three types of hot oven-baked breads, spicy peppers, smoked creamed eggplant
colored tomatoes, cucumbers, baby radish, Tulum cheese & fresh zaatar
grilled nectarine, honey lime vinaigrette, salad seeds & St Maure toast
chive oil, fresh zaatar, Saloniki feta, duet spice & zaatar leaves
home-pickled lime jalapeno, avocado cucumber salad, Israeli caviar & crisp horseradish leaves
wrapped in watermelon rind, green tomato salsa & pickled lime
crisp calamari heads, pickled lemon vinaigrette, seasonal leaves, barley, parsley aioli
aioli, parmesan, shitake, bone marrow, pickles, charred onion & aromatic beef jus
crème fraiche, harisa & burned eggplants
pecan & dried garlic powder dust, my mother’s cabbage salad, wrapped in Chinese cabbage
blue crab, sweetcorn, crab bisque, bottarga, brioche crumbs & sage
herb & green onion yogurt
coated with dried cheese and zaatar, lady finger & rice cake with yogurt
white roots, humus and cherry tomato salsa
served on zaatar twig with grapes and coriander salsa
crisp cauliflower & cauliflower couscous
Chinese asparagus, shitake, Szechuan pepper & curly kale
charred onion, mangold & herbs, pistachio, greens & coriander seed sauce
black spinach, tomatoes sun-dried on Drisco’s roof & parmesan sauce
roasted in dry mint, charred zucchini, green garlic cream with spinach & smoked onions
creamed smoked tomatoes, veal gravy, spinach & asparagus
Soka bread, yogurt, onion, sumac and tzatziki
* Menu is subject to daily changes
bone marrow, sweet potato & onion
grilled broccoli, white wine sauce, greens, garlic & chili
