Goa New York Menu

Bread served with choice of Chorizo ro Balchao butter

Fermeneted chilies, curry leaf ponzu

Tiger shrimp in a spicy tomato-chili-tamarind sauce, red radish, prawn chili oil, on a japanese milk bread toast

The Portuguese Brought this recipe to Goa:vinegary pimento-flavored sausages with bacon, on a japanese milk bread toast

The Portuguese Brought this recipe to Goa:vinegary pimento-flavored sausages with bacon, on a japanese milk bread toast

White chicken massaged with coconut and then cooked in a spicy tamarind curry, sered with pao bread

Steamed buns filled with sticky mango paneer, red cabbage, topped with sriracha aioli

Steamed buns filled with roast mango pickled lamb-leg marinated for 48 hours, red cabbage, with sriracha aioli

Bharta, marinated Japanese eggplant, garlic naan

Goan salad with sizteen ingredients, greeen chili, salted star fruit and alu bukhara dressing

Coconut broth, kokum dressing, crispy puffed rice and chili salsa

Cauliflower florets, sambal, sriracha sweet chili sauce, sesame seeds

Sooji (granulated wheat) chili crisp, pickled red cabbage, green chili chutney

Soft-shell crab, fresh coconut masala, black pepper, green onions, tamarind chili glaze & curry leaves

Flash fried, coconut crust, celery remoulade, toasted coconut flakes & spikcy tartare

Home-made paneer, a royal family recipe that originated during the rule of the 13th ccentruy warrio Genghis Khan

Chicken breasts marinated with cafreal masala and served with pickeled onions - 2 skewers

Vindaloo, truffle yogurt and Aloo tuk

Mint Fenugreek sauce and crispy boondi

Okra, drumbsticks, coconut, kokum, dried mango, Portuguese chili-garlic oil

Grilled halibut in Ambotik curry made of tamarind, vinegar, kashmiri red chili, watercress

An essential pork curry from Goa: pork tenderloin, slow roasted, carmelized onions, reasted Kohlrabi gravy

Lobster in coconut xec xec curry topped with pickled coriander seends on a rice cake

Tomato-butter sauce, dry fenugreek topped with green chili cream, roasted pumpkin seeds

8 hours slow cooked, bone-in goat leg in Rajasthani red chilies

Inspired from Bomras, a famous restaurant in Goa: a fragrant and cramy coconut milk curry infused with lemongrass

Okra tossed with onions & lots of garlic with our special spices

24 hour slow-cooked on charcoal pit, black lentils with tomato, garlic, butter and served with aloo parantha

Corn, Radish salad, jaggery chutney & hand churned butter

Chickpeas cooked in onions and tomatoes and served with cauliflower paratha

Steamed long grain Himalahyan basmati

Coconut milk, salt, coconut oil

Chorizo, shrimp and eggs in a spicy sauces

Eggplant & Spinach