appetizers

Golden Tomato Gazpacho chilled roasted golden tomato soup, accompanied by diced tomatoes, red onion and jalapenos				6.50
Spicy Calamari Salad sautéed calamari with red onions, chickpeas, garlic and tomatoes, served over a bed of baby arugula				6.50
Mediterranean Salad avocado and spring vegetables wrapped in grilled eggplant strips, topped with creamy french feta and tossed in a light lemon herb vinaigrette				7
Beet and Pear Salad golden and oxblood beets with grilled bosc pears, tossed in a honey lemon vinaigrette, and topped with watercress and spiced pistachios				7
Grilled Haloumi Cheese and Artichoke Heart Salad baby arugula tossed with string beans, walnuts and mushrooms, spritzed with a walnut vinaigrette				7.50
Crab Ceviche a tower of fresh jumbo lump crab meat tossed with a spicy lemon ceviche sauce, layered with a cooling avocado salad and surrounded by a chili lime vinaigrette moat				8
Miriam Hummus sautéed wild mushrooms, chick peas and small fava beans, accompanied by our famous hummus and jalapeños				8
Crispy White Bait beer-battered fried tiny fish tossed with fresh herbs, served with spicy home made aioli				8
Grilled Jerusalem Bread grilled flatbread stuffed with feta and jalapeños, served over romaine hearts with lemon vinaigrette				5.50
Burekas puffed pastry stuffed with roasted peppers, eggplant, basil & feta cheese, served with harissa, green tahini and skordalia dipping sauces				6

entrées

Marjoram-crusted Wild Striped Bass oven-baked wild striped bass served over cauliflower purée, accompanied by sautéed garlic green beans and a preserved lemon sauce				17
Yellowtail Snapper american wild yellowtail snapper grilled over a bed of roasted baby artichokes, cipollini onions and fennel, topped with a shaved fennel salad				18
Grilled Escolar topped with sautéed chorizo sausage and kale, oven-roasted jerusalem artichokes and golden beets, served with a white wine cream sauce				17
Pan-seared Scallops served over a celery fennel purée, topped with a star anise-orange gastrique and accompanied by a parsnip grapefruit salad				18
Grilled Butterflied Jumbo Shrimp served with forbidden black rice and fava beans, drizzled with saffron vinaigrette and a lobster demi-glace				17.50
Moussaka roasted eggplant strips, red bell peppers, tomatoes, zucchini, and potatoes, layered together and roasted to perfection, topped with a green tahini sauce and herbed tomato sauce				14.50
Grilled 10oz Rib Eye Steak served with braised salsify and garlic-lemon brussels sprouts, topped with a rich veal cinnamon sauce				24
Chicken Shawarma grilled marinated chicken fillet strips over sautéed spinach and a crisped pita, accented with a mango chutney and green tahini				15.50
Grilled Lamb Chops three colorado lamb chops over israeli couscous, served with a cracked bulgur herb salad in a tomato				21