KAMPALA RESTAURANT WEEK MENU 2019

STARTER – UGX 20,000

Hickory Organic Garden Salad

English cucumber, sweet bell peppers, black olives, tomatoes, lettuce, carrots and onions served with lemon and vinaigrette dressing.

 

MAIN COURSE – UGX 35,000

Baked Fish in a creamy lemon sauce

Lake Victoria Nile Perch marinated and cured with the Chef’s hand picked herbs baked in a creamy lemon sauce and served with paprika finger fries.

Italian Herbed Bruschetta Chicken

Seasoned and grilled chicken breast topped with Grana Padano cheese and tomato salsa with a drizzle of home-made balsamic glaze and served with roasted gonja (plantain) from our garden.

DESSERT – UGX 20,000

Espresso and Vanilla Panna Cotta                                                                                             

Espresso coffee topped with vanilla infused cream cheese topped with fresh hand picked grapes from our garden.