Bombay Garden Restaurant serves an extensive menu of traditional northern Indian dishes, forged from fresh ingredients and savory sauces. Appetizers include the restaurant's signature smoked tomato soup, made from fresh tomatoes that spent an overnight slumber party in a clay oven with its close chums, cinnamon sticks ($4.95). Sample further clay oven-finished delicacies with entrees such as tandoori trout, marinated in garlic, ginger, yogurt, and lemon juice, and then lightly barbecued ($15.95), or its terrain-based cousin, the tandoori chicken ($12.95). Those who like it spicy may opt for the chicken vindaloo ($12.95), braving bold flavors of aged vinegar and blended spices to reach the tender meat beneath. Vegetarians can rejoice in a wide variety of options, including the baingan bharta, containing grilled eggplant, onions, tomatoes, and fresh herbs ($9.95). Before tucking your taste buds in for the night, dine on the rasmalai dessert, featuring homemade cheese snuggled in a reduced milk robe embroidered with pistachio, almond, and cardamom flavors ($4.95).
At Choices By Shawn, head chef and owner Shawn Warner welcomes the challenge of creating gluten-free and allergy-accommodating fare while still capturing the essence of classic American cuisine. Shawn rules the kitchen each day with an eye for nutrition, baking gluten-free breads, muffins, and cookies onsite. Warm loaves of the allergy-free bread uphold the menu's list of sandwiches. Though the bill of fare caters to modern tastes, Choices By Shawn's setting is decidedly vintage. Nestled inside the Moore House, a historic landmark that was erected in 1840, the dining room exudes an old-timey sophistication with crisp white tablecloths and side-by-side sets of french doors. In the outdoor garden, eaters devour plates filled from a buffet brunch. Alternatively, guests can enjoy teatime, complete with housemade clotted cream and scones, on a wraparound porch where rocking chairs sway like seasick first mates.
Lanterns cast a warm glow through red, orange, and yellow fabrics to illuminate the rich wood accents in Asian Bistro's dining room. Guests sit at polished wooden tables and around an open sushi bar where meticulous chefs slice fresh sashimi and pack sushi rolls with fresh yellowtail, shrimp, and eel. In the kitchen, the culinary traditions of Thailand, Vietnam, Japan, China, Malaysia, and Indonesia blend together to create flavorful entrees, such as lobster pad thai or Korean-style short ribs. After polishing off gyoza appetizers, guests can insulate yakisoba noodles with unique add-ins of cashews and pineapple, or impress a date by eating miso soup using only one chopstick.