Turmeric Sourdough with cultured hibiscus butter

Sourdough made with particular Einkorn Whole Wheat flour and turmeric, orange blossom and Ghana dal. Served with cultured butter mixed with fresh hibiscus jam.

(July 2019-July 2020)

Rouge de Bordeaux Poee

Poee is a bread unique to Goa, which is a leavened whole wheat bread that ends up with a pocket much like a pita. Rouge de Bordeaux is a type of wheat that possesses flavors of baking spices. It is brushed with honey butter out of the oven and finished with Maldon.

(July 2019 - March 2020)

Methi Paratha

Paratha is an Indian flat bread that is layered and cooked much like a tortilla. Methi is fenugreek leaves that are ground into this dough. This bread uses Sonoran 00 flour.

(July 2019- March 2020)

Strawberry & Beet Sorbet, green apple, sumac, mustard

Inspired for Fruit Chaat (fruit salad served on Indian streets). Fresh strawberries, candied beets, pickled mustard seeds, sumac rice gummies, topped with green apple ice and mint with a scoop of strawberry & beet sorbet, and finished with sumac coral lace. *gf/vegan

(March 2020-July 2020)

Gajar Halwa mousse, coconut, lemongrass, coriander

Gajar Halwa (stewed down into a pudding) mousse surrounded by coconut tulles and coriander dried meringues and topped with flower petals and coriander blossoms. Coconut and lemongrass sherbet on top of caramelize white chocolate and carrot crumble and carrot cake shards. *df, almost gf

photo by Mackenzie Smith Kelley

(February 2020-March 2020)

Meyer Lemon Tart, pistachio, rose water, cardamom

Meyer lemon tart with cardamom crust with floral meringue (rose, rosemary, and lavender) and pistachio ice cream. Garnished with rose pistachio brittle, candied meyer lemon zest and flower petals.

photo by Mackenzie Smith Kelley

(December 2019-March 2020)

Chocolate Dosa Cake, passion fruit, orange, hibiscus

Chocolate and orange zest mousse layered between chocolate sweet dosas topped with fresh hibiscus jam, burnt orange and chocolate allspice crumbles and served with passion fruit frozen yogurt.

photo by Mackenzie Smith Kelley

(November 2019-March 2020)

Yogurt Cheesecake, apple, cranberry, walnut, mace

Yogurt and cream cheese cheesecake with a walnut and oat crust, served with cranberry apple chutney, mace milk jam, candied walnuts, candied cranberry slices, pickled apple curls and wood sorrel. *gf

(November 2019-December 2019)

Maple Jalebi, sweet potato, fenugreek, pecan

Sweet potato pie custard beneath a maple glazed jalebi (crispy fried pastry) and fenugreek & maple ice cream, topped with bourbon candied pecans and bee pollen.

(October 2019- February 2020)

Cardamom & Honey Stroopwafle

(served with tea and coffee)

Emmer and cardamom waffle cookies sandwiched with a chewy cardamom and honey caramel.

(October 2019-March 2020)

Coconut Rolls with Sweet Potato Butter

(special for RESY week, December 2019)

Chocolate coffee tart, black cardamom, fig

Chocolate and coffee cremeux inside a chocolate tartlet served with black cardamom ice cream, fresh figs, fig jam, fig leave powder, and fresh flowers.

(August 2019-November 2020)

Chai tea panna cotta, pluot, shiitake

Chai milk tea pan cotta with pluot jam, shiitake streusel, shiitake shards, and ghee fried shiitakes. *gf

(August 2019-October 2020)

Coconut Cake, brown butter, turmeric, pineapple

Thin layers of coconut milk cake layered with coconut milk jam along with a brown butter emulsion noodle inspired from the tradition Goan bebinca cake. Served with toasted coconut & turmeric ice cream and fresh pineapple dices.

(July 2019-November 2020)

Spiced Rum Creme Brûlée, matta rice, mango, beet

Smith & Cross spiced rum creme brûlée with a base of matta rice. Served with mango sorbet, fresh mango, candied beets, spiced meringues, and beet powder *gf

photo by Jody Horton, Texas Monthly

(July 2019-November 2019)

Cheese Pao

(July 2019- July 2020)