Traditional Turkish soft scrambled eggs with tomato, sweet peppers, Marash and feta.

Traditional Turkish soft scrambled eggs with thinly sliced Turkish cured beef loin and Kasar cheese.

Traditional pepper and tomato stew with preserved lemon, poached egg. Your choice of chicken, braised lamb or mushrooms.

Poached eggs, toast, whipped Greek yogurt, paprika butter, and sumac.

63 degree fried egg, olive oil brioche, cucumber tzatziki, and mint. Served with a choice of Greek fries or a small salad.

Traditional Lebanese-style French toast, seasonal fruit, and mint.

Manouri cream, seasonal fruit, and Attiki honey.

Honey, sea salt, and Mishmish spice.

Duck egg poached in peppery tomato sauce with smoked duck confit and pickled chiles.

Greek donuts, goat cheese, honey, seasonal fruit, tangier spice.

Traditional turkish scrambled eggs with tomato and peppers, new shell lobster, toast.

Tango lettuce, heirloom tomatoes, shaved fennel, myzithra cheese, scallions, dill, olive oil, vinegar.

Let Head Chef Michael Costa and his team customize a culinary tour of the best that Zaytinya has to offer.

Sade, orta sekerli or tatli. Unsweetened, semi-sweet or sweet.

Per person. Enjoy a tour of the most exotic flavors of the Mediterranean guided by Chef Michael Costa and his team.

Puree of chickpeas, garlic, and tahini.

Fire-roasted eggplant, tahini, lemon, and garlic.

The traditional spread of cured carp roe.

Marinated roasted red peppers, feta, and thyme.

Greek yogurt with diced cucumbers, dill.

Lebanese strained yogurt with za'atar.

Hommus, spiced ground Jamison lamb, pine nuts, house-pickled vegetables, and mint.

All 6 spreads.

Selection of Hommus, Baba Ghannouge, Taramosalata, Htipiti, Tzatziki, and Labneh.

All 6 spreads.

Served with sumac.

Traditionally cured loin of beef spiced with cumin, fenugreek, and paprika.

Traditionally cured loin of beef spiced with rolled around a salad of radish, apricots, mint.

Grass-fed Randall Linebacks ruby veal from Chapel Hill farm in a Lebanese-style tartare ground to order, bulgur wheat, radish, pita chips, lettuce leaves.

Traditional Greek pressed caviar of cured grey mullet roe.

Cooked in a rich shellfish broth, shrimp, squid, octopus, ground waln.

Potato skordalia, almonds, celery, crispy potato, and dill.

Spicy soujouk sausage, Kasar cheese, 65-degree egg.

Turkish tomato sauce with cinnamon and oregano, covered in halloumi cheese.

Honeycrisp apples, walnuts, rose petals, dill, parsley, chives, raisins, and barberries.

Rich egg and lemon broth, roasted chicken, house hilopites pasta, vegetables, and soft poached egg.

Tomato, cucumber, red onion, green pepper, radish, pita chips, pomegranate vinegar dressing.

Arugula, parsley leaves, dill, mint, scallions, mint-lime dressing, and whipped feta.

Kale salad, smoked olives, fava Santorini, ladolemono, pistachios.

Parsley, bulgur wheat, diced tomatoes, onions, mint, lemon dressing.

Heirloom lettuces, dill, mizithra cheese, red wine vinegar dressing, nasturtium flower petals.

Crimson and yellow beets, shaved fennel, upland cress, spiced walnuts.

Orange and grapefruit salad, baby arugula, kalamata olives, pine nuts, feta, Orange flower dressing.

Tomato soup scented with cinnamon and allspice, dakos, greek yogurt.

Smoked beets, walnut tarator sauce, greens, Honeycrisp apple.

Lebanese lentil and rice pilaf, crispy shallots, soubise yogurt.

Ottoman-style roasted eggplant stuffed with onions, tomatoes, and walnuts.

Brussels sprouts, coriander seed, barberries, garlic yogurt.

Zucchini and Kefalograviera cheese patties, caper yogurt.

Crispy eggplant, roasted garlic yogurt sauce.

Crispy eggplant, roasted garlic yogurt, pistachio, barberries, mint, cardamom spice.

Tahini, sultanas, capers, and pine nuts.

Greek olives, Tumeric pickles, and dried fruits.

Greek olives marinated in oregano, Greek olive oil.

