Fried Eggplant

Date syrup and zhoug.

Burrata

Torched figs, blackberry and white balsamic compote, crispy sage, hawaij brown butter, toasted walnuts

Cauliflower Shawarma

Tahini and pomegranate molasses.

Roasted Heirloom Carrots

Chermoula, pistachio dukkah & urfa chili oil

Twice Cooked Sweet Potatoes

Yuzu kosho & hibiscus honey, preserved lemon tahini, almonds & sesame seeds

Snap Peas

Gooseberries, toasted marcona almonds, shaved white chocolate & coconut foam

Baba Ghanoush (8 oz)

Smoked eggplant puree.

Hummus (8 oz)

Za'atar and evoo.

Muhammara (8 oz)

Red pepper and walnut dip.

Sticky Toffee Pudding

Date cake and butterscotch sauce.

Chocolate Budino

with halva crumble

Amba Glazed Octopus

Blistered vine tomatoes, cumin labneh, crispy garbonzo beans & burnt green onion dust

Mussels with Apricot Harissa

PEI mussels with apricot harissa and 61 hundred sourdough.

Crudo

Striped bass, watermelon aguachile, fresh watermelon, chive oil & pickled fresno

Grilled Prawns

Cilantro & confit garlic prawns (4 per order), tzatziki, grilled lime

Za'atar Fried Chicken (4 pcs)

Harissa honey, house ranch, and house pickles.

Mohawk Pork Chop

Pomegranate, harissa glazed pork belly, chop, carrot, apple puree, chard, and farro.

Picanha Steak

Cauliflower & Carrot shawarma puree, opal basil gremolata, charred caulinini

Australian Wagyu Tomahawk

32 oz grass fed tomahawk steak served with smashed yukons, harissa aioli, beef jus, and garlic herb butter.

Lamb & Peas

Loin of lamb rubbed with sumac & pistachios, smashed creamy peas and a lamb jus