Chef Gihan Ernest Kodagoda

Winter Arugula Salad

Vegetable Fried Rice

Vegetable Fried Hakka Noodle

Vegetable Chopsy

Chicken Curry With White Basmati Rice

Deviled Prawns

Deviled Beef

Sri Lankan Pineapple Upside down with Jaggery Glace

Assorted Bars

Pol Sambol – A spicy coconut relish made with freshly grated coconut, red chilies, onions, and a touch of lime juice, served with crispy papadam

Seeni Sambol – A sweet and spicy caramelized onion chutney flavored with palm sugar, red chilies, and tamarind, served with a mini portion of roti or crackers

Fish Cutlets – Deep-fried croquettes made with spiced tuna or mackerel, potatoes, and curry leaves, served with a tangy tamarind dip

Mini Hoppers – Traditional Sri Lankan bowl-shaped pancakes made with fermented rice flour, served with a dollop of coconut milk and sambal on top

Sri Lankan Fish Curry (Malu Curry) – A delicate fish curry made with coconut milk, turmeric, curry leaves, and mustard seeds, typically served with rice or roti

Kottu Roti – A popular street food made by stir-frying chopped flatbread (roti) with vegetables, eggs, and your choice of meat (usually chicken or beef), spiced with curry powder

Prawn Moju – A tangy and spicy pickled prawn dish made with vinegar, mustard seeds, turmeric, and green chilies, served as a zesty appetizer

Dhal Curry (Parippu) – A flavorful and creamy lentil curry made with red lentils, coconut milk, curry leaves, and cumin, typically eaten with rice or bread

Sri Lankan Chicken Curry (Kukul Mas Curry) – A slow-cooked chicken curry made with a blend of spices like cinnamon, cardamom, turmeric, and curry leaves, served with rice or string hoppers (steamed rice noodles)

Beef Curry (Mutton or Beef Mas Curry) – A rich, spicy beef or mutton curry cooked with coconut milk, onions, garlic, ginger, and Sri Lankan curry powder, served with rice or roti

Sri Lankan Crab Curry (Kara Meen Curry) – A spicy crab curry with a mix of tamarind, curry leaves, mustard seeds, and coconut milk, perfect for seafood lovers, typically served with steamed rice

Lamprais – A traditional Sri Lankan dish of rice and curry wrapped in a banana leaf and steamed, often including a combination of meats (chicken, beef, or pork), egg, and sambol, all soaked in flavorful gravy

King Coconut Pudding – A light and fragrant pudding made with the refreshing taste of king coconut water and coconut milk, sometimes served with fresh fruit or nuts on top

Pineapple Upside-Down Cake with a Sri Lankan twist would incorporate flavors like coconut, jaggery, and aromatic spices, which are staples in Sri Lankan desserts. Here's a recipe for a Sri Lankan-inspired Pineapple Upside-Down Cake:

Curd with Treacle (Kiri Toffee) – A traditional dessert made with creamy buffalo curd (yoghurt) topped with sweet kithul treacle, a natural syrup made from the sap of the palm tree

Coconut Milk Pudding (Wattalapan) – A rich, custard-like dessert made with coconut milk, jaggery (palm sugar), eggs, and cardamom. It’s sweet and creamy with a hint of spice

Baba Ghanoush – Smoky roasted eggplant dip blended with tahini, garlic, lemon juice, and olive oil, served with crispy pita chips

Tzatziki – A creamy cucumber and yogurt dip flavored with garlic, lemon, and dill, perfect for dipping fresh vegetables or warm pita

Fried Falafel – Crispy, golden balls of chickpeas and herbs, served with a light tahini drizzle

Marinated Olives – A selection of mixed olives marinated in olive oil, rosemary, garlic, and lemon zest

Caprese Salad – Sliced heirloom tomatoes, fresh mozzarella, basil, and a drizzle of extra virgin olive oil and balsamic vinegar

Greek Salad – Crisp cucumbers, ripe tomatoes, Kalamata olives, red onions, and feta cheese, dressed with olive oil and oregano

Fennel and Orange Salad – Thinly sliced fennel and orange segments tossed with black olives, red onion, and a lemon-oregano vinaigrette

Seafood Saganaki – A small skillet of shrimp, mussels, or calamari, cooked in tomato sauce with feta cheese, garlic, and herbs

Lamb Tagine – A slow-cooked Moroccan stew with lamb, dried apricots, almonds, cinnamon, and cumin, served with couscous

Chicken Marbella – A Spanish-inspired dish with chicken marinated in garlic, herbs, olives, prunes, and capers, roasted to perfection

Grilled Branzino – Whole Mediterranean sea bass grilled with lemon, herbs, and olive oil, served with a side of roasted vegetables and quinoa

Moussaka – A Greek casserole made with layers of eggplant, ground lamb (or beef), béchamel sauce, and tomato, baked until golden and bubbling

Baklava – A rich, flaky pastry made with layers of filo dough, honey, walnuts or pistachios, and a touch of cinnamon, all soaked in syrup

Panna Cotta – A creamy, set dessert made with vanilla and served with a berry compote or citrus zest

Orange and Almond Cake – A moist cake made with ground almonds and fresh orange zest, often served with a dusting of powdered sugar

