Lunch
SMALL PLATES
Volcan de Guanajuato 10.5 GF
salsa verde, tomatoes, nopales, chorizo, caramelized pearl onions, queso Oaxaca, handpressed 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, pickled daikon salad, 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, 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 | shrimp 5
tofu 3 | chicken 3
Entrées
Tajik Shish Kabob (Shashlik)* 18.5 GF
skewer of lamb, bell pepper, onion, tomato, osh rice, dried fruit, raita, mixed greens
Persian Khoresh Fesenjan 16 GF
Persian spice chicken, caramelized onions, walnuts, pomegranate, braising jus, garlic loobia, white rice
Persian Chickpea Kufteh* 15.5 Vegetarian
vegetarian chickpea croquettes with herbs, breadcrumbs & spices, Persian tomato sauce, sautéed greens, pomegranate reduction, egg
Lapsang Souchong Bulgogi* 14.5 GFO
lapsang souchong tea-roasted beef, butter lettuce, spicy cucumber, spicy Korean dipping sauce, sesame noodle salad | GFO: substitute rice noodles
Saag Paneer 16 GFO, Vegetarian chicken 17 shrimp 19
Indian curried spinach, seared Persian cheese, dahl, rice, garlic-herb naan
Tajikistan Osh* 16
traditional rice dish with carrot, onion, chick-pea, spices, grilled beef, tomato-cucumber salad, dried fruit, house-made naan
Cuban Sandwich 16 GFO
lapsang souchong tea-rubbed pork, ham, gruyere cheese, house-made pickle, dijon aioli, pressed Cuban roll, fries
Middle Eastern Sabich 15.5 Vegetarian
pita, hummus, roasted eggplant, egg, tomato, cucumber, red onion, pickled jalapeño, cilantro, parsley, dressed with amba, zhoug & tahini, served with pearl couscous salad
Uruguay Chivito Sandwich* 15.5
churrasco steak, bacon, ham, provolone, tomatoes, Boston lettuce, herb-aioli, roasted peppers, olives, fries
Spicy Indonesian Peanut Noodles GF chicken or tofu 15 shrimp 18
rice noodle, carrot, broccoli, cabbage, bean sprouts, bell pepper, spicy peanut sauce
Korean Pan Fried Noodles GFO chicken or tofu 15 pork 16 shrimp 18
red onion, carrot, cilantro, jicama, bok choy, scallion, bean sprouts
Malaysian Sambal Curry GF chicken or tofu 15 shrimp 18
fresh chili and coconut curry, bok choy, mushroom, carrot, onion
Italian Polenta 16 GF chicken 18 shrimp 21
seared polenta cake, grilled broccolini, roasted grape tomato, gorgonzola fondutto
*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. A 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