Our Menu
Small Plates
aloo aur phal ki chaat (V, GF)
$18.00
Yukon gold potatoes, strawberry saffron compote, tamarind and mint chutneys, honey ginger lime yogurt dressing
Sindhi kadhi (VGO, GF)
$24.00
rhubarb, Yukon gold potatoes, and braised cabbage stewed in a tangy tamarind tomato Thai chili salan, served with basmati rice
zeera sabzi (VGO, GF)
$20.00
kohlrabi, asparagus, radish carpaccio, Kashmiri chili tomato consomme mist, black cumin
tandoori baingan theen pyaaza (VGO, GF)
$22.00
tandoor roasted eggplant, burnt leek ajika, roasted shallot, pickled red onion
paneer rangeela (V, GF)
$24.00
roasted Milwaukee paneer, tamarind and mint chutneys, Valencia orange chili compote, cilantro micro greens
Pindi chole (V, GF)
$22.00
creamy turmeric ginger polenta, masala chickpeas, kale chips, lemon thyme raita
tandoori murgh shashlik (GF)
$32.00
tandoor roasted Wisconsin chicken quarter, fire roasted peppers, tomato onion bharta, blood orange cilantro raita
badde ka ghosht (GF)
$42.00
Punjabi spiced seared flank steak, Thai chili chimichurri, masala Yukon gold potatoes, garam masala steak sauce
mapo paneer ghosht
$38.00
thinly sliced chuck marinated in Szechuan and Punjabi spices, stir fried with Milwaukee paneer, baby bok choy, and enoki mushrooms in extra spicy red chili masala, served over fragrant basmati rice
zafrani machli (GF)
$36.00
pistachio crusted cod, saffron turmeric veloute, mirepoix, fragrant basmati rice, lemon basil microgreens
Accompaniments
Tandoori Naan (V)
$6.00
Butter, salt, cilantro
Garlic Naan (V)
$6.00
Garlic butter, salt
Add Dipping Sauce Trio (V)
$4.00
thai chili chutney, melted spiced gouda, cilantro-lime raita.
Gluten Free Naan (GF)
$8.00
butter, salt
Basmati Chawal
$4.00
side of plain white basmati rice cooked with aromatic spices
Dessert
orange cardamom golash
$16.00
orange cardamom whipped cream sandwiched in flaky cinnamon phyllo pastry, Wisconsin honey, pistachios
shahi tukray (V)
$16.00
cardamom brioche bread pudding, pistachio, almonds, golden raisins
$120 with optional $30 wine/cocktail pairing
Decolonize Tasting Menu
The word "curry" is a colonial invention, an oversimplification that erases the diversity and nuance of South Asian cuisine. Each course is a distinct preparation with its own name, technique, and identity. This is reclamation.
Saalan
seared daikon, asparagus, peeled grape and cherry tomato, lemon basil buttermilk
Yakhni
applewood smoked trout, Yukon gold potato, crispy shallot and dill crumble
Shorba
braised short rib, tandoori roasted parsnip, parsnip chips, pickles ginger
Masala
raw scallop crudo, Punjabi pesto, parmesan crisp, pickled red onion, chili oil
Saag
onion pakora, poached egg, brown butter and cumin beurre noisette
Korma
cardamom white chocolate namelaka, saffron poached pear, hazelnut praline