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Tuesday, April 24th

Inspired by the forests of Northern Italy

Chefs’ Compositions

  • Braised Beef with Plumped Cranberries. Roasted Broccoli Salad with Ceasar Dressing & Breadcrumbs. Quinoa & Roasted Oyster Mushrooms.

    $14

    Has Gluten

    Has Eggs

  • Italian Herb Rubbed Chicken. Red Romaine with Baby Spinach, Cucumber & Zingy Vinaigrette. Potato Salad Citrus Dressing & Herbs. 

    $14

  • Roasted Broccoli Salad with Ceasar Dressing & Breadcrumbs. Red Romaine with Baby Spinach, Cucumber & Zingy Vinaigrette. Quinoa & Roasted Oyster Mushrooms. Potato Salad Citrus Dressing & Herbs.

    $13

    Vegetarian

    Has Gluten

    Has Eggs

À la carte

  • Braised Beef with Plumped Cranberries

    $7

  • Italian Herb Rubbed Chicken

    $7

  • Roasted Broccoli Salad with Ceasar Dressing & Breadcrumbs

    $3.5

    Vegetarian

    Has Gluten

    Has Eggs

  • Red Romaine with Baby Spinach, Cucumber & Zingy Vinaigrette

    $3.5

    Vegan

  • Quinoa & Roasted Oyster Mushrooms

    $3.5

    Vegan

  • Potato Salad with Citrus Dressing & Herbs

    $3.5

    Vegan

Wednesday, April 25th

Inspired by BBQ joints in the hood

Chefs’ Compositions

  • Coffee Rubbed Braised Brisket. Brussel Sprouts with Green Garlic Sauce. Overnight Braised Pinto Beans with Sliced Jalapenos. 

    $14

  • Mama Nasty’s Chicken. Cheesy Cauliflower Gratin. Green Salad with Cabbage, Pickled Red Onion, Sunflower Seeds & Red Wine Vinaigrette.

    $14

    Has Dairy

  • Cheesy Cauliflower Gratin. Green Salad with Cabbage, Pickled Red Onion, Sunflower Seeds & Red Wine Vinaigrette. Brussel Sprouts with Green Garlic Sauce. Overnight Braised Pinto Beans with Sliced Jalapenos.

    $13

    Vegetarian

    Has Dairy

À la carte

  • Coffee Rubbed Braised Brisket

    $7

  • Mama Nasty’s Chicken

    $7

  • Cheesy Cauliflower Gratin

    $3.5

    Vegetarian

    Has Dairy

  • Green Salad with Cabbage, Pickled Red Onion, Sunflower Seeds & Red Wine Vinaigrette

    $3.5

    Vegan

  • Brussel Sprouts with Green Garlic Sauce

    $3.5

    Vegan

  • Overnight Braised Pinto Beans with Sliced Jalapenos

    $3.5

    Vegan

Thursday, April 26th

Inspired by Amman, Jordan

Chefs’ Compositions

  • Beef Meatballs with Zatar Spice. Eggplant Hummus. Turmeric Rice.

    $14

  • Roasted Chicken with Lemon. Carrots & Chickpea Salad with Green Harissa. Turmeric Rice.

    $14

  • Carrots & Chickpea Salad with Green Harissa. Eggplant Hummus. Red Romaine with Spinach, Pickled Red Onions & Lime Vinaigrette. Turmeric Rice. 

    $13

    Vegan

À la carte

  • Beef Meatballs with Zatar Spice

    $7

  • Roasted Chicken with Lemon

    $7

  • Carrots & Chickpea Salad with Green Harissa

    $3.5

    Vegan

  • Eggplant Hummus

    $3.5

    Vegan

  • Red Romaine with Spinach, Pickled Red Onions & Lime Vinaigrette

    $3.5

    Vegan

  • Turmeric Rice

    $3.5

    Vegan

Friday, April 27th

Inspired by French-Vietnamese Cuisine

Chefs’ Compositions

  • Pork Belly Roulade. Red Romaine with Spinach, Cucumber, Grated Papaya & Sweet Chili Vinaigrette. Rice Noodle Salad with Zucchini & Carrot. 

    $14

  • Five Spice Roasted Chicken Thighs. Rice Noodle Salad with Zucchini & Carrot. Sauteed Cabbage, Mushrooms & Spring Onion.

    $14

  • Tofu Curry with Coconut Milk & Vegetables. Red Romaine with Spinach, Cucumber, Grated Papaya & Sweet Chili Vinaigrette. Rice Noodle Salad with Zucchini & Carrot. Sauteed Cabbage, Mushrooms & Spring Onion. 

    $13

    Vegan

À la carte

  • Pork Belly Roulade

    $7

  • Five Spice Roasted Chicken Thighs

    $7

  • Tofu Curry with Coconut Milk & Vegetables

    $3.5

    Vegan

  • Red Romaine with Spinach, Cucumber, Grated Papaya & Sweet Chili Vinaigrette

    $3.5

    Vegan

  • Rice Noodle Salad with Zucchini & Carrot

    $3.5

    Vegan

  • Sauteed Cabbage, Mushrooms & Spring Onion

    $3.5

    Vegan