Tahini hummus, muhammara, moutabal, pickled market vegetables, crudite, and marinated olives.

Herb tahini, garbanzo beans, green zhug, urfa, aleppo pepper, and olive oil. Served with a side of bazlama (Turkish flatbread).

Roasted pepper & walnut dip with feta, pomegranate seeds, molasses, and spiced walnuts. Served with a side of bazlama (Turkish flatbread).

Smoky eggplant, yogurt, tahini, mint, Calabrian chili, and shallot. Served with a side of bazlama (Turkish flatbread).

With focaccia, prosciutto, baby heirloom tomatoes, basil, and balsamico.

Crispy shell, mushroom pâté, labneh, pickled mushroom, and herb & pistachio dust.

Beetroot & sumac-cured local halibut, labneh, citrus, pickled radish, and spiced tuile.

Garbanzo beans, pickled radish, tzatziki, spinach, and herbs.

Olive oil-poached tentacle, romesco sauce, Spanish chorizo, golden potato, and sherry gastrique.

Lamb & beef kofta, sumac-marinated onion, bell pepper, harissa, and toum in a za'atar-spiced flatbread. Served with a salad of marinated cucumber, tomato, olive, and feta.

Greek-style lemon chicken, lettuce, parsley, and tzatziki in a za'atar-spiced flatbread. Served with a salad of marinated cucumber, tomato, olive, and feta.

Marinated shrimp (w/ sherry & pimenton), sour orange, garlic aioli, and padron chiles in a za'atar-spiced flatbread. Served with a salad of marinated cucumber, tomato, olive, and feta.

Lamb & beef kofta. Served with rice pilaf and a salad of marinated cucumber, tomato, olive, and feta.

Greek-style lemon chicken. Served with rice pilaf and a salad of marinated cucumber, tomato, olive, and feta.

Sherry & pimenton-marinated shrimp. Served with rice pilaf and a salad of marinated cucumber, tomato, olive, and feta.

Served with Moroccan couscous, squash, pomegranate, harissa, and prune tagine sauce.

Delicata squash with fennel, roasted tomato, and Aleppo relish.

Served with buttered bean purée, kale, turnips, and confit tomatoes.

With local corn, velouté sauce, Fontina cheese, roasted sweet pepper, and smoked basil.

Hand-cut pasta, burrata, tomato-basil butter sauce, and olio nuovo.

Farro, baby beets, feta, arugula, cucumber, muhammara, roasted red peppers, and red wine vinaigrette.

Local lettuces & greens, basil vinaigrette, focaccia croutons, and pecorino cheese.

With quinoa, grapefruit, blood orange, cashew, ricotta salata, and verjus.

Crispy Brussels, lemon-pomegranate agrodolce, crispy shallots, and almonds.

Cucumber, tomato, olive, feta, red onion, and red wine vinaigrette.

Roasted & fried baby golden potatoes, garlic-Calabrian chili butter, basil, and parsley.

Spiced basmati rice, capellini beans, almonds, and currant.

Assortment of seasonal vegetables.

Turkish flatbread.

Cucumber-yogurt sauce.

Whipped garlic sauce.