Del Mar Mediterranean Fort Lauderdale menu — United States

A creamy blend of chickpeas, tahini, lemon, and garlic, served with house-made pita bread.

A smooth, savory spread made from roasted red peppers, typically served as a dip.

A creamy, savory dip made from blended feta cheese seasoned with spicy peppers.

A refreshing Greek dip made with creamy yogurt, crisp cucumber, garlic, and fresh herbs.

A selection of crisp, chilled vegetables served with a side of dip.

A fresh salad featuring heirloom tomatoes, marinated feta, red onion, and bell pepper, tossed in a red wine vinaigrette.

A salad of mixed greens topped with Manchego cheese, Marcona almonds, and a lemon extra virgin olive oil dressing.

A salad of golden beets, avocado, and apple, topped with spiced pistachios and a herb yogurt dressing.

A salad featuring Sicilian white anchovies, cured Spanish ham, and toasted herb-seasoned breadcrumbs.

Thinly sliced raw salmon served with avocado, pickled fennel, scallion, and lemon oil.

Fresh yellowfin tuna served cold with spicy Calabrian chili, crisp cucumber, savory olive tapenade, and a creamy green tahini sauce.

Fresh red snapper cured in citrus, served with sliced radish, pickled red onions, and cilantro.

Freshly shucked oysters served chilled on the half shell.

Chilled jumbo shrimp served with a spicy North African chili pepper sauce.

A Turkish flatbread topped with spicy lamb sausage, tomato sauce, and feta cheese.

A Turkish flatbread topped with tomatoes, olives, artichokes, garlic, and creamy labneh.

A Turkish flatbread topped with caramelized onions, havarti cheese, and garlic.

This starter features caramelized onion bread served with a blend of havarti and asiago cheeses, extra virgin olive oil, and a side of herb-infused labneh.

Tender lamb meatballs served in a mildly spicy tomato sauce and topped with crumbled feta cheese.

Crispy fried squid served with a savory olive spread and a zesty lemon garlic dipping sauce.

Creamy chickpea dip topped with pomegranate-braised lamb and a savory green tahini sauce.

Thinly sliced zucchini, lightly fried until crispy and served with a side of yogurt dressing.

Roasted cauliflower served with a sweet onion tahini sauce, chili relish, and dates.

Tender charred octopus served with a bell pepper vinaigrette, fresh onions, cilantro pesto, and a hint of espelette pepper.

A selection of South African lobster tail, scallops, prawns, clams, and mussels, roasted over an open fire and seasoned with garlic and lemon.

• SMALL$75
• LARGE$145

Spaghetti served with lobster in a sweet garlic tomato sauce, finished with Calabrian chili and Parmigiano Reggiano cheese.

Handmade pasta pockets filled with ricotta and Parmigiano Reggiano cheese, topped with fresh shaved truffles.

Pan-seared snapper served with blistered tomatoes, artichokes, roasted garlic, eggplant, and a cilantro pesto.

Roasted salmon served with cauliflower purée, roasted cauliflower florets, garlic, red grapes, and a mustard vinaigrette.

Pan-seared sea bass served in a light heirloom tomato broth with tender fennel and a side of creamy citrus-infused yogurt.

Roasted lamb rack served with squash, green olives, pine nuts, and a preserved lemon sauce.

Grilled swordfish served with marinated olives, pine nuts, confit potatoes, and a tomato sauce finished with cilantro.

A half roasted chicken served with curried carrots, pumpkin seeds, and za'atar seasoning.

This 8-ounce filet is grilled and served with broccolini, escarole, pearl onions, a roasted red pepper sauce, and za'atar-spiced butter.

A 16-ounce ribeye steak served with hearth-roasted peppers, zucchini, and red onions, finished with a lemon gremolata and aged balsamic glaze.

A whole-roasted Mediterranean sea bass served with crushed olive oil potatoes, fresh radicchio and frisée greens, and a lemon-caper vinaigrette.

Crispy roasted potatoes served with a side of garlic and lemon-infused mayonnaise.

Roasted Brussels sprouts served with sautéed mushrooms, savory Spanish ham, and Manchego cheese.

Roasted carrots seasoned with curry, served with a side of herbed yogurt cheese and topped with crunchy pumpkin seeds.

Grilled broccolini served with a savory red pepper and nut sauce, topped with aged Spanish sheep's milk cheese.

Roasted squash served with golden raisins, pine nuts, and labneh, a creamy Middle Eastern yogurt dip.