The In On The Green introduces its new lunch menu, the Daily Express lunch, consisting of four different menus which rotate every week, Monday through Friday.

A different menu for each week, the three course meal includes a starter which consists of a light pastry, a main and dessert – usually ice cream, cream caramel or watalappan and stewed fruit. Customers can also pick a fresh fruit juice or carbonated beverage to accompany their meal. Each menu consists of five choices of a main course, one of which is a Sri Lankan rice and curry with tomato onion sambol, mango chutney, papadam, two vegetable curries, rice and a choice of chicken, fish, beef or prawn curry, and there’s a vegetarian pasta or spaghetti option.

Menu 1 features five dishes which are a Cajun marinated pan-fried darne of seer, braised rice, buttered mixed vegetables, lemon cream reduction, a grilled chicken half, garlic crushed potatoes, buttered mixed vegetables and a mushroom sauce, a karapincha and spice crusted grilled pork chop, garlic crushed potatoes, pineapple chutney, buttered mixed vegetables, and a tomato curry gravy, Sri Lankan rice and curry, and a penne Arrabiata.

Menu 2 features a pan-fried darne of seer, buttered mixed vegetables and café de Paris butter, Kashmir spice-rubbed oven-roasted half chicken, vegetable biryani, raita, cucumber salad, masala papadam, mango chutney, curry gravy, a grilled pork chops accompanied by tempered mash potatoes, marinated pineapple, buttered mixed vegetables, onion sauce, a Sri Lankan rice and curry, and a spaghetti Napolitano. The menu for week 3 includes king fish poached in saffron court bouillon, tempered mash potatoes, leek veloute, a chicken piccata with tomato basil sauce, mash potatoes, and fresh garden salad, deep fried crumbed pork cutlet with kimchi and parsley potatoes, a Sri Lankan rice and curry or a spaghetti primavera.

Menu 4 includes a choice of Thai grilled fish served with braised lemongrass rice, vegetable salad and a green curry sauce, a broiled pork chop served with pineapple compote, mashed potatoes, buttered vegetables and a red wine sauce, a chicken cordon bleu – a crumb fried chicken breast stuffed with ham and cheese and served with parsley potatoes and buttered vegetables, a penne Napolitano which is penne pasta tossed in tomato chillie basil pesto, or the Sri Lankan rice and curry.

The Daily Express Lunch is ideal should you wish for a quiet, fun lunch with friends, colleagues or family. It is available Monday through Friday from 12PM-3PM, and it’s not necessary to make a reservation unless you are accompanied by a group of five or more people. It is priced at Rs.850nett (includes starter, main, dessert and beverage), and please call on 0112541010 should you need to make a reservation.

By Sarah Kellapatha
Pics courtesy GFH