Tags are the restaurant’s own; confirm allergies with staff.
No dish on this menu carries every tag you picked.
11 dishes
Ask what it is made with. The menu does not list the ingredients.
Ask whether the bread has milk or egg in it, and to leave off any cheese or mayo.
Ask what it is made with. The menu does not list the ingredients.
Eggplant deeply charred in our wood-fired oven, then blended with tahini into a smoky, creamy dip
Ask whether the pita is made with milk or butter, and whether the white sauce is tahini rather than yoghurt.
A bright, briny blend of Kalamata olives and capers
Ask what else goes into it besides what the menu lists.
Bulgur wheat with cucumber, cherry tomatoes, green onion, parsley, and mint in a bright citrus dressing
Ask whether the pita is made with milk or butter, and whether the white sauce is tahini rather than yoghurt.
A classic hummus, blended until smooth, creamy, and airy
Ask whether the pita is made with milk or butter, and whether the white sauce is tahini rather than yoghurt.
Romaine, cherry tomatoes, Persian cucumbers, artichoke hearts, and hearts of palm, tossed in a creamy tahini green goddess dressing and dusted with za’atar
Ask whether the green goddess is the plant-based version.
Ask whether it is cooked in butter or a meat stock rather than oil.
Mendoza, Argentina (Bottle)
Ask what else goes into it besides what the menu lists.
Licor 43, Rumchata, Espresso
Ask what is in the Licor 43 and Rumchata, everything else on the list is a plant.
38 dishes
Marinara, house-made Italian sausage, shishito peppers, and mozzarella
Garlic oil, a variety of roasted mushrooms, mozzarella, and Pecorino
Garlic oil, mozzarella, and Pecorino, topped with fresh arugula and our signature hot honey made with local honey and Calabrian chiles
Marinara, Roma tomatoes, fresh mozzarella, and fresh basil
Herb oil, house-made lamb sausage, Kalamata olives, feta, and mozzarella, finished with roasted pine nuts
Marinara, pepperoni, salami, coppa, house-made Italian sausage, and fresh mozzarella
Marinara, sliced chicken, spinach, mozzarella, and feta, topped with crispy prosciutto
Herb oil, Manchego and mozzarella, topped with delicate slices of jamón Serrano and pickled red onion
Marinara, coppa, and mozzarella, topped with fresh arugula and burrata and finished with our signature hot honey and balsamic glaze
Mini pitas filled with our signature tender shredded short rib, our house-made toum—a bold garlic emulsion—and finished with cool tzatziki
Prepared in the style of our rack of lamb—seasoned with our signature spice blend and roasted until tender. Served with a bright slaw of pickled carrot, red onion, and peppers
A family recipe of crispy shredded zucchini fritters with tomato, onion, parsley, and cilantro, fried until golden. Served with our labneh feta sauce
Roasted piquillo peppers stuffed with herbed goat cheese, Manchego, and pine nuts, finished with crisp pita crumbs
Grape leaves stuffed with rice and wagyu beef, rooted in a family recipe that reflects Palestinian tradition with a Texas touch. Served with our labneh feta sauce—a creamy, tangy strained yogurt with whipped feta
Wood-fired onions, slow-roasted until sweet, topped with melted mozzarella and Pecorino, and finished with balsamic glaze
Our take on the Spanish classic—shrimp sautéed in a rich garlic compound butter with roasted, fresh, and black garlic, deglazed with white wine and finished with olive oil
Wood-fired shishito peppers, blistered and tossed with fresh lemon juice, then topped with feta crumbles and our house-made za’atar
Our signature octopus—slowly cooked until tender, then fired in our wood-burning oven and finished with fresh lemon. Served with a bright salad of arugula, tomato, and red onion with lemon vinaigrette
Our take on the classic—pork belly, slow-cooked until tender, then fired in our wood-burning oven and glazed with balsamic. Finished with pickled vegetable slaw and sliced pepperoncini
Sweet Medjool dates filled with a blend of cream cheese and Manchego, wrapped in bacon and roasted until caramelized
