for sharing
charcuterie
cured meats and cheeses with accoutrements
mezze
a spread of chefs favorites (feeds 3-4 people)
small plates
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
+ chicken shawarma, charred jalapeno gremolata
+ pulled braised lamb shoulder, pickled radish
entrees
ember roasted chicken
heirloom tomato compote,“ toum” garlic sauce, preserved turnips, mint salad
roasted harissa squash & amp
mushrooms, urfa biber, brined feta, pistachio
braised beef
anson mills grits, sour greens, embered tomato glaze
desserts
knafeh
shredded phyllo dough, ricotta, orange-blossom syrup, crushed pistachios.
milk cake
rose water, toasted coconut, cocoa nibs, rose petals