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Our menu highlights modern Mediterranean dishes crafted with peak-season ingredients. The chef personally selects fresh produce each week from the local farmers market, and we source only top-tier meats from trusted purveyors. All dishes are meant to be shared and enjoyed family-style. All ingredients are locally and ethically sourced.

A 20% service fee is included on every check. Additional tipping is entirely optional.

A bowl of hummus garnished with parsley, paprika, and capers, with a plate of herb-flecked flatbread in the background.
A bowl of hummus topped with pomegranate seeds, chopped herbs, edible flowers, and drizzled with oil, with a side of seasoned potato chips.
French fries in a rustic dish with a small bowl of green dipping sauce.
A top view of a bowl filled with fresh berries and greens, including blackberries, raspberries, cherry tomatoes, and leafy herbs, in a stone bowl.
A hand pouring a creamy sauce over a plate of diced raw fish garnished with herbs, edible flowers, and berries.
Close-up of falafel balls with chopped salad and drizzled sauce in a ceramic bowl.
Close-up of a dish with breaded, cooked pieces, possibly chicken or seafood, served in a ceramic bowl with a dark background. A gold spoon rests on the food.
Grilled shrimp topped with herbs on a bed of mashed potatoes, with a roasted lemon half on a dark plate.
Close-up of a seafood dish with octopus tentacles, green leaves, purple edible flowers, and a creamy orange sauce.
Skewers of grilled meat and vegetables hanging above small bowls of sauces and dips on a wooden platter.
A plate with a piece of beef steak topped with dark sauce, served with fresh green lettuce, a small bowl of green sauce or dressing, and some pickled vegetables.
A ceramic bowl filled with pasta, topped with lobster, caviar, chopped herbs, and chili flakes, on a wooden surface.
A person in formal attire is serving a slice of medium-rare steak on a wooden platter, using tongs, with a small flame at the end of the meat and some greens on the side.
Three dishes of gourmet seafood including ceviche with edible flowers and pomegranate seeds, grilled octopus in red sauce, and grilled shrimp on bread, presented on multiple ceramic plates.
Two bowls of gourmet food on a light-colored table. The bowl on the left contains a colorful salad with various berries, greens, and edible flowers. The bowl on the right contains falafel balls, topped with microgreens, and surrounded by green sauce