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Table du chef 

  • Beef Tartare –  Rosemary oil, cured egg yolk, baguette

  • Peach, arugula, Bûche de Chèvre -  Champagne vin

 

  • Oyster Mushrooms - tarragon butter

  • Chicken Roulade - jus, fried market greens

 

  • Bone in Rib eye - 30 day dry aged w salsa verde

  • Squash Risotto - pecorino, squash blossom

  • Green Beans - Almonds

 

  • Basque Cheesecake - raspbery compote

From tide to table

  • Ahi Tuna Tartare – crispy shallot, avo/wasabi, ponzu

  • Salmon Sashimi – miso vin, apples brunoise, nasturtium
     

  • Charred Tiger Prawns – Anchovy butter, lemon thyme

  • Mussels – chorizo, chili, white wine
     

  • Lobster Linguine with Bisque 
     

  • Mixed Bread – Calamata olives, olive oil

  • Shaved Fennel & Arugula – Lemon vinaigrette, pistachio, orange
     

  • Lemon Posset with Berries

Marrakech

SPREADS &STARTERS
  • Hummus & Crudités

  • Tzatziki – Cucumber, confit garlic, labneh, mint, mint oil

  • ⁠Muhammara – Roasted red pepper, walnut, pomegranate 

  • ⁠Marinated Olives - Aegean Green olives w hand foraged thyme 

  • ⁠Grilled Bread & Pita – With za’atar & extra virgin olive oil

SALADS

  • Israeli Couscous Salad – Cucumber, tomato, mint, walnut

  • ⁠Turmeric-Tahini Roasted Cauliflower – With hazelnut & sundried tomato gremolata

  • ⁠Roasted Beets – With labneh & dukkah, radish, micro herbs

MAINS

  • Chicken Saffron Tagine – With olives and preserved lemons

  • ⁠Sumac-Crusted Lamb Chops – With fennel slaw, wild arugula

DESSERT

  • Pavlova - rose infused whipped cream, berries, pistachios​, petals

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Bodrum

STARTERS 
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  • Grilled Bread w Fig Butter
  • Salmon Tartare - salsa matcha, avocado mousse w yuca chips
  • Scallop Cake -  tartare and Mustard Greens
  • Charred miso braised cabbage -  hazelnut gremolata 
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SALADS
​
  • Little Gem salad - Fennel and Blood Orange&Toasted Pumpkin Seeds
  • Endives - Anchovy Aioli, Crispy Prosciutto, Dill Vin
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ENTREES
  • Wagyu Ribeye - Chimichurri, Charred Shishito Peppers
  • Linguine alla Puttanesca - Truffled Breadcrumbs 
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DESSERT
  • Lemon/Almond/Brown Butter Cake w Rose Infused Whipped Cream and Lavender Caramel 
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Fish Taco Bar

BLACKENED MAHI MAHI 

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  • Grilled Mahi Mahi 

    Chipotle Aioli 

    Cabbage Mix

    Fresh Mango 

    Micro Greens 

    Tomatillo Avocado Salsa
     

COCO LOCO 

​

  • Coconut Shrimp
    Bay Scallops 
    Sriracha Aioli 
    Sweet n Sour Sauce 
    Krab
    Coconut Flakes 
    Cilantro Serrano Aioli 

​​

SURF N TURF

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  • Ribeye Steak 
    Grilled Shrimp 
    Avocado 
    Melted Qoxaca cheese 
    Pickled Onions 
    Ranchero Sauce 

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EL PESCADO 

​

  • Tempura Rock/Cod Fish 

  • Cabbage Mix 

  • Chipotle Aioli 

  • Raspberry Salsa

  • Habanero 

  • Strawberries 

  • Cilantro Serrano Aoli 

TEMPURA SHRIMP

 

  • Tempura Shrimp 
    Tamarind Chipotle Salsa
    Cabbage Mix 
    Cilantro Serrano Aioli 

  • Radishes​
    ​


LOBSTER 

​

  • Seasonal Fried Lobster

  • Chipotle Mashed potatoes

  • Bacon bits

  • Lemon Butter 

  • Cilantro 

  • Rice Noodles

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Djunda

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Wine Leaves Dolmah : Rice, Caramelized Onions, Dry raisins, pine nuts, dill, cherry

