Because we can't do just a "sweet cream" — our sour cream ice cream

Rotating vanilla bean ice cream paired with true Madagascar pink peppercorn

Broadsheet coffee custard with pockets of smoked salt

Coffee custard spiced with our own blend of traditional Yemeni sweet hawaij

Rich frozen custard infused with Kettl's hōjicha and green, black, and red cardamom

Luxurious Valrhona chocolate gelato enhanced by flake salt

Chocolate ice cream with a swirl of mahlab-spiced cherry and chunks of cocoa mahlab cherry cookies

Tart lemon and labne ice cream with chunks of salty preserved bergamot and shortbread

Shiso ice cream with a stream of oriado dark chocolate chips throughout

Maple and fenugreek gelato with a bright yellow streak of amba sauce (Iraqi-Jewish mango sauce)

Lemon thyme and rosemary ice cream with a ripple of white chocolate fudge with Kettl's matcha

Sour green plum ice cream with notes of basil and chewy apricot pate de fruits

Broken Cup teahouse's jasmine green tea and jasmine rice with housemade ginger-pineapple tepache

Orange-blossom lemonade sorbet with streaks of hibiscus and sumac and splashes of mint

Sour cherry molasses, black lime, and lime sorbet

Vimto cordial ice cream with a swirl of golden raisins, hazelnuts, and banyuls vinegar

Ronnybrook yogurt & labne layered with chewy grains and seasonal jam

Silken tofu pudding swirled with seasonal jam and topped with crunchy granola

Eggs soufflé in a crispy nest topped with Jasper Hill Farm alpine and cheddar cheeses on a brioche bun

Egg white omelet with bright spinach and sumac filling

Tomato curry with roasted peppers, creamy brined cheese, and Latremore Pine Ridge Farm eggs, served with warm pita

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

Seasoned legume "beef," crunchy favas and tostada, ful medames, cheese, hot labne, tomato, and shredded lettuce

Kibbeh-spiced new potatoes griddled with herbs

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

Cracked souri olives marinated in souri oil and our own spice blend

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

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

Platter of three cold mezze served with pita and iced onions — choose from: Iraqi hot pepper labne, early spring salad with favas & preserved lemon salsa, Baba O'Riley, Cacik with mint & cucumber, Armenian-spiced tahini cauliflower, Ramps vinaigrette

Free with purchase of any dip

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

Baharat-spiced pork shoulder, schug aioli, and pineapple-radish salsa

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

½ lb Armenian cured beef pastrami, schug sauerkraut, Jasper Hill alpine cheese, and Ukrainian dressing on Pizza Project's seeded rye focaccia

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

Smoked trout rillettes amandine with spring ramp charmoula and pickled dilly beans

Saffron-marinated chicken with green apricot sauce, warm nettles, and the bounty of spring

Griddled knockwurst on a potato bun

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

Cucumber · Hibiscus Rose · Yuzu

Mexican Coke · Apricot Saffron Sumac · Peach Yuzu Geranium