— STARTEr & TAPAS —
Our Menu Changes Weekly Based on Our Chef’s Creativity
Spring mix, red onion, tomatoes, feta, olives, peperoncini, cucumbers, greek vinaigrette
CROWN ROLL & HONEY BUTTER (V) • 6
GREEK SALAD (V) • 16
Spring mix, red onion, tomatoes, feta, olives, peperoncini, cucumbers, greek vinaigrette
Add Chicken • 8 Add Shrimp • 10
PHILLY CHEESESTEAK FLATBREAD • 16
Garlic horseradish aioli, prime rib, bell peppers, onions, mozzarella, evvo, chives
FRITTO MISTO (GF) • 18
Fried calamari, fried shrimp, fried lemon, asparagus, summer squash, lemon basil aioli
AHI TUNA SALAD (GF) • 22
Sesame seared tuna, arugula, braised pears, cucumber, seaweed salad, radish, chives, sesame honey vinaigrette
TOMATO GARLIC CONFIT (V) • 15
Tomatoes, garlic, crostini, rosemary, basil, chives, evvo
BHAKTA & BURRATA (V) • 15
Bhakta 1928 braised peaches, burrata, white balsamic glaze, basil, crostini
KOREAN BBQ WINGS (GF) • 16
8 wings, korean bbq sauce, gochugaru, chives, sesame seeds
— ENTREES —
Our Menu Changes Weekly Based on Our Chef’s Creativity
STEAK AU POIVRE (GF) • 36
12 oz strip steak, bhakta peppercorn rosemary cream sauce, roasted potatoes, seasonal vegetable
PAD KRA PAO (GF) • 30
Ground pork, hoisin sauce, oyster sauce, fried egg, fresno chili, chives, jasmine rice
DUCK RED CURRY (GF) • 32
Confit duck leg, red curry, coconut milk, carrot, snap peas, onion, bell pepper, zucchini, cilantro, lime, jasmine rice
Add Chicken • 8 Add Shrimp • 10
BUTTERUT SQUASH PASTA (V) • 24
Orichette, vermont creamy honey chevre, butternut squash, kale, sage, parmesan reggiano
Add Chicken • 8 Add Shrimp • 10
DESSERT
ESPRESSO Crème Brûlée • 10 (GF)
Apple Fritter Sundae • 12
maple ice cream, caramel sauce
Flourless Chocolate Torte • 12 (GF)
Chocolate Ganache, raspberry compote
DESSERT COCKTAILS
Espresso Martini • 15
Espresso Vodka, Kahlua, Baileys, Fresh Cream
Lemon Meringue Martini • 15
Pinnacle Whipped Vodka, Rumchata, Limoncello
Chocolate Martini • 15
Vanilla Vodka, Chocolate Liqueur, Fresh Cream, Chocolate