MENU
A WARM WELCOME
Seasonal Broth | Compliments
ARRIVALS
$19
Dry Aged Beef Tartare | lal chutney | pickled mulee | crispy leek | nigella seed lavash |
$19
$20
Salt Cured Amber Jack | pomelo | makrut lime salt | onion |
$20
$14
Piyaji | crispy fried lentils| toasted spices |coriander chutney |
$14
$15
BBQ King Oyster Mushroom | sweet onion & black garlic | chili crunch |
$15
$22
Old Dhaka Sheesh Kabab |ground lamb |apple & spring onion salad| whipped curd |
$22
$17
Gem Lettuce | pistachio cream | pecorino | ghee toasted crumbs| pickled shallots |
$17
$16
Smoked + Grilled Beets | walnut butter | beet bordelaise | pickled beets | kumquat |
$16
JOURNEYS
$47
Ode to Amina | day boat whole fish | macher jhol | tiger salad |
$47
$39
Bengali Wedding Chicken| yummy sauce | rose | toasted almond |
$39
$37
Carolina Gold Rice Khichdi | seared scallops | chicken butter | chicharrons |
$37
$49
Sorghum Glazed Duck Breast |foie gras | vadouvan onion jus | wasabi |
$49
$42
Halibut| buffalo butter | red peas | lamb bacon | cashew korma |
$42
$75
Roasted Dry Aged Ribeye | gochujang butter | pickled Vegetable |
$75
WANDERINGS
$12
Irish Saltwater Potatoes | lemon aioli | herbs |
$12
$13
Brined + Smoked Carrots | turmeric dahi | spiced nuts | carrot vinaigrette | shallots |
$13
$15
Caramelized Cabbage| parsnip fermented garlic |crispy galangal| muhammara |
$15
$16
Roasted spring vegetables | charred leeks vinaigrette | whipped goat curd |
$16
$16
Simple Pulao, If You Will | golden raisins | beresta | ghee | herb |
$16
DEPARTURES
$15
Bulbul’s Nest | pistachio gelato | black sesame | honeycomb | rose |
$15
$16
Celebration of Eid | sweet gold rice | saffron | jaggery almond | crème fraiche |
$16
$14
Chocolate Date Fudge | caramelized milk gelato | marcona almond | kumkuat |
$14
SPIRITOUS OFFERINGS
$18
SUNDARBAN HONEY SUCKLE| grey goose |chareau| yuzu| honey | prosecco |
$18
$17
LA MIRELLA | luazul blanco| ancho reyes verde| cointreau | lime |tajin rim |
$17
$20
DEARLY DEPARTED | buffalo trace| chai | orange bitters | palo santo smoke |
$20
$16
YARD TREE | planteray 3 star| falernum | jaggery | lime | makrut leaves |
$16
$18
TOKYO HIGHLANDER | toki japanese whiskey | lemon | honey+ginger | dalmore |
$18
$19
MAI TAI-GER |secret rum blend| pistachio orgeat | dry curacao | lime |
$19
$18
NAKED & FAMOUS | vida mezcal | strega | aperol | lime |
$18
$17
THREE SHEETS | plymouth gin| luxardo maraschino | blanc vermouth |
$17
$16
DIRTY CHAI MARTINI | grey goose| espresso | jaggery chai |
$16
$15
STAYIN’ ALIVE (N.A.) | Free Spirits Bourbon | chai | palo santo smoke |
$15
$16
BACKYARD LIME (N.A.) |caleño white| jaggery| falernum | lime juice | makrut leaves |
$16
PRESIDENTE | Dominican Republic| 5% ABV| 5
BEERS + BOTTLES
STONE IPA | California | 6.9% ABV| 7
PRESIDENTE | Dominican Republic| 5% ABV| 5
SAPPORO | Lager | Japan | 4.9% ABV | 5
BEL AIR SOUR | Brooklyn Brewery | NYC | 5.8% ABV | 7
STELLA ARTOIS | Belgium | 5.0% ABV | 5
SAPPORO | Lager | Japan | 4.9% ABV | 5
LA FIN DU MONDE | tripel | Canada | 9% ABV | 13
ROCHEFORT 6 | trappiest ale | Belgian | 6% ABV | 12
CHIMAY BLUE | grande reserve | Belgian | 9% ABV | 14
LA FIN DU MONDE | tripel | Canada | 9% ABV | 13
FEVER-TREE | ginger beer | India | 4
ERDINGER (N.A.) | alcohol-free wheat | Canada | 0.5 % ABV | 8
TOPO CHICO | mineral water| Mexico | 6
FEVER-TREE | ginger beer | India | 4
COCA-COLA | Mexico | 5
FEVER-TREE | tonic water | India | 3
FEVER-TREE |club soda| India | 3
COCA-COLA | Mexico | 5
ESPRESSO SERVICE
Espresso | 5
Dirty Chai Martini | 16
WHITE WINE
Gewürztraminer | Domaine Sick-Dreyer, Alsace, France | 18 / 70
Lychee, mango, papaya with notes of rose accompanied by aromatics of nutmeg & curry
Pinot Grigio | Ca’ del Sarto, Friuli Venezia Giulia, Italy |12 / 46
Notes: Harvested with a medium ripening, excellent acidity and aromaticity, notes of apple
Falanghina | Irpinia, Manimurci, Campania, Italy |13 / 50
Fruity aroma with green apple and unripen pineapple
Sauvignon Blanc | Jules Taylor, Marlborough, New Zealand |16 / 62
Notes of granny smith apple, delicate black currant leaves and lime blossom
Chardonnay | Mer Soleil Silver, Santa Lucia Highlands, California |13 / 50
Scents of creamy citrus and minerality that evokes wet granite. Unfiltered. Vegan.
