Dinner Menu 2024

Launched on Juneteenth

How does food connect us? 

Our menus speak to the relationship and the crossover of food culture based on the spice trade through the African diaspora connected from Asia to the Americas.

To understand spices, you have to first know where they are from and what their stories are. The spice routes, also known as maritime silk roads, were trade routes that extended from Japan through the islands of Indonesia, around India and Sri Lanka, to the lands of Middle East, from there across the Mediterranean to Europe, and then up through the Americas.

Besides the exchange of spices, silk, ivory, porcelain, the most important exchange was of knowledge. The knowledge of new cultures, people, religion and food came with a price. Thousands of people from Africa and Asia were enslaved and brought to these places and with them came their stories.

In this menu, we are exploring the story of curry, coffee, and cacao. The roads by which these items traveled, the why, and how spices change our perception of food and history. In doing this we are seeking to celebrate, reclaim and pay homage to the cultures represented.

Juneteenth holds a deep significance for us, as a Black-owned business, as a diverse team and community. We’re intentionally introducing our new dinner menu on this momentous date — commemorating the emancipation of enslaved African Americans, a celebration, and living testament to the spirit of resilience, strength, and freedom.

PARTNERSHIP TEAM
Biplaw Rai Managing Partner 
Nyacko Pearl Perry Org. Development Partner 

MANAGEMENT TEAM
Kyisha Davenport GM & Beverage Director
Danameche Terron Beverage Director
Shelley Nason Culinary Director
Liam Woodworth-Cook Kitchen Manager 

SNACKS

Okra
Brown Butter Seared Okra, Masala Spiced Yogurt, Plantain Crumb V / GF 14

Seasonal Salad
Roasted Beets, Charred Poblano Whipped Feta, Grilled Radicchio, Little Gem, Chile Cocoa Almonds, Roasted Garlic Vinaigrette V / GF 16

Jerk Jackfruit Sliders
Pickled Red Onion, Coriander Aioli, Baby Arugula V 14

Aachar Beef
Mustard Marinated Grilled Beef, Crispy Confit Fingerling Potato, Green Tomato Aioli, Pickled Shallot + Green Tomatoes, Micro Mustard GF / DF 20

Plantain Chips
Smokey Eggplant Puree, Fresh Tomato + Scotch Bonnet Moko, Peanut Dukkah VG / GF / DF 14

meals

Jerk Roasted Duck
Duck Leg, Rice + Peas, Pikliz, Parsley Oil GF / DF 34

Tea-Brined Pork Chop Crispy Blue Corn Cake, Shaved Fennel Escabeche, Savory Rhubarb Puree + Red Watercress GF 32

Spiced Roasted Cauliflower Cauliflower Yogurt Puree, Tamarind Chutney, Walnut, Frisee and Dill Salad, Lemon Vinaigrette GF / V 28

Goat Ragu + Cassava Gnudi Spring Ragu, Braised Goat, Mint Pesto, Curry Parmesan Crumb, Chives GF 30

CK Fish Chowder Coconut Chowder, Tomato, Fingerling Potatoes, Little Neck Clams, Mussels, Shrimp, Cornmeal Fried Cod, Asparagus, Crispy Pork Crumbs, Charred Leek + Basil Oil GF / DF 36

Tahini Eggplant Spiced Roasted Eggplant, Garlic Tahini, Herb Piri Piri,  Toasted Pistachio, Watercress + Fennel + Cucumber Salad, Urfa VG / GF 26

SIDES

Yuca Fries with Herb Piri Piri + Aji Amarillo V / GF / DFO 10
Braised Greens with Pork Belly Lardon, Caramelized Shallots GF / DF 10

sweets

Chocolate Raspberry Clafoutis
Dark chocolate, White Chocolate Cream, Raspberry Sorbet 15
Contains Dairy, and Egg  Strawberry Rhubarb Tiramisu Japanese Genoise, Chai-Poached Fruits, Whipped Mascarpone 15 Contains Gluten, Dairy, & Egg Mango Ice Cream with Peanut Brittle GF 13

DRINKS

Full Bar: Cocktails, Free-Spirited Cocktails (Non-Alcoholic),
Wine & Beer (rotating selection, including N/A options)

Cafe Drinks: Coffee, Espresso, Tea, and Sparkling Waters

V Vegetarian | VG/VGO Vegan or w/ modification | DF/DFO Dairy-free or w/ modification
GF/GFO Gluten-friendly or w/ modification** (Cross-contamination may not be possible to avoid)

An automatic 5% kitchen appreciation fee will be added to the total of the bill before tax. This will directly benefit and be split among the kitchen staff. We believe this is the most transparent and best way in place of raising our menu prices, to help close the gap in wage disparities between our service and kitchen teams. An automatic 20% gratuity will be added for parties of 6 or more.

Before placing order please inform your server if a person in your party has a food allergy.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.