The Bombay Club
Lunch appetizers: Double seekh kebab with chicken and lamb; tilapia marinated with chili, ginger, garlic, and coriander; shammi kebab with lamb, lentils, and cardamom; corn kebab with cheese, ginger, and spices; sev puri with potato, mango, sprouts, onion, and chutney.
Lunch entrées: Tandoori salmon; tandoori chicken; lamb masala; chicken curry; chicken tikka makhni; vegetarian thali. All entrées served with rice and bread.
Lunch desserts: Basmati rice with milk, nuts, raisins and saffron; gulab jamun; mango sorbet.
Dinner appetizers: Crispy arugula/spinach chaat with date/tamarind chutney; Malabari shrimp with mango and black pepper; calamari Peri-Peri; malai chicken tikka; harra kebab with spinach and lentils; sev puri; vegetable samosa.
Dinner entrées: Haryali chicken tikka; tandoori mixed grill; red snapper with lemon rice; shrimp with coconut and curry leaves; chicken tikka makhni; chicken with onion, tomato, coriander, and curry; pork chop vindaloo; lamb rogan josh; lamb with apricots and yogurt; Bombay thali.
Dinner desserts: Chocolate sticky-toffee pudding; carrott halwa; milk pudding with blueberries; orange/cardamom or mango sorbet.
A chef’s tasting menu is also available for $75 per person.
Lunch appetizers: Soup of the day, mixed green salad.
Lunch entrées: Specialty of the day served with Veracruz sauce; fish and chips; quesadilla; and a “Medio Dia” sandwich, the restaurant’s version of a Cuban sandwich.
Dinner appetizers: Soup of the day; mixed green salad; tuna ceviche; Dominican conch fritters.
Dinner entrées: Salmon with brussels sprouts; braised beef short ribs; chicken Veracruz; grilled skirt steak.
Lunch and dinner desserts: Warm chocolate cake or sorbet of the day.
Chef’s tasting menu (to be ordered by the entire table): Minibar treat; oyster; foie gras soup; grilled octopus; scallops; bacon and eggs; warm white chocolate mousse.
Lunch and dinner appetizers: Mixed green salad; Caesar salad; Cuban black bean soup; Bermuda fish chowder; shrimp cocktail ceviche; Peruvian ceviche “classico.”
Lunch entrées: Choice of any entrée on the regular lunch menu. Options include Blue Hill Bay mussels steamed with beer; pumpkin- seed-crusted tilapia; grilled scallops and shrimp; grilled skirt steak churrasco.
Dinner entrées: Choice of any entrée on the regular dinner menu. Options include Brazilian shellfish stew; seared yellowfin tuna; whole crispy red snapper Veracruz; and seared scallops “a la plancha.”
Lunch and dinner desserts: Tres leches cake with orange/caramel mousse; chocolate/espresso cake with vanilla ice cream and dulce de leche; toasted coconut bread with mango pudding and lime cream.
Cafe du Parc
Lunch and dinner appetizers: Cream of endive soup with roasted scallops; puff pastry-wrapped pork-and-foie-gras paté with mixed green salad.
Lunch and dinner entrées: Poached pollock and steamed leeks with lobster cream sauce; beef braised in red wine sauce with mashed potatoes.
Lunch and dinner desserts: Choice from an assortment of pastries.
Lunch and dinner appetizers: Warm kabocha squash salad with frisee, hijiki, and truffle vinaigrette; poached salmon three ways with rice puffs and nori powder; trout brandade with salmon roe and smoked paprika.
Lunch and dinner entrées: The Mozu bento box: parsnip soup, white fish ceviche, ravioli with goat cheese and beets, duck leg confit, fried snapper, and beef tenderloin; sushi bento: miso soup, green salad, nigiri, sashimi, spicy tuna roll, California roll.
Lunch and dinner desserts: Valhrona chocolate tart with crème fraiche and clementine compote.