BRUNCH   |   LUNCH    |    DINNER    |      WINE  |    DESSERT  |    CHILDREN'S  |   SPIRTS   |    

TAPAS, MEZZE AND PICCOLI
Hummus with warm pita   5.
Taramasalata with warm pita   5.
Red Lentil Tarator with tomato-sumac relish with warm pita   5.
Trio of dips with warm pita   12.
Marinated Olives with thyme and orange   4.
Anchovy Stuffed Spanish Olives   4.

Cataplana, manila clams, tomato, chorizo, grilled bread, rouille  12.

Grilled Baharat Spiced Lamb Riblets,  za’tar sauce, cumin yoghurt   9.

Crispy Cigars - brik pastry with Portuguese inspired filling of sweet potato, feta cheese, caramelized onions, zucchini and currants, served with cilantro chutney  9.

Warm Marcona Almond Crusted Goat Cheese,Moroccan red pepper jam, crostini   8.


GREENS AND THINGS
Today's Soup   7.

Insalata Mista - organic greens, prosciutto, pickled red onions, pinenuts, grana, balsamic vinaigrette   9.

Little Gem Salad - creamy basil dressing, toasted walnuts, avocado, shaves of pecorino cheese  9.

Syrian Fattoush Salad - romaine, toasted pita, feta cheese, onions, cherry tomatoes, olives, cucumber, cilantro, mint, lemon vinaigrette 10.
 
 
PASTA AND GRAINS
Spaghetti, with fresh Monterey squid, roasted cherry tomatoes, garlic, chilies, basil, breadcrumbs    15.

Linguini, summer squash, oven dried roma tomatoes, cowgirly creamery cottage cheese, pesto, toasted almonds  15.

Middle Eastern Inspired Vegetarian Platter
lemony lentils, japanese eggplant, curried spinach, Turkish yogurt, tomato-pistachio relish, couscous   16.


MEAT AND POULTRY
                                                                                
Porcini Crusted Filet of Beef roasted shallots, arugula, king trumpet mushrooms, fingerling potatoes, salsa verde, red wine jus   26.

“Porchetta” - Roasted Shoulder of Pork with garlic and herbs, sweet corn polenta, braised greens   17.      

Roasted Honey Glazed Pomegranate Duck Breast, wild rice-quinoa corncakes, spinach, moroccan tomato jam  23.                                           

Yogurt Marinated Grilled ½ Chicken, panzanella salad, red wine viniagrette  18.


SEAFOOD                                                                                                           Grilled Filet of Salmon, “risotto” of faro, baby shitake, shaved King Trumpet mushrooms and herb salad 22.                                                                          

Cornmeal Crusted Sautéed Flounder, corn, bacon, peas,
preserved lemon “tartar” sauce  23.