Indulge in our signature dish, the Rosé Parmesan chicken, showcasing tender chicken accompanied by a medley of sautéed vegetables. All served alongside our freshly baked Focaccia bread, creating a truly delightful dining experience.

The Hallway's Chicken

Sea Food Spaghetti

Spicy paneer patty, House hot sauce and lettuce.

Spicy Paneer Burger

Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, until golden brown and cooked through. Remove from skillet and set aside.

Sauté Chicken

In the same skillet, add minced garlic and sauté for 1 minute. Pour in the rosé wine and let it simmer for 2-3 minutes. Add heavy cream and grated Parmesan cheese, stirring until the cheese has melted and the sauce is creamy. Return the chicken to the skillet, coating it with the sauce.

Make the Sauce

In a separate pan, heat a bit of olive oil over medium heat. Add the bell peppers, zucchini, and cherry tomatoes. Sauté for about 5 minutes until they are tender. Stir in spinach leaves and cook until wilted. Season with salt and pepper to taste.

Sauté Vegetables

In a large bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy. Mix in flour, olive oil, and salt until a dough forms. Knead for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Make Focaccia Dough

Preheat the oven to 400°F (200°C). Punch down the dough and spread it onto a greased baking sheet. Use your fingers to create dimples in the dough. Drizzle with olive oil, sprinkle with salt and rosemary if desired. Bake for 20-25 minutes until golden brown.

Bake Focaccia

Boneless, skinless chicken breasts

Salt

Black pepper

Olive oil

Garlic cloves, minced

Heavy cream

Parmesan cheese, grated

Rosé wine

Bell peppers, sliced

Zucchini, sliced

Cherry tomatoes, halved

Spinach leaves

All-purpose flour

Warm water

Active dry yeast

Rosemary, fresh (optional)

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

Prepare the Spaghetti

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Then add the clams and cook until they start to open.

Cook the Seafood

Stir in the crushed tomatoes, black olives, capers, and red pepper flakes. Let it simmer for about 5 minutes.

Add the Remaining Ingredients

Add the prawns and cod to the skillet. Cook until the seafood is cooked through, about 3-4 minutes. Toss in the fresh parsley.

Finish with Prawns and Cod

Add the cooked spaghetti to the skillet, tossing everything together until the pasta is well coated with the sauce.

Mix Pasta and Sauce

Serve hot, garnished with additional parsley if desired.

Serve

Spaghetti

Clams

Prawns

Cod fillet

Garlic, minced

Crushed tomatoes

Black olives, pitted and chopped

Capers

Red pepper flakes

Fresh parsley, chopped

In a large bowl, crumble the paneer and mix in breadcrumbs, green chili, ginger, cumin powder, coriander powder, turmeric powder, salt, and black pepper. Combine until a dough-like consistency is achieved.

Prepare the Paneer Patty

Divide the mixture into two equal portions and shape them into burger patties.

Shape the Patties

Heat a non-stick skillet over medium heat and add a little oil. Cook the patties for about 4-5 minutes on each side or until golden brown and crispy.

Cook the Patties

Toast the burger buns lightly. Place a lettuce leaf on the bottom half of the bun, add the cooked paneer patty, drizzle with house hot sauce, and top with the other half of the bun.