Meyhouse & Meyhouse Jazz Club

Homemade strained yogurt with spicy peppers (gf) (v)

Sheep's milk “Ezine” cheese from Dardanelle with roasted ground pistachios, oregano, and olive oil (gf) (v)

Oven roasted eggplant and peppers with tomato sauce, over homemade garlic yogurt (gf) (v)

Cabbage leaves stuffed with rice, onion and warm spices, lemon, extra virgin olive oil (v) (gf)

Bodrum's Gambilya bean spread with scallions, tomato, fresh dill, cumin, paprika (gf) (v)

Very spicy ground red peppers, walnuts and spices (gf) (v)

Slow roasted beets with Turkish white cheese, dill lemon vinaigrette (gf) (v)

Steamed Sea Asparagus, a green vegetable that grows on salt marsh, tomatoes, tossed with lemon-garlic olive oil (gf) (v)

Salt cured fish, red onion, extra virgin olive oil, fresh dill (gf)

Salt cured, air dried, smoked mackerel with dill, shallots and pickles (gf)

Thin sliced smoked beef tongue (gf)

Artichoke bottoms braised in olive oil, poached shrimp, herb dressing OR can be made vegan with double peeled fava beans (gf) (v)

Lemon cured Branzino, red onion, tomato, radish and red peppercorn with olive oil (gf)

Steamed Turkmen dumplings stuffed with choice of beef, OR vegetarian, over garlic yogurt, paprika-oil filling (v)

Trio phyllo dough roll with three different filling of Zucchini, Cheese, Pastirma (cured beef)

Mesquite fire grilled Galician octopus over Gambilya beans spread, paprika-butter

Warm hummus topped with choice of house cured beef pastirma (gf) OR brown butter and pine nut (v), (gf)

Butter poached thinly sliced lamb liver, red onion

Daily fresh anchovies from Monterey Bay flash fried and served with arugula

Charcoal Grilled sweetbread skewer. marinated in Aleppo pepper and garlic

Shrimp broiled in tomato, garlic-butter, cheese (gf)

U10 Dayboat scallops from Maine, tomato-orange confit (gf)

Tomato, cucumbers, peppers with pomegranate molasses dressing

Chunky tomatoes, scallions, onions, cucumbers, garlic-oregano croutons, white cheese, capers and south Aegean olives

Heirloom organic tomatoes, marinated red onions, arugula, pomegranate molasses, and soya vinaigrette

Soup of the Day

Sustainably sourced whole Branzino from the Aegean Sea, served with Meyhouse Greens

Lamb Chops, 3 pieces, mint-pistachio spread, Dill-potato wedges (gf)

Slow braised Lamb Shank in red wine and Mission Fig molasses OR roasted orzo

Organic Chicken's thigh marinated with yogurt-fenugreek, over toasted orzo

Charcoal grilled marinated Pink Grouper steak, served Meyhouse Greens (gf)

Oven roasted half eggplant stuffed with green lentil, dried mint, tomato sauce and brown butter served with garlic-yogurt (gf)

Mesquite fire grilled, marinated seasonal vegetables over smoked eggplant-labne, drizzled with paprika-butter (gf)

Mixed greens, iceberg lettuce, baby arugula, cucumbers, scallions, mint with lemon-oil dressing

Roasted Aegean greens, garlic, scallion, lemon, olive oil (v) (gf)

Dill-potato wedges (v) (gf)

Mashed potato, olive oil, garlic-lemon and herbs (v)

White rice with butter (v), (gf)

Homemade strained yogurt with sweet red pepper and pepper oil (gf) (v)

Sheep's milk 'Ezine cheese' from Dardanelle with roasted ground pistachios, oregano and olive oil (v)

Bodrum Gambilya spread, scallions, dill, cumin, paprika, lemon juice (gf) (v)

Garlic Yogurt, oven roasted eggplant and peppers with tomato sauce (gf) (v)

Steamed Sea Asparagus, a green vegetable that grows on salt marsh, tomatoes, tossed with lemon-garlic olive oil (gf) (v)

Cabbage leaves stuffed with rice, onion and warm spices, lemon, extra virgin olive oil (gf) (v)

Artichoke bottoms braised in olive oil with poached prawns (OR can be made vegan with double peeled fava beans) (gf) (v)

Lemon cured Branzino, red onion, tomato, radish and red peppercorn with olive oil (gf)

Very spicy ground red peppers, walnuts and spices (gf) (v)

