HRW Dinner

3 Courses for $55, plus tax and gratuity

PANI PURI (V) 

potatoes, chickpeas, date-tamarind chutney, sev, crispy lentils, pomegranate seeds, cilantro, mint chutney 

MOCHIKO CHICKEN 

Hawaiian-style crispy chicken, coconut shoyu marinade, nori sauce, furikake, mango chutney, sambal mayo 

SNAPPER CEVICHE* 

marinated snapper, leche de tigre, ají amarillo, lime, hominy, watermelon, red jalapeño, avocado mousse, plantain chips 

CRAB SAMOSAS 

flaky curried crab pastry, raita, mango chutney 

SEARED WAGY U BEEF TATAKI* 

seared wagyu, yuzu-truffle ponzu, tamari, furikake, bonito, truffle snow, micro cilantro, wasabi tapioca chips

NORTHERN THAI JUNGLE RIBS 

sous vide pork ribs, eggplant, green beans, red bell peppers,  sweet corn, galangal, lemongrass, bird’s eye chiles, shrimp  paste, garlic, shallots, Thai basil, jasmine rice 

BUTTER CHICKEN 

smoked, yogurt marinated chicken thighs, tomato masala,  jasmine rice, crispy okra, grilled paratha, cauliflower masala,  mint chutney, dates, pomegranates, pistachios 

NIGERIAN SUYA SKEWERS*  

marinated tenderloin, ground peanuts, grains of selim, dried  chiles, ginger, onion powder, garlic, paprika, tomatoes, bell  peppers, onions, jollof rice, ata dindin, roasted garlic yogurt 

NORWEGIAN SALMON* 

grilled salmon filet, sour cream, lemon, dill, carraway seeds,  farro, shallots, parmesan, roasted red and golden beets, wilted  Swiss chard, beet vinaigrette, rye croutons 

CHILES EN NOGADA (V) 

dry roasted poblano pepper, vegan goat cheese-cashew crema,  tofu chorizo, quinoa, corn, sofrito, refried beans, avocado,  pepitas, pomegranate seeds, tomatillo salsa 

BRAZILIAN SHRIMP MOQUECA 

sautéed Gulf shrimp, coconut milk, sofrito, heirloom carrots,  annatto oil, cumin, paprika, white wine, lime, cilantro, jasmine rice 

PASSIONFRUIT-MANGO MOUSSE  (V) 

vanilla diplomat vegan cream, passionfruit gelée, mango coulis, hazelnut-almond dacquoise

BURNT BASQUE CHEESECAKE 

buttermilk-vanilla panna cotta, blood orange gelée, Biscoff  crumble, macerated blood orange, candied orange peel, dehydrated blood orange

BLOOD ORANGE PANNA COTTA 

kumquat-apricot chutney, Earl Grey-peach coulis, Biscoff crumble 

NEW ORLEANS BOURBON BREAD PUDDING 

salted caramel sauce, banana, pecan praline, French vanilla bean ice cream