The Coupe & Flute

House Gnocchi with Pipian (romesco‑style)

Sizzled‑crust, fluffy gnocchi in romesco‑like pipian sauce—pillowy and rich

Honey Garlic Spare Ribs

Fork‑tender pork riblets in sticky honey‑garlic sauce with crunchy garlic chips

Roasted Cauliflower Frittata

Custardy, nutmeg‑spiked frittata studded with melty cauliflower and crispy edges

Braised Duck Benedict

Rich benedict with braised duck, hoisin‑butter hollandaise, served with frites

Sticky Toffee Pudding

Sweet, dense pudding drenched in miso‑toffee sauce

Tempura Battered Cream Puffs

Light, airy cream puffs fried tempura‑style, served with berry compote

Deviled Tea Eggs

Marinated tea eggs elevated with Asian‑inspired flavors

Lemongrass Steak Nachos

Thin tortilla chips topped with lemongrass‑marinated steak, queso, slaw, and coriander crema