Organic Yogurt Soup, Barley, Black Currants,
Fresh Herbs and Curry Oil
9

Prince Edward Island Mussels with Burnt Orange
and Fresh Thyme
12

Warm Squid Salad with Capers, Granny Smith Apples,
 Cauliflower and Fresh Dill
12

Serevan’s Falafel Plate with Hummus, Labne, Salad Shirazi,
Marinated Red Cabbage and Carrots
15

Roasted Eggplant Salad with Chives, Tomato Water
Organic Greens and Eggplant Croutons
11

Ceviche of Diver Scallops, Citrus Salad with
Osetra Caviar and Persian Saffron
24

Belgian Endive, Radicchio, Hazelnuts, Wild Watercress,
Blue Cheese and Apricot-Mustard Puree
12

Cauliflower and Golden Delicious Apples Soup
with Almonds and Sumac Oil
10

Salmon Tartar with Preserved Lemons, Mustard Seed Oil
 and Zaatar Crisps
14

Moroccan Merguez, Labne, Cucumbers, Tomatoes
 and Armenian Lavash
12

Poached Lobster Tail, Black Lentils, Asparagus
and Blood Orange Reduction
22

Sashimi Grade Tuna, Japanese Cucumbers, Oranges
Shaved Fennel, Mango with Soy-Orange
14

Duck Confit, Shredded Napa Cabbage, Anjou Pear,
Walnuts and Pomegranate Reduction
13

Mixed Lettuces, Tomatoes, Scallion, Dried Herbed Pita,
Radishes  and Lemon Vinaigrette
9

Roasted Organic Vegetables, Bitter Greens
 and Curried Lentils
11

Poached Shrimp and East Coast Oysters, Frisee
and Celery-Cumin Emulsion
14

Pasture Raised Lamb Tart, Hummus, Labne and Harrissa
14

House Pate with Pickled Grapes, Mustard, Olives and Toast
8

Seared Hudson Valley Foie Gras with Apple-Rosemary
Puree Brioche Toast and Syrah Reduction
22



Please Note: Menu Selections Vary Weekly