A different dish every day, curated monthly. Monday to Saturday — with a special brunch menu on Sundays.

MONDAY – Hummus Kawarma
With lemon sauce, pine nut, chili oil, and hummus.
Served with mejadra rice.

TUESDAY – Mapo Tofu

With pork, sichuan pepper, and chives.
Served with steamed rice.

WEDNESDAY – Bibimbap

With marinated beef, spinach, bean sprout, shiitake, and carrot
Served with Japanese rice

THURSDAY – Greek Soup

With beef meatballs, tomato, lemon, and parsley.
Served with sourdough.

FRIDAY – Pad Kaprow

With pork, garlic, chili, and basil.
Served with steamed rice and fried egg.

SATURDAY – Salt Baked Sea Bass

With butter beans, lentils, tomatoes, chili, and olive oil.
Served with green salad.

SUNDAY – Chicken Alfredo

With fettuccine, garlic and parsley.
Served with garden green salad and toasted sourdough.