Our Savory Soups
Phở Sài Gòn
A hearty portion of beef brisket swims playfully alongside fatty tendon and tripe in a golden brown ambrosial broth. Served with onions, bean sprouts, thai basil, red chili peppers, lime wedges, and culantro.
Caramelized onions and a full flavored meat stock define this classic soup, served gratinéed with comte and gruyère cheeses on a croute.
Roasted Tomato Soup
Roasted garlic, onion, and tomatoes form the base of this unadorned time-honored soup. Garnished with fresh basil chiffonade and a few drops of truffle oil.
This simply made, complexly flavored seafood delight contains multiple crab varieties, mullet, turbot, red-snapper, mussels and langoustine. Also with leeks, onions, celery, and tomatoes.
An umami rich miso paste meets dashi stock, with supernatant tofu cubes and seaweed.
Our Spicy Soups
Thai Red Curry
This whirlwind of flavor cascades through citric acidity and herbal freshness, perfectly salty sweet coconut fattiness while undercut by growing chili heat.
Szechuan Hot and Sour Soup
The piquant full-flavored broth of this simple soup oscillates between savory saltiness and balanced acidity with a low-grade but persistent chili heat. Bamboo shoots, spring onions, wood ears, and tofu complement without distracting from the golden stock base.
Frutta di Mare all'Acqua Pazza
This spicy seafood delight has a white wine , garlic, and chili paste base, with a boatload of mussels, red mullet, garfish, sardines, prawns, and small squid alongside cherry tomatoes and parsley.
This Mexican classic has a richly meaty red chili pepper base with 'librilo' beef meat, tendon and, tripe with chopped onion and cilantro and served with a side of corn tortillas and lime wedges.
Chili Con Carne
Our chili stew incorporates various beef cuts with red and black beans, a hearty tomato base, and various vegetables including green bell, poblano, anaheim, and jalapeno peppers, red onions, and roasted corn.
Our Creamy Soups
A heavily seasoned smoothly creamy French soup that is built around a crustacean coulis where wine soaked shellfish essence is distilled into a most potent broth.
New England Clam Chowder
This thick broth clam chowder incorporates a mirepoix of onion, celery and carrots, and also contains potatoes and bay leaves, garnished with parsley, served with oyster crackers.
Cream of Mushroom
A myriad of mushrooms are sauteed with shallots and butter, coupled with mushroom stock, and puréed to perfection with heavy-cream to provide a mushroom soup of utmost fungi-ness.
Cream of Asparagus
Roasted asparagus and garlic meet chicken stock and heavy cream in this simple puréed soup, garnished with crème fraiche and pink peppercorns.
Our Cold Soups
Puréed cucumber and avocado are coupled with coconut milk, serrano peppers, lime, and sugar in this brightly flavored soup. Garnished with toasted coconut and cilantro sprigs.
This simple and refreshing soup relies on citric vivaciousness and peppery earthiness courtesy of grapefruit juice blended with fennel, and extended by lemon olive oil, sugar, and salt.
Cold Watermelon Soup
Just a handful of ingredients make up this refreshing soup. Watermelon purée and dextrose form the base, with lemon-mascarpone whip and mint garnish.
This Andalusian classic is perfect for a hot summer evening. Tomatoes, onions, dried bread, and garlic are elevated by cucumber, olive oil, elderflower vinegar, and slivered balsamic strawberries.