Menu items include: feni beef short ribs in with cashew liquor, silced coconut, fava beans and crostini (pictured, $24); roast leg of lamb with black pepper curry, ramps, young chickpeas, and asparagus ($24); sesame grilled pork belly with black sesame paste, shaved radishes and beets ($15). Vegetarian offerings include: bhei puri (butternut squash; apples, chickpeas, cilantro and puffed rice ($10) and cashew and cilantro rice cakes with microgreens and coconut chutney ($8). A seafood option of live East coast scallop-in-the-shell (seared scallops dusted in cocoa, butternut squash puree; malai spices, turnips; $16) or prepared tartar style with tapioca pearls, peanut and cilantro ($16).
Chai service will be available 3 to 5 p.m. April 21. For parties of seven or more with reservation, please reconfirm reservations 48 hours in advance.
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