KAMPALA RESTAURANT WEEK MENU 2019

STARTER – UGX 15,000

Greek Salad Money Bags

Brunoise of tomatoes, mixed peppers, Onions, feta, cheese and cucumber wrapped with mini turmeric hern pancakes served with capsicum vinaigrette. 

Riders Roast Chicken and Avocado Salad                                                               

On a bead of wilted rocket salad, cherry tomato, served with balsamic reduction, beetroot mayonnaise and parmesan tuile.

 

MAIN COURSE – UGX 25,000

Grilled Stuffed Pork Chops

Infused with prosciutto, collar bacon and gouda cheese, scented with sage leaves and pineapple salsa served with cream mushroom, spinach and whole roast spring skin potatoes.

Grilled Fillet Mignon                                                                                               

Aged beef fillet steak, cooked to perfection served with trio sauces, sautéed turned vegetables and roast potatoes.

 

DESSERT – UGX 15,000

Lemon Cheese Cake

Three layers, with tanginess of lemon served with strawberry and caramel sauce.