Restaurant Menu

A warm, oval-shaped Jerusalem-style bagel served with olive oil and a savory blend of za'atar herbs.

Toasted bread topped with a savory mixture of caramelized onions, olives, and anchovies.

Toasted bread topped with tender mussels and a light seasoning.

A fresh green salad served with a savory dressing made from anchovies.

A crusty sourdough bread bowl served in a chilled, vibrant tomato-based gazpacho soup.

A refreshing salad featuring sweet cherries as the primary ingredient.

Thinly sliced kohlrabi and fennel served in a light tarragon-infused dressing.

Tender green and white asparagus spears served in a light garlic and lemon dressing.

Sautéed spinach and pea shoots topped with a delicate dusting of shaved, cured fish roe.

A creamy cornmeal porridge served with a fragrant, spicy tomato-based sauce.

Tender, slow-cooked fava beans served over a creamy tahini sauce and finished with a sprinkle of tangy sumac.

Slices of king oyster mushroom are prepared to resemble noodles and served in a light, savory shiitake mushroom broth.

Slow-cooked cabbage braised in a rich beef broth and finished with a dollop of sour cream.

This dish features five delicate, thinly sliced layers of Yukon Gold potatoes topped with premium Osetra caviar.

This dish features eggplant prepared in a traditional style.

Spaghetti tossed in a vibrant sauce made from blended pistachios, herbs, and olive oil.

This lasagna is baked in a glass dish and features layers of pasta with creamy, stretchy stracciatella cheese.

A fresh, high-quality cut of Bluefin tuna sourced from the coast of Maine.

A rich, spreadable preparation of premium fatty tuna belly.

Thinly sliced raw spot prawns drizzled with olive oil and finished with fresh lime zest.

Three pan-seared Hokkaido scallops served in a rich cream sauce.

Tender squid served in a savory tomato sauce with al dente pasta.

Tender Spanish octopus, slow-cooked and grilled, served with olives and a creamy sheep's milk yogurt.

Succulent prawns served in a rich, savory sauce made from tomato seeds and butter.

A whole sea bream steamed in a parchment paper pouch with thinly sliced zucchini.

Tender charcoal-grilled veal sweetbreads served in a savory harissa-infused butter sauce with chickpeas.

Slow-cooked chicken thigh served with caramelized onions.

Two grilled lamb chops served over a bed of creamy Yukon gold mashed potatoes.

Thinly sliced Wagyu flat iron steak served on a heated steel plate.

Tender grilled lamb skewers served with a variety of traditional sides and accompaniments.

Slow-cooked beef short rib served tender and prepared with a unique house-style seasoning.

This 32-ounce dry-aged ribeye steak is portioned to be shared by two people.

A traditional Turkish-style creamy rice pudding topped with a crunchy cinnamon graham cracker crumble.

A warm, sweet cornbread served with whipped honey butter and a side of blueberry fruit topping.

Soft banana bread cookies made with nutty brown butter, served with a side of smooth toffee-flavored milk for dipping.