chicken Wings Rs. 675

Deep-fried chicken wings tossed in your choice of sauce. Served with bleu cheese dressing and
celery.
Kentucky BBQ • Jamaican • Black Pepper Creole • Thai Dragon • Louisiana • Surface of the Sun

Wimpy Sliders Rs. 575

Four bite-sized burgers are grilled and topped with cheddar cheese. Sided with pickle chips.

Criss-Cut Fries Rs. 375

Large helping of crispy criss-cut fries served with our signature seasoned sour cream.

Macho Nachos Rs. 425

Tortilla chips, melted cheddar and pepper jack cheeses, tomatoes, jalapeños, black olives,
onions, cilantro sour cream and salsa. Add chicken, beef or guacamole.

Loaded Potato Skins Rs. 375

Potato skins filled with melted cheddar, chopped bacon, green onions. Sour cream served on the
side.

Chili ‘n’ Cheese Dip Rs. 375

Beef chili is topped with stadium cheese and surrounded by tri-colored tortilla chips.

Crispy Fried Green Beans Rs. 455

Green beans breaded and deep-fried to golden brown perfection. Served with buffalo ranch
sauce.

Cheddar Cheese Fries Rs. 455

Straight cut fries loaded with melted cheddar, bacon and green onions. Add chili.

Salads

Chinese Chicken Rs. 375

Romaine lettuce, roasted chicken, shredded carrots, red cabbage, green onions and sesame
dressing. Topped with shoestring potato sticks.

Majors Chopped Rs. 375

Iceberg lettuce tossed in balsamic vinaigrette, topped with roasted chicken, bacon, mozzarella,
diced tomatoes and crisp wontons.

Cobb Rs. 455

Iceberg lettuce, turkey, ham, chopped eggs, avocado, diced tomatoes, bacon, bleu cheese
crumbles and black olives. Served with dressing choice.

Chicken Fajita Rs. 545

Romaine, chipotle dressing, red peppers, black bean corn salsa and cheddar cheese. Topped with
a blackened chicken breast, green onions and tortilla chips.

Crispy Chicken Rs. 675

Iceberg lettuce, diced tomatoes, cheddar, chicken tender chunks, onion tanglers and choice of
dressing.

Strawberry Spinach Chicken Rs. 675

Baby spinach, sliced strawberries, red onion and grilled chicken breast. Honey Dijon dressing on
the side.

Chicken Caesar Rs. 645

Romaine lettuce, Caesar dressing, grilled chicken breast, croutons and parmesan cheese.

Grilled Steak Rs. 745

Spinach, crumbled bleu cheese, onion tanglers, grilled steak, tomato wedges and choice of
dressing.

Black ‘n’ Bleu Rs. 785

Iceberg lettuce tossed in pepper bleu cheese dressing, topped with smoked bacon, toasted
hazelnuts, chopped eggs and bleu cheese crumbles. We add a Louisiana boneless wing for some
zip. ADD AN EXTRA LOUISIANA WING.

Salad Dressings Rs. 175

Buttermilk Ranch, Caesar, Pepper Bleu Cheese, French, 1000 Island, Balsamic Vinaigrette,
Italian, Honey Dijon, Fat Free Italian, Fat Free Ranch, Fat Free French

Soup

Chicken Wild Rice Rs 225

Cup & Bowl Sizes
A rich and creamy broth with chunks of seasoned chicken, yellow onions, tomatoes, wild rice and
celery. Topped with croutons.

Majors’ Loaded Beef Chili Rs 225

Cup & Bowl Sizes
Beef chili topped with shredded cheddar cheese, sour cream and green onions.
Soup du Jour Rs. 295
Cup & Bowl Sizes
Monday: Broccoli Cheddar
Tuesday: Chicken Noodle
Wednesday: Itatian Wedding
Thursday: Chicken Tortilla
Friday: New England Clam Chowder
Saturday/Sunday: Chef’s Choice. Ask Your Server.

Soup and 1/2 Sandwich Special Rs. 295

A half sandwich on thick-cut sourdough. Your choice of smoked turkey, ham or roast beef.
Comes with lettuce, tomato, raw onion and mayonnaise. Served with a cup of chicken wild rice or
the soup of the day.

