Brunch |
Lunch |
Dinner |
Wine List |
Desserts
Executive Chef Joey Ahn creates an evolving contemporary menu that embraces bold flavors from a variety of influences. As a result, the eclectic menu holds a mouth-watering treat for every palate.
The appetizer menu has a broad appeal with soups, salads, and diverse dishes such as wasabi-seared Yellow Fin Tuna and the chef’s signature ginger and soy-glazed calamari. While the much touted Chicken Tortilla Soup (chicken, tortillas, avocado, tomatoes, corn, cheese and lime) and Salmon Thai (salmon wrapped in rice paper with Thai pesto and spicy ponzu) remain perennial favorites, new seasonal flavors include Winter Squash Soup (butternut and acorn squash pureed with leeks and cream and topped with herbed mascarpone) and a Grape and Brie Salad.
Enticing entrees of fish, meat, poultry and pasta satisfy the light eater and the hearty diner alike. For something wonderfully different, try the seared Elk Loin (with raspberry mustard glaze and apricot and walnut risotto). Vegetarians will love the Portabella Ravioli (sautéed with artichokes and broccoli in a roasted garlic and tomato jus laced with white truffle oil).
You will want to leave room for dessert. As food critic Christiane Lauterbach wrote: How could you live with yourself if you missed the softest, most enchanting chocolate bread pudding in town?
Listed as one of the "Best of 1997" by Knife & Fork, "Best Fusion" by Creative Loafing in 1998 and recipient of Zagat’s "Certificate of Distinction" 1999-2007, SoHo’s clientele is decidedly attracted to the food, wine, and energy of this local gathering place.
Vegetarians will find much to love on our menu!