Restaurant Week
dinner menu

4 courses | $40pp

drink specials

  • spicy ninabu 13

    suntory haku vodka | mint | lemon | chili

  • jai ho 13

    knob creek rye whiskey | lemon | cardamom | orange

demitasse soup

  • kidney bean soup (gf, v)

choice of appetizer

  • spinach chaat

    crispy baby spinach | shallots | chopped tomatoes | sweet yogurt | tamarind chutney (gf, v by request)

  • "butter chicken" poutine

    pulled chicken | cheese curds | masala spiced fries | aged cheddar

  • masala corn crab tikki

    pan seared crab cake | kachumber | mango murabba aioli

choice of entrée served with saffron basmati rice & naan

  • seafood macher malai

    shrimp | mussels | baby scallops | coconut | curry leaf | green chili (gf)

  • lamb stew

    braised lamb | peas | carrots | potatoes | spinach

  • chicken korma

    cashew cream | cardamom (gf, n)

  • paneer makhani

    marinated paneer | fenugreek | tomato | touch of cream (gf)

  • baigan rasedar

    eggplant | potatoes | tomato (v, gf)

duo of desserts

  • coconut gulab jamun
  • kheer
  • chocolate pot de creme

v-vegan gf-gluten friendly n-nut allergy

Our kitchen prepares menu items that include dairy, gluten, nuts, shellfish and soy We cannot guarantee menu items to be completely allergen free. There is a maximum of two credit card payments per table. A 20% gratuity may be added to parties of five or more. No coupons or sharing, pricing per person.