Sandwiches, wraps, bun’s ‘n’ dogs…

Sandwiches Are Served With Choice of Potato Salad, Straight Cut French Fries, White Cheddar Mashed
Potatoes or Garlic Sautéed Vegetables.

BBQ Chicken Wrap Rs. 325

Grilled chicken, shredded lettuce, BBQ sauce, peppered bacon and ranch dressing wrapped in a
flour tortilla.

Cuban Rs. 315

Ham, shredded pork, honey mustard, provolone cheese and pickle chips on a grilled ciabatta roll.

Prime Dip Rs. 325

Thin sliced, marinated prime rib topped with grilled onions, provolone and horseradish mayo.
Served on a grilled hoagie and sided with beef au jus.

Hell Raiser Rs. 325

Corned beef and pastrami smothered with onions, melted Swiss and pepper jack cheeses. Served
on pumpernickel, spread with grain mustard and grilled.

Walleye Sandwich Rs. 325

Canadian Walleye dipped in beer batter and deep-fried. Served on a grilled hoagie bun with
cheddar cheese, lettuce, tomato and tartar sauce.

Muffaletta Rs. 375

Sliced ham, pepperoni, provolone cheese, tomatoes, pepperoncinis, and a green and black olive
mix. Served on grilled focaccia bread. True New Orleans style!

Majors Clubhouse Rs. 455

Toasted sourdough, roast turkey, smoked ham, bacon, lettuce, tomato, mayo, cheddar and
provolone cheeses. Cut into two tidy halves.

Flat Iron Steak Rs. 475

Grilled flat iron steak on ciabatta bread, spread with a zesty chili cream cheese. Topped with
cheddar cheese, lettuce, tomato and onion tanglers.

Reuben Rs. 525

Thinly sliced corned beef, sauerkraut, Swiss cheese and 1,000 Island dressing on pumpernickel.

Chicken Pesto Melt Rs. 525

Grilled chicken breast, basil garlic pesto, melted mozzarella, sun-dried tomatoes and fresh basil
on a ciabatta roll.

Philly Cheese Steak Rs. 625

Sliced sirloin steak, sautéed onions and peppers topped with melted mozzarella and served on a
hoagie bun with chipotle mayonnaise.

Buffalo Chicken Hoagie Rs. 625

Chicken strips dipped in Louisiana hot sauce, topped with pepper jack cheese, shredded lettuce,
tomatoes and bleu cheese dressing on a grilled hoagie.

Tuna Melt Rs. 575

Albacore tuna salad topped with sliced tomatoes, cheddar cheese and grilled open face on
sourdough.

Blackened Walleye Rs. 475

Blackened Walleye fillet served on a grilled hoagie bun with tartar sauce, shredded lettuce and
diced tomatoes.

Caesar Chicken Rs. 475

Grilled chicken breast topped with sliced tomatoes and our house Caesar salad, served on
focaccia bread.

BBQ Pork Sandwich Rs. 595

Slow-roasted, pulled pork covered with a rich and tasty BBQ sauce. Served on a grilled hoagie
bun with chipotle mayonnaise and a side of coleslaw.

Aloha Chicken Rs. 575

Grilled chicken breast topped with a teriyaki glaze, slice of pineapple and plain mayonnaise.

Pizza bella…
Our 10” Pizzas Are Hand-Crafted and Lightly Brushed With Garlic Butter. Rs. 475

Straight Up Sausage
Italian sausage, mozzarella cheese, marinara

Classic Pepperoni
Zesty pepperoni, mozzarella cheese, marinara

Northern Italian
Prosciutto, Italian sausage, mozzarella cheese, fresh basil, oregano, marinara

Thai Chicken
Sweet Thai chili sauce, mozzarella cheese, snow peas, red peppers, carrots, seasoned chicken

BLT
Chopped bacon, diced tomatoes, mozzarella cheese, marinara. Topped with iceberg lettuce,
drizzled with ranch dressing.
Pesto
Pesto, fresh baby spinach, sun-dried tomatoes, roasted garlic cloves, mozzarella cheese