Slow roasted beets with Turkish white cheese, dill, lemon vinaigrette (gf) (v)

Steamed Turkmen dumplings stuffed with choice of beef, OR vegetarian, garlic yogurt

Mesquite fire grilled Galician Octopus over Gambilya beans spread, paprika-butter

Charcoal grilled, veal sweetbread skewer marinated in Aleppo pepper and garlic

Rolled and fried phyllo dough with three different filling: Zucchini-leeks (vegan), Pastirma (cured beef), Cheese (Feta & Ricotta)

Turkish flat bread layered with ground beef and finely minced tomato, onion, pepper, garlic, served with onion salad and tomato

Spicy mix of spinach, Aleppo pepper, cumin, cheddar and shees in thin crust (Antalya) (v)

Minced Tenderloin, red bell peppers, green peppers, paprika

Pide from town of Bafra in Black Sea region, ground beef and onions (Samsun)

Tomato, onion, peppers with walnuts and pomegranate molasses dressing

Chunky tomatoes, peppers, onions, cucumbers, garlic-oregano croutons, white cheese, capers and south Aegean olives

Heirloom organic tomatoes, marinated red onions, arugula, pomegranate molasses, and soy vinaigrette

Soup of the Day

Knife grounded local grass-fed California lamb spareribs skewer, plate served with rice and onion-tomato salad or wraps served with fries

Spicy Kebap with ground beef and peppers, plate served with rice and onion-tomato salad or wraps served with fries

Yogurt-fenugreek marinated Mary's organic chicken thigh skewer, plate served with rice and onion-tomato salad or wraps served with fries

Turkish butchery style ground beef patties, mesquite charcoal grilled plate served with rice and onion-tomato salad or wraps served with fries

Mesquite fire grilled Filet of Branzino—Mediterranean Seabass with Meyhouse Green Salad

Charcoal grilled marinated Pink Grouper skewer, served Meyhouse Greens (gf)

8oz, Flash seared tenderloin slices, with lemon mashed potato (gf)

Tenderloin skewer, over smoked eggplant-labneh (Gaziantep)

Bone-in Lamb Chops, 2 pieces, mint-pistachio spread, Dill-potato wedges (gf)

16oz, dry aged Ribeye, lemon mashed potato (gf)

Oven roasted half eggplant stuffed with green lentil, dried mint, tomato sauce and brown butter served with garlic-yogurt (gf)

Mesquite fire grilled, marinated seasonal vegetables over smoked eggplant-labneh, drizzled with paprika-butter (gf)

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Grape leaves filled with savory mix of rice, warm spices (v, gf)

Tender okra and tangy sour cherries simmered in a light tomato sauce with olive oil and herbs. (v, gf)

Artichoke bottoms braised in olive oil with steamed shrimp, herb-olive oil dressing (vg, gf)

Lemon cured Mediterranean seabass (Branzini) with lemon dressing

Sour apple, soy cherry, sundried tomatoes and celeriac salad with roasted hazelnuts, lemon vinaigrette (v, gf)

Green olive salad – with walnuts and pomegranate dressing (v, gf)

Mesquite fire grilled Galician Octopus over Gambilya beans spread, paprika-butter

Garlic-tomato Prawns with spicy red peppers (gf)

Butter poached lamb liver, onion, tomato, oregano

Warm humus topped with spiced crispy chickpea salad or spicy ground beef

Slow roasted boneless chicken leg filled with rice and warm spices

Branzino lokum – charcoal grilled boneless branzino spirals, marinated with savory spices and sweet and sour pomegranate

Borani – steamed vegetable dumpling and zucchini stew with yogurt-mint sauce

Bone-in lamb Chops, 3 pieces, mint-pistachio spread, Dilli-potato wedges (gf)

10oz, Flash seared tenderloin slices, with lemon mashed potato (gf)

House made ice cream with roasted honey drizzled – pistachio infused butter brioche

Oven roasted quince or bos pear with clotted cream

Baklava from Konya filled with fresh ricotta cheese

Homemade strained yogurt with spicy peppers (gf) (v)

Sheep's milk “Ezine” cheese from Dardanelle with roasted ground pistachios, oregano, and olive oil (gf) (v)

Oven roasted eggplant and peppers with tomato sauce, over homemade garlic yogurt (gf) (v)

Cabbage leaves stuffed with rice, onion and warm spices, lemon, extra virgin olive oil (v) (gf)

