za'atar, spanish olive oil

tzatziki, sweety drop peppers, tahini, pea shoots, mint

roasted poblano sauce, piment d’espelette

garlic, dill

focaccia, pine nuts, spanish olive oil

Turkey zucchini sliders, harissa, Tzatziki, arugula, pickled fresuas

strawberries, wild arugula, calabrian chile honey, grilled levain

yukon potatoes, sweet potatoes, piquillo pepper sauce, aioli, rosemary sea salt

roasted beets, cucumbers, fennel, pickled onions, toasted sunflower seeds, basil vinaigrette G.F.

roasted baby carrots, zucchini, cremini mushrooms, shallots, red beets, feta cheese, hazelnut dukkah

fried spice-rubbed chicken breast, buttermilk syrup

fenugreek yogurt, chili sauce, za’atar, fried basil

wood oven roasted salmon, saffron couscous, spinach, olive & roasted pepper tapenade, herbs, lemon

vegan sausage, spicy tomato sauce, sweet bell peppers, roasted garlic, parmesan, basil (gluten free pasta available. red lentil)

served medium rare. snap peas, scallions, sweet peppers, quinoa, jalapeño, ginger tamari sauce, garlic roasted cashews (GF)

harissa marinated pork and shrimp skewers (2 each), kohlrabi salad, peppery yogurt dressing, mint, pickled radish, lemon-tahini sauce

white gulf prawns, roasted chicken thighs, roasted red peppers, english peas, sofrito, nora chili stock, coquillo olives, aioli

zucchini, baby carrots, mushrooms, snap peas, peppers, nora chilie stock, lemon

house made chorizo, squid ink, piquillo peppers, local calamari. nora chili stock,aioli, pickled chilies, lemon

buttermilk syrup or spiced chocolate ganache

mercat, penedes, nv

gruet family, albuquerque, nm

asnella, portugal ’21

Alfaro "A" Estate, Santa Cruz Mountains '20

broadbent reserve, douro '18