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 cilatro chutney  9.


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, sungold cherry tomatoes, 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, cowgirl 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.

Roasted Rack of Berkshire Pork, finished on the grill, black mission
figs, crispy fresh corn polenta and Fresh Run Farms’ green beans 23.      

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

Turkish Lamb Ragout with fresh tomato, oregano and honey over a
smokey eggplant puree  22.


SEAFOOD
Grilled Filet of Salmon, corn, bacon, peas, and preserved lemon “tartar” sauce  22.

Cornmeal Crusted Sautéed Flounder, Yukon gold potatoes, roasted fennel in a saffron tomato broth, chick-harrissa aioli   23.