On bruschetta, lemon herbs, spinach jus, and Parmesan flakes.

In style of chef's selection.

With olive oil and freshly grated tomato salsa.

With olive oil and zaatar, an exotic Levantine herb blend.

Marinated in piquant and flavorful olive blend.

With herbed garlic butter and cream of tomato.

Fresh and roasted tomatoes, tossed with feta, basil, oregano, lemon, and mint.

In a bouquet garni white wine butter shallot reductions with crisped bread.

With crushed pistachios, olive oil, and fresh herbs.

With house tahini, sesame, chili pepper, and shallot.

Romaine hearts, arugula, endive, grape, and toasted almonds.

Tossed in olive oil, zaatar, and Maldon salts.

Cheese risotto, homemade tomato sauce, and Parmesan reggiano.

16oz cut, salt, peppered, and with yukon buttered potato puree.

With roasted butternut squash and pumpkin curry.

Prepared in Roman style with semolina flour Parmigiano reggiano and cauliflower puree.

With hand made pici pasta tossed in wine braising liquid reduction.

With condiments on brioche bun served with lime jalapeno skinny fries.

New Zealand lamb grilled, served with ratatouille and pommes anna

New Zealand lamb grilled, served with ratatouille and pommes anna