• Café Serai Menu

Café Serai is open during all Museum hours and does not require an admissions ticket for a visit.

Click here to view Group Platters

Download: Café Serai Menu (PDF)


SOUPS

Daily selections 7


SALADS

Beet Salad 10.50
Pickled beets, infused saffron shrikhand

Seasonal Vegetable Salad 10
Roasted seasonal vegetables, Indian spice mix, homemade burnt onion ranch dressing
A dish inspired by the exhibition Francesco Clemente: Inspired by India

Classic Caesar Salad 10
Eggs, anchovies, capers, Dijon mustard, parmesan cheese
Add tandoori chicken 4 | Add salmon 6


FRANKIES (INDIAN WRAPS)

Egg washed tortilla with a side salad

Tandoori Chicken Frankie 10
Tandoori chicken thighs, pickled carrots

Chana Masala Frankie 9
Chickpeas, cumin, garam masala


MOMOS

Pan fried or steamed

Chili Cheese Momo 10
Served with soy vinaigrette

Curried Chicken Momo 11
Aleppo peppers, cilantro, scallions, Madras curry powder
Served with soy vinaigrette and Tibetan hot sauce


SMALL PLATES

Buddhist Chickpeas 9
Roasted peppers, cucumber, red onion, tomato, miso vinaigrette

Quinoa Salad 7
Tomato, golden raisins, red onion, lemon juice, olive oil

Lotus Chicken Liver 10
Spicy apricot mostarda, Himalayan toast points

Himalayan Bread Sampler 8
Assorted chutneys

Pulled BBQ Pork Bao-Bun 12
Pickled seasonal vegetable, chili mayo

Charred Chinese Eggplant 9
Sweet and sour sauce


SIDES

Naan 2
Steamed Vegetables 6
Jasmine Rice 5
Himalayan Red Rice 5


LARGE PLATES

Octopus Salad 14
Octopus confit, cranberry bean salad, labneh yogurt

Roasted Salmon 16
Brown lentil stew

Chicken Tikka Masala 15
Marinated chicken, tomato based sauce
choice of white rice, red rice, or Himalayan toast

Curried Beef 15
Madras curry, kaffir lime leaf, lemongrass
choice of white rice, red rice, or Himalayan toast

Matar Paneer 11
Roasted paneer, English peas, potatoes, spiced tomato paste
choice of white rice, red rice, or Himalayan toast points

Saag Paneer 10
Slow cooked kale, tomato sauce
choice of white rice, red rice, or Himalayan toast points


THALI PLATE

Choice of: soup or salad | white rice, red rice, or Himalayan toast points
AND choose one from the following:

Chicken Tikka Masala 14
Matar Paneer 14
Curried Beef 14
Roasted Salmon 14


KIDS CHOICES

Chicken Fingers 6
Choice of green salad or chips

Naan Cheese Pizza 8


BEVERAGES

Still & Sparkling Waters, Bottled Teas, Sodas & Juices 2.95–4.50
Domestic and Imported Beers 6/8
House and Premium Wines 10/12


CUSTOM TEA BLENDS

Freshly Brewed Cup of Loose Tea Blend 3.50
Freshly Brewed Pot of Tea 6.75
Freshly Brewed Iced Tea 3.50


LA COLOMBE COFFEE

Specialty Brews 4.50
Cappuccino | Latte | Espresso | Mocha | Chai Latte

Freshly Brewed Cup of Coffee 2.75
Regular | Decaf | Iced Coffee



CAFÉ SERAI GROUP PLATTERS

GROUP PRE ORDER

Buffett Style | Platters serve up to 5 people | Platters can be modified for groups of all sizes
Download: Café Serai Group Platter Menu (PDF)


SALADS

Classic Caesar Salad 37
Add Tandoori Chicken 18 | Add Salmon 23

Seasonal Vegetable Salad 42
Roasted seasonal vegetables, Indian spice mix, homemade burnt onion ranch dressing


FRANKIES (INDIAN WRAPS)

10 half’s per platter

Tandoori Chicken Frankie 48
Tandoori spiced chicken thighs, pickled carrots

Chana Masala Frankie 43
Chickpeas, cumin, garam masala


MOMOS

25 pieces per platter

Chili Cheese Momo 48
Served with soy vinaigrette

Curried Chicken Momo 53
Aleppo peppers, cilantro, scallions, Madras curry powder
Served with soy vinaigrette and Tibetan hot sauce


SHARED PLATES

Steamed Edamame 28
Truffled sea salt

Himalayan Bread Sampler 38
Assorted chutneys

Pulled BBQ Pork Bao-Buns 58
Pickled seasonal vegetables, chili mayo (15 pieces per platter)

Buddhist Chickpeas 44
Roasted peppers, cucumbers, red onions, tomato, miso vinaigrette


LAST BITE

Chocolate Chip Cookie platter 10


BEVERAGES

Assorted Soft Drinks 2.75 per bottle
Aqua Panna 8 per liter bottle
Pellegrino 8 per liter bottle
Coffee, Decaf, Hot Water 3.75 per person
Freshly Brewed Ice Tea 3 per person


CONTACT

CAFÉ BY STARR RESTAURANT CATERING GROUP

General Manager: Michael Raine
Executive Chef: Ali Loukzada
212.620.5000 x399 | michael.raine@starr-restaurant.com

Group Reservations: Amy Babcock
212.620.5000 x345 | reservations@rubinmuseum.org

Prices excludes tax.