Another year of Majka in the books, and oh boy was it a big one! When we opened Majka we had big dreams of a restaurant that felt like you were eating in our home. The best local ingredients melded with the best products from around the world to create thoughtful and nourishing food. Along the way we’ve been incredibly fortunate to have assembled an excellent staff. It is because of their talent, creativity, and hard work that Majka has become what it is today: something even beyond our wildest dreams. We are so thankful for Dan, Bennett, Kelly, Alondra, Megan, Jeffrey, Winston, Addam, Malik, Jasper, Leo, Brock, Miles, Jax, and Francis. We have learned so much from you all. But Majka would be nothing without our customers who show up every week, brave long lines, a tightly packed dining room, and constant yelling from the kitchen. We feel so lucky that you all decide to dine with us, and to call many of you our friends. Every year we feel the warmth of this community even more, as always see you soon:)

Love,

Al + Chu

salad: little gem lettuces, arkansas black apple, candied walnuts, pecorino 

Tuesday - Thursday (4-8PM)

Minestrone

Bluefin Tuna Crudo

Polpette 

Spinach Ricotta Ravioli 

Rigatoni, Vodka Sauce, Nduja 

Rabbit Agnolotti 

Pavlova

Friday - Saturday (4-10pm)
Puntarelle alla Romana

Bluefin Tuna Crudo

1/2 Roasted Chicken

Celery Root Agnolotti 

Tagliatelle, Dungeness Crab, Nduja 

Lasagna Bianca

Pavlova 

Tuesday 1/6: san marzano tomato, mozzarella di bufala, vacche rosse parmigiano, arugula, aged balsmico, umbrian olive oil (+$8 add pancetta)

wine pairing: Il Molinaccio ’22 Rosso di Montepulciano 

Wednesday 1/7: cauliflower, red onion, pine nut, raisin, mozzarella di bufala, pecorino calcagno, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Herve Villemade ’24 Cheverny Rouge

Thursday 1/9: cremini + king trumpet mushrooms, garlic, triple cream brie, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Verget au Sud ’24 Chardonnay 

Friday 1/10: baby yukon gold potato, creme fraiche, garlic, fontina val d’aosta, mozzarella, parmigiano reggiano, olive oil, fresh herbs (+$8 add pancetta)

wine pairing: Marie Thibault ’22 Sparkling Chenin Blanc

Saturday 1/11: san marzano tomato, roasted red pepper, fennel, fried garlic, mozzarella, parmigiano reggiano, olive oil, fresh basil (+$8 add Italian sausage)

wine pairing: Rosanna Sandri ’23 Langhe Nebbiolo