Saffron

Menu

THE BEGINNING

Fennel-Scented Tomato Vegetable Purses SEVEN		Foie Gras and Brown Lentils, Cardamom Truffle Confit EIGHTEEN
Scallops in Cool Cucumber Cups Wasabi Honey Mustard EIGHT		Crab Triangle Pastry with Cumin Scented Tomato Coulis EIGHT
Supreme of Chicken and Calabaza Stew SEVEN		Mustard Tempered Steamed Rice Cakes with Curry Leaf Salsa SIX
Sevruga Caviar on Rice Blini EIGHTEEN		Veal Medallions with Leek and Chinese potatoes in Soubise NINE

LIQUID SPICE

Lotus Leaf Wrapped Tandoor Smoked Cauliflower Bouquets in a Tamarind Consommé

SEVEN

Grilled Tomatoes, Shallots, Curry Leaf in Rasam Jus

SIX

Chilled Crab Cucumber Soup- Dill and Mustard Seeds

SEVEN

GREEN DREAMS

Corn and Mango Compote in a Tapioca bowl

SEVEN

Curried Spinach Gratin, Roasted Garlic and Pickled Lotus Root.

SEVEN

Goat Cheese Stuffed, Tandoor Smoked Baby Aubergine,
Spiced Banana Chips and Arugula

NINE

FARM

Tandoor Smoked Baby Lamb Racks - Spiced Blackberry, Ginger EIGHTEEN		Stuffed Acorn Squash with Beef Cubes, Indian Cheese and Olives in Riesling Almond Sauce TWENTY FOUR
Roasted Shank of Lamb Mint Chutney Copra Roasted Potatoes TWENTY TWO		Lamb with Vindaloo Spices, Sweet Squash and Baby Green Bananas EIGHTEEN
Tenderloin of Pork with Black Mustard, Collard Greens in Curried Blueberry Sauce EIGHTEEN		Cassoulet of Veal Tempered Lentils and Provencal Herbs EIGHTEEN
		Filet of Beef-clay oven roasted filet mignon on a honey- ginger toasted almond crust. SEVENTEEN

TASTING MENU

Chef’s selection of five course dinner for those who prefer surprises! Chef will create appetizer, entrée, vegetables, dessert and finish with cognac and cheese.

SIXTY FIVE PER PERSON

WINGS

Cornish hen in a Tempura Crust with Lentil and Provencal Herbs

EIGHTEEN

Spiced Pistachio, Black Fig Stuffed Chicken Breast - Coconut Milk, Lemongrass and Pickled Ginger

EIGHTEEN

Sandalwood Smoked Quails Moroccan Saffron Flavored Couscous

TWENTY

Saffron’s Special Chicken. Organic Whole Chicken in Cognac and Saffron Sauce

TWENTY FOUR

Duck breasts in a Seven Spice Korma Sauce

TWENTY ONE

OCEAN

Golden Trout with Ginger Fennel Vinaigrette TWENTY TWO		Malabar Herb-Seared Salmon with Sweet Carrot Confit TWENTY FOUR
Opakapaka Mango-Papaya Salsa TWENTY FIVE		Sword fish Rubbed with Tamarind-Ginger and Chipotle Jus TWENTY
Spice Crusted Tuna in Mango – Jalapeno sauce TWENTY TWO		Jumbo Shrimp Seared with Coconut and Curry Leaf NINETEEN
Lobster in Saffron, Ginger, Tamarind Sauce TWENTY EIGHT

GARDEN

En Papillote of Spring Vegetables with Indian Cheese FOURTEEN		Stuffed Tomato in a Korma Sauce TWELVE
Pan-Seared Japanese Aubergine with Shiitake Mushroom and Feta Cheese FOURTEEN		Steam Cooked Basmati Rice - Spiced Nuts, Garden Vegetables, Raisins and Eastern Garam Masala FIFTEEN
Stuffed Organic Squash Blossoms - Fennel and Cauliflower Mousse EIGHTEEN		Organic Garden Vegetables in Parisienne Sauce SIXTEEN
Grilled Portabella, Baby Potatoes , Green Peas SIXTEEN		Fettuccine with White Truffles, Cauliflower and Curry Leaves EIGHTEEN