Lunch

 

SMALL PLATES

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

Persian Dolma Bademjan 10.25 GF, Vegan
eggplant stuffed with rice, split pea, onion, dried fruit, herbs, Persian tomato sauce, coriander chutney

Indian Samosas   9
fried pastry of spiced potato, onion & pea, raita, mango chutney

Hummus Plate   9  GFO
cucumber, tomato, olive, pickled onion, pita
| sub gluten-free bread 1.5

Char Siu Bao  9.75
slow roasted pork, sweet tamari-sesame & chile sauce, pickled daikon salad, steamed bun

Chinese Sichuan Cucumber 8.75 GF, Vegan chili oil glazed Huánggua, shaved Nappa cabbage 

 

Soup and Salad

Soup du Jour
Cup 5  |   Bowl 6.5

Side Salad   6.5  GF
arugula, quinoa, tomato, cucumber, mint, parsley, sumac vinaigrette

Vietnamese Bun Bao Xao  15.5   Vegetarian option
lemongrass-beef glass noodle salad, butter lettuce, purple cabbage, cucumber, mint, cilantro, bean sprouts, pickled, daikon-carrot, lime, crispy shallots, peanuts, Nuam Cham dressing

Slavic Salad Olivieh  15.5  GF
garlic-capered beets, potato, egg, ham, peas, carrot, dill, arugula, pickled red onion, green beans, walnuts, horseradish vinaigrette

Mediterranean Salad   15  GFO
mixed greens, hummus, dolma, cucumber, tomato, feta, olive, herb vinaigrette, pita

sub gluten-free bread 1.5
_____

Add to any salad: 
salmon* 6.5 | shrimp 5  
tofu 3 | chicken 3

Entrées

Tajik Shish Kabob (Shashlik)* 18.5 GF
skewer of lamb, bell pepper, onion, tomato, osh rice, dried fruit, raita, mixed greens

Persian Khoresh Fesenjan 16 GF
Persian spice chicken, caramelized onions, walnuts, pomegranate, braising jus, garlic loobia, white rice

Persian Chickpea Kufteh* 15.5 Vegetarian
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

Saag Paneer  15 GFO, Vegetarian chicken 16
Indian curried greens, fried Persian cheese, rice, house-made naan

Tajikistan Osh* 16
traditional rice dish with carrot, onion, chick-pea, spices, grilled beef, tomato-cucumber salad, dried fruit, house-made naan

 

 

Cuban Sandwich 15.5 GFO
lapsang souchong tea-rubbed pork, ham, gruyere cheese, house-made pickle, dijon aioli, pressed Cuban roll, fries

Middle Eastern Sabich 15.5 Vegetarian
pita, hummus, roasted eggplant, egg, tomato, cucumber, red onion, pickled jalapeño, cilantro, parsley, dressed with amba, zhoug & tahini, served with pearl couscous salad

Moroccan Steak Sandwich* 15.50
ras el hanout steak, harissa aioli, fig-jalapeño relish, arugula, goat cheese, Parisian roll, 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 GFO chicken or tofu 15 pork 16 shrimp 18
red onion, carrot, cilantro, jicama, bok choy, scallion, 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 GF chicken 18 shrimp 21
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