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Six daily vegetable salads.
Served with laffa baked in our wood-burning oven.
Labneh, mint, aleppo and lemon.
Hazelnuts, harissa, chermoula and orange.
Green matbucha, green tomato and crispy garlic.
Celery, tehina, mustard greens and fresno.
Pickled apple, schug and brussels baba.
Passionfruit, walnut and pickled onion.
Raw lamb, bulgur, lamb bacon and harissa.
Bulgarian feta, black olive and rose.
Cranberry beans, scallion and dill.
Castelvetrano olive, preserved lemon and ginger.
Walnut muhammara, pickled pepper.
Freekah, lentils, mango and pistachio.
Roasted cucumber, harissa and nigella.
Milk chocolate ganache, pistachio and kumquat.
Butternut squash, cranberry and walnut.
Almond granita, coconut tuile.
Poached quince, whipped labneh.
Stumptown hairbender, trapper creek decaf blend.
Black tea, fresh mint and sugar.
Earl grey, citron green and decaf chamomile.
Lemon, verbena and mint.
Mint, black tea.
Red bell pepper, aleppo honey, verjus blanc and lemon.
Turkish coffee cold brew, grapefruit,silan, orange blossom.
Menu for Zahav provided by Allmenus.com
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