With dried olives, pomegranate, and crumbled cheese. Served with pita bread.

With cucumber, lemon zest, herbs, and mint.

With arugula, pickled red onions, and pomegranate.

With concasse tomatoes, harissa, scallions, and dried black olives.

Fried potatoes tossed with fragrant peppers and spices.

Mixed olives tossed in EVOO.

Toasted baguette crostini topped with burrata, cherry tomatoes, pesto, and sumac.

Gluten-free mixed vegetables.

Steamed dumplings (w/ ground beef & onions) with dollop of tangy yogurt and tomato sauce.

Herby local lump crab cakes with apple fennel medley.

Deep-fried & battered wings.

With chickpea aioli, tangy pickled parsnips, cucumbers, and micro cilantro.

Open grilled steak with saffron cilantro chermoula drizzle.

Breaded & fried cauliflower with creamy ranch and pickled bell peppers.

Lebanese salad with mint pomegranate dressing and veggies.

Spicy beef patty topped with tomatoes and cilantro toum.

With finely chopped parsley, tomatoes, mint, onions, bulgur, olive oil, lemon, and salt.

Served with house garlic aioli and aleppo pepper sauce (for dipping).

Cyprus halloumi cheese with roasted honey, red grapes, dukkah spice, rosemary, arugula, and lemon zest.

Fried chicken tossed in shawarma spices.

Crispy fried loaded with shaved cheese and pickled veggies.

With your choice of protein, pickled veggies, and cilantro toum.

Served with Lebanese couscous, tomatoes, cucumbers, and labneh.

With fig chutney, pickled red peppers, goat cheese, and arugula. Served with sumac fries.

Saffron risotto with lobster claws, prawns, shallots, goat cheese, and lobster sauce.

Top round lamb with vegetables, basmati rice, and potato crisps.

Marinated grilled chicken. Served with basmati rice and Ivy's house salad.

Charred eggplant, hummus aioli, crispy chickpeas, promegranted, pickled peppers, and pesto.

Grilled shrimp and Turkish beef soujouk. Serve with Lebanese couscous.

Beef kofta, harissa BBQ chicken, hanger steak, chicken kabob, mixed veggie skewer, cilantro toum, harissa,, garlic toum, and pickled veggies.

Crispy shell - slightly chewy and airy.

With berry compote.

Sponge cake soaked in pistachio sauce. Topped with Labneh frosting, pistachio bits, and dried rose petals.