Brussels sprout, cranberry, sage

house-smoked salmon croquette

mashed sweet potato and maple butter, homemade cranberry sauce, fennel pork sausage, sage stuffing, collard greens

kabocha squash, potato gratin, mint & rosemary gastrique

homemade cinnamon whipped cream

A light, well-balanced, fruit forward rosé wine that is crisp and refreshing. It is rich with ripe exotic citrus fruits, like pineapple and red grapefruit, and has a hint of sea salt given the winery's close proximity to the sea. Must be 21 to purchase.

Selected by Pelican Hill for a precise minerality reminiscent of the Italian coast, this medium-bodied Pinot Grigio releases fresh, herbal notes, notes of acacia flowers, mingled with peach and apricot aromas, and a soft, delicate balance. Must be 21 to purchase.

Pale gold with green glow, the nose has lovely aromas of tropical fruit and melon. The palate is well-balanced with live acidity and juicy fruit. Made in stainless steel tanks and then aged on its lees "sur lie" for 3 months. Must be 21 to purchase.

The flagship red varietal from Argentina, this Malbec has all the tipicity of the variety: red color with violet hues and sweetness in the mouth. It pairs very well with grilled meats, but also with pasta and mild to spicy cuisine. Must be 21 to purchase.

Ripe blackberry aroma with a smooth round fruity palate. Ideal to pair with grilled meats, roast and full-flavored dishes. Must be 21 to purchase.

A full-bodied wine that displays an inky and dense color with attractive fruit aromas and a touch of cinnamon and sweet spice. Its intense tannins are balanced with ripe fruits like cherry, blackberry, boysenberry and plum, intermingled with hints of cardamom and pepper. A pleasant touch of cocoa is left on the palate at the end with a long, full finish. Must be 21 to purchase.

Garbanzo beans, tahini, garlic, lemon, cumin, evoo, roasted thumbelina carrots

Strained creamy yoghurt (labne), fresh dill, and sauteed hot chilis. Vegetarian. Served with house made lavash (soft thin flatbread) chips.

Our version of Baba Ghanoush made with smoky roasted eggplant, labne, garlic, sumac and parsley flakes. Vegetarian. Served with pita bread.

Labne, saffron yoghurt, ground pistachio

Beefsteak tomato, cucumber, kalamata olive, red onion, barrel-aged feta, pepperoncini, parsley. Vegetarian. Vegan without Feta.

Shaved Brussels sprout, scallions, dill, cucumber, lemon vinaigrette. Vegetarian.

Basil, olive oil, Saba (grape must reduction). Vegetarian.

Dried cranberry, pecan, crumbled goat cheese, red onion, maple cider vinaigrette

Toasted walnut, dried cranberry, fresh pear, goat cheese, pear-infused white balsamic

Bulghur, mint, parsley, scallion, red pepper & tomato, pomegranate molasses, lettuce cups

Cinnamon sweet potato, cranberry, almond, red cabbage, pomegranate, parsley-mint vinaigrette

Ricotta, baby arugula, olive oil, saba, toasted almond. Vegetarian, vegan without ricotta.

Red and greens grapes, green apple, goat cheese, champagne vinaigrette

Feta, red onion, serrano chilis, basil, walnut, lemon oil

Salt-roasted marcona almonds, smoked baby carrots, red onion, blood orange and goat cheese vinaigrette

Crispy fingerling potato, smoked onions, red peppers & paprika chimichurri

Soujouk (beef sausage), cherry peppers, Calabrian aioli, lemon.

Tomato, caper, onion bruschetta, basil pesto

Feta and kasseri cheese, cucumber dill yogurt

Kasseri cheese, dill, sage labne

Cacik, scallions, peppers, onion and parsley

Hand ground daily and marinated with eastern Mediterraenan spices, yoghurt cacik

Grilled beef soujouk, cacik dip

wrapped in beef pastirma, date syrup

Smoked burrata, confit cherry tomato, chili-infused honey, toasted baguette

Wrapped in beef pastirma, date syrup

Orange, caper, basil, chili, EVOO, pinenuts

Walnut and garlic 'tarator' dip, fresh lemon

Melted cheese and corn meal, ground beef soujouk, Turkish chili, zaatar grilled pita

Forty eight hours marinated thin-sliced sirloin, grilled shashlik style (on the skewer with red peppers and onions), served with Mediterranean fries. Cooked to chef-recommended medium temperature.

