March 2009
Bind's Early Spring tasting Menu 03/31/2009
EARLY SPRING TASTING MENU
chefs tasting menu offered family style for the entire table
$35/per person
Tuesday, March 31st and Wednesday, April 1st
Spring is here and we're excited about artichokes, fava beans and peas!
Please join us for our early spring tasting menu highlighting these vegetables.
Enjoy our 4 course menu for $35 per person.
Call for reservations at 215.922.6061.
And as always, don't forget your rum or vodka for our fresh squeezed cocktail mixers!
Thank you,
Val & Marcie
Bindi Restaurant
105 S. 13th St.
Philadelphia, PA 19107
www.bindibyob.com
From the Chef
asparagus shorva shooter
green apple, crab, apple chip
First Course
(choice of the following)
seared scallops
garam masala, cauliflower, smashed favas
spring vegetable pakora
besan crust, roasted garlic aioli, spicy tomato chutney
Second Course
(choice of the following)
goan chicken xacuti
rich coconut curry, cranberry beans, baby squash, peas, thai basil oil
kashmiri style crispy wild salmon
saffron-shellfish broth, artichoke puree, shaved raw artichoke kuchumber
wild mushroom thali
pan seared wild mushrooms, blood orange-almond quinoa,
sambar lentils, horseradish raita, starburst radish salad
Bread
garlic-potato paratha
hand rolled griddle bread, nigella seed, raita
Dessert
warm strawberry-rhubarb bread pudding
vanilla bean kulfi, candied rhubarb, ginger crème anglaise
Marcie Turney/Executive Chef § George Sabatino/Chef de Cuisine
we proudly support local artisanal farmers
cash only, gift certificates available, 20% gratuity added to parties of 5 or more
