SAMPLE MENUS

APPETIZERS

  • VEGETARIAN

    Watermelon Caprese Skewers Watermelon, mozzarella, and basil, drizzled with a balsamic reduction
    (Seasonal)

    Zucchini & Corn Fritters
    (Served with a basil chutney)

    Paneer Taco with Chipotle Sauce
    (Corn tortilla filled with spiced paneer)

    NON-VEGETARIAN

    Curry Leaf Fried Chicken
    (Served with raita, a classic Indian yogurt-based vegetable dip)

  • VEGETARIAN

    Red Beet Croquette
    (Fried and breaded fritters made of grated beet, almonds, and caramelized onion)

    Chettinad Mushroom Empanadas(Empanada filling seasoned with Indian spices and wrapped in flaky, buttery pastry)

    NON-VEGETARIAN

    Grilled Masala Shrimp
    with Avocado Lime Dip
    (Grilled with spices and served on cucumber)

    Lamb/Beef on Mini Uttapam
    (Cooked with spices and served taco-style with pickled cabbage and onions inside a thick crepe made of fermented rice and lentil batter)

Marigold Kitchen's Curry Leaf Chicken Appetizer
Marigold Kitchen Catering Salad Options

MULTI-COURSE

  • APPETIZERS

    Curry Leaf Fried Chicken
    (Served with raita, a classic Indian yogurt-based vegetable dip)

    Mushroom Ceviche with Corn Chips
    (Sauteed mushrooms with celery, onion, tomato, and lime, served on corn chips)

    Local Seasonal Salad
    (Served with golden ginger dressing)

    MAIN COURSE

    Mandapan Chicken Curry
    (Chicken stewed in a coconut milk sauce with spices)

    Spinach and Kale Paneer Curry
    (Blanched spinach with Indian curd cheese)

    Basmati Rice

    DESSERT

    Rosewater Chocolate Mousse Tart
    (Semi-sweet chocolate mousse with a hint of rosewater, served in tart shells)

  • APPETIZERS

    Lamb/Beef on Mini Uttapam
    Or Corn Tortilla
    (Cooked with spices and served taco-style with pickled cabbage and onions inside a thick crepe made of fermented rice and lentil batter)

    Veggie Sliders
    (Veggie patties fried in chickpea batter, served with mint, tamarind chutney and caramelized onion)

    Organic Quinoa Salad
    With Golden Ginger Dressing
    (Crunchy vegetables, raisins, peppers and carrots)

    MAIN COURSE

    Malabar Shrimp Curry
    (Shrimp in a tangy tamarind and tomato-based peppercorn sauce)

    Paneer & Veggie Kofta Curry
    (Fried balls made of Indian cheese and mixed vegetables, served in a slow-cooked onion and tomato-based sauce)

    Basmati Rice

    DESSERT

    Gulub Jamun Thandi Mousse

Marigold Kitchen's Indian Tacos
Marigold Kitchen's Vegetable Curry Entree

SPECIALTY

  • MADE-TO-ORDER BY CHEF DHIRU
    Dosas are thin, savory crepes from South India made from a naturally fermented batter of ground white lentils and rice.

    DOSA FILLINGS

    Classic Potato Masala
    (Potatoes, caramelized onion, cashew nut and turmeric filling)

    Sweet Potato Masala
    (Baked sweet potatoes, caramelized onion, cashew nut and turmeric filling)

    Paneer
    (Shredded Indian cheese cooked with spices and green peas)

    Madras Chicken
    (Chicken sauteed with onion, garlic, tomato and spices)

    Chettinad Lamb Keema
    (Lamb sauteed with garam masala, onion, tomato and spices)

    All dosas are served with sambar (a lentil and vegetable dipping stew), tomato chutney and coconut chutney