No cuisines specified
Organic black tea with peaches.
Organic green tea with apples.
Call restaurant for today's flavor.
Homemade, fire roasted red peppers, pureed with toasted walnuts, extra virgin olive oil, pomegranate molasses, garlic and tomatoes. Garnished with toasted walnuts and fresh mint. Served with warm Lebanese pita.
Served with homemade ketchup.
With thyme, garlic and rosemary. Picholine, gaeta and Nicoise olives.
Fire grilled pita with 5 Spoke Creamery Welsh cheddar cheese. Served with our house marinated olives. Substitute with veggie sticks for kids!
Family recipe. Dried chickpeas, soaked, simmer and pureed with tahini, garlic and lemon. Served with warm Lebanese pita.
Family recipe. Dried chickpeas, soaked, simmered and puree with tahini, garlic and lemon. Served with warm Lebanese pita.
Roasted with extra virgin olive oil and tossed with pomegranate molasses and fresh mint. Served with a side of labneh.
Freshly grilled with extra virgin olive oil. Served with homemade smoky Romesco sauce.
Turmeric, cloves, coriander and garlic.
Local cheeses. Served with our homemade compote of dried fruits, cornichons and a selection of our breads.
Tomatoes, cucumbers, radishes, watercress, lettuce, parsley, baby arugula, homemade pita chips and sumac dressing.
Kale, quinoa, greens, radishes, almonds, shaved Sartori Parmesan and tahini dressing.
Lentils, carrots, zucchini. Garnished with sunflower seeds and feta. House made apple cider vinaigrette.
Roasted tomato sauce, mozzarella, Sartori Parmesan and basil.
Ricotta, caramelized onions, baby arugula, extra virgin olive oil, Sartori Parmesan and toasted pine nuts.
Hummus, fatoush greens and summac dressing.
Slow cooked eggplant, brown lentils, Anaheim peppers and pomegranate molasses. Served on red and white quinoa.
Family recipe. Freshly fried fritter made out of dried chickpeas, fava beans, cilantro and spices. Served with hummus, tahini and warm Lebanese pita.
A savory pie of potatoes, cilantro and bulgur layered with sauteed turmeric, onions, toasted pine nuts and served with homemade tahini sauce and greens.
Chickpeas, zucchini, butternut squash. Garnished with toasted almonds and charmoula (Moroccan pesto: blended parsley, cilantro, cumin, coriander,kk and garlic.)
Mozzarella, ricotta, feta, Parmesan and compte cheeses. Cremini and porcini mushrooms with a homemade tarragon infused bechamel.
Fresh pasta, grilled asparagus, corn, radicchio, pine nuts and truffle butter. Garnished with Sartori Parmesan and fresh basil.
Serrano and Anaheim chilies, garlic, cumin, lemon, extra virgin olive oil.
Roasted red peppers, almonds, garlic and pimenton.
Apricots, raisins, cranberries, prunes soaked in red wine, simmered with cloves, star anise and Bourbon vanilla beans.
Carrots and cucumbers.
A mix of tomatoes, cucumbers, radishes and house-make pickled turnips.
Sesame seed, lemon, garlic.
Parsley, cilantro, garlic, extra virgin olive oil.
70% dark Valrhona chocolate, coconut milk, Bourbon vanilla beans. Garnished with toasted almonds.
Cocoa powder and 70% dark Valrhona chocolate. Served with sweetened strawberries and whipped cream.
Almond milk, Bourbon vanilla beans, cinnamon.
Chopped pistachios and almonds, dried cranberries, raisins or apricots, maple syrup.
70% dark Valrhona chocolate, maple syrup, pistachio.
Menu for Rosemary and Vine provided by Allmenus.com
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