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SPOILT FOR CHOICE; WHET YOUR APPETITE WITH OUR GUIDE TO EACH RESTAURANT'S TASTE OF BIRMINGHAM MENU.

ARIA AT THE HYATT TRADITIONAL ATLANTIC PRAWN AND CRAYFISH COCKTAIL WITH MARIE ROSE SAUCE 8 CROWNS BRAISED BELLY OF SUCKLING PIG WITH PICKLED CARROT AND ORIENTAL DRESSING 8 CROWNS VANILLA AND BASIL PANNA COTTA WITH BLACK PEPPER STRAWBERRIES 8 CROWNS ICON DISH A SELECTION OF OUR AFTERNOON TEA Including cakes and scones with clotted cream and jam 20 CROWNS ASHA'S DAHI BHALLA AND PAPADI A cold summer appetiser combining baby gram our balls with crispy pastry ser ed with sweetened yet spiced yoghurt 6 CROWNS CHICKEN MALAI KEBAB Succulent spring chicken breasts with marination o so t cheese yoghurt cashew nut paste and hint of green cardamom 8 CROWNS LAMB SAFFRON BIRYANI A speciality rice preparation combining aged Basmati rice with black pepper a oured lamb nished with caramelised onions and mint sprigs Ser ed with spiced raita 10 CROWNS ICON DISH JUMBO CHINGLI PRAWNS Selected black tiger prawns marinated o ernight with stem ginger coriander stalk and lemon juice paste crumbed and shallow fried One of the most famous food items ser ed at Asha's 20 CROWNS A purchase entitles you for a lucky draw.

CAF[ETH] IKON GAZPACHO A classic Spanish tomato-based soup; originating from Andalusia it is ser ed chilled 6 CROWNS CHORIZO AL JEREZ Chori o with chickpeas sherry and tomato sauce 10 CROWNS CHURROS CON CHOCOLATE Spanish doughnuts with chocolate sauce 8 CROWNS ICON DISH PAELLA DE MARISCO Seafood paella with s uid prawns and mussels 16 CROWNS DEEP CARIBBEAN EXPERIENCE CARIBBEAN JERK CHICKEN WITH RICE & PEAS AND COLESLAW Chicken marinated in Caribbean jerk seasoning and peppered with "Deep" special jerk sauce 10 CROWNS CURRIED GOAT WITH RICE PEAS AND COLESLAW Semi-boned goat meat with traditional herbs and spices slowly cooked in a spicy sauce 10 CROWNS MOIST WEST INDIAN RUM CAKE An extra moist cake made with rum soaked blended mixed fruits 6 CROWNS CIELO BUFFALO MOZZARELLA WITH BEEF TOMATO AVOCADO PUREE WITH A BASIL OIL DRESSING 8 CROWNS FILLET OF SEA BREAM WITH ASPARAGUS SERVED IN A SAFFRON & DILL SAUCE GARNISHED WITH AVRUGA CAVIAR 10 CROWNS TRADITIONAL HOMEMADE CIELO TIRAMISU SERVED WITH A FLAKED ALMOND & AMARETTO SYRUP 6 CROWNS CITY CAF[ETH] TRIO OF LINE CAUGHT TROUT Escabeche of trout smoked trout mousse con t of trout 6 CROWNS LOIN OF SHROPSHIRE LAMB MINT MOUSSE CAULIFLOWER PUREE 10 CROWNS ENGLISH STRAWBERRY & CHAMPAGNE JELLY MINI CHOC ICE 6 CROWNS ICON DISH SEARED SCALLOP CONFIT OF SUCKLING PIG BELLY PEA PUREE 14 CROWNS FILINI BRESAOLA BEEF WITH MARINATED WILD MUSHROOMS PARMESAN SHAVINGS AND TRUFFLE OIL 8 CROWNS PAN FRIED FILLET OF SEABASS ON A TUSCAN VEGETABLE CASSOULET WITH BASIL PESTO 10 CROWNS VANILLA PANNACOTTA WITH SUMMER BERRY COMPOTE 6 CROWNS FUSION BRASSERIE SMOKED HADDOCK AND HERBS FISHCAKE Warm rosette of house cured gra adlax sweet chilly sauce 6 CROWNS LOIN OF HILLWORTH FARM LAMB Blackcurrant forcemeat crushed sweet potato scented with ginger minted sugarsnaps Licor 43 reduction 10 CROWNS FUSION TASTER Limoncello pannacotta white chocolate and strawberry cheesecake orange and passion fruit posset la ender shortbread 8 CROWNS ICON DISH WORCESTER DUNKERS GREAT BRITISH EATERY POTTED SHRIMP Traditional brown shrimp sealed with a mixture of fresh herbs and spiced butter ser ed with crusty granary bread 8 CROWNS COD AND CHIPS Our mouth-watering award-winning sustainable cod with chips cooked in beef dripping for that authentic taste ser ed with tartare or tomato sauce 8 CROWNS RHUBARB AND CUSTARD Our own spin on a classic British dessert locally produced rhubarb ser ed with refreshing citrus custard and crumble topping 8 CROWNS KINNAREE CHICKEN SATAY AND SOM TUM PAPAYA SALAD egetarian option a ailable6 CROWNS CHICKEN GREEN CURRY 8 CROWNS KHANOM KO HUALAN translates as Crowned Prince6 CROWNS ICON DISH Kanom Jeen Raad Num Kait with Goong Yai and Kai Tom Steamed noodles with ri er prawn and half moon boiled egg ser ed with our special secret sauce and egetables 10 CROWNS LASAN CHENNAI MEEN KHOZAMBU Traditional sh curry from Madras; pan-fried sardine resting on turmeric spiced aubergine with coconut milk and tamarind sauce ser ed with Idli steamed rice cake10 CROWNS MASALA ALOO DOSA Crisp rice pancake stuffed with rustic potato mash a oured with mustard seed curry lea es and chilli ser ed with tomato chutney 8 CROWNS MURGH MUSSALLAM Roasted smoked supreme of spring chicken resting in moghal in uenced caramelised onion and yoghurt curry. Ser ed with pilau rice 10 CROWNS PUSHKAR LAHARI CHAT Duo of popular Indian street food - pani puri and dahi bhalla.

