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