Menu Highlights
Roman Cacio e Pepe
Hand-pressed tonnarelli pasta is tossed with aged pecorino cheese and freshly cracked black peppercorns to create a creamy emulsion that honors the historical simplicity of central Italian kitchen traditions perfectly.
Iranian Kashk-e Bademjan
Roasted eggplants are mashed with fermented whey and garnished with crispy fried onions and mint oil to offer a savory depth of flavor that reflects the rich culinary heritage of the Persian plateau region gracefully.
Sichuan Yu Xiang Qie Zi
Strips of tender eggplant are braised in a traditional fragrant garlic sauce with ginger and scallions to provide a balanced profile of savory and sweet notes common in specialized Sichuan vegetable cookery styles.
Peruvian Causa - Avocado
Chilled layers of lime-scented yellow potato mash are filled with ripe avocado and traditional mild peppers to present a refreshing architectural starter rooted in the coastal traditions of Peru's valleys beautifully.
South Carolina Pimento Grits
Stone-ground corn grits are slow-simmered and folded with a sharp pimento cheese blend to offer a comforting texture and warm aromatic profile inspired by the heritage of the American southern coastline with distinction.
Yaki Onigiri
Triangular rice cakes are grilled over high heat until a crisp exterior forms and then brushed with a savory soy glaze to highlight the essential beauty of toasted grains in Japanese seasonal dining rituals nowadays.