Soups and Salads

• "Gypsy" Salad$10.00
  with seasonal vegetables, goat cheese, warm pita bread, and lemon-sumac dressing

• Rocket Salad$12.00
  with persimmons, pistachio dukkah, Lebanese shanklish cheese, and burnt honey vinaigrette

• Walnut Salad$12.00
  with green olives, walnuts, pistachios, pomegranate seeds, red onion, peppers, and herbs

• Soup of the Day$7.00
  Lentil and chickpea with lemon, chilis, and turmeric butter

Dips and Mezze

• Muhamarra$11.00
  roasted pepper dip, roasted walnuts and lavosh

• Hummus Bi-Tahini$13.00
  spiced lamb and warm pita bread

• Labneh$11.00
  yogurt dip with crudité vegetables and aleppo pepper

• Fried Artichokes$9.00
  with bagna cauda sauce and pecorino cheese

• Crispy Lamb Ribs$12.00
  with sweet and spicy sauce, pickles, cilantro

• Tunisian Chicken Skewers$7.00
  with preserved lemon and labneh

• Wood Oven Roasted Mushrooms$7.00
  with garlic, chilis, and sherry

• Salt Cod Fritters$9.00
  with orange aioli and seaweed salt

Small Plates

• Octopus a la Plancha$14.00
  with preserved lemon and salsa verde

• Spicy Beef Tartare$16.00
  with capers, red onion, and parmesan

• Wood Oven Roasted Bone Marrow$18.00
  with persimmon jam, toasted baguette, roasted shallots, and dandelion green salad

• Abondigas$10.00
  Spanish pork and beef meatballs with spicy tomato

• Moroccan Duck Basteeya$14.00
  almonds, dates, orange blossom

Pasta

• Strozzapretti$21.00
  with wild boar sugo, roasted apples, and thyme

• Tagliatelle$19.00
  with sauce bolognese and parmesan-reggiano

• Roasted Pumpkin Tortelli$15.00
  with mascarpone, rosemary, toasted pine nuts, and brown butter sauce

• Short Rib Tortellini$17.00
  with carrots, celery, and onion, in a rich broth served with Parmesan-Reggiano and a soft egg

Wood Fired Pizza

• Margherita$14.00
  Fiore di latte' mozzarella, basil, San Marzano

• Duck Confit$19.00
  green olives, roasted peppers, pecorino, oregano

• Mushrooms$16.00
  roasted garlic, rapini, thyme, virgin olive oil

• Spiced Lamb$17.00
  roasted peppers, cilantro, red onion, lime

Meats and Fish

• Wood Oven Roasted Leg of Lamb$24.00
  with green za'atar spice, acorn squash, wine soaked prunes, green herb salad

• 1855 Black Angus Filet Mignon$32.00
  with Cabrales butter and whipped potatoes, broccoli di rape

• Organic Moroccan Chicken Tagine$28.00
  with preserved lemons, caramelized onion, green olives, and saffron cous cous

• Scottish Salmon$26.00
  with coriander crust, garlic-tahini sauce, preserved lemon, broccoli di rabe, pomegranate, and walnut vinaigrette

• 72 Hour Braised Beef Short Ribs$28.00
  with roasted acorn squash puree, bitter greens, and spicy zhoug

• Spanish Seafood Paella$34.00
  with roasted tomatoes, peas, lobster, prawns, clams, mussels, saffron bomba rice and pimenton

Cheeses and Meats

• Cheeses $10, Meats $14
• Garrotxa
  A traditional Catalan goat's milk cheese. Almost extinct by the early 1980s, it was revived by a young cheesemakers and goat farmers' cooperative in the Garrotxa area of Catalonia

• Mahón
  Mahón cheese is a soft to hard white cheese made from cow's milk, named after the natural port of Mahón on the island of Minorca off the coast of Spain

• Valdeon
  a hearty blue made with a blend of pasteurized cows and goat milk, aged 3 months in caves while wrapped in sycamore leaves, hills of Leon, Spain

• Parmesan Reggiano
  is made with raw milk using the same traditional methods that were around since the world was flat — and aged at least 24 months

• Oro Italiano
  is a semi-soft cow's milk cheese from Friuli which combines Saffron and Umbrian black truffles

• St. Andre
  Cow's milk triple-cream cheese with a satiny white rind, and rich silky center. From Normandy region of France

• San Simon
  A smoked cow's milk cheese from Galicia in the shape of a teardrop. The subtle smoked flavor comes from smoking the cheese over green birch wood

• Jamón Serrano
  Spain's country ham. From the landrace breed of white pig not to be confused with the much more expensive Jamón Ibérico

• Bresaola
  air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple

• Finocchiona
  A kind of salami flavored with fennel seeds, traditionally produced in Tuscany. This one is from San Francisco

• Chorizo de Palacios
  Spicy smoked paprika from the La Vera valley in Western Spain is the key flavor to this delicious dry cured sausage

• Prosciutto di Parma
  an Italian dry-cured ham from the region of Parma that is aged 17 months, thinly sliced and served uncooked

• Coppa
  made using the muscle starting at the neck of the hog, dry-cured, after being rubbed with paprika

• Salchichon
  a pork based Spanish summer sausage that is made by smoking, drying, and cooking

Jamón Ibérico de Bellota

• Jamón Ibérico de Bellota$24.00
  Jamón Ibérico is the ultimate cured ham, with a decadently rich nutty flavor that evokes the countryside of Spain. Ibérico ham comes from an ancient breed of pig found only on the Iberian Peninsula and are known as Cerdo Ibérico, or 'Pata Negra.' This exceptional ham is cured for up to four years, resulting in an intense flavor with an unparalleled note of sweetness