Top Hatters Kitchen and Bar

w/ citrus kosho and mignonette

sesame, korean chile flakes, pickles

garlic soy dip, pickles

viet pickles, scallion oil, peanuts, cucumber dipping sauce

scallion, bacon, and parmesan

roasted winter squash, farro, crispy bean thread noodles

apples, shaved radish, sunflower seeds, persimmons

a variety of organic vegetables and fruit, herbed pepita spread, house-made crackers, tahini lime leaf dip, furikake

medley of house pickles, grilled as kneaded bakery bread, housemade crackers

Lap xuong sausage, fried shallots, pork and shrimp cotton, scallion oil, pickles. Vegan option: furikake, crispy ginger tofu (Gluten Free)

lentil braised in onion chutney, greek yogurt, herb and mint oil, topped with pumpkin seeds, served with a side of caraway crackers

in coconut cream and makrut lime, with fuzzy squash, thai basil, served with a side of grilled AKB bread

tossed in grilled lemon dressing, chili flakes, served w/ crab tomalley butter, and greens [half or whole orders]

caper and fried onion sofrito, finished with Meyer lemon herbed citronette

lettuce wrap w/ vermicelli, scallion oil, peanuts, radish & cucumbers, cilantro, cucumber dipping sauce

carrots, orange gremolata

in coconut water served with peasant rice

grilled whole with nuoc cham, viet herbs, fried capers and onions, market fruit

pickled daikon and carrots, cucumber, peppers, cilantro, aioli, on a house-made banh mi baguette; choose your protein:

w/ lettuce, cucumber, scallion oil, peanuts, viet dipping sauce

on grilled AKB bread, spicy bomba spread, dressed greens, and apples

puffed rice, citrus granita, market fruit

Italian lemon ricotta doughnuts. Dipping sauces: matcha cardamom cream | earl grey chocolate ganache | apple and warm spices

coconut pandan cream, ginger syrup, sugar peanut salt

including 8-10 varieties of organic vegetables and fruit, herbed pepita spread, walnut pepper pesto, furikake

lap xuong sausage, fried shallots, pork and shrimp cotton, scallion oil, pickles; vegan option: tofu tossed in ginger dressing, cucumber and seaweed salad