A Late-Spring Eastern Mediterranean Feast

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.



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.


Dinner Only

$57 each (includes tax + service Charge)


Dinner + Wine Pairing

$89 each (includes tax + service charge)