Saba menu — United States

A traditional Bulgarian spread made from roasted peppers, eggplant, and tomatoes.

A creamy, strained yogurt dip served with preserved peppers and radish.

A creamy dip made from roasted eggplant, sour cream, and charred scallions.

Slow-cooked tomatoes seasoned with serrano peppers and cumin.

A spread of smoked trout roe served with fresh baby herbs.

A selection of pickled turmeric cauliflower, cabbage, snap peas, and Israeli cucumbers.

A selection of fresh, seasonal vegetables served raw and typically accompanied by dips.

A smooth chickpea dip topped with olive oil, fresh parsley, and mild Aleppo pepper.

Roasted Brussels sprouts served over creamy hummus, topped with shabazi onions, black garlic, and pickled jalapeños.

Creamy hummus topped with blue crab, finished with a light butter and lemon sauce.

Creamy hummus topped with a spicy lamb ragu, scallions, and crispy chickpeas.

A fresh salad featuring local lettuce, creamy avocado, crumbled feta cheese, and a crunchy sunflower seed duqqa topping.

A refreshing salad of watermelon topped with salty feta cheese, spicy harissa, and crunchy toasted walnuts.

Spiced ground lamb skewers served with a creamy sesame tahini sauce, blistered peppers, and toasted pine nuts.

Roasted carrots served with creamy labneh, a spicy red chermoula sauce, and fresh coriander.

Fresh Gulf oysters roasted and topped with smoked butter and a blend of red and green chilies.

Crispy, herb-infused chickpea fritters served with creamy sesame tahini and a spicy cilantro-based zhoug sauce.

Roasted chicken seasoned with spicy harissa paste, served with charred onions and caramelized lemon.

Grilled salmon served with tzatziki, confit tomatoes, dill, and pink peppercorns.

A New York strip steak served with smashed potatoes, marinated shishito peppers, and zhoug, a vibrant herb-based sauce.

A breaded and fried chicken cutlet served with a creamy fennel and cabbage slaw, finished with fresh dill and roasted lemon.

Small, pearl-shaped pasta tossed with a variety of seasonal summer vegetables.

Crispy, flattened potatoes seasoned with extra virgin olive oil and sea salt.

A fragrant rice dish garnished with pomegranate seeds, crunchy pistachios, and fresh herbs.

Crispy seasoned fries served with a side of spicy harissa mayonnaise.

Fresh English peas tossed with crumbled feta cheese and chopped mint.

A chilled, creamy milk pudding flavored with rose and ginger, topped with fresh Louisiana strawberries.

A rich hazelnut chocolate pudding served with buttery shortbread cookies and toasted meringue.

A curated assortment of five different cookies featuring seasonal flavors.

A rotating selection of handcrafted sorbets and ice creams sourced from Sweet Handkraft.