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Our Menu

Vegetable


HUMMUS BEIRUTI

Garlic confit, Extra Virgen Olive Oil, Toasted Pine Nuts and Za’atar

ROASTED BEETS

Labneh , Pistachio, Za’atar, Pomegranate molasses

GREEK SALAD

Kalamata olives , Che rry tomatos, Red onion, Persian cucumber, Organic leafy greens
and citrus-fennel gelee

CORN RIBS

Cashew spread , Preserved lemon and Sumac

CHARRED CAULIFLOWER

Yemeni zhoug, Grannysmith apple relish and Vegan Hallumi cheese

PERSIAN CUCUMBER SALAD

Almond romesco, Lime, Tzatziki and Spiced pecans

SYRQUIN MALAWAJ

Túm, Tabbouleh , Feta cheese, Garlic tomato,
Olives and Roas ted eggplant

ROASTED ORGANIC CARROTS

Sumac, Mint and Black garlic aioli

Pasta


 

LINGUINE NERO

White Littleneck clam, roman o regano, unisauce

PAN-SEARED GNOCCHI

Parsley, Chives , Brown butter, Parmesano regiano and Truffle

AGNOLOTTI CACIOE PEPE

Lamb manakish, Butter, Parmesan and Parsley

Sea


HALF A DOZEN PACIFIC “SAN BUTO” OYSTERS

Fermented habanero sauce, Ottoman salsa and Meyer lemon

FISH CARPACCIO

Arúgula emulsion, Fermented green olive tapenade and Preserved lime

ISOLANA STYLE FISH

Roasted potatoes, Kalamata olives, Baby Heirloom Tomato and Lime

GRILLED MEDITERRANEAN OCTOPUS

Sun-dried tomato, Seeds, Roasted garlic skordalia and Arugula

Land


 TENDERLOIN TARTARE

Capers, Shallot, Chives, Parsley, Cured egg yolk and Pomme soufflé

PERSIAN LAMB SHANK

Saffron rice, fried onion, Pistachio, Golden raisins, Mint, Dill, Za´tar and Rosemary jus

TENDERLOIN PRIME

Smoked oyster and onion puree, Wild mushrooms and Pancetta, Brandy-bell pepper gastrique

MAGREB GRILLED CHICKEN

Roasted Eggplant, Tahini, Tzatziki, and pickled peppers

Dessert


 CARDAMOM PANNACOTTA

Fenugreek crumble, Grannysmith apple sorbet and sea salt

TAHINI AND DARK 55% VALROHANA CHOCOLATE

Yogurt gelato

GRILLED BANANA

Creme fraiche, Macerated berries and Honeycomb

SAFFRON AND WHITE WINE PEAR

Creme fraiche and Almond crumble

BAKLAVA

Cremé Fraiche

SELECTION OF GELATOS AND SORBETS