Seasonal mushrooms, golden Baharat spiced tahini, warm dates, and roasted walnuts.

Dates, pomegranate, citrus, mint, and pistachio.

House-made phyllo, spinach, feta cheese.

Traditional Lebanese-style pearl couscous, peas, mushrooms, garlic Toum.

Traditional chickpea fritters, tahini sauce.

Warm imported giant beans, kale, oven-roasted tomato, garlic.

Warm imported giant beans, kale, oven-roasted tomato, garlic, ladolemono.

Warm imported giant beans, kale, oven-roasted tomato, garlic.

Grape leaves with rice, tomato, fennel, pine nuts, sultanas, served with labneh.

Grape leaves with rice, tomato, fennel, pine nuts, sultanas, served with labneh.

Grape leaves with rice, tomato, fennel, pine nuts, sultanas, served with labneh.

Saffron basmati rice, dates, apricots, almonds, pistachios.

Garlic yogurt, lemon, and oregano.

Lebanese frites, za'atar spice, garlic yogurt.

Greek olives marinated in oregano, Greek olive oil.

Anson Mills farro verde, sun dried tomatoes, feta.

Crimini mushroom, green chickpeas, z'atar spice, sesame, barberries.

Traditional seared red lentil patties, preserved lemon yogurt, pomegranate, lettuce leaves.

Dates, pomegranate, orange, mint.

Sauteed mushrooms, dates, toasted almonds, cumin.

Anson mills farro piccolo, brassicas, kabocha squash puree.

Served with olive oil and candied green pistachio.

Served with honeycomb.

Served with black walnuts.

Served with dates, cumin, and date molasses.

Selection of 4 cheeses.

Traditional Turkish pasta cooked in a rich shellfish broth, shrimp, squid, octopus, grated walnut.

Herbed tahini, roasted pine nuts, cucumber, pickled radish, and preserved lemon.

Crispy squid, garlic-yogurt sauce, and lemon salt.

Lemon salt, garlic-yogurt sauce.

Grilled Mediterranean octopus, marinated onions, capers, yellow split pea puree.

Sauteed shrimp, dill, shallots, mustard, lemon juice.

Dill yogurt, apples, radish, sesame-rose spice.

Seared Mediterranean sea bass, celery root skordalia, almonds, and capers.

Fried mussels, walnut tarator sauce.

Crispy ouzo-battered local wild blue catfish, traditional potato garlic spread, meyer lemon, almond.

Grilled Mediterranean octopus, marinated onions, capers, yellow split pea puree.

Five Rappahannock River 'Olde Salts' oysters roasted on the half shell with ouzo, tomato, feta.

Chermoula, preserved lemon sauce.

Persian jeweled rice, pistachio, almond, scallop, shrimp, aromatic broth.

Fried mussels, walnut tarator sauce.

Chicken braised with tomato and cinnamon, Kefalograviera cheese, kritharaki pasta.

Roasted jamison lamb shoulder, lettuce leaves, harissa, cucumber tzatziki, garlic toum.

Beef and lamb meatballs, feta cheese, rustic tomato sauce, cinnamon, all spice.

Spice-rubbed lamb kebab, tabouleh, tahini sauce.

Traditional Turkish braised lamb shank, eggplant-kefalograviera puree.

Ground Jamison farm lamb, grilled tomatoes, sumac, harissa pita, pickled chiles.

Grilled chicken skewer, sumac, onions, garlic Toum, grilled tomatoes.

House-smoked lamb bacon, sun-dried tomato tzatziki, pita chips, lettuce leaves.

Brown buttered greens, mustard labneh, pepper Baharat.

Beef and bulgur wheat fritters, almonds, pine nuts, currants, labneh.

Red pepper-walnut spread, sun-dried tomatoes, Urfa-cumin spice.

Grilled lamb rib chops, smoked yogurt tzatziki, caper dill salts.

Spit-roasted Jamison lamb, house-made phyllo, feta, dill.

Traditional Turkish chicken salad, spiced walnuts, sultanas, endive leaves.

Grilled sirloin, sweet pepper walnut pomegranate spread.

Traditional Turkish chicken salad, spiced walnuts, sultanas, endive leaves.

Autumn Olive pork sausage, black-eyed peas, sweet peppers, mustard.

Beef and lamb meatballs, feta cheese, rustic tomato sauce, cinnamon, all spice.

Chicken, orzo, tomato, kefalograviera crust.

