Finch Bangkok

FINCH 9 COURSE NON VEG MENU

AMUSE BOUCHE PANI PURI SPHERE WITH TOM YUM FIRST COURSE (APPETIZER) QUINOA BHEL POORI A Healthy Version Of Mumbaiya Bhel Made With Quinoa, Puffed Rice, Onion, Tomato, Green Chilli, Green Coriander And Tangy Chutney. OR BUTTER CHICKEN HUMMUS Hummus Infused With Butter Chicken Gravy Served With Mini Naan. SECOND COURSE (SOUP) MOLECULAR GUCHHI & TOMATO DHANIYA SHORBA SPHERES Gucchi Mushroom Served With Indian Style Tempered Tomato Coriander Soup Spheres. OR MOLECULAR MURGH BADAMI SHORBA WITH SAFFRON Indian Style Chicken And Almond Soup With Hint Of Saffron In A Liquid Sphere. THIRD COURSE (SALAD) TANGY AND CRISPY BITTER GROUT SALAD Crispy Karela, Onion, Chilli, Tamarind Dressing. FOURTH COURSE (SMALL PLATE) TEHRI ARANCINI Amalgamation Of Indo-Italian Cuisine Where Arancini Made With Popular North Indian Staple Tehri. OR CTM CROQUETTE Mac N Cheese Croquette Infused With Chicken Tikka Masala, Served With Sweet Chilly Yoghurt Dip. FIFTH COURSE (SEAFOOD) TAWA JHINGA FRY Tiger Prawn Cooked On Heavy Griddle With Selected Spices. OR BLACK PEPPER GARAM MASALA FISH TIKKA Sea Bass Served With Veggies Streak And Homemade Mustard. SIXTH COURSE (SORBET) SPICED ORANGE SORBET Sweet Oranges Blended With A Medley Of Indian Spices Like Star Anise, Cinnamon, And Clove. SEVENTH COURSE (MEAT ENTRÉE) MUTTON SEEKH PITA POCKET Pita Filled With Butter Chicken Hummus And Mutton Seekh. OR MUTTON KEEMA LASAGNA Mutton Keema Masala Spread In Between Pasta Sheets Served With Garlic Bread Crisp. EIGHT COURSE (VEGETABLE ENTRÉE) KADHAI PANEER QUESADILLA Multigrain Tortilla Stuffed With Kadhai Paneer, Cheese And Pica Di Galo. OR CHOLE BHATURE TACO Bhature Taco Filled With Chole Masala And Served With Sour Cream And Tomato Salsa NINTH COURSE (DESSERT) GAJAR HALWA SPRING ROLL WITH ICE CREAM Carrot Halwa wrapped in spring roll sheet and deep fried.

FINCH 9 COURSE VEG MENU

AMUSE BOUCHE CRISPY PAPPADUM CANAPÉS FIRST COURSE (STREET FOOD) QUINOA BHEL POORI A Healthy Version Of Mumbaiya Bhel Made With Quinoa, Puffed Rice, Onion, Tomato, Green Chilli, Green Coriander And Tangy Chutney. SECOND COURSE (APPETIZER) PALAK PATTE KI CHAAT Baby Spinach Coated With Gram Flour Batter Deep Fried And Topped With Variety Of Indian Namkeens, Teekhi Pudine Ki Chutney, Tangy Sonth Chutney, Sev, Sweet Curd & Fresh Pomegranate. THIRD COURSE (SOUP) MOLECULAR GUCHHI & TOMATO DHANIYA SHORBA SPHERES Gucchi Mushroom Served With Indian Style Tempered Tomato Coriander Soup Spheres. FOURTH COURSE (SALAD) TANGY AND CRISPY BITTER GROUT SALAD Crispy Karela, Onion, Chilli, Tamarind Dressing. FIFTH COURSE (SMALL PLATE) TEHRI ARANCINI Amalgamation Of Indo-Italian Cuisine Where Arancini Made With Popular North Indian Staple Tehri. SIXTH COURSE (KULCHA) TRUFFLE MUSHROOM KULCHA With Truffle Oil. SEVENTH COURSE (SORBET) SPICED ORANGE SORBET Sweet Oranges Blended With A Medley Of Indian Spices Like Star Anise, Cinnamon, And Clove. EIGHT COURSE (VEGETABLE ENTRÉE) JACKFRUIT BIRYANI WITH RAITA SPHERE Aromatic Jackfruit Biryani Served With A Molecular Gastronomy-Inspired Yogurt Sphere And Papad Crisps. OR CHOLE BHATURE TACO Bhature Taco Filled With Chole Masala And Served With Sour Cream And Tomato Salsa. NINTH COURSE (DESSERT) GAJAR HALWA SPRING ROLL WITH ICE CREAM Carrot Halwa Wrapped In Spring Roll Sheet And Deep Fried.