Menu.
This isn’t just food. It’s a passport
We’ve split our menu into three craveable categories — each stacked with globally inspired dishes
Handhelds
Burgers, tacos, pizza — the kind you can eat with one hand and still fist bump with the other.
Bowls
A base ingredient, pile on an assortment of bold ingredients and top it off with your choice from a dozen sauces and dressings.
Platters
The full spread. A main dish with one or more sides. These are the meals you eat slowly, savor deeply, and maybe brag about later.
Handhelds
🇪🇬 Falafel Pita Sandwich
Rigatoni Zuccati
Roasted eggplant spread, marinated tomatoes with garlic & fresh basil 8
$22.50
Crispy chickpea fritters tucked into a warm, fluffy pita, layered with lemony tahini, crunchy picked vegetables and a whisper of za’atar. It’s savory, herby, tangy and just the right amount of messy. Basically, a plant-based flavor bomb!
Served with your choice of one Mediterranean classic:
Served with your choice of one Mediterranean classic:
- Za’atar-Spiced Fries – crispy, herby, and totally addictive
- Hummus with Olive Oil & Paprika – smooth, savory, and scoopable
- Greek Salad – fresh, briny, and bursting with sunshine
🇰🇷 Seoul Fire Burger
Grilled king oyster mushrooms marinated in gochujang, soy, garlic, and sesame — stacked on a toasted bun with kimchi slaw, scallion ribbons, and a swipe of vegan mayo. Smoky, spicy, tangy, and totally addictive. It’s BBQ, but it’s made in Seoul.
Served with your choice of one craveable side:
Served with your choice of one craveable side:
- Sesame Sweet Potato Fries — Tossed in toasted sesame oil and flaky salt
- Yuzu Slaw — Crisp cabbage, citrusy vinaigrette with a hint of zing
- Charred Corn with Miso Butter — Sweet, smoky, savory and umami-rich
🇯🇲 Caribbean Jerk Jackfruit Taco (aka – Jamaican Market Tacos)
Smoky jerk-marinated jackfruit tucked into warm corn tortillas, topped with mango slaw, lime crema, and crispy plantain strips. Sweet, spicy, tangy, and totally island-worthy — these tacos bring the heat and the sunshine.
Served with your choice of one island-inspired side:
Served with your choice of one island-inspired side:
- Plantain Chips with Mojo Dip – crispy, golden, and citrus-garlic bold
- Mango Cucumber Salad – cool, crunchy, and kissed with lime
- Coconut Rice with Scallions – creamy, fragrant, and just a little sweet
Bowls
🇹🇭 Thai Green Curry Bowl
Coconut green curry with tofu, bamboo shoots, bell peppers, and Thai basil over jasmine rice. Finished with lime and crushed peanuts. Thai green curry dates back to the royal kitchens of the Rattanakosin Kingdom. Its balance of heat, sweetness, and herbal depth makes it a global favorite — and a plant-based powerhouse.
🇬🇷 Aegean Grain Bowl
Farro and lentils tossed with roasted eggplant, cherry tomatoes, olives, cucumber, and vegan feta. Served with lemon-oregano dressing. Ancient Greeks cultivated grains like farro and lentils as staples of the Mediterranean diet. This bowl celebrates those roots with fresh, sun-soaked ingredients.
🇲🇦 Moroccan Tagine Bowl
Spiced chickpeas, roasted carrots, apricots, and zucchini over couscous with harissa drizzle and preserved lemon. Tagine cooking dates back to Berber tribes, using clay pots to slow-simmer spices and vegetables. This bowl captures that warmth and complexity — no pot required.
Platters
🇮🇹 Italian Eggplant Parm & Polenta Platter
Crispy breaded eggplant parmesan layered with zesty tomato sauce and vegan mozzarella, served over creamy polenta with garlic-roasted greens. Finished with a drizzle of basil oil and a sprinkle of nutritional yeast.
Eggplant Parmigiana’s roots are tangled in a delicious debate between Sicily, Naples, and Parma. While the name hints at Parmigiano cheese, the dish likely originated in Sicily, where eggplant arrived via Arab traders in the 15th century. The layered style — eggplant, sauce, cheese — mirrors the “parmiciana” shutters of Sicilian homes. Polenta, meanwhile, was the humble staple of Northern Italy’s peasant kitchens, made from ground corn and served with whatever was on hand. Together, they form a North-South Italian love story — rustic, rich, and timeless.
