Fusion Festival Menu

Appetizers

PORK BELLY GUISANTES gf 15-  pork belly in a tomato sauce with peas, artichokes (PHILIPPINES)

TUNA TARTAR  17-  sushi-grade tuna tartar on a crispy pita with fava spread (yellow split pea), crispy kritamo  (JAPAN)

HARISSA FETA KEFTEDHES  14-  spiced meatballs (pork and beef) simmered in harissa tomato sauce; mizithra cheese, mint yogurt (MOROCCO)

SKORDALIA TATER TOTS gf 12-   tater tots spiked with roasted garlic and white vinegar; smoked paprika aioli  (UNITED STATES)

MALAI PUMPKIN KEFTE 14-   pumpkin fritters in a velvety cashew and tomato cream sauce  (INDIA)

Mains

EGGPLANT MOLE  gf 27-   seared eggplant with chili-cacao-pine nut-cinnamon-almond sauce; feta crumble (MEXICO)

GENERAL TSO’S LAMB gf 27-  lamb fried and coated in a greek-ish version of general tso’s sauce  (CHINA)

SPANAKOPITA LASAGNE 26-   layers of fresh pasta, spinach, feta, herbs, ricotta, bechamel  (ITALY)

ROAST HALF CHICKEN 29-  sausage, mushroom, sage stuffing; lemon potatoes (UNITED STATES)

BEETROOT RISOTTO gf v 27-  red beetroot, herbs, arugula pesto  (ITALY)