Alder & Oak

The benchmark. Caputo 00 flour dough cold-fermented for 24 hours. San Marzano tomatoes from the volcanic soil near Vesuvius. Fior di latte mozzarella. Fresh basil. Baked in the Earthstone wood oven. If you want to know what we're about, this pizza tells you

Spanish octopus from the Galician coast, poached then charred on the Mibrasa at 700 degrees. Served with house romesco — the Catalan almond-and-pepper sauce — fingerling potatoes, Spanish chorizo, and herbs. Pure Iberian Mediterranean, and a signature for a reason

Spanish octopus from the Galician coast, poached then charred on the Mibrasa at 700 degrees. Served with house romesco — the Catalan almond-and-pepper sauce — fingerling potatoes, Spanish chorizo, and herbs. Pure Iberian Mediterranean, and a signature for a reason

King tiger prawns, four to five ounces each, served head-on the traditional Mediterranean way. Marinated in North African harissa and grilled on the Mibrasa. Tzatziki on the side to cool the heat. The head has incredible flavor

Yellowfin roasted rare in the Earthstone with an Egyptian spice rub — cumin, cardamom, cinnamon, sumac. Warm, aromatic crust. Cool, rare center. Served with Sicilian caponata. Pour the Croatian Plavac Mali alongside — its black cherry and chocolate stand up to the spice

From Patagonia — non-GMO feed, carbon neutral, one of the most sustainable salmon farms in the world. Grilled on the Mibrasa, served with roasted eggplant, preserved lemon, and schug — a bright, herby, hot Yemeni sauce. The sourcing on this fish is something we're proud of

One and a quarter pounds of Maine lobster, flown in fresh — never frozen. Sauteed and tossed in a lobster butter made from lobster stock, Spanish piquillo peppers, and brandy. Over tagliatelle. This is the splurge. Pour the Chateau Musar alongside

Eight shrimp in a harissa tomato ragout with capers and basil, finished with black truffle butter over tagliatelle. The truffle butter takes it from a good shrimp pasta to something you'll remember. If you're a truffle person, this is the move

Rosemary-roasted Australian lamb, cooked on the Mibrasa until the outside is crusted and the inside is tender. Served with fried potatoes. Our most premium entree. Pour the Marini from Lebanon — serious, structured, built for this dish

Yogurt-marinated chicken thighs rubbed with sumac, finished with tahina and lemon. More flavor than most chicken dishes, at a price that makes it the best value on the dinner menu. The Mibrasa does all the work

Fourteen-ounce choice ribeye grilled on the Mibrasa, finished with fleur de sel — hand-harvested French sea salt — and truffle herb butter. The char and smoke from 700-degree hardwood charcoal are what separate this from a steakhouse. Fried potatoes in beef tallow on the side

Braised in the Earthstone oven with red wine and house-made date molasses until it falls off the bone. The date molasses give it a sweet, toffee-like richness. Served with orzo pilaf and Moroccan-spiced carrots. Our low-and-slow dish — the opposite of the high-heat grill, but equally good

Ground lamb from Adana, southern Turkey — seasoned with cumin, cinnamon, coriander, and allspice, shaped onto a skewer and grilled on the Mibrasa. Comes with beef tallow fries, fattoush salad, pickles, and tzatziki. A complete meal on one plate

Chicken marinated in Aleppo pepper — a fruity, mildly spicy pepper from Syria — skewered and grilled on the Mibrasa. Same sides as the Adana: fries, fattoush, pickles, tzatziki. Lighter than lamb, but the Aleppo gives it real character. Pour the Provencal rose

Hollow spaghetti from Rome tossed with roasted wild mushrooms, porcini emulsion, and black truffle butter — the truffle gets inside the noodle. Our strongest vegetarian main and the truffle destination on the menu. Pour the Croatian Plavac Mali

Roasted red and yellow beets with whipped goat cheese and walnut dukkah — a Middle Eastern nut-and-spice blend from Egypt. Green apple and celery root add crispness, fresh mint ties everything together. Earthy, sweet, and tangy all at once

