Menu

Silky chickpeas blended with tahini, fresh lemon, garlic and extra-virgin olive oil.

Creamy yogurt and za’atar spices.

Smoky charred eggplant blended with tahini, garlic, lemon and extra-virgin olive oil.

Roasted beets folded into creamy strained yogurt with garlic, pickles and fresh dill.

Roasted red peppers and walnuts with pomegranate molasses, Aleppo pepper and warm spices.

Choose any three: hummus, muhammara, baba ghanoush, pink sultan or labneh za’atar.

Crisp bulgur shells filled with seasoned ground beef, caramelized onions and warm spices.

Red onion, tomatoes, almonds, extra-virgin olive oil, red bell pepper, garlic, celery and lemon.

Crisp chickpea fritters with fresh herbs and warm spices.

Hand-rolled grape leaves filled with seasoned rice and fresh herbs, slow-cooked in extra-virgin olive oil with tart sour cherries.

Please ask your server for today’s selection.

Hass avocado, strawberries, Parmigiano cheese and toasted almond vinaigrette.

Fresh red papaya, Maytag blue cheese, grape tomatoes, toasted hazelnuts and lemon-Dijon vinaigrette.

Sliced strawberries, honey pecans, herbed goat cheese and apple cider vinaigrette.

Tomatoes, cucumbers, green peppers, red onions and fresh parsley with extra-virgin olive oil, fresh lemon juice and pomegranate molasses; finished with sour cherry sorbet.

Burrata over mixed greens with pesto, baby tomatoes and brioche points.

Ahi tuna, avocado, cucumber, scallions and toasted sesame with ponzu vinaigrette.

Charred octopus, fingerling potatoes, cherry tomatoes and olives with lemon-herb vinaigrette.

English cucumber and grilled jicama sesame salad with ginger vinaigrette.

Ribeye steak and mozzarella in a crisp golden roll with ponzu vinaigrette.

Exotic mushrooms and Parmigiano cheese.

Sun-dried golden figs, crunchy almonds and sage brown butter.

Handmade beef-filled ravioli, yogurt, garlic butter and a hint of Aleppo pepper.

Roasted tomato, garlic and white wine broth with herbed crostini.

Imported cheeses and cured meats, house-made baba ghanoush and labneh, served with toasted brioche crostons.

Mixed greens, heirloom tomatoes, shaved Parmigiano and lemon-caper roasted garlic aioli toast.

Shallot potato cake, purple cabbage and Japanese slaw with Thai red coconut curry nage.

Creamy Milanese risotto, julienne garden vegetables and grilled asparagus.

Baked new potatoes, toasted almond kale salad and lemon vinaigrette.

Smoked Gouda fondue gratinée, julienne vegetables and grilled asparagus.

Blue prawns, calamari, PEI mussels and Manila clams in a white wine and fresh tomato sauce.

Brazilian lobster tail, day boat scallops, blue prawns, PEI mussels and Manila clams over white wine pilaf rice.

Garlic mashed potatoes, caramelized Spanish onions, sautéed spinach and red wine reduction.

Garlic mashed potatoes, caramelized Spanish onions, sautéed spinach and red wine reduction.

Grilled marinated beef with fresh herbs over rice pilaf, sautéed mushrooms and crisp asparagus.

Grilled marinated chicken breast with fresh herbs over rice pilaf, sautéed mushrooms and market vegetables.

Choose three vegetable selections from our entrées or sides to create your own plate.

Freshly prepared daily with seasonal ingredients.

With exotic mushrooms and Parmigiano cheese.

Ribeye steak and mozzarella cheese in a crispy golden roll with ponzu vinaigrette sauce.

Roasted tomato garlic and white wine broth, served with herbed crostini.

Silky chickpeas blended with tahini, fresh lemon, garlic and extra-virgin olive oil.

Smoky charred eggplant blended with tahini, garlic, lemon and extra-virgin olive oil.

Roasted beets folded into creamy strained yogurt with garlic, pickles and fresh dill.

Hass avocado, strawberries, Parmigiano cheese, toasted almond vinaigrette.

Red fresh papaya, Maytag blue cheese, lemon Dijon vinaigrette, grape tomatoes topped with toasted hazelnuts.

Mixed greens, sliced strawberries and honeyed pecans, topped with goat cheese and apple citrus vinaigrette.

Over a bed of rice pilaf, sautéed mushrooms and julienne vegetables, finished with a vibrant Napa verjus sauce.

Shallot potato cake, vibrant purple cabbage and Japanese slaw, with our Thai red coconut curry nage.

Over creamy Milanese risotto with julienne garden vegetables and grilled asparagus.

Baked new potatoes, julienne market vegetables and Chardonnay lemon butter sauce.

Creamy garlic mashed potatoes, caramelized Spanish onions, sautéed spinach and a rich red wine reduction.

Choose three veggie options from our entrées or sides to create your very own custom veggie plate.

With mixed berries.

Strawberry and caramel sauce.

Coconut ice cream and caramelized pineapple.

With mascarpone mousse.