Bodrum's Gambilya bean spread with scallions, tomato, fresh dill, cumin, paprika (gf) (v)

Very spicy ground red peppers, walnuts and spices (gf) (v)

Slow roasted beets with Turkish white cheese, dill lemon vinaigrette (gf) (v)

Steamed Sea Asparagus, a green vegetable that grows on salt marsh, tomatoes, tossed with lemon-garlic olive oil (gf) (v)

Salt cured fish, red onion, extra virgin olive oil, fresh dill (gf)

Salt cured, air dried, smoked mackerel with dill, shallots and pickles (gf)

Thin sliced smoked beef tongue (gf)

Artichoke bottoms braised in olive oil, poached shrimp, herb dressing OR can be made vegan with double peeled fava beans (gf) (v)

Lemon cured Branzino, red onion, tomato, radish and red peppercorn with olive oil (gf)

Steamed Turkmen dumplings stuffed with choice of beef, OR vegetarian, over garlic yogurt, paprika-oil filling (v)

Trio phyllo dough roll with three different filling of Zucchini, Cheese, Pastirma (cured beef)

Mesquite fire grilled Galician octopus over Gambilya beans spread, paprika-butter

Warm hummus topped with choice of house cured beef pastirma (gf) OR brown butter and pine nut (v), (gf)

Butter poached thinly sliced lamb liver, red onion

Daily fresh anchovies from Monterey Bay flash fried and served with arugula

Charcoal Grilled sweetbread skewer. marinated in Aleppo pepper and garlic

Shrimp broiled in tomato, garlic-butter, cheese (gf)

U10 Dayboat scallops from Maine, tomato-orange confit (gf)

Tomato, cucumbers, peppers with pomegranate molasses dressing

Chunky tomatoes, scallions, onions, cucumbers, garlic-oregano croutons, white cheese, capers and south Aegean olives

Heirloom organic tomatoes, marinated red onions, arugula, pomegranate molasses, and soya vinaigrette

Soup of the Day

Sustainably sourced whole Branzino from the Aegean Sea, served with Meyhouse Greens

Lamb Chops, 3 pieces, mint-pistachio spread, Dill-potato wedges (gf)

Slow braised Lamb Shank in red wine and Mission Fig molasses OR roasted orzo

Organic Chicken's thigh marinated with yogurt-fenugreek, over toasted orzo

Charcoal grilled marinated Pink Grouper steak, served Meyhouse Greens (gf)

Oven roasted half eggplant stuffed with green lentil, dried mint, tomato sauce and brown butter served with garlic-yogurt (gf)

Mesquite fire grilled, marinated seasonal vegetables over smoked eggplant-labne, drizzled with paprika-butter (gf)

Mixed greens, iceberg lettuce, baby arugula, cucumbers, scallions, mint with lemon-oil dressing

Roasted Aegean greens, garlic, scallion, lemon, olive oil (v) (gf)

Dill-potato wedges (v) (gf)

Mashed potato, olive oil, garlic-lemon and herbs (v)

White rice with butter (v), (gf)

Homemade strained yogurt with sweet red pepper and pepper oil (gf) (v)

Sheep's milk 'Ezine cheese' from Dardanelle with roasted ground pistachios, oregano and olive oil (v)

Bodrum Gambilya spread, scallions, dill, cumin, paprika, lemon juice (gf) (v)

Garlic Yogurt, oven roasted eggplant and peppers with tomato sauce (gf) (v)

Steamed Sea Asparagus, a green vegetable that grows on salt marsh, tomatoes, tossed with lemon-garlic olive oil (gf) (v)

Cabbage leaves stuffed with rice, onion and warm spices, lemon, extra virgin olive oil (gf) (v)

Artichoke bottoms braised in olive oil with poached prawns (OR can be made vegan with double peeled fava beans) (gf) (v)

Lemon cured Branzino, red onion, tomato, radish and red peppercorn with olive oil (gf)

Very spicy ground red peppers, walnuts and spices (gf) (v)

Slow roasted beets with Turkish white cheese, dill, lemon vinaigrette (gf) (v)

Steamed Turkmen dumplings stuffed with choice of beef, OR vegetarian, garlic yogurt

Mesquite fire grilled Galician Octopus over Gambilya beans spread, paprika-butter

