As for the menu, I am looking at it now: 14 appetizers, 11 chicken dishes, 9 lamb, 7 goat, 11 vegetarian, 9 rice, 11 tandori (meat and fish), 9 breads, 6 seafood, 2 soups, 2 salads, 5 deserts...I guess that is only 96, unless you count the 9 beverage options!
Really that isn't that big of a deal no matter what side of the fence you're on (whether you think 100 items are just too much or if you think that it's too much to produce good quality)
The main sticking point with European style Indian (which is essentially what is in American Indian places) is the sauces are very labor intensive to make. It's like a gumbo in a sense to make a curry base. It's a time consuming process to do it right. You need a good vegetable base and a stock to work with. When you order gumbo at a restaurant they aren't making it to order and for good reason. Everyone that knows anything about gumbo understands that and expects to get reheated food. It isn't much different when it comes to complex curries. And similar to a Thai restaurant, most Indian places basically say pick your meat or vegetable that you want this sauce to go with.
Someting like butter chicken or chicken korma or chicken tikka masala simply can not be made to order. You have to make the sauce and then serve it with whatever meat your clients ask for. It isn't practical or even possible to make that shite to order.