Albi menu — United States

These wood-fired lamb pastries are served with a dollop of garlic sauce and a squeeze of fresh lemon.

A fresh oyster grilled over hot coals, finished with arak-infused butter and topped with trout roe.

Crispy fried bulgur wheat shells stuffed with spiced beef, pine nuts, and smoky sausage, served with a side of spicy red chili yogurt.

Crispy grilled pita stuffed with spiced meat, served with eggplant dip, cherry tomato cheese, and a spicy green herb yogurt.

Four dates seared in brown butter and seasoned with a fragrant North African spice blend.

This dish features raw yellowfin tuna served with fresh garden vegetables, fermented sides, mint, sumac-marinated onions, and pickles.

This dish features smoked tomato served with fresh garden vegetables, fermented sides, mint, sumac-marinated onions, and pickles.

Lightly smoked mushrooms served over hummus, topped with a slow-cooked egg yolk and black garlic.

Smoked goat confit served over hummus, topped with scallions, date molasses, and a savory burnt onion spice blend.

Fresh blue crab served over creamy hummus, topped with charred sweet corn, spicy serrano oil, and a flavorful green garlic herb sauce.

Smoked eggplant dip served with roasted tomatoes, pickled ramps, summer squash, and pine nuts toasted in brown butter.

Creamy labneh cheese served with green onion jam, rose-macerated peaches, pistachios, and tangy amba sauce, accompanied by fresh flatbread.

A refreshing salad of crisp lettuce tossed in a yogurt and dill vinaigrette, topped with smoked corn tahini and crumbled shankleesh cheese.

This refreshing Mediterranean salad features heirloom tomatoes, summer melon, and cucumber tossed with crunchy pita, smoked feta, and a spicy red pepper labne, finished with fresh mint and basil.

Crispy fried potato cubes seasoned with aromatic shawarma spices and served with a creamy garlic sauce.

Summer squash stuffed with a savory blend of crab, shrimp, and aromatic rice, served with a side of crab-infused yogurt and spicy sausage.

Small lamb-filled dumplings served in a savory garlic yogurt sauce with sweet corn and aromatic spices.

Tender grape leaves stuffed with barbecued lamb belly and neck, seasoned with burnt cinnamon and tomato molasses.

Charcoal-grilled prawns served with a spiced tomato relish, tangy yogurt, and mild sweet peppers.

Grilled quail glazed with peach molasses, served with a spicy tomato relish, creamy yogurt dip, and a fresh summer salad.

This dish features trout steamed in grape leaves, served with a crab and heirloom tomato tabouli, preserved citrus, fermented habanada peppers, and a chermoula yogurt sauce topped with smoked trout roe.

Grilled lamb loin and belly skewers marinated in dill yogurt, served with herb tahini, shaved summer squash, and a spiced cinnamon-infused meatball.

This slow-cooked beef rib is glazed in a spiced tomato molasses and served with a stew of summer beans and buttered rice.

This upside-down rice dish features softshell crab, ember-roasted corn, and a crab-fat yogurt, served with a side of heirloom tomatoes, dill seeds, and chili.