Restaurant Week Sunday, February 28th - Friday, March 5
3-Course Restaurant Week Menu $30
Appetizer
Split lentil wafers with an avocado-tamarind chutney
Entrée
Goan Pork Tenderloin Pork Vindalho
Influenced by the Portuguese colonization of Goa, a western Indian state, this classic dish of braised pork has an assertive sauce of freshly ground spices and garlic. Served with spinach basmati rice.
Vegetarian Option Available
Dessert
Fresh pineapple stewed with blackened red chiles and golden raisins and served over vanilla bean ice cream
$30 (Does not include beverages, tax or gratuity)
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