Dinner
Tonight’s Specials
SMALL PLATES
Volcan de Guanajuato 10.5 GF
salsa verde, tomatoes, nopales, chorizo, caramelized pearl onions, queso Oaxaca, hand pressed black bean tortillas
Swedish Svamptoast 12 GFO
wild mushroom, shallots, garlic, white wine, goat cheese, truffle oil, grilled artisanal bread
Persian Dolma Bademjan 10.25 GF, Vegan
eggplant stuffed with rice, split pea, onion, dried fruit, herbs, Persian tomato sauce, coriander chutney
Indian Samosas 9
fried pastry of spiced potato, onion & pea, raita, mango chutney
Hummus Plate 9 GFO
cucumber, tomato, olive, pickled onion, pita | sub gluten-free bread 1.5
Char Siu Bao 9.75
slow roasted pork, sweet tamari-sesame & chile sauce, steamed bun
Char Kway Teow 10 Malaysian stir fried rice noodles, shrimp, Chinese sausage, egg, bean sprouts, napa, green onions, chili tamari
Soup and Salad
Soup du Jour
Cup 5 | Bowl 6.5
Side Salad 6.5 GF
arugula, quinoa, tomato, cucumber, mint, parsley, sumac vinaigrette
Thai Beef & Pickled Vegetable Salad 15.5 GF
chili braised beef, tomatoes, pickled peppers, chilis, carrots, daikon, ginger, mixed greens, lemongrass vinaigrette
Slavic Salad Olivieh 15.5 GF
garlic-capered beets, potato, egg, ham, peas, carrot, dill, arugula, pickled red onion, green beans, candied walnuts, horseradish vinaigrette
Mediterranean Salad 15 GFO
mixed greens, hummus, dolma, cucumber, tomato, feta, olive, herb vinaigrette, pita | sub gluten-free bread 1.5
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Add to any salad:
salmon 6.5 | shrimp 5
tofu 3 | chicken 3
Entrées
Persian Khoresh Fesenjan 22 GF
Persian spice chicken, caramelized onions, walnuts, pomegranate, braising jus, garlic loobia, white rice
Jamaican Jerk Steak 29 GF marinated New York strip, coconut whipped cassava root, citrus chili chocho slaw
Tajik Shish Kabob (Shashlik)* 22
skewer of lamb, bell pepper, onion, tomato, osh rice, dried fruit, raita
Tonkatsu 19 GF Japanese breaded pork cutlet, red miso sesame glaze, rice, ginger-slaw
West African Shoko 21 GF seasoned braised beef, onion, tomato, peppers, habañero chiles, plantains, peanuts, garlic, ginger, kale & chard, rice
Monaco Stocafi 23 GF braised cod, tomato velouté, peppers, onions, capers, olives, parsley-thyme roasted potatoes
Korean Pan-Fried Noodles GFO chicken or tofu 17 pork 18 shrimp 20
red onion, carrot, cilantro, jicama, bok choy, scallion, bean sprouts
GFO: substitute rice noodle
Tajikistan Osh* 19 GFO
traditional rice dish with carrot, onion, chickpea, spices, grilled beef, tomato-cucumber salad, dried fruit, house-made naan
Persian Chickpea Kufteh* 17 Vegetarian
vegetarian chickpea croquettes with herbs, breadcrumbs & spices, Persian tomato sauce, sautéed greens, pomegranate molasses, egg
Spicy Indonesian Peanut Noodles GF chicken or tofu 17 shrimp 20
rice noodle, carrot, broccoli, cabbage, bean sprouts, bell pepper, spicy peanut sauce
Saag Paneer 18 GFO, Vegetarian with chicken 20 shrimp 22 Indian curried spinach, seared Persian cheese, dahl, rice, garlic-herb naan
Choo Chee Salmon 23 GF
seared salmon, Thai choo chee red curry, black rice, Thai cucumber salad
Malaysian Sambal Curry GF
chicken or tofu 17.5 shrimp 20
fresh chili & coconut curry, bok choy, mushroom, carrot, onion
Italian Polenta 18 GF chicken 20 shrimp 22
fresh chili & coconut curry, bok choy, mushroom, carrot, onion
substitute gluten-free bread for any dish 1.5
For more information about dietary restrictions and allergens in our food, please visit our page
ALLERGEN INFORMATION
*These items may be served raw or undercooked based on your specifications, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. All of our ingredients may not be listed on the menu; please be specific with your server regarding any dietary restrictions. An 20% gratuity may be added to parties of 6 or more; split plate fee $3.
At The Teahouse, there is a 4% Kitchen & Farmer Living Wage Surcharge added to each Guest check to address the growing wage disparity among restaurant team members. This fee goes directly to our hardworking and creative kitchen staff. We ask for your support in this new sustainable practice.
Executive Chef: Ryan Finney