KAMPALA RESTAURANT WEEK MENU 2019

STARTER – UGX 20,000

Asian Vegetable Spring Rolls – 4 Per Portion

With julienne vegetables, noodles, sweet chili, and soy sauce.

Albondigas, Pork and Lamb Meatballs

In tomato, onion and sweet paprika with cream and bruschetta wafers. 

Pear, Gorgonzola and Cashew Nuts Salad

Rocket leaves, cherry tomatoes, red onion with sesame and honey lime vinaigrette.

 

MAIN COURSE – UGX 35,000

Sesame BBQ Pork Ribs – 300g

Grilled with fries and kachumbari.

Butter Chicken

Cooked in tomato and cream sauce,served with chapati and rice.

Penne Arrabiata

With vegetables, passata, basil  and chilli.

DESSERT – UGX 20,000

Banoffee Tart

Banana, caramel, chocolate, and peppermint.

Fruit salad of seasonal local fruit