Mani's Kitchen

Our Table

Past Dinners

A record of evenings spent around good food, good drink, and good company.

Herban Supper

An evening of fresh herbs — zaatar, mint, basil, cilantro, rosemary. Green, bright, and built around what was in the garden and the market.

The Menu

Welcome

  • Zaatar Manakeesh with Labneh— warm flatbread, zaatar & olive oil, fresh mint
  • Iranian Herb Fritters

Main

  • Creamy Chimichurri Roast Chicken— cilantro, parsley, yogurt

Alongside

  • Pesto Pasta
  • Snap Pea Salad, Feta & Mint
  • Bean Salad, Lemon & Herbs

Dessert

  • Rosemary Orange Olive Oil Cake
  • Mint Chocolate Chip Ice Cream

Midsummer

CocktailsMojito · Mezcal watermelon margarita

A July evening in Charlotte — peak summer produce, cast-iron chicken, and peaches for dessert.

The Menu

Welcome

  • Watermelon, Feta & Mint Skewer— Ripe watermelon, feta, fresh mint
  • Marinated White Beans— Cannellini, garlic, calabrian chili, lemon, olive oil, herbs

First

  • Heirloom Tomato & Burrata— Garden fresh heirlooms, creamy burrata, basil oil

Main

  • Cast Iron Chicken Thighs— Crispy-skinned, pan-roasted
  • Warm Farro & Charred Summer Squash— Farro, zucchini, yellow squash, herbs
  • Okra, Butterbean & Corn Succotash— Summer okra, butterbeans, charred sweet corn
  • Cucumber & Potato Salad— Cucumber, potato, dill, radish, vinegarette

Dessert

  • Peach Galette— Fresh peach tart, sweet corn ice cream

Una Noche en España

Agua FrescaCucumber & lime

HorchataHorchata de morro con leche

An evening built around the Spanish table — pintxos at the bar, tapas passed and shared, and the slow warmth of garlic and olive oil. Bright, savory, and made for lingering.

The Menu

Pintxos

  • Gilda— Anchovy, manzanilla olive, guindilla pepper on a toothpick
  • Piquillo Peppers Stuffed with Tuna— Roasted piquillo, olive oil–poached tuna, aioli
  • Smoked Salmon & Cream Cheese with Capers— Smoked salmon, whipped cream cheese, capers, crisp bread

Tapas

  • Gazpacho— Chilled tomato, cucumber, sherry vinegar, olive oil
  • Pan con Tomate— Toasted bread, grated tomato, garlic, olive oil, sea salt
  • Manchego & Membrillo— Aged manchego, quince paste
  • Tortilla Española— Potato and onion omelet, olive oil
  • Espinacas con Garbanzos— Spinach, chickpeas, cumin, garlic, sherry vinegar
  • Escalivada— Roasted eggplant, pepper, onion, olive oil, sherry vinegar

Main

  • Pollo al Ajillo— Chicken thighs, garlic, white wine, parsley, olive oil

Desserts

  • Tarta de Santiago— Almond and hazelnut cake, powdered sugar, lemon zest
  • Peach Granita— Fresh peach, lemon, sugar

Una Sera Italiana

CocktailsHugo Spritz · Aperol Spritz · Lemon Balm Martini

A love letter to the Italian table — handmade pasta, bright pesto, and the kind of meal that lingers well past midnight.

The Menu

Starters

  • Black Garlic Butter Bread— baguette, roasted black garlic compound butter
  • Antipasto— marinated olives, roasted peppers, artichoke, cheeses

Insalata

  • Tuscan Tuna— white bean, canned tuna, lemon, arugula, capers

Primi

  • Traditional Alfredo— fettuccine, aged grana padano, butter

Secondi

  • Pesto Chicken & Shrimp— toasted hazelnut pesto

Sides

  • Roasted Carrots— fresh thyme, Aleppo pepper, white bean puree
  • Seasonal Vegetables— rainbow chard, garlic, lemon zest, herbs

Desserts

  • Dark Chocolate Mousse— tofu, chocolate

A Night Across Asia

CocktailsThai Basil Smash · Sugar & Spice

BeerSapporo

SpiritSoju

A fully vegan tour through the kitchens of East and Southeast Asia — bold, bright, and deeply savory. Every dish plant-based, nothing missing.

The Menu

Appetizers

  • Summer Rolls— rice paper, vermicelli, avocado, fresh herbs, peanut dipping sauce
  • Char Siu Buns— seitan char siu, steamed bao, hoisin, scallion

Entrees

  • Mapo Tofu— silken tofu, doubanjiang, Sichuan peppercorn, crispy mushroom

Sides

  • Seasoned Spinach— sesame oil, garlic, toasted sesame seed
  • Mung Bean Salad— chili oil, scallion, rice vinegar
  • Smashed Cucumbers— rice vinegar, chili flake, toasted sesame
  • Lotus Root— soy braised
  • Kimchi— house-made, vegan fish sauce substitute

Desserts

  • Hotteok— Korean sweet pancake, brown sugar, cinnamon, walnut
  • Coconut Ice Cream— toasted coconut flake