Greek Yogurt with Honey and Pistachios – Thick, tangy Greek yogurt drizzled with honey, topped with crushed pistachios and a sprinkle of cinnamon

Smoked Salmon Crostini – Local wild-caught salmon, smoked and served on toasted baguette with crème fraîche and pickled shallots

Dungeness Crab Mousse – Light crab mousse made with fresh Dungeness crab, chives, and a hint of lemon, served in a mini tart shell

Kumamoto Oysters – Freshly shucked, with a touch of mignonette sauce (shallots, vinegar, and pepper)

Chanterelle Mushroom Croquette – Golden-fried croquette filled with sautéed chanterelle mushrooms, a local delicacy, and a creamy herb sauce

Oyster & Apple Salad – A light salad featuring fresh Kumamoto oysters, local apples (e.g., Honeycrisp), arugula, and a light lemon vinaigrette

Wild Mushroom Soup – A creamy soup featuring locally foraged wild mushrooms like porcini, chanterelles, and morel, finished with a touch of truffle oil

. Salade Niçoise A refreshing salad from the south of France, featuring tuna, hard-boiled eggs, green beans, olives, and tomatoes, all dressed with olive oil and herbs. It's light, but full of bold flavors

Roasted Beet Salad – Roasted local beets, whipped goat cheese, toasted walnuts, and a balsamic glaze, served on a bed of arugula

Pan-Seared Pacific Halibut – Lightly pan-seared Pacific halibut served with a beurre blanc sauce, sautéed seasonal vegetables (e.g., asparagus, leeks), and fingerling potatoes

Grilled Rack of Lamb – Locally sourced rack of lamb, grilled to perfection, served with a rosemary-mint sauce, and a side of roasted root vegetables (carrots, parsnips, and turnips)

Wild Boar Ragu – A rich and hearty wild boar ragu made with slow-braised boar, served over fresh pappardelle pasta and finished with shaved Pecorino Romano

Cedar-Planked Salmon – Wild-caught king salmon, cedar-planked and grilled, served with a maple glaze, wild rice pilaf, and roasted Brussels sprouts

Marionberry Pie – A traditional marionberry pie made with locally grown marionberries, served warm with vanilla bean ice cream

Chocolate Pot de Crème – Rich dark chocolate custard, topped with whipped cream and a sprinkling of sea salt

Lavender Honey Panna Cotta – A creamy panna cotta infused with lavender and honey, served with fresh berries (local blueberries or raspberries)

Pear Galette – A rustic, free-form pastry filled with poached local pears, cinnamon, and brown sugar, served with a dollop of whipped cream

. Salade Niçoise A refreshing salad from the south of France, featuring tuna, hard-boiled eggs, green beans, olives, and tomatoes, all dressed with olive oil and herbs. It's light, but full of bold flavors

Quiche Lorraine A savory tart made with a buttery, flaky crust and filled with a creamy mixture of eggs, cream, bacon, and cheese. It's rich and satisfying, perfect as a starter or light meal

Quiche Provençale A variation of the classic quiche, this version is inspired by the flavors of Provence, filled with tomatoes, olives, goat cheese, and fresh herbs. It’s savory, aromatic, and light, served warm or at room temperature

Salade de Chèvre Chaud A simple but delicious salad of mixed greens topped with warm, melted goat cheese on toasted baguette slices. The tangy cheese contrasts nicely with the fresh greens and a light vinaigrette dressing

Moules Marinières Mussels cooked in a fragrant broth of white wine, garlic, shallots, parsley, and butter. This quintessential French seafood dish is often served with fries (frites) and a lemon wedge, ideal for dipping

Coq au Vin A classic slow-braised chicken dish from Burgundy, simmered in red wine with mushrooms, onions, bacon, and garlic. Served with mashed potatoes or crusty bread to soak up the delicious sauce

Boeuf Bourguignon A hearty beef stew from Burgundy, made with slow-cooked beef, carrots, onions, garlic, and red wine. It’s served with potatoes or egg noodles to complement the rich, flavorful sauce

Vegetarian/meat/seafood home made ravioli arabiata

Qurity ( Afghani style bread soak in yogurt )

Tomato mozzarella

Fire cracker shrimp, arugulla

Malai chicken kebab

Goat cheese potato tian

Seafood ragout with spinach canaloni

Vegetarian / chicken/ beef kati rolls

Sri lankan meat balls and diya roti

Bolani (Pakistani stuffed roti)

Scallops with brown butter holandaise and artichoke mustada

Tagliatelle pasta with poblano almond sauce

7oz beef steak with herb butter, Portuguese potato and saute haricot vert and balsamic beef jus

Canton style steamed fish ( seasonal fish) with asian style sauce, bock choy and jasmine rice

Sri lankan chicken curry, sri lankan pilaf rice and eggpant pehi

North indian butter chicken with jeera basmati rice and south indian dhal curry

Vegetarian lasagna with wilted spinach and carrot and butternut cake

Rack of lamb with fondant potato , and turned veges with mint jelly and lamb jus

Bread and butter pudding

Phiipino flan

They will cry

Sri lankan coconut pan cake with cherries