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, Tomato and Za’atar   6

Fried Shishitos, Almonds, Sobrasada and Rosemary   7

Cacik—Garlic Yogurt, Cucumber, Spinach and Mint   8

Crudité, Black Garlic Goat Cheese, Sea Salt and Almond Dukkah   9

Octopus Saganaki—Feta Polenta, Sweet Pepper and Olive Salad   14

Spinach Falafel, Tahini Sauce, Beet Yogurt and Cress   12

Spicy Fideos, Chickpeas, Swiss Chard and Orange Aioli   8

Baby Greens, Cherries, Labne and Hazelnut   10

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

Chard Sarma—Greek Sausage, Barley, Green Olive and Onion Crema   9

Sugar Snaps, Tahini Brown Butter, Crispy Lentils, Walnuts and Mint   9

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

Nettle Pie, Tomato Brown Butter, Yogurt and Turkish Spices   10

Moussaka—Tahini and Favas   12



Bluefish Brik, Meyer Lemon Aioli, Pickled Pea Salad and Pea Greens   26

Soft-Shell Crab, Red Pepper Broth, Radish, Spring Onion, Sesame and Pistachio   26

Scallops, Saffron-Leek Musakhan, Sumac and Almond   24



Lamb Shish, Plum and Green Wheat Salad, Feta, Walnuts   28

Lemon Chicken, Za’atar and Turkish Cheese Pancake   25

Duck Shawarma, Cherry Spoon Salad, Mint Labne, Pickled Red Onion   26


Dark Leafy Greens and Toum   6

Flattened Potatoes, Lemon and Oregano   6


Vegetable Tasting Menu – MEZE & DESSERT   $40

CHEF DE CUISINE   Cara Chigazola-Tobin
PASTRY CHEF   Molly Rabideau


BARBERRY—red berry that is tart like a cranberry, BASTURMA—cured beef, BRIK—paper thin crepe, DUKKAH-Egyptian spice blend with nuts and seeds, FIDEOS—crushed, toasted vermicelli, KEBOB—grilled or roasted meat, LABNE—really thick yogurt, MEZE—small plates that are perfect to share, MOUSSAKA—lamb and eggplant pie, MUSAKHAN—baked flatbread with onions and sumac, SAGANAKI—casserole, SARMA—wrapped, rolled or embraced like a dolma, SHISH—skewer, SOBRASADA—spreadable chorizo, TAHINI—sesame butter or paste, TARATOR—almond and garlic sauce, TOUM—garlic sauce, ZA’ATAR—wild herb similar to thyme, blended sesame seeds and sumac