The Weekly Menu

  • Shrimp, Long Bean & Fried Eggplant

    with spicy peanuts, garlic chives, fermented black bean, five spice & black vinegar caramel with Jasmine rice. *can be made without the peanuts

    $14 –
  • Parmesan & Panko Breaded Chicken Cutlets

    fresh tomato, basil, roasted pepper & peppercino sauce, garlic broccoli.*can be made not spicy

    $14 –
  • Stuffed Meatballs

    filled with spinach, mozzarella, parmesan & provolone in tomato gravy, mini penne with broccoli, garlic & oil.

    $15 –
  • Stuffed Twice Baked Kabocha Squash

    with parmesan butter topped with pearl barley, red quinoa, farro, scallion, currants & toasted  walnuts.

    $13 –
  • Za’atar Spiced Salmon Cakes

    cucumber mint yogurt sauce, roasted zucchini & cauliflower, Basmati rice, lentil & chick pea pilaf.

    $14 –
  • Spaghetti Squash & Pork Pho

    roasted pork, cinnamon & star anise broth with spaghetti squash, thinly sliced pork tenderloin, shitake mushrooms, scallion, cilantro & bean sprouts.

    $11 –
  • Baby Greens with blue cheese, apple,

    candied walnuts,red onion, sun dried cranberries & apple cider vinaigrette

    $9 –