Build Your Own

Start with our basic cheese and marinara pizza, then choose any unlimited combination of the
below listed ingredients: Veg. topping: Rs. 65 Non-veg
topping:Rs. 95
Pepperoni Sausage Bacon Roasted Chicken Proscuitto
Red Onions Garlic Black Olives Fresh Basil Sun Dried
Oregano Green Peppers Jalapeños Roasted Red Tomatoes
Cheddar Parmesan Blue Cheese Peppers Mushrooms
Crumbles Pepperoncini Pesto

Burgers Rs. 425

1/2 Pound Burgers are Served on a Sesame Seed Egg Bun with Lettuce, Tomato, Onion and
Chipotle Mayonnaise. Choice of Potato Salad, Straight Cut French Fries, White Cheddar Mashed
Potatoes or Garlic Sautéed Vegetables.

Colossol Burger Rs. 575

A behemoth of a burger. A full pound of ground beef cooked on a flat top, loaded with cheddar
cheese, lettuce, tomato and onion make this burger TWO FULL POUNDS! Eat it all, eat it alone
(don’t throw the bun under the table, people!!!) and collect your bragging rights!

Bacon Cheddar Rs. 315

Delicious sharp cheddar cheese and two slices of thick-cut peppered bacon.

Majors Burger Rs. 375

Our Famous House Recipe! Fresh ground beef mixed with shredded cheeses, onions and eleven
secret spices.

Mushroom and Swiss Rs. 375

This burger is covered with fresh, sautéed mushrooms and ‘dat ‘dere imported Wisconsin Swiss
cheese.

Classic Rs. 375

Burger topped with choice of cheese: Swiss, provolone, cheddar, pepper jack, bleu, mozzarella or
American.

Green Olive Cream Cheese Rs. 375

Sliced green olives and cream cheese are combined and placed on top of a fire-grilled burger.
Succulent!

Bison Rs. 425

An all-natural, ranch-raised bison burger. Very lean and very delicious. Bisonic!

Veggie Rs. 425

A Boca™ burger is a delicious alternative to the traditional meat patty. Served grilled on a multi-
grain bun.

Westerner Rs. 475

Sharp cheddar, thick-cut bacon, BBQ sauce and an onion ring on top. Just like at a Ro-Day-O!

Black Peppered Bleu Cheese Rs. 475

Burger rolled in cracked pepper and topped with bleu cheese crumbles and Chipotle Tabasco®.

Tuscan Rs. 475

Sautéed onions and peppers, marinara sauce, provolone& parmesan cheese on focaccia.

Entrees

Jambalaya Rs. 545

Tender chicken chunks, andouille sausage, shrimp, ham, onions and tomatoes. Served over
Bayou dirty rice or fettuccine. Garnished with two Creole wings.

Manicotti Rs. 475

Pasta tubes filled with ricotta, mozzarella and parmesan cheeses. Baked in marinara sauce and
topped with more melted mozzarella.

Grilled Chicken Pesto Fettuccine Rs. 675

Grilled chicken, mushrooms, spinach, prosciutto, sun-dried tomatoes and green onions combined
with pesto cream sauce. Topped with parmesan.

Cajun Chicken Alfredo Rs. 625

Fettuccine noodles and broccoli tossed in alfredo sauce. Topped with a blackened chicken breast
and freshly grated parmesan cheese.

Grilled Asian Chicken Rs. 695

Grilled chicken, sweet chili sauce, rice and broccoli topped with sesame seeds and green onions.

Lobster Newburg Rs. 990

Lobster, arugula asparagus and mushroom salad with creamy olive potato.

With the Exception of the Grilled Asian Chicken, Pasta and Rice Dishes are Available in Lunch
Portions Until 6 PM

Pasta, pasta and again pasta…… and Rice

Traditional Jambalaya Rs. 425

Tender chicken, andouille sausage, shrimp, ham, onions and tomatoes. Served over Bayou dirty
rice or fettuccine. Garnished with two Creole wings.

Manicotti Rs. 340

Fresh pasta tubes filled with ricotta, mozzarella and parmesan cheeses. Baked in our marinara
sauce and finished with more melted mozzarella.
Chicken Penne Carbonara Rs. 360
Grilled chicken, bacon crumbles, mushrooms, sweet peas, alfredo sauce, parmesan. Topped with
greenonions.

