Saturday Menu

ahi tuna tartar, cucumber, red onion, fresno, lemon, parsley, cilantro, salmon roe, tzatziki sauce, pepper aioli, herb oil

crispy moroccan marinated beef spring rolls, tahini and sweet harissa-ambar

butternut squash, garbanzo, sunflower seeds, puffed quinoa, pumpkin seeds and soft boiled schnitzel egg

fire roasted eggplant spread, topped with diced onions, fresh herbs, fresno chili, silant and powdered tahini

plum honey lacquered, slow roastedcrispy beef brisket, charred leeks, green onions, micro cilantro and lavash

flash fried soft poached eggs, minced lamb, beef, Israeli breadcrumbs, black garlic harissa, organic watercress

tri color cauliflower, sweet chiligarlic glaze, toasted sesame crème and chive oil

crispy fried chicken wings, apricot chili glaze, cilantro, fresno peppers and toasted sesame seeds

seasoned prime ground beef, parve cheddar, candied pastrami bacon, pickled onions, harissa ketchup, red chili mustard and charcoal brioche

mesquite grilled 16oz bone-in ribeye chop, heirloom peewee potatoes, garlic rapini

pan roasted, jazmin & scallion fried rice, fresno, organic beech mushrooms, english peas puree, calabrian chili coulis

Mesquite Grilled Sweet & Spicy Harissa Marinated 1/2 Chicken, Chili Garlic Chinese Long Beans And Saffron Aioli.

48oz. bone in ribeye chop, roasted fingerling potatoes, seasonal vegetables and chimichurri

wild arugula/ roasted tri color baby beets, blood orange, valencia orange, grapefruit, pistachio crumble, edible flowers

seared zaatar spiced tuna, mixed greens, fennel, apple, radish, cucumber, and tangy shugvinaigrette

MESQUITE CHARRED CINNAMON SPICED, PINEAPPLE COMPOTE, COOKIE CRUMBLE, CARAMEL AND VANILLA ICE CREAM