Post on 15-Apr-2022
transcript
S IDES (vgn)
H A ND CU T F R I E S $ 6 . 0 0
G R I L L E D P I TA $ 3 . 0 0
BA SMAT I R I C E $ 6 . 0 0
L E MON POTATO ES $ 5 . 0 0
S P IC E D CA R ROT S $ 8 . 0 0Harissa, honey, yogurt
KEBABS*
choice of...
S LOVA K I C H IC K E N $ 1 8 . 0 0
MOROCCAN S P IC E D L AM B $ 2 1 . 0 0
B E E F T E N D E R LO I N $ 2 3 . 0 0
G R I L L E D GU LF P RAWN S $ 2 5 . 0 0
V E R L A S SO SA LMON $ 1 8 . 0 0
served with basmati rice, hummus, tatziki, garlic sauce & pita
SALADS
CHA R G R I L L E D OCTOPU S $ 1 6 . 0 0
Bomba caperberry salsa
L I T T L E G EM $ 1 0 . 0 0Roasted peppers, kalamata, creamy feta vinaigrette
B U T T E R L E T T UC E $ 1 2 . 0 0 Tangelo, pumpkin seeds, yogurt
CHOP P E D I S RA E L I SA L A D $ 1 2 . 0 0
Tomato, cucumber, chickpeas, sesame-tumeric vinaigrette (vgn)
consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. *) identifies items that are or could be served raw or undercooked or contain raw or undercooked ingredients.
GA R L IC CH IC K E N $ 2 3 . 0 0 Cous cous, kale, green olives
WHOL E F I S H * P / A
Lemon potatoes, chermoula
PLATES
B RA I S E D S HO R T R I B S $ 2 7 . 0 0Melted parsnips, grenacha demi
S LOW ROA S T E D L AM B $ 2 5 . 0 0Fava beans, pan drippings
SHARES
GR I L L E D A RA Y E S $ 1 0 . 0 0 Stu�ed with spinach, feta,
golden raisin sauce
BA K E D H A LLOUM I $ 1 4 . 0 0Sicilian cream sauce, grilled toast points
FA L A F E L $ 1 0 . 0 0 Herbaceous chickpea balls, lemon
tahini sauce
A H I T U NA $ 1 8 . 0 0 Calabrian chili,white beans
WHOL E ROA S T E DCAU L I F LOW E R $ 1 0 . 0 0
Pistachio sukkah, yogurt, mint
L AM B ME AT BA LLS ( KO F TA ) * $ 1 4 . 0 0
Jalapeño-mint tomato sauce
P I R I P I R I G R I L L E D C H IC K E N W I N G S $ 1 4 . 0 0
Mango chutney, blue cheese dip
WH I P P E D F E TA $ 1 2 . 0 0Honeycomb & peppercorn
CR I S P Y A R T IC HOK ES $ 1 4 . 0 0 Dill aioli
S UMAC ROA S T E D B U T T E R N U T SQUA S H $ 1 1 . 0 0
Stuffed with Quinoa, kale, cranberry (vgn)
traditional middle eastern dish, skewers of meat, fish or poultry and vegetables,
grilled over open flame
COCKTAILS $12.00
MED I T E R RA N E A N MA RGA R I TACampo Bravo Reposado, amontillado sherry,
apricot liqueur, lime, orange marmalade
I S L E O F PA S S IONVodka, Chinola passionfruit, lime,
Q hibiscus ginger beer
S I D ECA R À L A G R ECQU EMetaxa Greek brandy, cointreau, spiced pear, lemon, sugar spice rim
SA D I E ’ S F RO S Érosé wine, pomegranate, vanilla,
citrus, Ole Smoky blackberry liquor
T N ROOT S O LD FA S H ION EDNelson’s Green Briar TN Whiskey, PX Sherry,barrel aged maple, sorghum, sassafras bitters
KA L I M E RA SOU RGeorge Dickel rye whiskey,
prickly pear, cardamom, lemon
MEZZ E P L AT E $ 1 2 . 0 0Hummus, baba ganoush, tzatziki,
grilled pita, olives, crudités
DESSERTS
M IM I ’ S P I S TAC H IO BA K L AVA $ 8 . 0 0
Warm local honey
CHOCOLAT E “ FONDU E ” $ 1 4 . 0 0
serves 2-3 people
seasonal fruit & treats
F ROZ E N G R E E K YOGU R T $ 6 . 0 0
pomegranate molasses, coconut crunch
COF F E E -CA R DAMOM POT D E C R ÈME $ 8 . 0 0
Brandied cherry