Grilled Chicken Pesto Fettuccine Rs. 410

Grilled chicken, proscuitto ham, sun-dried tomatoes and green onions combined with pesto
cream sauce and topped with fresh-grated parmesan cheese.

Cajun Chicken Alfredo Rs. 475

Fettuccine noodles and broccoli tossed in alfredo sauce, topped with a blackened chicken breast
and fresh parmesan cheese.

Southwest Chicken Penne Rs. 475

Fire roasted peppers, green onions, jalapeños, tortilla strips and seasoned chicken tossed in a
spicy cilantro cream sauce.

Shrimp Fettuccine Rs. 565

Sautéed shrimp, snow peas, mushrooms and fettuccine noodles tossed in a parmesan cream
sauce.

All Pasta and Rice Dishes Are Available In Lunch Portions Until 6:00 PM

Desserts

Carrot Cake Rs. 215

Cream cheese frosting between layers of lightly spiced carrot cake. Drizzled with caramel sauce.

S’Mores Rs. 265

Marshmallows and chocolate chips are layered over graham crackers, roasted and topped with
chocolate sauce.

Ultimate Chocolate Towering Cake Rs. 315

Large, indulgent piece of chocolate cake, warmed and drizzled with chocolate sauce. Topped with
vanilla bean ice cream.

Bread Pudding Rs. 205

In traditional fashion, croissants and raisins are baked in vanilla custard. Served warm with ice
cream and caramel sauce.

Cheesecake Rs. 275

Rich and delicious cream cheese filling is placed over a delicate, sweet graham cracker crust.
Topped with strawberry puree.

Chocolate Chip Cookie Rs. 225

A huge, warm chocolate chip cookie is topped with a scoop of vanilla bean ice cream. Drizzled
with chocolate and caramel sauces.

Chocolate Ribbon Cheesecake Rs. 295

Stripes of decadent delight. Dark and white chocolate mousse with cheesecake, chocolate chips
and whipped cream.
Red Velvet Cake Rs. 415
Favorite from the South. This red-tinted chocolate cake is covered with cream cheese frosting.

White Wine Rs. 4950- 7960

Starling Castle Reisling

(Germany)
The nose is fresh with a touch of citrus and pear. Semi-sweet fruit flavors on the mid-palate
before a crisp, elegant finish.

Montevina Pinot Grigio

(California)
Pear and peach fruit on the nose. Round, juicy flavors with a crisp, lingering finish.

Newhaven Sauvignon Blanc Marlborough

(New Zealand)
Full bodied, well balanced with aromas of guava, grapefruit and honeysuckle. Long on the finish
with excellent persistence.

Lindemans Bin 65 Chardonnay

(Australia)
Pineapple, melon and peach. Tropical fruit aromas greet the nose. Notes of citrus and fig.

Kendall-Jackson Vintner’s Reserve Chardonnay

(California)
Tropical flavors. Aromas of peach, apple and pear. Crisp with buttery nuances.

Blush Wine Rs. 4760- 9830

Fetzer Valley Oaks White Zinfandel

(California)
Aromas of strawberries and cherries. Effervescent, light and refreshing.

Red Wine Rs. 3350- 11550

Barton & Guestier Bistro Wine Pinot Noir

(France)
Intense aromas of black stone fruits with a hint of violets. Generous and supple on the palate,
with flavors of bright black cherry, lively acidity, medium tannins and a long finish.

Lindemans Bin 40 Merlot

(Australia)
Rich red berry aromas with touches of cedar wood and spice.

Sterling Vintner’s Collection Merlot

(Central Coast, California)
Aromas of ripe blackberry, jammy red fruit, vanilla, nutmeg, dark chocolate and toasty oak. On
the palate are flavors of rich black fruits; ripe black cherries, blackberries and a lingering finish of
fine grain tannins.

Penfolds “Rawson’s Retreat” Shiraz/Cabernet

(Australia)
Approachable tannins with flavors of plum, spice and black pepper.

