Copper MenuIndian Main Menu
chili-cumin salt, sesame eggplant bisque, frisee
"miligaipodi " dust, lemon-olive creme, amchur masala apples
lamb meat balls, karavali masala, crispy leeks, mango- grapefruit salad
roasted garlic marinated chicken, boondi- curry leaf raita, achaari carrots
date-tamarind sauce, burnt cumin-roasted garlic scent
greens, match sticks veggies, spice crusted goat cheese, apricot, homemade vinaigrette
sauteed scallops and seasonal vegetable in a zesty masala with ginger
day's fish prepared in a goan style curry sauce
chunks of chicken in creamed tomato sauce
chicken breast morsels simmered in chettinadu spiced curry
lamb curry scented with house made" bottle masala" and chick peas
fresh vegetabled medley in spiced coconut ginger- almond sauce
dhana dal-curryleaf scallops, satfron scented leek yukon pear creme, crispy leeks
tawa spice mix"rubbed jumbo prawans, parsnip-methi creme, shalgam-gajar mash
roasted seabass, spinch cornquette, "m" masala scented jaggery- tomato"kut"
semoline crusted lake trout, "kerala" rub cocount lemon sauce, green been-yukon gold poriyal
saffron fennel roasted chicken breast, fennel-chive creme, mixed vegetable
a random sampler of sorbets& gelatos
a "neapolitan" of cocount, malai& mango with figs, spiced blueberry " paint"
flourless" callibaut" chocolate torte, gulab jamun, balieys kulifi
coppers own rendition of traditional hyderabadi bread pudding, chocolate& pear
chef's random selection of house desserts sampling
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