Current Menu

our current menu:

Asparagus and Chickpea Soup          7
a spicy Persian classic made with garlic, cilantro and Urfa pepper

Mercimek Corbasi                            6
Turkish red lentil soup with smoked paprika, bulgur and mint

Arugula and Pear Salad    7
organic baby arugula with roasted bosc pears, Anatolian kasseri cheese,
walnuts and house vinaigrette

Shepherd's Salad                              7
organic baby romaine topped with tomato, cucumber, red onion, feta cheese,
toasted pine nuts and white wine vinaigrette

Fattoush                                          6
Lebanese-style salad made with chickpeas, toasted pita bread, cucumber, red
onion, scallions, fresh herbs, lemon and sumac - served on a bed of hydroponic
Boston bib lettuce

Great White Bean Salad                   6
gigande beans in a savory vinaigrette served over mixed greeens and topped
with slivers of parmesan cheese

Muhammara                                     8
a truly unique spread of roasted red peppers, walnuts, cuminseed, Armenian spices
and pomegranate molasses - served with toasted pita bread

Spiced Feta                                     7
Greek barrel-aged feta cheese whipped with sweet and hot peppers, fresh herbs
and spices - served with toasted pita bread

Izmiri Kofte                                     8
our infamous Aegean-style meatballs made with ground Black Angus beef, figs,

pistachios, and sweet peppers, served with a rich tomato sauce and garlic yogurt

Meze Plate                                      11
a sampler plate with Hummus bi Tahini, Baba Ghannouj, Roasted Yellow Tomatoes and
Tunisian-spiced Black Olives - served with toasted pita bread

Beef Shish Kebab                          20
beef tenderloin marinated with our special blend of herbs and spices, fire-grilled and served with basmati rice, garlic yogurt and roasted vegetables

Lamb Souvlaki                                  22
lamb top round marinated with garlic, onion, fresh oregano and white wine, fire-grilled
and served with mashed white sweet potatoes, wilted greens and tzatziki sauce

Lemon Chicken Tagine                      18
free-range chicken breast baked and served in a traditional clay pot with pitted kalamata
olives and a sauce made with Moroccan spices, preserved lemon and fresh herbs
served with couscous and roasted vegetables

Lamb Tagine                        22
slow-braised lamb top round in a sweet and savory sauce with almonds, currants and apricots
baked and served in a traditional clay pot with couscous and roasted vegetables

Imam Bayildi                                     18
whole baked eggplant stuffed with caramelized onions, tomatoes, scallions, fresh herbs
and Arabian baharat (a Middle-Eastern blend of savory spices) topped with garlic yogurt
served with basmati rice and roasted vegetables

Moroccan Vegetable Tagine                19
savory stew made with white sweet potatoes, carrots, zucchini, squash, mushrooms, chickpeas
and golden raisins, baked and served in a traditional clay pot with a fresh herb and tomato sauce
made with Ras el Hanout (a special Moroccan blend of over forty spices) served with couscous

Tuna Kebab                                 22
fresh swordfish marinated with lemon, coriander, mint and dill, fire-grilled and served with
basmati rice, golden raisin caponata and wilted greens