Mpls/St Paul Magazine Restaurant Week
Sunday, October 3 – Friday, October 8

First Course
Split lentil wafers with an avocado-tamarind chutney

Second Course
Goan Pork Tenderloin
Pork Vindalho
Influenced by the Portuguese colonization of Goa, a western Indian state, this classic dish of braised pork has an assertive sauce of freshly ground spices and garlic
Served with wild mushroom basmati rice

Vegetarian Option Available

Third Course
Fresh pineapple stewed with blackened red chiles and golden raisins and served over vanilla bean ice cream


$30 (Does not include beverages, tax or gratuity) Read more...