A play of different layers of contrasting a ours and textures khatti - methi . From sour tamarind to sweet yogurt and e erything in between!

6 CROWNS MAKHANWALA MURGH Marinated chicken breast in tomato cream and cashew nut gra y a oured with dried fenugreek lea es ginger and honey ser ed with jeera rice.

10 CROWNS CHOCOMOSA Golden fried parcels of lo pastry stuffed with a roast almond and chocolate lling ser ed with anilla ice cream.

8 CROWNS ICON DISH SOUTH INDIAN STIR-FRIED CRAB Hand-picked Indian ocean crab meat stir-fried with mustard seed curry lea es ginger and fresh coconut 14 CROWNS OPUS MARINATED S UID SALAD LEMON INFUSED E TRA VIRGIN OLIVE OIL BABY SPINACH MINT AND BASIL 8 CROWNS BRAISED BRISKET OF SCOTCH BEEF FRESHLY PODDED PEAS AND SUMMER BEANS 10 CROWNS MANOR FARM FRUITS ETON MESS AND SELLY PARK HONEY CREAM 6 CROWNS THE ORIENTAL STARTER OF PRAWN TERRIYAKI COOKED LIVE AT THE FRONT OF THE STAND ON A FLAT GRIDDLE 6 CROWNS CHICKEN IN BLACK BEAN SAUCE SERVED WITH RICE 8 CROWNS MALAYSIAN BEEF KARI SERVED WITH RICE 8 CROWNS SIMPSONS HOME-CURED ORGANIC SHETLAND SALMON HEIRLOOM TOMATO SALAD AVOCADO EMULSION 8 CROWNS AROMATIC SLOW-ROAST JIMMY BUTLER PORK FENNEL COMPOTE FENNEL & VANILLA SALAD 10 CROWNS SIMPSONS' PISTACHIO & MANOR FARM RASPBERRY TRIFLE 8 CROWNS THAI EDGE MIXED STARTER PLATTER Vegetable spring roll minced prawn and chicken golden bag and indi idual chicken laab salad 6 CROWNS CHICKEN PENANG CURRY SERVED WITH JASMINE RICE 8 CROWNS MANGO CHEESECAKE 6 CROWNS ICON DISH PRAWN PAD THAI NOODLES COOKED LIVE AT THE FRONT OF OUR STAND 8 CROWNS
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Title Annotation:Features
Publication:The Birmingham Post (England)
Date:Jul 15, 2010
Words:1011
Previous Article:WHY NOT TRY FOR YOURSELF.
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