Tahini, garlic, lemon and EVOO.
Chunked heads of Radicchiowith olive oil and kosher salt,roasted in the wood fire andtossed with balsamic.
Charred Ward's carrots withMoroccan spices, sesameseeds, tahini and honey.
Shaved Snap Peas with dill,basil, mint, honey and vinegar.
Smoked eggplant, tahini and parsley.
Cast iron-seared local beetsover labne with house Dukkah, our blend of nuts and seeds.
Crispy fried brussel sproutswith tahini and bulgarian feta.
Pan seared Eggplant and redpepper served over smokedonion puree.
Deep fried balls of couscous and fetacheese with smoked egg aioli.
Fresh hpuse made focacciabread with Muhammara.
Heavily seasoned spanishmeatballs in a garlic and basiltomato sauce.
Creamy chickpea polentafries with braised beef,gravy and Bulgarian feta.
Roasted Butternut Squash withpickled apple over arugula, with fetacheese.
Smoked potato puree,SSBPB cheese, fried intoballs of cheesy deliciousness.
Panko breaded rings ofEggplant, deep fried.
Tender Octopus tentacleserved with green zhoug,arugula and pickledvegetables.
Bread stuffing, wood fired.
Confit and then fried crispywings with spicy mango sauceand toasted coconut.
Roasted Butternut Squashwith pickled apple over arugula,with feta cheese.
Brined in zhoug, battered in Chickpeaflour, dipped in Yemenite hot sauce,served with smoked potato puree.
Tentacles and tubes, roasted inour wood oven with tomatoes,onions and garlic. Finished withbutter, lemon and white wine.
Pan roasted and served with roastedvegetables.
12oz Berkshire pork chop, grilled andserved Basmati rice.
8oz Faroe Island Salmon Filetcooked by fire in our woodoven, served with rice andarugula.
Hand rolled pappardelle withShakshuka and locally raised groundbeef.
Braised beef short ribs served over herbedcouscous.
Farmers cheese donuts and powdered sugar.
Peanut butter and marshmallow fluff.