Dish

served with lavash chips.

walnut dip, served with lavash chips.

served with fresh pita and lavash chips.

three mediterranean dips, served with lavash chips and pita bread.

tossed with roasted garlic, kalamata olives, sumac and crème fraîche.

served with grilled bread and tomato sauce, topped with feta cheese and spicy marash pepper.

served with roasted garlic, meyer lemon, cannellini bean purée and chili oil.

mascarpone, goat cheese, fresh ricotta and parmesan reggiano cheese, topped with crushed black peppers, kalamata olives and chili oil.

served with heirloom tomatoes and fig balsamic glaze.

roasted bell pepper stuffed with red onion and fennel tabouleh. served over yellow pepper coulis and topped with mediterranean herb salad.

sautéed with pistachios, cherries and sage.

with pumpkin seeds and currants.

fricassee with cashew milk.

with pistachio gremolata.

with green olives and preserved lemon relish.

with shipped goat cheese and black and white sesame seeds.

in cumin honey glaze.

with truffle pistachio champagne vinaigrette.

with orange zest and rosemary with malden salt.

organic micro greens, heirloom baby carrots, yukon gold potatoes, wild mushrooms, beets and whipped goat cheese with honey champagne vinaigrette.

organic baby kale, brazil nuts and shaved kasseri cheese, tossed with spicy aji panca dressing.

tomatoes, cucumbers, parsley, mint, feta cheese and walnuts tossed in a sherry wine vinaigrette.

pulled cage-free chicken mixed with red grapes, poppy seeds and celery, topped with watercress and served on a bianco baguette.

grilled ahi tuna topped with olive tapenade and watercress on a bianco baguette.

grilled ny strip steak sandwich topped with onion currant jam, gruyère cheese and watercress, served on a french baguette.

tubed pasta tossed with crushed plum tomatoes, garlic, fresh basil and parmigiano-reggiano.

tossed with shaved asparagus, spring peas, artichoke hearts, parmigiano-reggiano cheese, lemon and cracked black pepper oil.

served with mascarpone, feta, goat cheese and dill polenta, topped with a pistachio gremolata.

21 day dry-aged 16 oz. ribeye served with smashed potatoes, tossed with roasted garlic, kalamata olives, sumac and crème fraîche.

de-boned half cage-free chicken served with a chickpea ragu.

roasted eggplant stuffed with ratatouille on a bed of roasted garlic tomato sauce, topped with parmigiano-reggiano cheese.

mediterranean herbs and white wine.

ny strip steak with rosemary shallots hand-cut fries.

sautéed spinach, chickpeas and greens.

feta cheese, tomatoes and spicy harissa sauce.

ground short rib and brisket house blend, topped with onion jam, tomato and gruyère cheese.