Beef chuck and sirloin blend grilled to your liking on a Brick City toasted brioche bun, Calabrian chili aioli, Turkish slaw, lettuce and tomato. Served with Mediterranean fries. Option to add Kasseri Cheese +$2.

Marinated sliced chicken, baby arugula, tomato, artichoke, red onion, lemon, bulghur rice

Lettuce, Tomato, red onion, spicy yogurt sauce, served with Mediterranean fries

Shallots, garlic, house pickled mustard seeds, tomato confit and pita.

Marinated sliced beef sirloin, beef pastirma, Kasseri cheese, Turkish slaw, labne, served with Mediterranean fries.

Lamb sausage, marinara, Mozzarella, rosemary

Marinated sliced chicken, grilled artichoke, bulghur rice, baby arugula, tomato, red onion, lemon and extra virgin olive oil.

Two poached organic eggs, crispy herb potatoes, simple salad, Hollandaise. Add Smoked Salmon +$4 / Avocado +$3 / Steamed Spinach +$2 / Smoked Pork Belly +$4 / Beef Pastirma +$3

Three tomato-poached eggs, kasseri cheese, scallion, lavash chips

House smoked pork belly, kasseri cheese, Turkish slaw, sunny side eggs on Brick City Brioche, simple salad

Sirloin “Shashlik”, two eggs with style, herb potato, simple salad

Caramelized apple, maple whipped cream, mint

Bouchot mussels, Manilla clams, calamari, shrimp, garlic, tomato confit, Raki sauce and bulghur rice.

Broccoli pesto, pine nuts, basil and parmesan. Vegetarian / Vegan without Parmesan.

Pan-roasted Senat Farms organic half chicken, preserved lemon, green and purple olives, sauteed almond spinach, rice with currants, raisins and toasted almonds. Contains nuts.

Pan-seared Atlantic salmon served with summer corn salad and yoghurt-dill drizzle. Cooked to chef-recommended medium temperature.

Fettucine pasta tossed with sauteed baby spinach, roasted red peppers, chili flakes and citrus infused cream of tomato. Served with freshly grated Parmesan cheese. Vegetarian.

Single cut Mediterranean baby lamb chops char grilled to temperature, roasted cauliflower puree and zaatar yoghurt

Eggplant, squash and ricotta casserole, tomato and melted Parmesan.

Eggplant and mushroom, all-spice bechamel, Parmigiano-reggiano. Turkey meatballs or pulled short rib also available.

Turkish baldo rice, tomato, chili flakes, dried mint, garlic, extra virgin olive oil and pomegranate reduction.

Zucchini & yellow squash, spinach, ricotta, Turkish kaymak, garlic. Also available with Turkey Meatballs or Seared Salmon.

Smoked cauliflower puree, grilled asparagus

Baby lamb chop, marinated lamb brochette, lamb "kofte" with pistachio and kasseri, grilled vegetables, onions-sumac-parsley

Spring pea puree, pickled ramps, morrells, chamomile butter

Warm eggplant puree, smoked trout caviar, winter greens, dill and lemon

Marinated in oregano, paprika and roasted garlic, served with crispy artichoke, soft polenta and Mediterranean chimichurri

Calamari, local clams, Calabrian Sausage, basil and ricotta salata

Bed of black hummus, tomato-cucumber-parsley-sumac and pomegranate seed medley, crispy chickpeas, hard-boiled egg

Boneless fillet, fava beans, pistachio pesto, sauce vierge, shaved garden vegetable

Marinated sliced chicken, baby arugula, tomato, artichoke, red onion, lemon, pita bread, and choice of Side Dish

Calabrian chili aioli, Turkish slaw, Brick City brioche bun, and choice of Side Dish

Portobello mushroom, eggplant, oregano pesto, Brick City brioche, and choice of Side Dish

Olive oil poached tomato, scallion, foraged mushrooms, parmesan, and choice of Side Dish

Grilled Sirloin "Shashlik" and Grilled Chicken "Shashlik", baby arugula salad, bulgur rice and grilled seasoned pita bread. Serves 4 (family style).

