Tiny Happy Kitchen Menu

Select from a wide variety of cuisine from around the world. Click and it will take you to the recipe.

Appetizers

Mendoza Style Empanadas

Empanadas from the province of Mendoza, Argentina. Buttery flakey empanadas filled with a savory picadillo filling of minced beef, bell peppers, garlic, onions, green olives, hard boiled eggs, raisins, spices, and herbs. Served with a tangy and herbaceous chimichurri sauce on the side.

Mild

Harissa Sweet Potato Latkes with Spicy Yogurt Sauce, Mint, and Pomegranates

Caramelized sweet potatoes are infused with spicy harissa, extra kick from Aleppo pepper and cardamom in the yogurt sauce, topped with refreshing mint leaves and juicy pomegranate arils.

Hot

Vegetarian

Harissa Sweet Potato Latkes with Spicy Yogurt Sauce, Mint, and Pomegranates

Curried Roasted Chickpeas with Rosemary and Thyme

This is an addictive snack. Nutty, sweet and spicy goodness offset by the herbaceousness of rosemary and thyme.

Vegetarian

Mild

Vegan

Curried Roasted Chickpeas with Rosemary and Thyme

Dakgangjeong

Korean crunchy fried chicken wings coated in a sticky, sweet, and spicy gochujang sauce.

Hot

Salads and Soups

Buddha's Birthday Bowl

A celebration of Vesak with an array of colorful fruits and vegetables like lotus root, rainbow radishes, blueberries edamame, roasted red beats, cucumbers, carrots, and microgreens over a bed of red lettuce leaves. Served with a honey miso dressing on the side.

Vegetarian

Organic

Watermelon Radish, Cara Cara Orange, Goat Cheese, and Chive Salad

A salad of juxtapositions in texture and flavor. The slight bitterness of the watermelon is complimented by the sweet and juicy cara cara orange segments. The smooth and creamy goat cheese is contrasted by the crisp and crunchy texture of the radishes and walnuts. The honey orange vinaigrette brings out the flavor of the cara cara oranges lending a brightness to the dish.

Vegetarian

Vegan

Watermelon Radish, Cara Cara Orange, Goat Cheese, and Chive Salad

Gazpacho

A spicy Spanish coldsoup of raw blended vegetables topped with croutons, cucumbers, parsley, and olive oil. Served with an ice cube to keep it chilled.

Vegetarian

Mild

Organic

Vegan

Main Entrees

Chicken Katsu Curry with Japanese Slaw

Panko encrusted chicken breast with a mild sweet thick curry gravy. Perfectly complimented with a refreshing Japanese slaw.

Mild

Chana Masala, Vegetable Pulao, and Raitha

Chana Masala is an Indian chickpea stew in a spicy tomato sauce It is served with Vegetable Pulao, a fragrant long grain basmati rice with aromatics of cloves and cardamom. Raitha, a refreshing condiment takes the edge off the heat made of yogurt, cucumbers, cilantro mint, coriander and cumin.

Extra hot

Vegetarian

Chana Masala, Vegetable Pulao, and Raitha

Creamy Tuscan Chicken

Fork-tender chicken braised in a creamy parmesan, basil, thyme, and sundried tomato sauce.

Dessert

Brigadeiro

Beloved dulce de leche caramel truffles of Brazil made from sweetened condensed milk, butter, and cocoa powder rolled in multicolored sprinkles.

Vegetarian

Bakery

The Croaf

Buttery, flakey, and delicate bread made with laminated croissant dough.

Persian Orange Blossom Hamentaschen with Apricot and Pistacho Filling

A Jewish cookie associated with the holiday Purim. Tender buttery flaky cookie infused with essence of orange blossom water with an apricot, pistachio, cinnamon and cardamom filling. A balance of subtle, fruity, floral, nutty and sweet.

Menu: RestaurantsMenus

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