Special Set Price Lunch Menu at The Cooks Tale for March!

SPECIAL DEAL: £19.99 1st March to 31st March

Normally priced 3 Courses - £25.95

Lunch Mon to Sat (Not available on Sundays)

Starters

Kent goat cheese and onion tart: caramelized fig, balsamic roasted cherry tomatoes and garlic tomato chutney.

Wild Mushroom and Asparagus Savoury Gujiyas, Mango Salsa: Filled Portobello mushroom with spinach, vegan cheese, assorted peppers, mango and garlic tomato chutney.

Chicken thigh tikka, herb & coriander and chicken breast tikka, mace and cardamom: Coriander chutney, chicken roulade, mixed veg raita.

Grilled filet of Kentish venison with seasonal salad and croutons

Dosai with gently spiced potatoes, mustard and onions: Sambar, assorted chutneys. The Dosai is a South Indian crepe and is rich in carbohydrates and proteins.

Cuttlefish and Mixed Seafood, Koliwada, Tamarind Jus

Onion, spinach and sweet potato fritter with mixed chutneys

Puffed Rice Street Food Chaat

Mains

​Large Dosai with gently spiced Potatoes, mustard and onions: Filling selection: Masala potato I Spinach I Avocado

Grilled Aubergine, sauteed spinach, stir fried vegetables: tomato and ginger sauce, yogurt raita, julienne salad and flaky paratha.

Aloo Gobi Wellington, celeriac puree, tender stem broccoli

Chicken Biryani, butter chicken sauce with seasonal vegetables, yogurt raita

Lamb Lasagne with nutmeg and pepper, stir fried vegetables, Kashmiri sauce

Wild Sea Bass: Pandan leaf rice, tamarind rasam, sautéed spinach

Calamari Filled with Seaffood Biryani, Baked with Tomato and Red Pepper Sauce: Served with sauteed spinach and toasted pine nuts

Pork Belly Vindaloo, Biryani rice, cucumber raita, garlic naan, seasonal vegetables

Poussin Chettinad, Saffron Rice.

Sides

Garlic and coriander naan £3.95 | Chickpea Masala £5.95 | Crispy okra £5.95 | Seasonal mixed vegetables £4.95 | Biryani rice £3.95 | Spinach and lentil £4.95 |Masala potatoes £4.95 assorted pickles and chutneys

Desserts

Rose and vanilla crème brulee: Served with rose brittle, brandy butter, and fresh fruit. An exotic twist to a classical French dessert with a subtle hint of rose and Madagascan vanilla.

Lemon bavarois: Served with brandy butter, chocolate diamond, and fresh fruit. An excellent palate cleanser after a flavorsome and spicy meal. Star anise adds depth and complexity of flavour to this tangy citrusy French pudding.

Spanish saffron, Madagascan vanilla and coconut cheesecake: Served with seasonal fruit coulis, chocolate diamond, fresh fruit. This is our twist on a classic cheese cake. Not too sweet. Creamy with hints of saffron.

Chocolate samosas: Served with passion fruit and guava parfait, chocolate sauce, fresh fruit and chocolate diamond. Handcrafted by our dessert chefs, these moreish nuggets of sweet pastry and milk chocolate were introduced to Kent by us in 2005.

Mango kulfi

Vegan Chocolate Delice: A treat for vegans made with dairy free milk chocolate on a ginger nut biscuit base. The mouse is created using plant-based cream and butter. Served with mango coulis, fresh fruit and rose brittle.

Indian Dessert Platter: A treat to enjoy the most famous of Indian desserts. Pineapple Halwa, warm jalebi and almond pudding.

Book: Set Price Lunch | Ambrette Canterbury (thecookstale.co.uk)