Charcoal grilled, veal sweetbread skewer marinated in Aleppo pepper and garlic

Rolled and fried phyllo dough with three different filling: Zucchini-leeks (vegan), Pastirma (cured beef), Cheese (Feta Ricotta)

Turkish flat bread layered with ground beef and finely minced tomato, onion, pepper, garlic, served with onion salad and tomato

Spicy mix of spinach, Aleppo pepper, cumin, cheddar and shees in thin crust (Antalya) (v)

Minced Tenderloin, red bell peppers, green peppers, paprika

Pide from town of Bafra in Black Sea region, ground beef and onions (Samsun)

Tomato, onion, peppers with walnuts and pomegranate molasses dressing

Chunky tomatoes, peppers, onions, cucumbers, garlic-oregano croutons, white cheese, capers and south Aegean olives

Heirloom organic tomatoes, marinated red onions, arugula, pomegranate molasses, and soy vinaigrette

Soup of the Day

Knife grounded local grass-fed California lamb spareribs skewer, plate served with rice and onion-tomato salad or wraps served with fries

Spicy Kebap with ground beef and peppers, plate served with rice and onion-tomato salad or wraps served with fries

Yogurt-fenugreek marinated Mary's organic chicken thigh skewer, plate served with rice and onion-tomato salad or wraps served with fries

Turkish butchery style ground beef patties, mesquite charcoal grilled plate served with rice and onion-tomato salad or wraps served with fries

Mesquite fire grilled Filet of Branzino—Mediterranean Seabass with Meyhouse Green Salad

Charcoal grilled marinated Pink Grouper skewer, served Meyhouse Greens (gf)

8oz, Flash seared tenderloin slices, with lemon mashed potato (gf)

Tenderloin skewer, over smoked eggplant-labneh (Gaziantep)

Bone-in Lamb Chops, 2 pieces, mint-pistachio spread, Dill-potato wedges (gf)

16oz, dry aged Ribeye, lemon mashed potato (gf)

Oven roasted half eggplant stuffed with green lentil, dried mint, tomato sauce and brown butter served with garlic-yogurt (gf)

Mesquite fire grilled, marinated seasonal vegetables over smoked eggplant-labneh, drizzled with paprika-butter (gf)

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Grape leaves filled with savory mix of rice, warm spices (v, gf)

Extra virgin olive oil braised okra with sour cherries (v, gf)

Artichoke bottoms braised in olive oil with steamed shrimp, herb-olive oil dressing (vg, gf)

Lemon cured Mediterranean seabass (Branzini) crudo (gf)

Sour apple, sour cherry, sundried tomatoes and celeriac salad with roasted hazelnuts, lemon vinaigrette. (v, gf)

Green olive salad – with walnuts and pomegranate dressing (vg, gf)

Mesquite fire grilled Galician Octopus over Gambilya beans spread, paprika-butter.

Butter poached lamb liver, onion, tomato, oregano

Warm humus topped with fragrant chickpea stew

Grass-fed Californian lamb shank braised with warm spices served with roasted orzo.

Branzino lokum – charcoal grilled boneless branzino spirals, marinated with savory spices and sweet and sour pomegranate

Borani – steamed vegetable dumpling and zucchini stew with yogurt-mint sauce.(vg)

Bone-in Lamb Chops, 3 pieces, mint-pistachio spread, Dill-potato wedges (gf)

10oz, Flash seared tenderloin slices, with lemon mashed potato (gf)

House made ice cream with roasted honey drizzled – pistachio infused butter brioche (vg)

Oven roasted quince or bosc pear with clotted cream (vg)

Grape leaves filled with savory mix of rice, warm spices (v, gf)

Tender okra and tangy sour cherries simmered in a light tomato sauce with olive oil and herbs. (v, gf)

Artichoke bottoms braised in olive oil with steamed shrimp, herb-olive oil dressing (vg, gf)

Lemon cured Mediterranean seabass (Branzini) with lemon dressing

Sour apple, soy cherry, sundried tomatoes and celeriac salad with roasted hazelnuts, lemon vinaigrette (v, gf)

Green olive salad – with walnuts and pomegranate dressing (v, gf)

Mesquite fire grilled Galician Octopus over Gambilya beans spread, paprika-butter

Garlic-tomato Prawns with spicy red peppers (gf)

Butter poached lamb liver, onion, tomato, oregano

Warm humus topped with spiced crispy chickpea salad or spicy ground beef

Slow roasted boneless chicken leg filled with rice and warm spices

Branzino lokum – charcoal grilled boneless branzino spirals, marinated with savory spices and sweet and sour pomegranate

