Lunch
SMALL PLATES
Dandanmian 11.5 GFO
Chengdu pan fried noodles, bok choy, beansprout, spinach, scallion, carrot, red onion, Szechuan pepper, minced pork, sesame chili sauce, roasted peanuts
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
Turkish Karniyarik 10.25 GF
ground beef, onion, garlic, tomato stuffed eggplant, dill yoghurt, spiced tomato sauce
Indian Samosas 9
fried pastry of spiced potato, onion & pea, raita, mango chutney
Hummus Plate 9 GFO
cucumber, tomato, olive, pickled onion,
house-made pita | sub gluten-free bread 1.5
Char Siu Bao 9.75
slow roasted pork, sweet tamari-sesame & chile sauce, steamed bun
Soup and Salad
Soup du Jour
Cup 5 | Bowl 6.5
Side Salad 6.5 GF
arugula, quinoa, tomato, cucumber, mint, parsley, sumac vinaigrette
Asian Shaved Vegetable Salad* 15.5 GF
napa cabbage, jicama, carrot, celery, wakame, red pepper, sweet chile vinaigrette, cashews, fried rice, ginger orange glazed tofu or chicken
Slavic Salad Olivieh 15.5 GF
garlic-capered beets, potato, egg, ham, peas, carrot, dill, arugula, pickled red onion, green beans, goat cheese, walnuts, horseradish vinaigrette
Mediterranean Salad 15 GFO
mixed greens, hummus, dolma, cucumber, tomato, feta, olive, herb vinaigrette, house made pita
sub gluten-free bread 1.5
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Add to any salad:
salmon* 5 | shrimp 4
tofu 2.5 | chicken 2.5
Entrées
Tajik Shish Kabob (Shashlik)* 18.5 GF
skewer of lamb, bell pepper, onion, tomato, plov rice, dried fruit, raita
Persian Khoresh Fesenjan 16 GF
Persian spice chicken, caramelized onions, walnuts, pomegranate, braising jus, loobia, white rice
Persian Chickpea Kufteh* 15.5
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)
Parippu Dal Curry 15 GFO
curried thoran green beans, carrots, pearl onions, tomatoes, golden lentils, white rice, naan sub gluten-free bread 1.5
Tajikistan Plov* 16
traditional rice dish with carrot, onion, chick-pea, spices, grilled beef, tomato-cucumber salad, dried fruit, house-made naan
GFO: substitute rice noodle
Cuban Sandwich 15.50 GFO
lapsang souchong tea-rubbed pork, ham, gruyere cheese, house-made pickle, dijon aioli, pressed Cuban roll, fries
Italian Pannino 15
grilled eggplant, tomato balsamic jam, pesto, fontina, arugula, rustic bread, orzo salad
Moroccan Steak Sandwich* 15.50
ras el hanout steak, harissa aioli, fig-jalapeno relish, arugula, goat cheese, baguette 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 chicken or tofu 15 pork 16 shrimp 18
red onion, carrot, fresno pepper, scallion, jicama, bok choy, 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 with chicken 18 GF
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