Del Mar Mediterranean Columbus 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 creamy, savory dip made with blended artichokes, served with your choice of bread or crackers.

Creamy chickpea dip topped with tender pomegranate-braised lamb and a drizzle of herb-infused tahini.

A selection of crisp, cold vegetables served as an accompaniment for dipping.

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.

Six fresh, raw oysters served chilled.

Four large shrimp served chilled with a spicy North African chili-based cocktail sauce.

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 crisp salad featuring Sicilian white anchovies and toasted, herb-seasoned breadcrumbs.

A crisp salad of gem lettuce, scallions, mint, and dill, tossed in a bright lemon vinaigrette and topped with feta cheese.

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

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

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

A flatbread topped with sautéed peppers and onions, melted asiago cheese, spicy harissa, and fresh herbs.

A flatbread topped with shrimp, basil pesto, spicy Calabrian chili, and mozzarella cheese.

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.

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

Sweet dates stuffed with Manchego cheese, wrapped in crispy bacon, and topped with a bright lemon herb garnish.

A block of baked feta cheese served with apricot chili jam and candied walnuts.

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

Tender charred octopus served with potatoes, a bell pepper vinaigrette, cilantro pesto, and a touch of mild espelette chili.

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

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

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

• Small$69
• Large$130

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

These goat cheese-filled pasta pillows are served in a light lemon sauce, finished with extra virgin olive oil and crushed pistachios.

Pan-seared snapper served with blistered tomatoes, roasted fennel, eggplant, and fresh cilantro.

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

Grilled swordfish served with couscous, almonds, beets, and a spicy harissa vinaigrette.

Pan-seared scallops served with orzo pasta, zucchini, walnuts, and a golden pepper purée.

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

Two 7-ounce lamb chops served with roasted squash and a savory lamb reduction sauce.

An 8-ounce filet served with charred broccolini, a savory romesco sauce, and manchego cheese.

A 10-ounce skirt steak served with za'atar-seasoned fries and a pepper relish.

A 16-ounce ribeye steak served with roasted peppers and zucchini, finished with an aged red wine balsamic glaze.

Roasted chicken served with spiced carrots, pistachios, and a savory onion sauce.

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

Roasted butternut squash served with golden raisins and pine nuts.

Tender potatoes crushed and tossed with olives and extra virgin olive oil.

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

Roasted potatoes tossed with a fresh mixture of lemon zest, garlic, and parsley.

Roasted carrots topped with crunchy pistachios and a tangy pomegranate molasses glaze.