BV Signet Collection Cabernet Sauvignon

(Central Coast, California)
Black currant, cedar, herbs and a soft hint of pipe tobacco. Medium to full-bodied on the palate
and a hint of vanilla oak.

TUESDAY IS 1/2 PRICED BOTTLE OF WINE NIGHT

Ask Your Server for Details!

Martinis

Appletini Rs. 575

Stoli Vodka, Apple Pucker, 7 UP Splash and a Cherry. Nectar of the Goddesses!

Barbietini Rs. 575

Malibu, Crème de Banana, Pineapple, Orange Juice, Splash of Grenadine, 7 UP. OMG! It’s Totally
Like the Best!

Bombtini Rs. 575

Layers of Grenadine, UV Blue Raspberry Vodka, Lemonade. Bombzaway!

Chocolate Overdose Rs. 575

Godiva Chocolate Liqueur, Stoli Vanil, Kahlúa, Frangelico

The Continental Rs. 575

Champagne-ya, Raspberry Vodka, Chambord, Pineapple Juice. It is Beautiful and Lingers on Your
Mind.

Dirty, Dirty Rs. 575

Bombay Sapphire, Olive Juice, Three Olives

French Kiss Rs. 575

Vodka, Grand Marnier, Chambord, Sweet & Sour

Go-Go Juice Rs. 575

Opulent Vodka, Red Bull, Cranberry Juice, Lemonade. OK Boots! Staaarrrt Walkin

Lemon Drop Rs. 575

Absolut Citron, Sweet & Sour, Triple Sec in a Sugar Rimmed Glass

Majors Cosmo Rs. 575

Absolut Mandarin Vodka, Cointreau, Splash of Cranberry

The McDreamy Rs. 575

Chambord, Absolut, Lemonade

POM “O” GRANATE Rs. 575

Pomegranate Juice, Stoli Ohranj, Cointreau, Splash of Soda, Pomegranate. Sugar Rimmed Glass

POMito Rs. 575

The Pomegranate Obsession Continues...Premium Rum, Mojito Mix, Pomgranate Juice, Mojito
Sugar Rimmed Glass, Mint Leaf Garnish

Pushup Rs. 575

Dr. Vanillacuddy, Orange Juice, Cream. Now, Get Down and Give me Twenty!

Sexy, Sexy Rs. 575

Vodka, Chambord Liqueur, Pineapple Juice. How You Like Me Now?
Summer Cocktails

Bellini Cocktail Rs. 500

Hpnotiq, Peach Schnapps, Pineapple Juice and Champagne. Pure Bliss! No Lie!

BYO Rangpur & Ginger Al e Rs. 500

A Cute Little Bottle Of Ginger Ale Paired With a Side of Tanqueray Rangpur Gin. We Bring It - You
Sling It!

Bomb Pop Rs. 500

UV Blue Raspberry Vodka and Lemonade

Goombay Smash Rs. 500

Light Rum, Coconut Rum, Pineapple and Orange Juices With a Grenadine Swirl

Majors’ Summer Cooler Rs. 500

Vodka, Blue Curacao, Midori, Sweet & Sour, Raspberry Schnapps and 7Up

Long Beach Ice Tea Rs. 750

Vodka, Gin, Rum, Tequila, Triple Sec, Sweet & Sour, Cranberry Juice and 7Up

Mojito Rs. 470

The Summertime Classic! Mojito Mix, Mint Leaves, Bacardi Limon and Soda

Pomegranate Bellini Rs. 500

Hpnotiq, Pomegranate Juice, Pineapple Juice and Champagne

Souped Up Sangria Rs. 500

Sangria, Lemon, Lime and Orange Slices. Topped With B.F. (a.k.a. "Secret Ingredient") and a
Dash of Sprite. Refreshing!

Blender Concoctions

Banana Daiquiri Rs. 575

Light Rum, Real Banana, Banana Liqueur, Lime Juice, Triple Sec and Sugar

Blue Hawaii Rs. 575

Vodka, Blue Curacao, Crème de Coconut and Pineapple Juice

Chambord Margarita Rs. 650

Chambord, Tequila, Triple Sec, Sweet & Sour

Lava Flow Rs. 650

Strawberry, Raspberry Puree and Crème Banana are Topped With a Pina Colada

Ice Cream Delights

Frozen White Russian Rs. 450

Stoli Vanilla, Kahlua and Ice Cream

"O" Rangecicle Rs. 475

Orange Juice, Bacardi "O", Cointreau and Ice Cream. Dreamsicle Grown Up!

