Heirloom tomatoes, blackened onion, tamarind and mint chutney.
Three fried wings spiced with coriander and glazed with Sriracha, brown sugar and butter.
Fresh cut tuna dressed with a pine-nut emulsion and grapefruit, served with pappadum crisps.
Two-day brined chicken breast, flour tortilla, tandoori masala sauce and queso fresco.
Three sliders on brioche buns smothered with bacon, shallot and mushroom cream sauce.
Coconut milk, white wine, ginger, coriander, shallots and garlic.
Blend of five lentils simmered with herbs and spices.
Peas, mint, shallot and garlic simmered slowly and pureed.
Toasted coriander and cumin, cucumber, mint, whipped yogurt, tamarind chutney and lime zest.
Roasted baby beets served over spiced raita, fresh sliced apples and crushed pistachio.
Thinly sliced asparagus and fennel tossed in light asparagus vinaigrette with orange segments.
Baby greens, carrot ribbons, cucumber, pickled onion, spiced pecan and house vinaigrette.
Chef's selection.
Deep fried naan bread stuffed with white rice and lentils.
Chilli cumin remoulade and french fries.
House ground beef, brie and caramelized onions.
Garlic aioli and french fries.
8 oz. chef cut steak and french fries.
Drizzled with black truffle honey and served with macaroni and cheese.
Citrus slaw and steak fries.
Focaccia, melted burrata mozzarella, steakhouse tomato and fried basil.
Breast of chicken stuffed with palak paneer pan roasted and basted with butter and bacon, served alongside a cilantro crusted braised leg with chicken skin cracklings, roasted fingerlings, broccolini and garlic puree
Crispy skin duck breast served over our signature lentils, crisp Brussels sprouts and drizzled with a pomegranate reduction.
Braised for six hours in red wine and lamb stock, served with creamy Yukon potatoes and ginger honey glazed carrots.
Pistachio crusted served with apricot puree and spiced potato croquettes.
Two portobello mushroom Caps, grilled and stuffed with seasonal vegetables served over cilantro and jalapeno quinoa.
Home made pasta, stuffed with slowly cooked eggplant the egg yolk inside the cooked pasta becomes its own sauce.
Served with wilted spinach and roasted cauliflower tossed in a salsa of tomatoes, raisins, and onions.
Rubbed with coriander and cumin, roasted in our tandoor oven. Butter basted and served over crushed sweet potatoes and dandelion greens.
Crispy skin, served over coconut infused risotto, and wilted spinach.
Three U-10 scallops seared and served with a carrot puree and saffron infused apples.
Mediterranean white fish, seared and served with rice almondine and spicy broccolini.
32oz bone-in rib-eye served in a cast iron skillet with fingerling potatoes, asparagus, Brussels sprouts, and broccolini.
Lightly charred in our Tandoor over.