KAMPALA RESTAURANT WEEK MENU 2019

STARTER – UGX 20,000

Fall Medley Squash Salad

Diced sweet potatoes, butternut squash with roasted paw paw tossed in a light vinaigrette.

MAIN COURSE – UGX 35,000

Vegetable Tian

Baked stuffed brinjal with Oven baked roasted aroma vegetables, served with chunky tomato sauce, sweet potato and Garden peas hash.

Confit Chicken Leg

Salted butter poached chicken leg served with spanish tortilla and thyme jus.

Lamb Chop Harissa

Harissa marinated char grilled lamb chops served with oriental couscous and pan sauteed sukuma wiki.

DESSERT – UGX 20,000

Chocolate Ginger Cannoli

Classic American Pastries.