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Quinoa, harissa-roasted carrots, chickpeas, preserved lemon, mint yogurt.
Brown rice, seared tuna, avocado, sumac, ras-el-hanout dressing.
Beluga lentils, slow-roasted lamb, tahini-yogurt, pomegranate, dukkah.
Kale, freekeh, roasted aubergine, olives, tahini, pickled red onion.
Wild salmon, couscous, charred broccoli, chermoula, lemon.
Slow-braised free-range chicken, olives, preserved lemon, saffron.
Three-day braised lamb shoulder, apricots, cinnamon, almonds.
Seasonal roots, chickpeas, ginger, turmeric, cilantro.
Smoked aubergine, cumin, charred tomato, fresh bread.
House hummus, walnut-pomegranate dip, warm flatbread.
Castelvetrano, citrus, fennel, chili.
Lemon-rice, pine nuts, mint, yogurt.
Carrot, ginger, orange, turmeric.
Spinach, cucumber, apple, mint, lemon.
Beet, apple, ginger, lemon.
Vanilla cream, orange-blossom syrup, candied pistachio.
Medjool date, almond flour, cardamom, crème fraîche.
Atay bil naana — fresh mint, gunpowder green, sugar to taste.