Grilled lamb's tongue, celery, olives, pickled chiles, sultanas.

Crispy pastirma, celery root, hazelnuts, mushroom labne.

Crispy potato-crusted snails, baharat spiced labneh, heirloom lettuces.

Puree of chickpeas with tahini and lemon, spicy jalapeno zhoug, crispy chickpeas, micro cilantro.

Flatbread topped with halloumi cheese, sun-dried tomatoes, Sercarz Ararat spice, fresh mint, feta.

Crispy potato, labneh, Kefalograviera cheese, braised lamb shank, fresh cheese curds.

Flatbread filled with zucchini, eggplant, roasted peppers, walnuts, mozzarella cheese.

Crispy Baharat spiced boneless chicken thigh, lemon salt, cucumber tzatziki.

Your choice of 4 items.

Tango lettuce, heirloom tomatoes, shaved fennel, myzithra, scallions, dill, olive oil, vinegar.

Olive oil brioche bun, chickpea fritter, tomato, garlic yogurt sauce.

Marinated salmon, tabbouleh, romaine lettuce, lavash bread, and dill yogurt.

Garlic-lemon marinated chicken, tomatoes, romaine lettuce, on lavash bread with garlic sauce.

Shredded chicken, walnut-cilantro sauce, roasted red peppers, feta, mache, and caramelized onions.

Ground lamb and beef, middle eastern spices, tomatoes, sumac onions, hommus, on toasted bread.

Fried mussels, pickled onions, lettuce, garlic yogurt.

Slow roasted lamb shoulder, house-pickled vegetables, Greek fries, and seasonal tzatziki.

Pressed sandwich of Kasar cheese, beef confit, caramelized onions.

1 piece. Hand-crafted goat milk cheese, served with seasonal spoon sweet.

Selection of 4 cheeses.

1 piece. Full-flavored, rich sheep's milk cheese, served with honeycomb.

1 piece. Soft, mild sheep's milk cheese, served with black walnuts.

1 piece. The firm, traditional Greek shepherd's cheese, served with dates, cumin, date molasses.

Selection of 4 cheeses.

Muscat soaked apricots, vanilla yogurt cream, apricot sorbet, pistachio powder.

Walnut ice cream, yogurt mousse, honey gelee, orange-caramel sauce, caramelized pine nuts.

Sea salt, mastiha ice cream, pistachio.

Rose ice cream, chocolate custard, spiced berry puree.

Semolina custard espuma, crispy phyllo, almonds, stone fruit sorbet.

Stone fruit, honey, and mint.

3 of assorted flavors.

3 of assorted flavors.

Sade (unsweetened), orta sekerli (semi-sweet), or tatli (sweet).

Chinese tea with oil of bergamot and a citrus flavor.

Chinese green tea scented with fresh jasmine blossoms.

Caffeine-free tisane with orange peels, apple, hibiscus, rose hips and lemon.

Rich, full-bodied tea used in English breakfast blends.

A blend of green tea and organic spearmint.

Floral and minty, lemon verbena, lavender, mint, and cinnamon.

A blend of Indonesian cinnamon, dried apricots and Egyptian marigolds.

The national herbal drink of Greece, floral and earthy.

Greece. Must be 21 to purchase.

Turkey. Must be 21 to purchase.

Lebanon. Must be 21 to purchase.

NY, 750 ml. Must be 21 to purchase.

Olive oil puree, carrots, peas, mint, onions and artichokes, slowly cooked in olive oil.

Parsley, bulgur wheat, cara cara navel orange, celery root, pine nuts.

Tabbouleh, walnut tarator sauce.

House-made durum wheat spaghetti sauced with tahini, sundried tomatoes, smoked olives, sesame, garlic, marash peppers, capers.

Bulgur wheat, tomato, pomegranate molasses.

Bulgur wheat, tomato, pomegranate molasses.

Tabbouleh, walnut tarator sauce.

Basmati rice, du puy lentils, caramelized onions, baharat, cauliflower puree.

Parsley, bulgur wheat, cara cara navel orange, celery root, pine nuts.

Flatbread baked with urfa pepper mushroom spread, arugula and hazelnuts.

Pitra bread, marinated green chickepeas, tursu, mint and parsley.

Sweet wheatberry and nut pilaf, roasted apple, date, honeycrisp apple sorbet.

Red grapefruit, Orange confit. Mint.