A 6-course tasting menu features a rotating selection of the dishes below with drinks and desserts

amuse-bouche/appetizers

PONEER 2 WAYS, GRAPE 3 WAYS

Fresh and grilled Bangladeshi poneer served with roasted grapes, drizzled with sweet grape balsamic

PUMPKIN SHUTKI HARISSA

Spicy pumpkin and dried fish dip, served with flaky bread

ARTICHOKE BHAJA

Lightly turmeric-battered Castroville artichoke hearts, kashundi cream, crispy mustard greens and toasted almonds

SHRIMP BALLS

Bangladeshi-Chinese classic appetizer, spiked with kacha morich (Thai chilli peppers)

CRANBERRY ACHAAR

Sweet, sour, and jammy house-made cranberry achaar (pickle)

KORMA CHICKEN MINI POT PIES

Creamy, nutty chicken wrapped in flaky pastry

CHILI CRISP ALOOR CHOP

Golden-fried potato croquettes, stuffed with spicy chili crisp eggs, served with sweet chili sauce

POTATO 2 WAYS

Buttery scalloped potatoes, golden-fried aloo'r chop (potato croquettes), fragrant truffle and bay leaf cream

soup/salads

BANGLADESHI SPICY THAI SOUP

Flavors of lemon-grass, ginger and chillies, served with a crispy tuile

MUSTARD GREEN AND CREAM

Crispy mustard greens, creamy mustard oil emulsification and milk-fried chewy croutons

NAGA SHUTKI SHIRA SOUP

An ode to Korean dried fish stews, a Sylheti region curry, flavored with shutki (dried loitta fish) and Naga (Bengali ghost pepper)

CIOPPINO TOMATO KHATTA

A San Francisco classic served with crusty sourdough bread from Boudin Bakery

mains

TRUFFLE BUTTER POLAO

Fragrant chinigura (short-grain) rice, flavored with truffle butter and fried onions

CHINGRI BUTTERNUT SQUASH MALAI

Creamy, sweet and delicately spiced shrimp curry served with polao

BEEF CURRY BIRRIA

Beef slow-braised in Bangladeshi spices, served with corn tortillas, jalapenos and a spiced bone-marrow consomé

SLOW ROASTED BEEF CHEEK CURRY

Decadent and fork-tender beef cheeks; served with a sweet tomato jam