Pepper Dolmah : Rice, Tomatoes, All Spice, Caramelized onions, dill, mint, parsley 

Fine Bulgur Salad : Fine Bulgur, pepper paste, Aleppo, herbs, pomegranate molasses, 

Potato Salad : Labneh, Pickles, Onions, Dill

Red Lentil Meatballs : Pepper paste, tomato paste, Green onions, parsley, mint

Mom's Island Koftah : lamb/beef, allspice, oregano, bread

Hummus : original, roasted pepper or roasted beet hummus 

Tabbouleh : Parsley, Mint, Red peppers, Fine Bulgur

Confit Cranberry Beans : Cinnamon, raisins, Caramelized onion, Olive oil 
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Seafood Menu

STARTERS

ENTREES

  • Mixed Bread – Served with fig butter, olive oil, or leek butter

  • Ahi Tuna Tartare – Avocado, crispy leek, almonds, ponzu, yuca chips

  • Salmon Sashimi – Shiso, cucumber, apple, miso

  • Yellowtail Crudo – Almond milk, kiwi, shallot, serrano, green herb oil

  • Scallop Ceviche – Passion fruit leche de tigre, Fresno chili, micro herbs

  • Seabass Crudo – Citrus, olive oil, shaved fennel, fried capers, sea salt

  • Oysters – Champagne mignonette, yuzu kosho, harissa shallot

SALADS

​

  • Shaved Fennel & Arugula – Lemon vinaigrette, pistachios, orange

  • Warm Charred Eggplant dip – lemon tahini, parsley, confit garlic

  • Heirloom Tomato & Stone Fruit Salad – Pesto vinaigrette

  • Caesar Salad – With anchovies

  • Cucumber & Herb Salad – Dill, mint, lemon zest

  • Fregola Salad – Roasted peppers, grapefruit, olives, herbs

  • Radicchio Salad – Blue cheese aioli, blackberries, chives

  • Charred Greens – Garlic confit, lemon zest

  • Butter Lettuce 

  • Little Gem 

  • Chopped 

  • Local Bouillabaisse – Santa Barbara rockfish, mussels, crab, saffron-tomato broth, roasted potatoes, sourdough, lemon aioli (serves for min 6 people)

  • Whole Grilled Branzino – Fennel or papaya salad, preserved lemon, chili-lime vinaigrette 

  • Grilled Octopus – Crispy potatoes, smoked paprika oil, parsley

  • Tiger Prawns & Leeks – Confit leeks, lemon thyme, smoked salt

  • Stuffed Grilled Calamari– Spinach ricotta filling, rich tomato sauce, black oil

  • Seared Tuna – Charred corn salsa, habanero mango chili, crème fraîche, micro herbs

  • Scallop Cake – Golden-seared, tartare sauce, watercress salad

  • Market Fish w Beurre Blanc with trout roe, optional caviar add-on

  • Black Cod -  Charred Aubergine Butter, zhoug,

  • Samon w Lemon Dill Creme 

  • Red Snapper w urfa chili butter, charred scallion​, warm chard​
    ​

PASTA

  • Crab Ricotta Cappelletti – Saffron butter, lemon zest

  • Seafood Lasagna – Tomato-shellfish stock, parmesan, crispy breadcrumbs

  • Squid Ink Tagliolini – Calamari, lemon garlic butter, parsley, crème fraîche

  • Clam Pasta – White wine, bisque, herbs

  • Seafood Manicotti – Americana, mozzarella, basil

  • Mushroom Ravioli – Brown butter sage, wild mushrooms

Ottolenghi 

 
  • Farro and Roasted Red Pepper Salad
     
  • Red Lentil Dal w Butternut Squash 
     
  • Baked Feta and Dill Frittata 
     
  • Iranian Herb Fritters with Barberry Dipping Sauce
     
  • Turmeric Yoghurt Cauliflower w Mint and Cardamom 
  • Shawarma Meatloaf w Caramelized onions 
     
  • Roasted Carrots w curry leaf sukkah 
     
  • Hummus & Crudites
     
  • Watermelon Feta Mint Salad
     
  • California Style Caprese Salad 
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