* Yalla Style | Yellow split pea and chickpea hummus with amba, tahini, and tamarind-braised beef (or tofu)

bright, lemony chicken soup stewed with herbs and dried lime and accompanied by rice and the crunchy bits

seasoned lamb, crunchy potato and tostada, eggplant mornay, labne, tomato, and shredded lettuce

murasaki sweet potato topped with spicy and nutty harra sauce

cracked souri olives marinated in their own oil and our own spice blend

spiced beef and herbed rice wrapped in cabbage leaves and served in a warm tomato sauce

The best salad in the world, layered with crunchy pita, refreshing herbs, and sumac complemented with local vegetables and fruits

Mixed platter of three or single mezze, current offerings:

Roasted cauliflower, braised greens, bright garlic toum, and sesame chili crisp

A return to the Lebanese source material, with baharat-spiced pork shoulder, schug aioli, and pineapple-radish salsa

Roasted eggplant, custardy egg, amba (pickled mango sauce), crisp and luxurious vegetables, and crunchy potato

In collaboration with Pizza Project, 1/2 pound of pastirma-spiced (Armenian cured beef) pastrami, schug sauerkraut, Jasper Hill alpine cheese, and Ukrainian dressing (like Russian dressing but with beets and horseradish) all on Pizza Project's seeded rye foccacia

Smoky trout filet with herby spinach-feta filling, avocado, and salty pops of trout roe

Gondi (cardamom and turmeric-infused chicken and chickpea meatballs) with shakshuka-style tomato sauce and kashkaval cheese on iggy's bread

Griddled knockwurst on a potato bun

The classic topped with Yemenite schug-spiced sauerkraut and Iraqi pickled-mango mustard

Notch's Hop Water with Vimto Cordial

Cucumber