Eggplant Parmigiana’s roots are tangled in a delicious debate between Sicily, Naples, and Parma. While the name hints at Parmigiano cheese, the dish likely originated in Sicily, where eggplant arrived via Arab traders in the 15th century. The layered style — eggplant, sauce, cheese — mirrors the “parmiciana” shutters of Sicilian homes. Polenta, meanwhile, was the humble staple of Northern Italy’s peasant kitchens, made from ground corn and served with whatever was on hand. Together, they form a North-South Italian love story — rustic, rich, and timeless.
🇯🇲 Caribbean Jerk Jackfruit Platter
Smoky Jamaican jerk-seasoned jackfruit slow-roasted and served with coconut rice and peas, mango slaw, and fried plantains. Scotch bonnet heat meets tropical sweetness in every bite.
Jerk isn’t just a flavor — it’s a legacy. Born in the mountains of Jamaica, jerk cooking was developed by the Maroons, escaped enslaved Africans who blended Indigenous Taíno techniques with African spices. They smoked wild boar in underground pits to avoid detection, using pimento wood and fiery peppers. Jackfruit, native to South Asia but now grown in the Caribbean, makes a perfect plant-based stand-in — meaty, tender, and ready to soak up that bold jerk marinade. This platter honors a history of resistance, survival, and culinary brilliance.
Jerk isn’t just a flavor — it’s a legacy. Born in the mountains of Jamaica, jerk cooking was developed by the Maroons, escaped enslaved Africans who blended Indigenous Taíno techniques with African spices. They smoked wild boar in underground pits to avoid detection, using pimento wood and fiery peppers. Jackfruit, native to South Asia but now grown in the Caribbean, makes a perfect plant-based stand-in — meaty, tender, and ready to soak up that bold jerk marinade. This platter honors a history of resistance, survival, and culinary brilliance.
🇹🇷 Mediterranean Mezze Platter
A vibrant spread of falafel, hummus, baba ghanoush, tabbouleh, dolmas, olives, and warm pita. Served with cucumber-mint yogurt and a drizzle of pomegranate molasses.
Mezze — from the Persian word mazzeh, meaning “taste” — is the original small-plate celebration. Found across the Eastern Mediterranean, from Lebanon to Greece to Turkey, mezze is less a meal and more a ritual: a slow, social feast meant to be shared. Traditionally paired with arak or ouzo, these dishes reflect centuries of trade, migration, and cultural exchange. Whether you’re dipping, scooping, or grazing, mezze invites you to linger — and connect.
Mezze — from the Persian word mazzeh, meaning “taste” — is the original small-plate celebration. Found across the Eastern Mediterranean, from Lebanon to Greece to Turkey, mezze is less a meal and more a ritual: a slow, social feast meant to be shared. Traditionally paired with arak or ouzo, these dishes reflect centuries of trade, migration, and cultural exchange. Whether you’re dipping, scooping, or grazing, mezze invites you to linger — and connect.
🇲🇽 Mexican Mole Sweet Potato Platter
Oaxacan roasted sweet potatoes smothered in rich mole negro — a velvety sauce of chiles, cacao, cinnamon, and toasted seeds. Served with black beans, lime rice, and pickled red onions.
Mole (from the Nahuatl mōlli, meaning “sauce”) is Mexico’s culinary crown jewel. Its origins trace back to the Aztecs, who mashed chiles, cacao, and seeds into sacred sauces for rituals. Later, Spanish colonizers introduced spices like cinnamon and cloves, creating the complex mole we know today. Oaxaca, known as the “Land of Seven Moles,” is the spiritual home of mole negro — a sauce so rich it’s reserved for weddings, festivals, and Día de los Muertos. This platter is a tribute to centuries of fusion, flavor, and celebration.
Mole (from the Nahuatl mōlli, meaning “sauce”) is Mexico’s culinary crown jewel. Its origins trace back to the Aztecs, who mashed chiles, cacao, and seeds into sacred sauces for rituals. Later, Spanish colonizers introduced spices like cinnamon and cloves, creating the complex mole we know today. Oaxaca, known as the “Land of Seven Moles,” is the spiritual home of mole negro — a sauce so rich it’s reserved for weddings, festivals, and Día de los Muertos. This platter is a tribute to centuries of fusion, flavor, and celebration.
Six Tasty Lunches for $9
Bruschetta Classico
Roasted eggplant spread, marinat
Parmesan Bread
Ratione, nostrum mus hic harum aptent at quae sapien illo
Banana Waffles
Ratione, nostrum mus hic harum aptent at quae sapien illo
Cheese Garlic Bread
Roasted eggplant spread, marinat
Cottage Cheese Fusilli
Roasted eggplant spread, marinated tomatoes with garlic & fresh basil 8
Whole Grain Pasta
Roasted eggplant spread, marinated tomatoes with garlic & fresh basil 8