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mezze 52
a spread of chefs favorites (feeds 3-4 people)
whipped feta 11
fermented chili honey, mint
kale tabbouleh salad 9
bulgur, fennel, tomato relish, caracara oranges
"galayet" 10
ember roasted tomatoes, green chile, pine nuts, mint
beetroot salad 10
tamarind glaze, spinach, labneh, salted peanut dagga
hummus 9
olive oil, sumac, pickles, pita
+ chicken shawarma charred jalapeno gremolata 4
+ pulled braised lamb shoulder fig jam, tahini, pickled radish
+ local mushrooms chili, pine nuts
steamed mussels 14
coconut milk, cardamom, chili, zhug
coal fired chicken 13
wings caramelized sumac onions, habanero yogurt
gulf shrimp (5) 15
moroccan spice, chives, citrus, sourdough
lamb sausage 14
scallion-labneh, shatta, preserved turnips, marinated herbs
shish tawook 12
marinated chicken skewers, grilled scallion salsa, toum sauce 12
local mushrooms 17
riverview grits, cashew, honey peppercorns
trout 24
kale, charred onions, tahini, citrus, dill
whipped feta
fermented chili honey, garlic, mint
crunchy leaf salad
shaved fennel, celery, crispy chickpeas, serrano labneh dressing
garden salad
tahini dressing, spicy herbs & pickled cucumbers
coal fired chicken wings
tahini dressing, spicy herbs & pickled cucumbers
"galayet"
ember roasted tomatoes, green chile, pine nuts, mint
country toast
farm cheese, mushrooms, grilled prosciutto, chili oil, egg
grilled merguez lamb sausage
scallion-herb yogurt, shatta, preserved turnips, marinated herb salad
hummus
olive oil, sumac, crispy chickpeas, pita
desserts
knafeh 10
ricotta, orange-blossom, pistachios
milk cake 9
sorghum, coconut, cocoa nibs
chocolate mosaic 9
biscotti, salted peanut powder, lime marmalade
kitchen in residence: Calliope.
- levantine cooking, embracing southeastern mediterranean flavors.
Chef: Khaled Albanna
Sous Chef: Randell Lerille