Dinner 6 29-20

Please cover face Chef Hrant Arakelian while talking to 6/29/20 staff. Snacks Breads Tourshi, mixed pickles | 7 Za’atar Man’oushe | 5

Fatayer , chard, onion, feta | 9

Hummus & Dips

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

Muhammara, roasted pepper dip, pomegranate, walnuts, seeded crick crackers | 8

Labneh, pistachio, seeded crick crackers | 9

additional pita | 1

Veggies

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

Fried Brussel Sprouts, teklai garlic sauce, pickled shallots, nigella seed | 10

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

Charred Romaine Salad, shallots, bell pepper, parsley, cured egg yolk, Za ‘atar vin | 15

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

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

Kousa, zucchini stuffed with rice, beets, tomato, nigella seed | 18

Meat & Seafood

Lamb Kefta Kabob, Amba glaze, toasted pistachios, tahina | 15

Pomegranate Glazed Octopus, pickles, whipped feta herbs | 15

Potato Kibbeh, lamb stuffed, grilled asparagus, roasted tomato, herb tahina | 17

Marinated roasted chicken leg quarter, moghrabieh salad, parsley puree | 21

Chickpea Fried Trout, turnip shwarma, herbs, tahina | 22

M’ahani Lamb Sausage & Mussels, tomato sauce, herb toum, pita | 25

Lamb Chop, beluga lentil salad, grilled zucchini & asparagus, dry chermoula | 27

Sauces each | 1

Harissa | Garlic Toum | Amba Sauce | Green Tahina

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