Sea salt and Mediterranean herbs. Vegan.

Vegan.

Scallions, green & red peppers, sweet onion. Vegan.

Vegan.

Vegan

Spicy brava sauce

Grilled and brushed with Mediterranean Herbs and Extra Virgin Olive Oil. Vegan.

Vegetarian

House signature rice pilaf cooked with currants, raisins, toasted almonds, butter and fresh herbs.

Feta, shallots and cherry tomatoes.

Tomato, pepper, onion, garlic and lime.

Sauteed with roasted garlic and extra virgin olive oil.

Melted Manchego cheese and pistachio

Kale, tomato, pepper, onion and feta cheese.

with Roasted Red Peppers

Vegan.

Vegan

Vegan.

lemon-zaatar yoghurt, dates and red chili

Cashew vegan crema, red onions, mint, parsley

Black truffle cacik

Lemon-Zaatar Yoghurt, dates and red chili

Candy floss and crushed pistachios.

Three pieces. Filled with chopped Turkish pistachios.

4 oz. Vanilla and pistachio custard with charred caramel surface.

Served with cinnamon and mixed fruit chutney.

Light and airy dark chocolate cream, served with crispy Turkish coffee feuilletine.

With macerated berries.

Premium dark chocolate, chocolate pearls, chocolate wafers maple shipped cream.

premium chocolate mousse in a crispy chocolate cup, chocolate pearls, confectioner's sugar.

olive oil sea salt ice-cream

Olmeca Altos, apricot puree, Triple Sec, lime. Must be 21 to purchase.

Absolut, blood orange puree, orange bitters, lemon. Must be 21 to purchase.

Aperol, Gin, Fresh lime juice, cucumber. Must be 21 to purchase.

Sauvignon Blanc, Canton, fresh peach, ginger & sage. Must be 21 to purchase.

With fresh mint and lemon.

Paper thin crispy dough wrapped with lor, kasseri cheese and fresh dill. Served with tzatziki. Vegetarian. 3 pieces.

Char-grilled Mediterranean octopus tentacle marinated with red wine vinegar and extra virgin olive oil.

Hand ground daily, marinated with eastern Mediterranean spices and char-grilled to perfection. Wrapped inside lavish with parsley, tomato and onion. Served with tzatziki. 6 pieces.

Hand ground daily, marinated with eastern Mediterranean spices and char-grilled to perfection. Wrapped inside lavish with parsley, tomato and onion. Served with tzatziki. 6 pieces.

Brine-pickled Israeli cucumbers, peppers, turnip, cabbage and assorted olives.

Lamb-beef sliders, paprika aioli and pickle slice on brioche bun. Served with parsnip chips. 2 sliders.

Filled with creamy Bulgarian sheep's milk feta and char-grilled on an open flame. 5 pieces.

Pan braised ground lamb with aromatic spices atop, homemade flatbread.

Orange-dill-lemon marinade, fresh parsley and caper drizzle, toasted corn.

Oregano and cumin, bed of tomato sauce, drizzled with sage yoghurt.

Parsley, dill, kasseri cheese, sage yoghurt.

Wood aged balsamic and fresh crab meat.

RED LENTILS, SAGE LABNE, CRISPY SOUJOUK (beef sausage), CROUTONS. Vegetarian without beef sausage.

Call restaurant for specific soup type

Braised beef short rib in red wine, served a top of soft polenta that was mixed with apple butter cream and mascarpone cheese. The dish is finished with a red wine and beef stock reduction sauce. Chutney as a garnish and crispy onions

6 OZ Grilled Filet Mignon & Grilled Jumbo Shrimp, Garlic pea shoots, smoked potatoes puree