Mashed avocado with sumac, sprouts, grilled roma tomato, za'atar aioli, white cheddar served on ciabatta.
Oyster mushroom ragout, cucumber and cabbage slaw, cornichon salmarillo served on sourdough.
Romesco, sumac tomato, sprouts, butter lettuce, cucumber, avocado, almond feta served on 12 grain.
Fine herbs, herbs tomato, za'atar, mustard, mayonnaise, served on rye bread.
Romesco, grilled peppers, charred onion, kalamata, celery leaves served on sourdough.
Little gem lettuce, mycella yogurt, egg, caper kalamata tapenade, cucumber, parmesan, served on 12 grain bread.
Cucumber, egg, capers, parmesan, urfa pepper.
Dill, capers, carrots, turmeric, yogurt, grilled red peppers, mustard, mayonnaise.
Avocado, walnuts, dried cranberry, lemon basil vinaigrette.
Blood orange, grated carrot and tarragon vinaigrette.
Pepitas, capers, cucumber, ras al hanout, avocado lime dressing.
With Harissa salsa.
Fine herbs, corona beans, sumac, citrus tarragon vinaigrette, capers, mycella blue.
Pepitas, sumac feta, avocado mousse, harissa dust.
Avocado, radish, marinated kalamata, toasted sunflower.
Sumac, lentils, cucumber, tomato, shallot, za'atar croutons, green herb tahini sauce, greens.
Toasted walnuts, roasted cauliflower, puree, castlevetrano olives, pickled pepper, rocket.
Spiced lentils, beet root puree, yogurt, black cumin, greens.
Arugula, sauce pimenton, lemon, chile, mustard-garlic aioli.
Olives, garlic confit.
Organic house made pastry, chef's weekly filling, za'atar red wine reduction, leaf and vegetable salad.
Brie mornay, shaved asparagus, turkish black pepper, crispy mint, greens, pecorino romano, salsa verde.
Curried potatoes, charred eggplant puree, market vegetables, raisins, almonds, lemon preserve, quinoa, radish, greens.
King oyster mushrooms, saffron quinoa, paprika, orange blossom dates, red pepper hummus, crispy chickpeas.
Goat cheese, eggplant, golden potatoes, allspice tomato sauce, bechamel, za'atar yogurt, greens.
Chef's daily choice.
Harissa dust, romesco.
Green herb sauce, mustard.