A mix of colorful cherry tomatoes, blistered in our wood-fired oven, served over our labneh feta sauce and finished with fresh basil and balsamic glaze
Steamed in white wine with Spanish chorizo, creating a rich, savory broth
Creamy labneh topped with serrano chiles confit in olive and sesame oil, finished with house-made za’atar and crispy garlic chips
A fresh blend of cucumber, green onion, and parsley, prepared in a rustic, slightly chunky style
Our signature blend of labneh and feta with garlic, lemon, and parsley—bright, creamy, and a guest favorite
Fresh watermelon with Kalamata olives, red onion, and feta, lightly dressed with champagne vinegar and olive oil
Roasted shrimp with crisp cucumber, red onion, feta, Kalamata olives, and fresh herbs, tossed in lemon vinaigrette and finished with za’atar. Served with pita chips
Romaine and artichoke hearts in a creamy tahini–Pecorino dressing, balanced with candied pecans, crispy capers, and za’atar
Sweet roasted beets balanced with a bright pickled date vinaigrette, finished with green onion, feta, and pistachios
A fresh take on the classic—iceberg wedge with cherry tomatoes, Persian cucumbers, and green onion, finished with creamy labneh feta and crispy prosciutto
Smoked low over mesquite, braised until tender, then finished in our wood-fired oven for a deep, caramelized crust. Served over rice pilaf with a vibrant pomegranate chimichurri
Stuffed with rice pilaf, roasted over wood fire, and finished with spiced butter. Served with hummus and fried Brussels sprout petals
Heirloom chicken, marinated for depth and roasted in our wood-fired oven—crispy skin, tender inside. Served with our rice pilaf and a bright herb salad of parsley, cilantro, tomato, cucumber, red onion, lemon, olive oil, and sumac
Mediterranean sea bass, roasted whole in our wood-fired oven and served over rice pilaf
Slow-cooked for hours until fall-apart tender, then finished in our wood-fired oven. Served with za’atar potatoes, roasted carrots, natural jus, and horseradish labneh
Whole New Zealand rack, seasoned with our signature spice blend and roasted over flame, topped with bright pomegranate chimichurri. Served with za’atar potatoes and artichoke hearts over whipped feta (Gluten free)
2 dishes
11 dishes
Sonoma, CA (Bottle)
Paso Robles, CA (Bottle)
Tradicional Silver, Torres Magdala Orange Liquor, Hibiscus, Fresh Lime Juice
Tradicional Silver, Torres Magdala Orange Liquor, Fresh Cucumber, Jalapeno, and Lime Juice
Herradura Añejo, Angostura Bitters, Chocolate Bitters
Makers Mark, Fresh Grapefruit and Thyme
41 dishes
Clatayud, Spain (Bottle)
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
La Rioja, Spain (Bottle)
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Oregon (Bottle)
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Murcia, Spain (Bottle)
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Tuscany, Italy (Bottle)
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Lujan de Cayo - Mendoza, Argentina (Bottle)
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Napa Valley, CA (Bottle)
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Anderson Valley, CA
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Veneto, Italy (Bottle)
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Rias Baixas, Spain (Bottle)
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Napa Valley, CA (Bottle)
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
New Zealand (Bottle)
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
House Wine, Torres Magdala Orange Liquor, Torres Brandy, Fresh Fruit (White or Red)
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Mezcal Vago, Pineapple Juice, Hibiscus, Fresh Basil
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Don Q Rum, Ginger Beer, Fresh Berries, Mint and Lime Juice
Ask what is in the Don Q Rum and Ginger Beer, everything else on the list is a plant.
Herradura Reposado, Aperol, St. Germain, Fresh Lime Juice, Salt & Sumac Rim
Ask what else goes into it besides what the menu lists.
3 dishes
Garlic oil, bourbon-macerated pears, blue cheese, mozzarella, topped with crispy prosciutto and finished with balsamic glaze
Alexander Valley, CA
Monterrey, CA (Bottle)