Borani – steamed vegetable dumpling and zucchini stew with yogurt-mint sauce

Bone-in lamb Chops, 3 pieces, mint-pistachio spread, Dilli-potato wedges (gf)

10oz, Flash seared tenderloin slices, with lemon mashed potato (gf)

House made ice cream with roasted honey drizzled – pistachio infused butter brioche

Oven roasted quince or bos pear with clotted cream

Baklava from Konya filled with fresh ricotta cheese

Grape leaves filled with savory mix of rice, warm spices (v, gf)

Extra virgin olive oil braised okra with sour cherries (v, gf)

Artichoke bottoms braised in olive oil with steamed shrimp, herb-olive oil dressing (vg, gf)

Lemon cured Mediterranean seabass (Branzini) crudo (gf)

Sour apple, sour cherry, sundried tomatoes and celeriac salad with roasted hazelnuts, lemon vinaigrette. (v, gf)

Green olive salad – with walnuts and pomegranate dressing (vg, gf)

Mesquite fire grilled Galician Octopus over Gambilya beans spread, paprika-butter.

Butter poached lamb liver, onion, tomato, oregano

Warm humus topped with fragrant chickpea stew

Grass-fed Californian lamb shank braised with warm spices served with roasted orzo.

Branzino lokum – charcoal grilled boneless branzino spirals, marinated with savory spices and sweet and sour pomegranate

Borani – steamed vegetable dumpling and zucchini stew with yogurt-mint sauce.(vg)

Bone-in Lamb Chops, 3 pieces, mint-pistachio spread, Dill-potato wedges (gf)

10oz, Flash seared tenderloin slices, with lemon mashed potato (gf)

House made ice cream with roasted honey drizzled – pistachio infused butter brioche (vg)

Oven roasted quince or bosc pear with clotted cream (vg)

Homemade strained yogurt with spicy peppers (gf) (v)

Sheep's milk “Ezine” cheese from Dardanelle with roasted ground pistachios, oregano, and olive oil (gf) (v)

Oven roasted eggplant and peppers with tomato sauce, over homemade garlic yogurt (gf) (v)

Cabbage leaves stuffed with rice, onion and warm spices, lemon, extra virgin olive oil (v) (gf)

Bodrum's Gambilya bean spread with scallions, tomato, fresh dill, cumin, paprika (gf) (v)

Very spicy ground red peppers, walnuts and spices (gf) (v)

Slow roasted beets with Turkish white cheese, dill lemon vinaigrette (gf) (v)

Steamed Sea Asparagus, a green vegetable that grows on salt marsh, tomatoes, tossed with lemon-garlic olive oil (gf) (v)

Salt cured fish, red onion, extra virgin olive oil, fresh dill (gf)

Salt cured, air dried, smoked mackerel with dill, shallots and pickles (gf)

Thin sliced smoked beef tongue (gf)

Artichoke bottoms braised in olive oil, poached shrimp, herb dressing OR can be made vegan with double peeled fava beans (gf) (v)

Lemon cured Branzino, red onion, tomato, radish and red peppercorn with olive oil (gf)

Steamed Turkmen dumplings stuffed with choice of beef, OR vegetarian, over garlic yogurt, paprika-oil filling (v)

Trio phyllo dough roll with three different filling of Zucchini, Cheese, Pastirma (cured beef)

Mesquite fire grilled Galician octopus over Gambilya beans spread, paprika-butter

Warm hummus topped with choice of house cured beef pastirma (gf) OR brown butter and pine nut (v), (gf)

Butter poached thinly sliced lamb liver, red onion

Daily fresh anchovies from Monterey Bay flash fried and served with arugula

Charcoal Grilled sweetbread skewer. marinated in Aleppo pepper and garlic

Shrimp broiled in tomato, garlic-butter, cheese (gf)

U10 Dayboat scallops from Maine, tomato-orange confit (gf)

Tomato, cucumbers, peppers with pomegranate molasses dressing

Chunky tomatoes, scallions, onions, cucumbers, garlic-oregano croutons, white cheese, capers and south Aegean olives

Heirloom organic tomatoes, marinated red onions, arugula, pomegranate molasses, and soya vinaigrette

Soup of the Day

Sustainably sourced whole Branzino from the Aegean Sea, served with Meyhouse Greens