Grilled halloumi from Cyprus — a cheese that holds its shape on the grill and gets a beautiful sear. Peppery arugula, kataifi-wrapped walnuts roasted into crunchy nests, and a honey vinaigrette. Sweet, salty, crunchy

The real Greek salad — never contains lettuce. Cretan feta, Kalamata olives, tomatoes, cucumber, red onion, dressed simply with Iliada EVOO and lemon. In Greece, the quality of the ingredients is the dressing. Pour the Provencal rose

Greek kaseri cheese wrapped in crispy phyllo, fried golden, drizzled with honey, and served over a green salad with pistachios. Listed under salads but really a warm, indulgent starter. Try it with the Lebanese Merwah/Viognier

The benchmark. Caputo 00 flour dough cold-fermented for 24 hours. San Marzano tomatoes from the volcanic soil near Vesuvius. Fior di latte mozzarella. Fresh basil. Baked in the Earthstone wood oven. If you want to know what we're about, this pizza tells you

No tomato sauce — three Italian cheeses: fior di latte, gorgonzola, and mascarpone, finished with rosemary and a drizzle of truffle honey after the oven. The truffle honey is the move — earthy sweetness that makes the whole thing sing. If you love this, the Bucatini and Truffles is the main-course version

San Marzano base with mozzarella, then after the oven: paper-thin prosciutto di Parma aged at least 12 months in Emilia-Romagna, fresh arugula, shaved Parmesan, and Iliada EVOO. The prosciutto is never cooked — the pizza's heat just warms it. Our most composed pizza

Italian fennel sausage with that distinctive anise-like sweetness, roasted red peppers, fior di latte, and Calabrian peppers for a fruity, medium heat. The boldest, most substantial pizza we make. The Calabrian peppers are the same ones in the tuna crudo — if you respond to the heat, try both

Cool and creamy, made in-house daily with thick Greek yogurt and Iliada olive oil from Kalamata. The connective thread of the Aegean table — you'll find it across the menu for good reason. Try it with the Narince/Emir from Turkey

Thinly sliced yellowfin dressed with Calabrian chili oil from Southern Italy, fried capers, lemon, and fennel pollen — one of the most aromatic seasonings in the Italian pantry, tasting of licorice and honey. Raw, clean, with a slow-building heat

Cool and creamy, made in-house daily with thick Greek yogurt and Iliada olive oil from Kalamata. The connective thread of the Aegean table — you'll find it across the menu for good reason. Try it with the Narince/Emir from Turkey

Ground lamb spiced with cumin, coriander, and allspice, served in a harissa-tomato ragout with shaved sheep's milk cheese. North African chili paste, Eastern Mediterranean lamb, pastoral cheese — the Aegean range in one dish

The best way to start. Three house-made dips, house pickles, olives, and warm pita made with Greek thyme honey from a family farm. In the Aegean, the meze spread is how every meal begins — communal and generous. Order the Cava and share

Pan-fried and glazed with house-made date molasses, set over nigella-onion yogurt with za'atar. Nigella seeds taste like wild thyme crossed with toasted sesame. The High Atlas cocktail echoes the spice profile

Cream-filled burrata split tableside over grape tomatoes, house basil pesto, and toasted hazelnuts. A long pour of barrel-aged balsamic and Iliada olive oil. From Puglia — right across the Adriatic from Greece. The Aphrodite cocktail was built for this

Shrimp simmered in a tomato ragout deglazed with ouzo — the Greek anise spirit — finished with whipped feta and lemon oil. The ouzo hits first, then the feta cools everything down. One of our most popular dishes. Try it with the Xinomavro rose

Cooked in beef tallow — no seed oils. Crispier and richer than what you're used to

Small, rice-shaped pasta cooked pilaf-style with butter and herbs. A Greek-Turkish tradition. Note: contains gluten — it's pasta, not rice