Enjoy a tour of the most exotic flavors of the Mediterranean guided by chef michael costa and his team.

Puree of chickpeas, garlic, tahini.

Fire-roasted eggplant, tahini, lemon, garlic.

Greek yogurt with diced cucumbers, dill.

Lebanese strained yogurt with za'atar.

Marinated roasted red peppers, feta, thyme.

Hommus, spiced ground jamison lamb, pine nuts, house pickled vegetables, mint.

Traditional Greek-pressed caviar of cured grey mullet roe with black spaghetti, 63deg egg, garlic, olive oil.

Grass-fed randall linebacks ruby veal from chapel hill farm in a Lebanese-style tartare ground to order, bulgur wheat, radish, pita chips.

Traditionally-cured loin of beef spiced with cumin, fenugreek and paprika rolled around a salad of radish, apricots, mint.

Potato skordalia, almonds, celery, crispy potato, dill.

Tomato, cucumber, red onion, green pepper, radish, pita chips, pomegranate vinegar dressing.

Walnut tarator sauce, green apple, frisee.

Roasted chicken, 65deg egg, local kale.

White asparagus tzatziki, green asparagus, watercress, frisee, lemon, pistachio.

Spicy soujouk sausage, kasar cheese, 65deg egg.

Turkish tomato sauce with cinnamon and oregano, covered in halloumi cheese.

Brussels sprouts, coriander seed, barberries, garlic yogurt.

Crispy eggplant, roasted garlic-yogurt, pistachio, barberries, mint cardamom spice.

Dates, pomegranate, orange, mint, pistachio.

Garlic yogurt, lemon, oregano.

Grape leaves with rice, tomato, fennel, pine nuts, sultanas, served with labneh.

Traditional chickpea fritters, tahini sauce.

Zucchini and kefalograviera cheese patties, caper yogurt.

Tahini, sultanas, capers, pine nuts.

Saffron basmati rice, dates, apricots, almonds, pistachios.

Dusted with z'atar, labneh, preserved lemon.

Housemade phyllo, spinach, feta cheese.

Seasonal mushrooms, sun-dried tomato, melted vlahotiri cheese, walnuts.

Hibiscus cardamom strawberry spoon sweet.

With black walnuts.

With honeycomb.

With dates, cumin, date molasses.

Grilled Mediterranean octopus, marinated onions, capers, yellow split pea puree.

Seared Mediterranean sea bass, tomato, raki, fennel.

Sauteed shrimp, dill, shallots, mustard, lemon juice.

Fried mussels, walnut tarator sauce.

Beef and lamb meatballs, feta cheese, rustic tomato sauce, cinnamon, allspice.

Spice-rubbed lamb kebab, tabouleh, tahini sauce.

Ground lamb, grilled tomatoes, sumac, harissa pita, pickled chiles.

Spit roasted lamb shoulder, housemade phyllo, feta, dill.

Jalapeno z'houg sauce, fennel, radish salad.

Traditional Turkish-braised lamb shank, eggplant-kefalograviera puree.

Beef and bulgur wheat fritters, almonds, pine nuts, currants, labneh.

Grilled lamb rib chops, smoked yogurt tzatziki, caper dill saltsa.

Grilled chicken skewer, sumac, onions, garlic toum, grilled tomatoes.

Roasted jamison lamb shoulder, lettuce leaves, harissa, cucumber tzatziki, garlic toum.

Lamb bahar, beef kofte, chicken, adana, tomato, onion, garlic toum, harissa.