Grilled Pita, Red Pepper, Pomegranate Molasses and Nigella Seed    3

Deviled Eggs, Tuna and Black Olive    6

Warm Buttered Hummus, Basturma and Tomato    6

Whipped Feta, Sweet and Hot Peppers    5

Pan-Fried Kalamata Olives, Carrot and Za’atar    6

Hot Pepper Labne, Sweet Potato Fries, Kibbeh Spice    7

Muhlama Croquettes, Kumquat Jam, Pickled Shallots   9

Carrot Hummus, Figs, Fenugreek, Almond Dukkah   9

Octopus, Potatoes Bravas, Smoked Aioli, Turkish Spices    14

Spinach Falafel, Tahini Sauce, Beet Yogurt and Cress    12

Tuna Kibbeh Nayeh, Watermelon Radish, Grapefruit, Pita Chips   13

Cabbage Salad, Cara Cara Orange, Crispy Pita, Avocado-Tahini Vinaigrette   9

Fried Mussels, Hot Peppers and Turkish Tarator Sauce    13

Sultan’s Delight—Tamarind Beef, Smokey Eggplant Purée and Pinenut    14

Vermont Quail Kebob, Baharat Spice, Barberries and Pistachio    13

Stuffed Caulifower—Catalan-Style Sausage, Pinenut Migas and Cabrales Sauce   11

Flower Sprouts, Tahini Brown Butter, Crispy Lentils, Walnuts and Mint    9

Lamb and Grape Leaf Tart—Cumin, Orange, Orzo and Spicy Feta    11

Butternut Squash Borek, Tomato Brown Butter, Yogurt and Turkish Spices    10

Moussaka—Tahini and Heirloom Tomato    12



Acadian Redfish Pilaki, Onion Butter, Celery Root, Red Pepper Broth 26

Striped Bass, Saffron-Curry Broth, Root Vegetables, Tahini   27

Monkfish, Beet Tabouleh, Orange, Pomegranate, Sumac Aioli   25



We source pasture-raised animals from local farms

Lamb Shank, Sweet Potato and Green Wheat Salad, Leek Creama, Dates   28

Lemon Chicken, Za’atar and Turkish Cheese Pancake    25

Duck Leg, Almond Rice Pilaf, Persian Spiced Pumpkin and Fig   26


Dark Leafy Greens and Toum    6

Flattened Potatoes, Lemon and Oregano    6


Meze-Style Vegetable Tasting Menu

Chef’s Choice of Meze and Dessert    40

CHEF DE CUISINE   Cara Chigazola-Tobin
PASTRY CHEF   Molly Rabideau

Siena Farms

During the growing season, all of our vegetables come from our farm in Sudbury, MA. Visit our seasonal farm stand at Copley on Tuesdays and Fridays, and our store in Boston that’s open year round.


BARBERRY—red berry that is tart like a cranberry, BASTURMA—cured beef, BOREK—pie, DUKKAH-Egyptian spice blend with nuts and seeds, CHRAIME—fish in spicy tomato sauce, GUVEC—gratin or casserole, CABRALES—Spanish blue cheese, KEBOB—grilled or roasted meat, MEZE—small plates that are perfect to share, MIGAS—fried bread crumb, MOUSSAKA—lamb and eggplant pie, SARMA— something wrapped, rolled, or embraced (also dolma), SKORDALIA—garlic, potato, and almond spread, SOBRASADA—creamy chorizo, TARATOR—almond and garlic sauce, TOUM—garlic sauce, ZA’ATAR—wild herb similar to thyme, blended sesame seeds and sumac.