weekly menu

MAINS & SIDES

persian smashed beef or tofu kebabs w/cucuber yogurt walnut, mint, peppers
spinach, kale & feta salad w/pita* crisps, parsley, dill & kalamata

nytimes favorite spice rubbed roast chicken OR cauliflower lemony aioli
cannellini bean & roasted potato salad w/arugula, olive, herbs, pickled onion dijon vinaigrette

thai massaman curry w/broccoli potato, lime, cilantro, tamarind (chicken opt.)
spicy cucumber salad w/cabbage, pineapple, mint, basil, cilantro, crushed peanuts, scallion & fried shallot

marinated brisket OR mushroom bulgogi rice, scallion, kimchi
bibimbap bowl : shredded napa, sesame stir-fried carrot, pickled daikon, cucumber spears, seared greens gochujang sauce

sweet potato, red lentil & roasted fennel dal cilantro, mustard seed & curry leaves