DINNER MEZZE BREADS Choice of: 3 at 25 / 6 at 36 FLATBREAD 4. KUBANEH 12. WHIPPED EGGPLANT 10. served with labneh tahina, preserved lemon compote JERUSALEM BAGEL 6. LABNEH 10. grated tomato, ruti’s peanut dukkah SALADS SASSO CHICKEN LIVER MOUSSE 10. 17. mustard seeds, date syrup, FATTOUSH crispy shallots, baharat cucumber, tomato, fennel, radish, fresh herbs, sumac, buttermilk vinaigrette, crispy pita chips MARINATED BEETS 10. horseradish yogurt, chickpeas, ISRAELI SALAD 17. crispy beef tongue cucumber, tomato, red onion, parsley, mint, tahini, green schug MUHAMARRA 10. spicy roasted pepper & almond dip LEVANTINE “CAESAR” 18. tahini, parmesan, MOROCCAN CARROTS 10. fried chickpeas, toasted sesame, harissa, lemon, fresh herbs anchovy tempura TAHINA 10. lemon, garlic, sesame ENTREES SUMMER VEGETABLE TAGINE 27. SMALL PLATES tabbouleh, fresh herb broth FLASH FRIED CAULIFLOWER 17. PAN ROASTED SALMON 31. shishito peppers, olives, oregano, bouillabaisse broth, chickpeas, lemon-feta aioli lemon-fennel relish HUMMUS 16. WHOLE CHARCOAL GRILLED BRANZINO 36. soft boiled egg, green harissa, celery root, preserved lemon butter tomato jam, flatbread AGU’S TUNISIAN CIGAR 15. HARISSA BBQ CHICKEN 29. ground lamb, potato, dill, amba potato sumac puree, local greens 22. SHISHBARAK CRISPY ROASTED LAMB 41. lebanese mushroom filled dumplings, cucumbers, dates, walnuts, wild rice, warm yogurt, pine nuts, shawarma spice spicy herb sauce DAGON STEAK AU POIVRE 41. “SABICH” FLATBREAD 22. peppercorn and spice crusted NY strip, eggplant, tomato, shishito peppers crispy zaatar potatoes, charred spring onions crumbled soft boiled egg YELLOWFIN TUNA CRUDO 21. strawberry, lime, true, SIDES pickled rhubarb CRISPY ZAATAR POTATO 10. PAN ROASTED SCALLOPS 23. melted leek, spring peas, cumin-sumac butter POTATO PUREE 10. toasted almonds ROASTED BROCCOLI 10. Chef Partner Ari Bokovza.