Lamb Chops, 3 pieces, mint-pistachio spread, Dill-potato wedges (gf)

Slow braised Lamb Shank in red wine and Mission Fig molasses OR roasted orzo

Organic Chicken's thigh marinated with yogurt-fenugreek, over toasted orzo

Charcoal grilled marinated Pink Grouper steak, served Meyhouse Greens (gf)

Oven roasted half eggplant stuffed with green lentil, dried mint, tomato sauce and brown butter served with garlic-yogurt (gf)

Mesquite fire grilled, marinated seasonal vegetables over smoked eggplant-labne, drizzled with paprika-butter (gf)

Mixed greens, iceberg lettuce, baby arugula, cucumbers, scallions, mint with lemon-oil dressing

Roasted Aegean greens, garlic, scallion, lemon, olive oil (v) (gf)

Dill-potato wedges (v) (gf)

Mashed potato, olive oil, garlic-lemon and herbs (v)

White rice with butter (v), (gf)

Homemade strained yogurt with sweet red pepper and pepper oil (gf) (v)

Sheep's milk 'Ezine cheese' from Dardanelle with roasted ground pistachios, oregano and olive oil (v)

Bodrum Gambilya spread, scallions, dill, cumin, paprika, lemon juice (gf) (v)

Garlic Yogurt, oven roasted eggplant and peppers with tomato sauce (gf) (v)

Steamed Sea Asparagus, a green vegetable that grows on salt marsh, tomatoes, tossed with lemon-garlic olive oil (gf) (v)

Cabbage leaves stuffed with rice, onion and warm spices, lemon, extra virgin olive oil (gf) (v)

Artichoke bottoms braised in olive oil with poached prawns (OR can be made vegan with double peeled fava beans) (gf) (v)

Lemon cured Branzino, red onion, tomato, radish and red peppercorn with olive oil (gf)

Very spicy ground red peppers, walnuts and spices (gf) (v)

Slow roasted beets with Turkish white cheese, dill, lemon vinaigrette (gf) (v)

Steamed Turkmen dumplings stuffed with choice of beef, OR vegetarian, garlic yogurt

Mesquite fire grilled Galician Octopus over Gambilya beans spread, paprika-butter

Charcoal grilled, veal sweetbread skewer marinated in Aleppo pepper and garlic

Rolled and fried phyllo dough with three different filling: Zucchini-leeks (vegan), Pastirma (cured beef), Cheese (Feta & Ricotta)

Turkish flat bread layered with ground beef and finely minced tomato, onion, pepper, garlic, served with onion salad and tomato

Spicy mix of spinach, Aleppo pepper, cumin, cheddar and shees in thin crust (Antalya) (v)

Minced Tenderloin, red bell peppers, green peppers, paprika

Pide from town of Bafra in Black Sea region, ground beef and onions (Samsun)

Tomato, onion, peppers with walnuts and pomegranate molasses dressing

Chunky tomatoes, peppers, onions, cucumbers, garlic-oregano croutons, white cheese, capers and south Aegean olives

Heirloom organic tomatoes, marinated red onions, arugula, pomegranate molasses, and soy vinaigrette

Soup of the Day

Knife grounded local grass-fed California lamb spareribs skewer, plate served with rice and onion-tomato salad or wraps served with fries

Spicy Kebap with ground beef and peppers, plate served with rice and onion-tomato salad or wraps served with fries

Yogurt-fenugreek marinated Mary's organic chicken thigh skewer, plate served with rice and onion-tomato salad or wraps served with fries

Turkish butchery style ground beef patties, mesquite charcoal grilled plate served with rice and onion-tomato salad or wraps served with fries

Mesquite fire grilled Filet of Branzino—Mediterranean Seabass with Meyhouse Green Salad

Charcoal grilled marinated Pink Grouper skewer, served Meyhouse Greens (gf)

8oz, Flash seared tenderloin slices, with lemon mashed potato (gf)

Tenderloin skewer, over smoked eggplant-labneh (Gaziantep)

Bone-in Lamb Chops, 2 pieces, mint-pistachio spread, Dill-potato wedges (gf)

16oz, dry aged Ribeye, lemon mashed potato (gf)

Oven roasted half eggplant stuffed with green lentil, dried mint, tomato sauce and brown butter served with garlic-yogurt (gf)

Mesquite fire grilled, marinated seasonal vegetables over smoked eggplant-labneh, drizzled with paprika-butter (gf)

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