Our Menu

Chicken liver pâté, b and cured lamb prosciutti, feta, labneh and rotating Mediterranean cheeses, with halloumi available as a cheese selection; olives, pickled turnips, dates, figs, walnuts, toasted almonds, fig preserves, pomegranate molasses, za’atar and warm pita or markouk.

Charred octopus, sumac, lemon, garlic, fresh herbs, feta, blistered tomato and tahini.

Burrata, roasted tomato, za’atar, pomegranate, fresh mint, olive oil, toasted pine nuts and grilled flatbread.

Butternut-baharat risotto arancini, feta center, harissa-tomato sauce, herbs and sumac.

Garlic, preserved lemon, tomato, Aleppo pepper, herbs and white wine with grilled pita.

Crispy pita stuffed with baharat-spiced beef, onion and parsley; tahini yogurt, shatta and pickled vegetables.

Crispy calamari, shishito peppers, sumac, parsley, lemon and harissa toum.

Crispy shrimp with harissa-honey glaze, lemon, sesame and toum.

Grilled or fried wings with choice of Harissa Hot, Pomegranate BBQ or Garlic-Za’atar; served with toum.

Za’atar flatbread, roasted tomato, caramelized onion, herbs and pomegranate molasses.

Red lentils, halal chicken andouille, tomato, onion, garlic, cumin and warm Levantine spices, finished with lemon and fresh herbs.

Red lentils, halal chicken andouille, tomato, onion, garlic, cumin and warm Levantine spices, finished with lemon and fresh herbs.

Roasted squash, tahini, warm spices, toasted pepitas and Aleppo oil.

Roasted squash, tahini, warm spices, toasted pepitas and Aleppo oil.

Mixed greens, crispy fried goat cheese, golden berries, figs, cucumber, pickled red onion, toasted pine nuts and fresh herbs with fig-pomegranate vinaigrette.

Tomato, cucumber, radish, romaine, parsley, mint, sumac, toasted pita and pomegranate vinaigrette.

Charred romaine, preserved-lemon Caesar, za’atar pita crumbs, aged cheese and sumac.

Jumbo lump Maryland crab cake, lemon-tahini beurre blanc, cucumber-herb salad, pickled onion, sumac and Arabic rice.

Sumac-blackened salmon, charred eggplant-tahini purée, herbed couscous, pomegranate and Aleppo oil.

Grilled shrimp and market seafood over tomato-herb bulgur with garlic, preserved lemon, Aleppo pepper, wilted greens, roasted tomato, feta, fresh herbs and olive oil.

Whole roasted branzino with garlic, lemon, sumac, coriander and herbs; Arabic rice, tahini, charred lemon and seasonal vegetables.

Slow-braised beef short rib, pomegranate molasses, baharat and aromatics over Arabic vermicelli rice, toasted pine nuts, pomegranate, parsley and reduced braising jus.

Sumac-roasted chicken, deeply caramelized onions, toasted pine nuts, taboon bread, yogurt-tahini and herbs.

Grilled filet mignon, pomegranate demi-glace, roasted garlic potato purée, charred seasonal vegetables, crispy shallots and sumac-herb oil.

Shish tawook, beef kebab and lamb kebab with Arabic rice, grilled vegetables, toum, tahini, pickled turnips and warm pita.

Grilled lamb burger, crispy fried goat cheese, caramelized sumac onions, arugula, garlic-tahini aioli and pomegranate reduction on a toasted brioche bun.

Maryland crab cake, shredded lettuce, tomato, pickled onion and lemon-tahini sauce in warm pita.

Yogurt-marinated grilled chicken, toum, tomato, parsley and pickles.

Blackened sumac salmon, cucumber, tomato, herbs, pickled onion and tahini.

Grilled steak, caramelized sumac onions, goat cheese, arugula and pomegranate-horseradish sauce.

Crisp fries seasoned with za’atar.

Crispy potatoes with garlic, chile, lemon and herbs.

Buttery vermicelli rice with warm spices.

Tomato, cucumber, herbs, sumac and toasted pita.

Slow-cooked molokhia with chicken, Arabic rice, lemon and crisp onion.

Tender stuffed onion petals with spiced filling, tomato-pomegranate sauce and yogurt.

Classic vanilla bean custard with a crisp caramelized sugar crust and seasonal fruit.

Warm chocolate bread pudding with tahini caramel, sesame and dates.