KAMPALA RESTAURANT WEEK MENU 2019

STARTER – UGX 20,000

Twice Baked Cheese Souffle

Finished in parmesan & roasted sweet peppers sauce, with rocket leaf & sundried tomato salad drizzled with roasted garlic and olive oil dressing.

MAIN COURSE – UGX 35,000

Grilled Beef Tenderloin

With Thai style mushrooms and cashew nut stuffing, served with gratin dauphinoise potatoes, sauteed french beans, glazed carrots and served with peppered red wine jus.

Buddha Bowl (V)

Panneer & veg chilli finished in a coconut cream sauce, accompanied with lemon and parsley quinoa, mixed lettuce salad & fanned avocado drizzled with crumbled feta cheese dressing.

DESSERT – UGX 20,000

The Nile-jinja Syndicate

Iced Arabica mocha parfait, jack fruit ice cream on wild orange caramel.