Cherry, Cherry Rs. 475

Di Saronna, Vanilla Vodka, Cherry Juice, Half & Half, Ice Cream. Fruity Goodness!

Frozen Scooby Rs. 475

Midori, Malibu, Pineapple Juice, Half & Half, Ice Cream
Non-Alchoholic 'Tails

Strawberry Banana Slush Rs. 275

Bananas, Island Oasis Strawberry and a Splash of Sweet and Sour Meet & Greet In the Blender.

Raspberry Iced Tea Rs. 275

Iced Tea and Raspberry Puree. NOT the Kind You Find In a Second-Hand Store! One Refill.

Strawberry Lemonade Rs. 275

Strawberry Puree and Lemonade are Combined In This Sophisticated, Spunky Blend. One Refill.

Super Juice Rs. 295

Lemonade, Cranberry, Grapefruit, Orange and Pineapple Juices With a Splash of 7Up.

Non-Alchoholic 'Tails Breakfast and Hot drinks

Full Breakfast Rs. 595
It’s what we British do best! Thick-cut smoked back bacon, meaty premium pork sausage, free-
range fried eggs, fluffy hash browns, black pudding, grilled tomato,mushroom and baked beans
to finish.

Bacon Sandwich Rs. 325

Succulent thick-cut back bacon rashers served with a generous squirt of ketchup on the side, on
your choice of multigrain or white bloomer bread.

Sausage Sandwich Rs. 325

Meaty premium pork sausages served with a generous squirt of ketchup on the side, on your
choice of multigrain or white bloomer bread.

TWO FRIED EGGS SANDWICH (V) Rs. 275

Two free-range fried eggs served with a generous squirt of ketchup on the side, on your choice
of multigrain or white bloomer bread.

BREAKFAST EXTRAS
Extra egg Rs. 95
Extra bacon Rs. 95
Extra sausage Rs. 95
Extra toast & butter Rs. 75
Free from all Genetically Modified ingredients. Some dishes may contain nuts. (v) indicates this
dish is suitable for vegetarians or there is a vegetarian option. 10% service charge is
automatically added to partieswith 6 guests or more.

HOT DRINKS Rs. 275

Piacetto Espresso select coffees, slowly roasted to dark perfection, provenance by provenance,
for an intense espresso flavour. Enjoy!

COFFEE
Regular Rs. 200
Large Rs. 275

ESPRESSO
ESPRESSO RISTRETTO Rs. 225
(Strong single espresso)
ESPRESSO Dopio Rs. 295
(Double espresso)

AMERICANO
Regular Rs. 225
Large Rs. 295

LATTE
Regular Rs. 225
Large Rs. 275

Capuccino
Regular Rs. 225
Large Rs. 295
HOT CHOCOLATE
Regular Rs. 275
Large Rs. 275

TEA Rs. 175

Creamy Caramel Rs. 395

Caramel, vanilla and whipped topping

CocoMocha Rs. 425

Coconut, chocolate, macadamia and whipped topping

CaraMochaNut Rs. 425

Caramel, chocolate, macadamia and whipped topping

Blendz

Mocha Blendz Rs. 475

Crunchy chocolate and creamy vanilla

Coffee Toffee Blendz Rs. 475

Crunchy toffee bits and creamy vanilla

Cookies & Cream Blendz Rs. 475

Crunchy chocolate cookies and creamy vanilla

Smoothies

Green Tea Rs. 250

Select or add your favorite all-natural flavor.

Strawberry-Banana Explosion Rs. 415

With all-natural fruit flavors.

Wildberry-Lemonade Explosion Rs. 415

With all-natural fruit flavors.

Chai Tea Rs. 215

A creamy blend of black tea, honey, vanilla, and spices.

All Natural Fruit Smoothies Rs. 315

Banana - Mango - Peach - Strawberry - Wild Berry - Strawberry Banana