Menu Highlights
Pugliese Fave e Cicoria
PlatterThis traditional Italian preparation features a velvety purée of dried broad beans paired with sautéed wild chicory. The dish balances the creamy texture of the legumes with the pleasant bitterness of garden-fresh greens.
Syrian Baba Ganoush
BowlRoasted eggplants are mashed with tahini, garlic, and lemon juice to create a smoky, rich dip. Garnished with pomegranate seeds and olive oil, this classic Syrian dish offers a complex aroma and a silky, inviting mouthfeel.
Sichuan Mapo Tofu - No Meat
MainSilken tofu cubes are simmered in a fermented broad bean chili paste enriched with Sichuan peppercorns. This meat-free version captures the iconic numbing spice and deep umami profile characteristic of traditional Sichuan.
Mexican Pozole Verde - Mushroom
BowlA hearty hominy stew made with a vibrant broth of tomatillos, green chiles, and aromatic herbs. Tender mushrooms provide a satisfying texture in this regional Mexican classic, offering a bright and slightly tangy flavor profile.
New England Corn Chowder - Veg
BowlSweet summer corn is simmered with potatoes and onions in a rich, plant-based cream base. This comforting American staple highlights the natural sweetness of the kernels, finished with a touch of smoked paprika and fresh herbs.
Ohitashi Spinach
MainFresh spinach leaves are lightly blanched and marinated in a delicate dashi broth infused with soy sauce. This Japanese technique preserves the vibrant color and crisp texture of the greens, served with toasted sesame seeds.