Restaurant Week! September 12-17 & 19-24

 

Make your reservations for Restaurant Week: September 12-17 & 19-24

FIRST COURSE
heirloom tomato chaat 
street style salad of roasted beets, shaved radish, chickpea sev, chutneys, yogurt
indian five spice roasted duck pani puri OR vegetarian pani puri 
yukon potato, asparagus and corn salad, thai basil-curry dressing, popcorn shoots 
end of summer zucchini samosas 
traditional spices, pea-potato filling, apple chutney, raita
lamb kofta meatballs
chana masala, green herb curry, toasted cashews

SECOND COURSE
served with hand rolled potato paratha and house raita for the table to share
grilled goan pork chop
spiced yukon-dal mash, goan coconut-beef curry, toasted peanuts, apple-fennel salad
shrimp and early autumn squash curry
curry leaf, mustard seeds, coconut milk-xacuti spice curry, lime rice
1000 almond chicken curry
yogurt-fenugreek marinated chicken, spicy cauliflower, kuchumber, pulao rice
braised beef short rib vindaloo
spicy vindaloo curry, masala roasted potatoes, nigella carrot-jicama pickle
wild rice biryani cake
roasted brussels sprouts, sambar lentils, portobello, shaved kohrabi-brussel kosambri

DESSERT
local peach kheerni
vanilla bean rice pudding, caramelized peach, crispy cinnamon phyllo
warm coconut-cardamom cake
ginger creme anglaise, indian spiced chocolate pot de creme, salted caramel

Marcie Turney Executive Chef / Jim Kenngott Chef de Cuisine
we proudly support local artisanal farmers
cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more