Menu

For your convenience, our prices are converted to USD from Honduran Lempiras.

Copyright 2006. Ooloonthoo Restaurant

Photography & Web Design: Jackson Photography

ooloonthoo

restaurant

Three Course Menu starting at $42.00 per person

Appetizers

Pappadums

Made with the ooloonthoo lentil from which our restaurant takes its name, these crisp fried wafers are served with homemade chutney and raita.

Curried Potato and Celeriac Soup

This pureed vegetable soup is garnished with our homemade curry infused oil.

Assamese Sweet & Sour Curried Shrimp

Caribbean pink shrimp simmered with jaggery, lime and Indian pickling spices.

*Add $2.00

Beef Kofta Kebabs

Moghul in origin, the spice in this dish is tempered by our homemade yoghurt sauce and served with naan bread spears & a fresh relish of tomato, cucumber and cilantro.

South Indian Fish Cakes

These south Indian fish cakes are pan fried and served with our own sweet tomato chutney & naan bread.

Entreés

Molee “Coddled” Lobster

The molee style developed in the southwestern coastal state of Kerala to take full advantage of ingredients found close at hand.  This dish of local lobster, gently poached in a lively coconut milk sauce, could have just as easily originated here on Roatan…

*Add $7.00

Rajasthani Red Lamb Curry

This curry features New Zealand lamb shank braised with black & green cardamom and roasted Kashmiri chili peppers.

*Add $5.00

Madras Shrimp Curry

This shrimp curry from the southeast is full flavoured and features Lucknow fennel in the tomato based sauce with just a hint of coconut milk.

*Add $5.00

Hyderabad Style Butter Chicken

Boneless marinated chicken breast simmered in a rich buttery cream sauce with toasted cashews and kasoori methi.

Bengali Fish Jhol

Fresh local fish is pan seared then gently simmered with a Bengali five spice mixture and a hint of lime.

Spicy Goan Pork Vindaloo

Double cut pork chop braised with over twenty ingredients to result in this highly complex and layered festival dish from Goa.  This preparation is very hot and definitely not for the uninitiated!

Desserts

Pineapple Sorbet
We use only fresh pineapples from the mainland to make our sorbet and it is served with a strawberry & marsala wine sauce.

Ice Cream Cappuccino
Honduran estate coffee from Copan makes our homemade ice cream unique and it is topped with a baked Swiss meringue.

Poached Pear with Shrikand

Anjou pear poached in white wine accented with Madagascar vanilla bean...served with saffron & cardamom scented yoghurt and blueberry coulis..

Please note:  Taxes & service charge not included.

 

*Additional charges apply

For groups of 6 or more, Chef Paul can design and prepare a traditional Indian meal which can be served "family style" or if there are any special dietary considerations, please let us know in advance so that we can accommodate your requests.