Vernaccia di San Gimignano | Case alle Vacche, Toscana, Italy |15 / 58
Aromas of wildflowers, dry pleasant fruit and minerality with notes of savory peach pit
Fume’ Blanc Reserve | Quilt, Napa Valley, California | 84
Enticing aromas of peach, jasmine, lemon grass, lychee and hints of lemongrass
Chardonnay Macon-Villages | Domaine Les Chenevieres, Burgundy, France | 69
Aromas of citrus, lemon peel and bergamot with a vivacity that gives the wine a fresh finish
RED WINE
Tai Rosso | Gianni Tessari, Veneto, Italy |17 / 66
Complex aromas of smoky red berries and blackberries with a sweet tannic finish
Shiraz | Woop Woop, Australia | 13 / 50
Blackberry, cassis, and blueberry display gracefully on the palate
Tinto Duris Reserva |Portal de Calcada, Douro, Portugal |15 / 58
Intense ruby color with violet nuances. Red fruits, floral and spicy.
Malbec Reserva | Terrazas de los Andes, Mendoza, Argentina | 14 / 54
Intensely fruity with blackberry, plum and strawberry with violet and mountain spices notes.
Bordeaux |Chateau Saint Loubert, Graves, France | 16 / 62
Beautiful nose harmoniously combining fruit and wood
Cabernet Sauvignon | Bianchi, Paso Robles, California | 18 / 70
Dark berries, black currant, boysenberries, spice and licorice
Pinot Noir | Schug, Sonoma Coast, California | 16 / 62
Dried strawberries, cherry with notes of anise finish
Chianti Classico | Casa Emma, Toscana, Italy | 19 / 74
Cherry Forest fruits, vanilla, raspberries and violet
Barolo | Cantine Povero, Piemonte, Italy | 78
Subtle red currant flavors, black tea, dried flowers
Brunello di Montalcino | Pian Tornello, Toscana, Italy |133
Iron and sanguine aromas and flavors define this muscular red
Bolgheri | il Bruciato Tenuta Guado al Tasso, Toscana, Italy | 82
Aromas of sage and currants with blackberries follow through to a full body
Cabernet Sauvignon | Grgich, Napa Valley, California |171
Berries and ripe black cherry, supported by hints of vanilla and sandalwood.
Pinot Noir Estate| Soter Vineyards, Willamette Valley, Oregon |104
sour cherries, red plums, fresh peaches meet dried rosemary, dusty earth, and dried rose
BUBBLES
Brut Rose’ |Baron de Seillac | Provence, France | 13 / 50
Pleasant nose of small red fruits ornamented with a delicious freshness
Prosecco Extra Dry DOC ‘Mille’ | Balan, Veneto, Italy | 13 / 50
Floral scent of acacia with notes of honey and banana
Franciacorta | Berlucchi, Lombardia, Italy| 17 /66
Crisp, rich and elegant apple and pear with a pleasing citrus hint in finish
Franciacorta Cuvee Prestige Edizione | Ca’ del Bosco, Lombardia, Italy| 78
Dom Perignon | Vintage 2013 | France| 78
DESSERT WINE
Sauternes |Chateau Saint-Vincent | Bordeaux, France | 14/ 80
10 Year Tawny Port |Taylor Fladgate | Douro, Portugal | 20/ 116
GLOSSARY OF TERMS
Beresta | Crispy fried onions
Bulbul | bird of Bangladesh
Chai | a blend of black tea, herbs & spices, in collaboration with our neighbor The Optimist
Dahi | or curd, traditional yogurt or fermented milk
Falernum | a Caribbean syrup grounded in clove and other spices
Galangal | a rhizome in the ginger family with medicinal uses
Ghee | clarified butter
Gochujang | a savory, sweet, & spicy fermented Korean condiment
Jaggery | sugar made from the sap of the date palm
Makrut Lime | fruit with an intense perfume in its crushes leaves
Khichdi | a South Asian dish made of rice and lentils
Korma | a curry made of onions, nuts and yogurt
Macher Jhol | spicy seafood curry
Muhammara | walnut and roasted red pepper dip
Mulee | white radish
Palo Santo | ‘sacred wood’ of the Yucatán Peninsula
Piyaji | a classic Bengali onion fritter
Pomelo | grapefruit
Pulao | pot rice dish with spices, vegetables, & herbs
Yuzu | citrus of East Asia