buku | Global Street Food

Our large party menu offers you all of the choices of our regular menu, except you will order all items for the entire table. So, sit back, relax, talk it over, and let us know what your table has decided. We require this menu for parties of 10 or more and suggest it for all parties of 6 or more for an optimal dining experience. Please note that all prices listed on this menu are per person. Payments for parties of 10 or more can be split equally (per dollar amount), but not individually (per item). We are more than happy to make exceptions for special dietary needs.

hot pots, soups, fragrant broths

• Hot pot, coconut, red curry, straw mushrooms,braised chicken 5
• Lockwood Folly clams, house bacon, potato-chowder 2.5
• Shrimp puffs, cashew sambal, tamarind broth 3.5
• Lamb kefta meat balls, lentils, Morrocan harissa 5

breads, leavened, unleavened

• Indian chapati with cilantro chutney 3.5
• Colombian arepas with farmers cheese 3.5
• Malay kulcha, caramelized onion, brushed in brown ghee 3.5
• Papadum, Indian lentil flour puffs, sesame and lemon 3.5

Sambals, sauces and chutneys (Choose 3)

• Bajak sambal, cashew, tamarind and chili 3.5
• Korean chili sambal, oelek garlic-chili 3.5
• Green mango chutney, mustard seed, cilantro 3.5
• Indian raita, toasted onion, cucumber yogurt 3.5
• Indonesian sweet soy, mushroom 3.5
• Tamarind chutney 3.5
• Thai peanut sauce, coconut, chili and panang curry 3.5
• Cilantro chutney 3.5

vegetarian, rice,other grains

• Biryani, basmati rice, saffron, pinenuts, root veggies, raita 4
• Massaman curry, broad bean,cauliflower, gold raisin,mango chutney 4.5
• Paneer, Indian cheese, kale,sweet onion, cardamom 3.5
• Roasted eggplant, tomato,onion, olive bread, curry oil 3

chilled refreshment, salads

• Thai green papaya salad 4
• Citrus-braised beet, soft goat cheese, market lettuces 6
• Viet cucumber salad, crisp shallot, chiles, fried peanuts, sweet rice vinegar 5
• Lebanese fattoush, grilled pita, pickle, tomato, olives, lettuce, fragrant herbs 6

dumplings, savory pastries, rolls

• Pierogis, puffed in brown butter, pastry, winter squash, beer-braised chicken 3.5
• Empanadas, bay-braised chicken, avocado leaf, farmers cheese, salsa 3.5
• Viet crispy crepes, bean sprout, Thai basil, mushroom, shrimp 4.5
• Filipino lumpia, ground pork, grated mango, chile 3.5

raw almost raw

• Sashimi selections ~ 9.5
• Crunchy tuna tekka maki, tempura, cucumber salad, whipped fresh wasabi, ponzu sauce 4.5
• Cured salmon, preserved lemon, dill, pickled onion, black radish salad 4
• Tuna tataki, ginger dressing, wakame and cucumber4
• Hawaiian yellowtail poke, cashew, lime plantain, sweet soy 4

sustainable market seafood

• Grilled octopus, lemon, white bean, potato, paprika oil, toasted garlic 4.5
• Thai bbq pike, green papaya salad, chile, tamarind 5
• Bichotan grilled dayboat scallop, tsune, sesame-sushi rice, scallion butter 5
• Jade prawns, “bu•ku style” 5.5

fast and slow-cooked meats

• Korean bbq, shaved prime sirloin, flash grilled, garlic, dark soy, kim chi, sesame spinach, hot mustard 4.5
• Sake-braised short ribs, pickled daikon, Japanese rice 4
• Cochinita pibil, tender, pulled, soft corn tortilla, pickled red onion,habanera salsa 4
• Beef tataki, crispy onion, wasabi greens, ponzu dressing 4.5

in off the street

• Black truffle roasted Ashley Farms chicken, chive-roasted garlic potato puree broccolini, pan juices, lemon and parsley 17
• Kurabuta pork crown rack, trumpet royale mushrooms, spring onion spatzel, braised baby bok choy 18
• Black pepper-sesame seared prime NY strip, new potato-eggplant, miso-garlic butter 29
• Seared organic farmed Scottish salmon, creamed cipolline, ruby swiss chard, crisp potato, chorizo oil 17
• Plantain crusted Chilean sea bass, caramelized noodle squash, green mango salad, warm passion-fruit-citrus vinaigrette 24
• True American red snapper (hook and line caught) “Indonesian style,” cashew, tamarind, Thai chiles, house mushrooms, palm sugar, jasmine rice and stir-fried Asian greens 22

Chef William uses only wild caught, sustainable, finned fish, shellfish, crustaceans and mollusks obtained in the round and from fisheries using artesian methods. All “farm-raised” species are all natural and organically raised, with only the highest standards of humane practices. Local farms as well as farms in the US, France, Costa Rica, Spain, Thailand, Greece, Japan, Mexico and Canada supply our kitchen. The world is a smaller place and an abundance of the best quality and diversity of ingredients are attainable now, this is truly the time to enjoy them!