Time in the Eastern Mediterranean, like all other facets of life there, is alway non-exact, reinterpreted, and fluid. And our Spring this year, here in California, has been exactly that. Our farms have finally managed to get us the full Spring lineup that we've grown accustomed to from favas to peas to asparagus. And now we can celebrate all of it on one long table. Come join us on Thursday May 31, at 6:30pm.
BREAD + ACCOMPANIMENTS
THREE LABNEHS | maras pepper and dried mint, za’atar and olive oil, hazelnut dukkah
SPRING PEA CHERMOULA | coriander, cumin
TURNIP TARATOR tahini, lemon, green garlic
ARTICHOKE SKORDALIA | dry mint, mint oil
SPRING ONION ZEYTINYAGLI | coriander, preserved lemon, green garlic
MARINATED ANCHOVIES | olives, capers, za’atar, meyer lemon
KIBBEH NIYYEH | raw lamb, bulgur, pine nuts, mint
BABY FAVAS | almond skordalia
DELTA ASPARAGUS | tarator, caramelized onion vinaigrette
CHARRED SNAP PEAS | za’atar, feta
KOUSA | summer squash, tomato, mint, pinenuts
WATER BUFFALO MANSAF | jameed, currants, almonds
The experience wouldn't be complete without Wine Director Shaundon Castonguay pairing wines from our cellar that go perfectly with every bite!
Event starts at 6:30pm. Space is very limited.
$57 each (includes tax + service Charge)
Dinner + Wine Pairing
$89 each (includes tax + service charge)