Mixed greens, chickpeas, cucumber, tomato, red onion, bulgur wheat, toasted pita chips, radish and mint with sumac lemon vinaigrette.

Mixed green lettuce, cherry tomatoes, cucumber, marinated olives, red onion, crostini bread with red wine oregano vinaigrette.

Heirloom tomato, fresh basil, burrata cheese and microgreens with fig balsamic caramel and brioche waffle bread.

Romaine lettuce, housemade caesar dressing, Parmesan crostini, white anchovies and Pecorino Romano cheese.

Lamb, vegetable pisto, crispy rosemary fingerling potatoes and au jus.

White wine, shallotand garlic risotto with wild mushroomsand truffle oil, topped with Pecorino Romano.

Branzino and roasted seasonal veggies in a bilbaina sauce and green salad.

Black cod, vegetable pisto, tomato sauce, egg, with chive oil, garlic chipsand smoked chili oil.

Skirt steak and rosemary fingerling potatoes, with carrot marmalade and roasted veggies.

Jidori chicken, ras el hangout, roasted veggies and couscous with harissa sauce.

Salmon and beluga lentils in a roasted cherry tomato sauce, with green salad.

10-hour, slow-braised short ribs with creamy polenta, roasted asparagus and au jus.

Raw marinated tuna, red potatoes, orange, green beans, fresno chilies, olives and quail egg with sherry vinaigrette.

Chickpea spread with tahini, paprikaand parsley, served with pita bread.

Calamari and rock shrimp, lightly breaded with a spicy fresno chili and green onion tomato sauce.

Roasted red bell pepper, walnut and pomegranate molasses spread, served with pita bread.

Ahi tuna and green apple in a sriracha sauce, topped with avocado mousse and crispy wonton.

Ask your server for details. Served with green garlic aioli.

Spanish grilled octopus and potatoes in a romesco sauce with smoked paprika and greens.

Chef's selection of artisanal cured meats and cheeses served with housemade marmalade, olives and crostini.

Hummus, tabbouleh, muhammara, olivesand housemade pickles served with vegetable crudite and za'atar pita chips.

Rigatoni, marinara sauce, capers, black olives and anchovies, with parsley and Pecorino Romano.

Angel hair with shrimp, calamari, manila clams and black mussels, in a Spanish saffron sofrito with green garlic aioli.

Fettuccine, pancetta and mushrooms, in a white wine cream sauce, Parmesan cheese and Pecorino Romano.