Chef Hrant Arakelian Winter 1/15/20

Breads Snacks

Za’atar Man’oushe | 5 Warm Citrus Olives, cured yolk | 6

Fatayer, chard, onion & feta | 9 Tourshi, pickled vegetables | 7

Pomegranate & Za’atar spiced nuts, fruit & crispy chickpeas | 6 Hummus

Hummus, aleppo oil, fresh pita | 7 ✴ chili roasted turnips & candied onions | 2 ✴ add lamb merguez, sweet pepper puree | 3 ✴ add wood roasted jalapeño relish | 2

additional pita | 1 The Hummus Collective | 19

Veggies

Fried Halloumi, arak caramelized pears, citrus cashews | 9

Harissa roasted beets, fig & apricot duqqa, pistachio | 9

Wrinkled Potato Salad, served warm, shallots, mint, rose vinegar | 10

Char Grilled Broccoli, teklai garlic sauce, pickled shallots, nigella seed | 10

Oven Roasted Cauliflower, pickled golden raisins, cardamon carrot, puffed freekeh | 12

Fattoush Salad, fall veggies, herbs, toasted pita, citrus sumac dressing | 14

Baba Ganoush in its own skin, sumac red onion salad, Kurdish samoon bread | 13

Meat & Seafood

Lamb Kefta Kabob, charred cabbage, toasted pistachios, tahina, Aleppo oil | 17

Octopus, warm octopus salad, ful beans, lemon garlic dressing | 15

Lamb Awarma, mushrooms, nigella labneh, fresh mint, pomegranate | 15

Duck Breast Kabob, fig & olive caramel, pickled fennel, harissa | 21

Kibbeh Bil Sanieh, caramelized onions, pine nuts, green tahina, herb salad | 20

Chicken Moghrabieh, caramelized pearl onions, chickpeas, toum, 7 spice broth | 17

Fried Trout Filet, tahina & sweet potato salad, dry chermoula spice | 22

Grilled Flat Iron Steak, sautéed greens, peppers & butternut 2 ways | 27

Rack of Lamb, kisir pomegranate salad, charred chard, s’chug | 26 | 46 | 90

Sauces each | 1

Harissa | Garlic Toum | Tahina Labneh | S’chug | Green Tahina

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness

Please no substitutions 20% gratuity will be added to parties of 8 or more @lyra_nashville lyranashville.com (615) 928-8040