Chef Alexandra Alexandra

Roasted beet carpaccio with whipped goat cheese, hazelnuts, and arugula

Handmade ricotta gnocchi with sage butter and shaved parmesan

Pan-seared sea bass with fennel, orange, and olive tapenade

Vanilla panna cotta with honey-roasted figs and almond crumble

Mediterranean grazing board

Beef tartare

Armenian mante with yougurt, sumac and mint

Cheese and spinach boreg, herb salad, hazelnuts

Mini lahmahjun

Slow cooked salmon, eech, seasonal vegetables

Dolma, yogurt and toppings

Chicken kebab, rice or bulghur pilaf, roasted seasonal vegetables

Zaatar brick chicken, johnnycake, seasonal vegetables, crispy tabbouleh

Kazandibi

Armenian Gata

Baklava

Cheese course, lovely selection of cheeses, homemade baguette, jam

Marinate Kale salad, pecorino, almond, crispy shallot

Passed appetizers on request instead of starter

Salmon crudo, passion fruit, saffron, lemon ( can add caviar for additional charge)

Burrata, seasonal greens, pickled peaches, hazelnut

Beet salad, pistachio, feta, lemon

Beef tartare, grape, olive, focaccia

Zucchini and ricotta “pasta”, brown butter, microgreens

Chicken Milanese, farm arugula, Brussel sprouts

Seared salmon. Carrot kibbeh, labne, seasonal vegetables

Steak with seasonal greens, potato pave

Zaatar brick chicken, johnnycake, seasonal vegetables

Roasted and seared eggplant, Tahini, pomegranate seeds, herbs, chickpea panisse

Chocolate budino, hazelnut, caramel

Panna cotta, peaches, almond crumble

Crème brulee

Chestnut and vanilla Mont Blanc