Katafi Crusted Halibut, Cucumbers, Israeli Pickles,
  Basturma and Herb Broth
28

Black Sea Bass, Jeweled Basmati Rice, Mint-Pistachio
 and Sour Cherry Reduction
28

Roasted Monkfish with Squid Taboulee, Olives
and Spicy Tomato Coriander
26

Pan Seared Branzino, Fingerling, Bacon, Hazelnuts,
with Puree of  Roasted Anjou Pears
25

Brook Trout, Salad of Chickpeas, Cumin Scented Hummus,
Dill Broth and Preserved Lemon
25

Wild Striped Bass, Ribbons of Organic Squash & Zucchini,
Clams, Mussels and Shellfish Broth
29

Couscous Crusted Cod, Watermelon, Aleppo Pepper,
Greek Feta and  Fresh Mint
28

Wild Salmon, Shiitake Mushrooms, Organic Swiss Chard,
Fingerlings  and Anise Reduction
24

Diver Scallops, Organic Arugula, Mergueze and Grapefruit
29

Breast of Duck, Parsnip Puree, Brussel Sprouts, Currants
and Ginger-Pomegranate Reduction
24

Pasture Raised Shoulder of Beef Stew with Aleppo Pepper,
Sumac and Persian Style Basmati
28

Center-Cut, 14 oz New York Strip Steak, Wild Mushrooms,
Garden Swiss Chard and Grainy Mustard Sauce
36

Rack of Lamb, Herbed Labne, Madjoul dates,
Dried Limes and Persian Style Basmati
34

Hanger Steak, Braised Red Onions, Roasted Tomatoe,
Potato Puree  and Sumac Reduction
25

Saffron infused Goat Cheese Spaetzle, Morels,
 Wild Ramps and Fresh Herbs
23

Natural, Free Range Chicken, Preserved Lemons,
Olives and Fresh Herbed Couscous
25

Roasted Tomatoes Filled with Legumes, Pickled Raisins,
 Wild Mushrooms with Herbed Yogurt and Couscous
22

Chicken Bastillia with Orange-Curry Emulsion,
Wilted Romaine and Cinnamon Caramel
23

Pork Spare Ribs, Serevan’s BBQ Sauce
and Fresh Cole Slaw 
22

Lamb Tagine with Apples, Cardamom
and Steamed Couscous
23



Please Note: Menu Selections Vary Weekly