Tea Time
SMALL PLATES
Volcan de Guanajuato 10.5 GF
salsa verde, tomatoes, nopales, chorizo, caramelized pearl onions, queso Oaxaca, hand pressed 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, steamed bun
Chinese Sichuan Cucumber 8.75 GF, Vegan chili oil glazed Huánggua, shaved Nappa cabbage
Soup and Salad
Soup du Jour
Cup 4.5
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
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Add to any salad:
salmon* 6.5 | shrimp 5
tofu 3 | chicken 3
Entrées
Persian Chickpea Kufteh 15.5 Vegetarian
vegetarian chickpea croquettes with herbs, breadcrumbs & spices, Persian tomato sauce, sautéed greens, pomegranate reduction, egg
Middle Eastern Sabich 15.5 Vegetarian pita, hummus, roasted eggplant, egg, tomato, cucumber, red onion, pickled jalapeño, cilantro, parsley, dressed with amba, zhoug & tahini, pearl couscous salad
Saag Paneer 15 GFO, Vegetarian | add chicken 16 Indian curried greens, fried Persian cheese, rice, house-made naan
Lapsang Souchong Bulgogi* 14.5 GFO
lapsang souchong tea-roasted beef, butter lettuce, spicy cucumber, spicy Korean dipping sauce, sesame noodle salad
Cuban Sandwich 15.5 GFO
lapsang souchong tea-rubbed pork, ham, gruyere cheese, house-made pickle, dijon aioli, pressed Cuban roll, fries
| sub gluten-free bread 1.5
Moroccan Steak Sandwich* 15.5 GFO
tamari-ginger marinated steak shoulder, house-made kimchi, pickled jalapeño, sriracha mayonnaise, Parisian roll, fries
Spicy Indonesian Peanut Noodles GF
| tofu or chicken 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
*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