Salatim & Hummus in the beginning... Sa l at i m 16/28 six daily vegetable salads Hummus 9/13 served with laffa baked in our wood-burning oven choose one: Tayim Tehina sesame, garlic, lemon, olive oil, cumin, green tehina taste of zahav Daily topping salatim & hummus tehina hummus with chef’s selection of topping with laffa Turkish two mezze with butter and garlic, served warm one al ha’esh dessert Mezze $48 per person for the entire party small plates 10 Fried cauliflower labneh, mint, aleppo, lemon Moroccan carrots hazelnuts, harissa, chermoula, orange Grilled duck hearts green matbucha, green tomato, crispy garlic Mushroom schnitzel celery, tehina, mustard greens, fresno Wine Pairings Brussels sprouts three 3 oz pours pickled apple, schug, brussels baba 1.5 oz dessert pour Haloumi in brik passionfruit, walnut, pickled onion Terenzuola vermentino blend colli di luni, 2016 Kibbe naya Johan vineyard pinot noir raw lamb, bulgur, lamb bacon, harissa pét-nat rosÉ van duzer corridor, 2018 Persimmon Domaine de la tour vieille bulgarian feta, black olive, rose mourvÈdre/grenache collioure, 2014 Covenant winery late harvest chardonnay "zahav", sonoma mountain, 2016 $36 per person Al Ha’esh grilled over coals 14 Served with rice pilaf Lamb merguez beet-pickled turnips Crimini mushrooms cranberry beans, scallion, dill Chicken shishlik castelvetrano olive, preserved lemon, ginger Hanger steak walnut muhammara, pickled pepper Eggplant freekah, lentils, mango, pistachio Branzino roasted cucumber, harissa, nigella *consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness .