VEGETAL

HUMMUS BEIRUTI

Garlic confit, Extra Virgin Olive Oil, Toasted Pine Nuts and Za’atar
ROASTED BEETS

Labneh, Pistachio, Za’atar, Pomegranate molasses
TUSCAN CHIPS& HARISSA

Roasted garlic, Garden herbs and Parmesan
CORN RIBS

Cashew spread, Preserved lemon and Sumac
CHARRED CAULIFLOWER

Yemeni zhoug, Grannysmith apple relish and Vegan feta cheese
PERSIAN CUCUMBER SALAD

Almond romesco, Lime, Tzatziki and Spiced pecans
SYRQUIN MALAWAJ

Túm, Tabbouleh, Feta cheese, Garlic tomato, Olives and Roasted eggplant
ROASTED ORGANIC CARROTS

Sumac, Mint and Black garlic aioli

PASTA

PAN-SEARED GNOCCHI

Parsley, Chives, Brown butter, Parmigiano Reggiano and Truffle
AGNOLOTTI CACIO E PEPE

Lamb manakish, Butter, Parmesan and Parsley

HALF A DOZEN OF LOCAL “BENDITO MAR” OYSTER

Fermented Berry mignonette, Habanero butter, 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

TENDERLOIN TARTARE

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

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

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