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Tuesday, July 24th

Inspired by the Moti Mahal in Mumbai

Chefs’ Compositions

  • Butter Chicken. Garden Salad with Pickled Red Onion, Spinach, Cucumber & Ginger Vinaigrette. Carrot & Sweet Potato Puree.

    $14

    Has Dairy

  • Lamb Curry. Roasted Vegetables with Fresh Turmeric Vinaigrette. Coconut Rice.

    $14

  • Garden Salad with Pickled Red Onion, Spinach, Cucumber & Ginger Vinaigrette. Roasted Vegetables with Fresh Turmeric Vinaigrette. Carrot & Sweet Potato Puree. Coconut Rice.

    $13

    Vegan

À la carte

  • Butter Chicken

    $7

    Has Dairy

  • Lamb Curry

    $7

  • Garden Salad with Pickled Red Onion, Spinach, Cucumber & Ginger Vinaigrette

    $3.5

    Vegan

  • Carrot & Sweet Potato Puree

    $3.5

    Vegan

  • Roasted Vegetables with Fresh Turmeric Vinaigrette

    $3.5

    Vegan

  • Coconut Rice

    $3.5

    Vegan

Wednesday, July 25th

Inspired by Umbria, the poor man’s Florence

Chefs’ Compositions

  • Chicken Cacciatore. Roasted Tri-Color Cauliflower with Garlic Oil. Borlotti Beans.

    $14

  • Italian Roast Pork. Red Romaine with Pickled Red Onion, Cucumber & Plumped Currants with Red Wine Vinaigrette. Borlotti Beans.

    $14

  • Marinated Mozzarella Balls with Herb Pesto. Roasted Tri-Color Cauliflower with Garlic Oil. Red Romaine with Pickled Red Onion, Cucumber & Plumped Currants with Red Wine Vinaigrette. Borlotti Beans.

    $13

    Vegetarian

    Has Dairy

À la carte

  • Chicken Cacciatore

    $7

  • Italian Roast Pork

    $7

  • Marinated Mozzarella Balls with Herb Pesto

    $3.5

    Vegetarian

    Has Dairy

  • Roasted Tri-Color Cauliflower with Garlic Oil

    $3.5

    Vegan

  • Red Romaine with Pickled Red Onion, Cucumber & Plumped Currants with Red Wine Vinaigrette

    $3.5

    Vegan

  • Borlotti Beans

    $3.5

    Vegan

Thursday, July 26th

Inspired by Xalapa, Mexico

Chefs’ Compositions

  • Achiote Rubbed Beef. Pinto Bean Salad with Yellow Bell Pepper Vinaigrette. Garden Salad with Pepitas, Cucumbers & Pickled Red Onion Vinaigrette.

    $14

  • Tomatillo Braised Chicken. Carrots with Cilantro Vinaigrette. Smashed Potatoes with Lime Butter. 

    $14

    Has Dairy

  • Garden Salad with Pepitas, Cucumbers & Pickled Red Onion Vinaigrette. Pinto Bean Salad with Yellow Bell Pepper Vinaigrette. Carrots with Cilantro Vinaigrette. Smashed Potatoes with Lime Butter.

    $13

    Vegetarian

    Has Dairy

À la carte

  • Achiote Rubbed Beef

    $7

  • Tomatillo Braised Chicken

    $7

  • Garden Salad with Pepitas, Cucumbers & Pickled Red Onion Vinaigrette

    $3.5

    Vegan

  • Pinto Bean Salad with Yellow Bell Pepper Vinaigrette

    $3.5

    Vegan

  • Carrots with Cilantro Vinaigrette

    $3.5

    Vegan

  • Smashed Potatoes with Lime Butter

    $3.5

    Vegetarian

    Has Dairy

Friday, July 27th

Inspired by the Tangier Casbah

Chefs’ Compositions

  • Saffron Braised Pork. Red Romaine Lettuce with Pumpkin Seeds, Grated Carrots & Mustard Vinaigrette. Israeli Couscous Salad with Green Vinaigrette.

    $14

    Has Gluten

  • Za’atar Roasted Chicken. Broccoli & Marinated Piquillo Peppers. Israeli Couscous Salad with Green Vinaigrette.

    $14

    Has Gluten

  • Red Romaine Lettuce with Pumpkin Seeds, Grated Carrots & Mustard Vinaigrette. Broccoli & Marinated Piquillo Peppers. Roasted Eggplant Salad. Israeli Couscous Salad with Green Vinaigrette.

    $13

    Vegan

    Has Gluten

À la carte

  • Saffron Braised Pork

    $7

  • Za’atar Roasted Chicken

    $7

  • Red Romaine Lettuce with Pumpkin Seeds, Grated Carrots & Mustard Vinaigrette

    $3.5

    Vegan

  • Broccoli & Marinated Piquillo Peppers

    $3.5

    Vegan

  • Roasted Eggplant Salad

    $3.5

    Vegan

  • Israeli Couscous Salad with Green Vinaigrette

    $3.5

    Vegan

    Has Gluten