S IDES (vgn)

H A ND CU T F R I E S $ 6 . 0 0

G R I L L E D P I TA $ 3 . 0 0

BA SMAT I R I C E $ 6 . 0 0

L E MON POTATO ES $ 5 . 0 0

S P IC E D CA R ROT S $ 8 . 0 0Harissa, honey, yogurt

KEBABS*

choice of...

S LOVA K I C H IC K E N $ 1 8 . 0 0

MOROCCAN S P IC E D L AM B $ 2 1 . 0 0

B E E F T E N D E R LO I N $ 2 3 . 0 0

G R I L L E D GU LF P RAWN S $ 2 5 . 0 0

V E R L A S SO SA LMON $ 1 8 . 0 0

served with basmati rice, hummus, tatziki, garlic sauce & pita

SALADS

CHA R G R I L L E D OCTOPU S $ 1 6 . 0 0

Bomba caperberry salsa

L I T T L E G EM $ 1 0 . 0 0Roasted peppers, kalamata, creamy feta vinaigrette

B U T T E R L E T T UC E $ 1 2 . 0 0 Tangelo, pumpkin seeds, yogurt

CHOP P E D I S RA E L I SA L A D $ 1 2 . 0 0

Tomato, cucumber, chickpeas, sesame-tumeric vinaigrette (vgn)

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. *) identifies items that are or could be served raw or undercooked or contain raw or undercooked ingredients.

GA R L IC CH IC K E N $ 2 3 . 0 0 Cous cous, kale, green olives

WHOL E F I S H * P / A

Lemon potatoes, chermoula

PLATES

B RA I S E D S HO R T R I B S $ 2 7 . 0 0Melted parsnips, grenacha demi

S LOW ROA S T E D L AM B $ 2 5 . 0 0Fava beans, pan drippings

SHARES

GR I L L E D A RA Y E S $ 1 0 . 0 0 Stu�ed with spinach, feta,

golden raisin sauce

BA K E D H A LLOUM I $ 1 4 . 0 0Sicilian cream sauce, grilled toast points

FA L A F E L $ 1 0 . 0 0 Herbaceous chickpea balls, lemon

tahini sauce

A H I T U NA $ 1 8 . 0 0 Calabrian chili,white beans

WHOL E ROA S T E DCAU L I F LOW E R $ 1 0 . 0 0

Pistachio sukkah, yogurt, mint

L AM B ME AT BA LLS ( KO F TA ) * $ 1 4 . 0 0

Jalapeño-mint tomato sauce

P I R I P I R I G R I L L E D C H IC K E N W I N G S $ 1 4 . 0 0

Mango chutney, blue cheese dip

WH I P P E D F E TA $ 1 2 . 0 0Honeycomb & peppercorn

CR I S P Y A R T IC HOK ES $ 1 4 . 0 0 Dill aioli

S UMAC ROA S T E D B U T T E R N U T SQUA S H $ 1 1 . 0 0

Stuffed with Quinoa, kale, cranberry (vgn)

traditional middle eastern dish, skewers of meat, fish or poultry and vegetables,

grilled over open flame

COCKTAILS $12.00

MED I T E R RA N E A N MA RGA R I TACampo Bravo Reposado, amontillado sherry,

apricot liqueur, lime, orange marmalade

I S L E O F PA S S IONVodka, Chinola passionfruit, lime,

Q hibiscus ginger beer

S I D ECA R À L A G R ECQU EMetaxa Greek brandy, cointreau, spiced pear, lemon, sugar spice rim

SA D I E ’ S F RO S Érosé wine, pomegranate, vanilla,

citrus, Ole Smoky blackberry liquor

T N ROOT S O LD FA S H ION EDNelson’s Green Briar TN Whiskey, PX Sherry,barrel aged maple, sorghum, sassafras bitters

KA L I M E RA SOU RGeorge Dickel rye whiskey,

prickly pear, cardamom, lemon

MEZZ E P L AT E $ 1 2 . 0 0Hummus, baba ganoush, tzatziki,

grilled pita, olives, crudités

DESSERTS

M IM I ’ S P I S TAC H IO BA K L AVA $ 8 . 0 0

Warm local honey

CHOCOLAT E “ FONDU E ” $ 1 4 . 0 0

serves 2-3 people

seasonal fruit & treats

F ROZ E N G R E E K YOGU R T $ 6 . 0 0

pomegranate molasses, coconut crunch

COF F E E -CA R DAMOM POT D E C R ÈME $ 8 . 0 0

Brandied cherry