S a l at i m & Hum m us

in the beginning...
Salatim 16/28
six daily vegetable salads

Hummus 9/13
served with laffa baked in our wood-burning oven
choose one:
Tay im
Tehina taste of zahav
sesame, garlic, lemon, olive oil, cumin, green tehina

Daily topping salatim & hummus
tehina hummus with chef’s selection of topping with laffa
Turkish two mezze
with butter and garlic, served warm
one al ha’esh

dessert
M e z ze $48 per person
for the entire party
small plates 10

Fried cauliflower
labneh, mint, aleppo, lemon

Moroccan carrots
hazelnuts, harissa, chermoula, orange

Grilled duck hearts

green matbucha, green tomato, crispy garlic

Mushroom schnitzel
celery, tehina, mustard greens, fresno
W ine Pa ir in g s
Brussels sprouts three 3 oz pours
pickled apple, schug, brussels baba
1.5 oz dessert pour

Haloumi in brik Terenzuola vermentino blend

passionfruit, walnut, pickled onion
colli di luni, 2016

Kibbe naya Johan vineyard pinot noir

raw lamb, bulgur, lamb bacon, harissa pét-nat rosÉ
van duzer corridor, 2018

Persimmon Domaine de la tour vieille

bulgarian feta, black olive, rose mourvÈdre/grenache
collioure, 2014

Covenant winery late harvest

chardonnay
"zahav", sonoma mountain, 2016

$36 per person

Al Ha’es h
grilled over coals 14

Served with rice pilaf

Lamb merguez
beet-pickled turnips

Crimini mushrooms
cranberry beans, scallion, dill

Chicken shishlik
castelvetrano olive, preserved lemon, ginger

Hanger steak
walnut muhammara, pickled pepper

Eggplant
freekah, lentils, mango, pistachio

Branzino
roasted cucumber, harissa, nigella

*consuming raw or undercooked meat, poultry, seafood

or eggs may increase your risk of foodborne illness