Chili pepper, schug, harissa and garlic confit

Olive oil, balsamic and Meiri cheese

Za'atar aioli and red horse radish

Chermoula aioli, tomato gazpacho, shifka pepper and spelt cracker

Shallot, tomato seeds, hot pepper, yogurt, za’atar leaves and olive oil

Green leaves, roasted tomatoes, harissa and sumac on labane

Parsley, shallot, hot pepper, Kalamata olives, roasted almonds and paprika aioli

Olive oil, aged balsamic, basil and parmesan

calf's brains with hot peppers, pickled lemon, chickpeas, coriander, comes with gluten-free bread.

Spinach, fresh za'atar, semi-dried tomatos, persian lemon, pine nuts and thassos powder

On lima bean stew, hot pepper and chimichurri

Raw tahini, date honey, hot pepper, shallot, Meiri cheese and za’atar leaves

little gem lettuce, tarragon vinaigrette and English cheddar

salanova, endive, romaine lettuce, shallot, pears, grated Tomme cheese and caramelized pecans

Tomatoes, baby cucumber, roasted tomatoes, chopped Roman artichoke, red onion, olives, leaves and Meiri cheese

potato gnocchi, lemon beurre blanc, zucchini, chard and olive salsa

Gluten-free bun, za’atar aioli, roasted tomatoes, chimichurri and fries

From the tabun with tomatoes, hot pepper, roasted leek, pickled lemons, garlic confit and olive oil