Miriam

Eggs any style, hummus, harrissa, Syrian olives, chopped salad, and pita.

Eggs any style, za'atar-labneh, home fries, chopped salad, and pita.

Poached eggs, creamy yogurt, harissa oil, roasted eggplant, tahini, and pita.

Hard boiled eggs, crushed tomato, shug, Syrian olives, pickles, and tahini.

Poached eggs, hummus, tahini, shug, and pita.

Poached eggs, feta cheese, roasted eggplant, tahini, and pita.

Herbed scrambled eggs, zaatar-labneh, avocado, tomato salad, Syrian olives, and sesame bread.

Poached eggs, smoked salmon, harissa- hollandaise, zaatar-labneh, and chopped salad.

Melted fontina & cheddar cheese, hard boiled eggs, tahini, crushed tomatoes, shug, pickles & Syrian Olives.

Sesame bread, halloumi cheese, chili flakes, pickled shallots, poached egg, sunflower seeds, and honey.

Mixed berries, organic Vermont maple syrup, and cinnamon whipped cream.

Black sea bass, granny smith apples, pomegranate seeds, and apple-ginger vinaigrette.

Lavash Shatta-feta.

Swiss chard, feta, cherry tomato confit, and harissa.

Pomegranate, cumin, harissa, and mint over toasted za’atar pita.

Honey, red wine vinegar, red chiles, and sesame seeds.

Tomato & harissa confit, melted feta, mozzarella, and green tahini.

Toasted za’atar pita, fire-roasted peppers, Fresno chile, truffle oil, chive, and honey vinaigrette.

Tzaziki, mashuya sauce, flatbread red-cabbage salad, and grilled flatbread.

Tri-tip steak, swiss chard, white and fava bean stew, root vegetable purée, and Jerusalem artichoke chips.

Swiss chard-farro risotto, wild mushroom, and pistachio pesto.

Red-wine braised short rib, dried apricots, and prunes.

Pumpkin, root vegetable, turmeric, cinnamon, and herbed couscous.

Baked in parchment paper, tchuma-harissa sauce, fresh chermoula, harissa marinated carrots, and asparagus.

Castelvetrano olives, capers, crushed tomatoes, and fresh marjoram.

Toasted za’atar pita, fermented red cabbage, pickles, and spicy yogurt cilantro sauce. Served with za’atar fries, tahini, and amba.

Harissa & tchuma pepper sauce, chermoula, Ras El Hanout roasted broccoli, and tahini.

Spring peas, roasted cherry tomatoes, ricotta, and harissa oil.

Crispy chicken cutlet, creamy mashed potatoes, cured lemon sauce, beet ketchup, and chopped salad.

Pomegranate red-wine tomato sauce, served over mashed potatoes.

Delicata squash, goat cheese, parmesan, honey-crisp, dry cranberries, turnips, toasted almonds, and maple dijon vinaigrette.

Colorful cherry mix, fresh oregano, marjoram, chives, pomegranate, pumpkin seeds, pomegranate honey lemon vinaigrette, feta cheese, and extra virgin olive oil.

Baby arugula, grilled artichoke, walnuts, string beans, cremini mushrooms, and walnut vinaigrette.

Toasted za’atar pita, cherry tomatoes, Persian cucumber, chickpeas, grilled eggplant, scallions, feta cheese, and fresh herbs.

Spicy marinated cucumber, tchouma chile crisp, and za ’ atar laffah.

Fire-roasted eggplant, chopped pickles, Fresno peppers, and sesame bread.

Creamy chickpea, tahini, harissa, and warm pita.

With caramelized onion and raisins.

Harissa marinated.

With tahini.

Blueberry coulis.

Apricot jam and whipped cream.

Whipped labneh, date molasses, and pistachio creme.

Your choice of tea.

Your choice of juice.

Your choice of milk.