Summer Menu, May 9, 2026
SEA
Grilled squid in lamb fat, green orange, fennel and red onion salad, squid garum, and shallot–almond oil.
92
Blue Runner tartare, galangal, fresh wasabi, sorrel, Dan River caviar, buttermilk, and kaffir lime oil
98
Amberjack sashimi, preserved lime cream and herb infusion, avocado, dried chili oil
89
Beef / Lamb / Quail
Lamb osso buco, aromatic vegetables and white wine, polenta with butter and Nili cheese, gremolata
93
Lamb falda kebab wrapped in vine leaves, Khawarna tzatziki, fermented chili
88
Charolais Lamb Barbacoa Taco, Freekeh Tortilla, Charred Green Tomato Salsa, Onion And Burnt Habanero.
89
Charcoal-grilled lamb chops, fennel roasted in lamb fat, reduced lamb jus, mustard leaves with sesame vinaigrette
86
60-day aged Simmental prime rib, mashed potatoes, and herb chimichurri.
88
BREAD
Toasted Khorasan bread, miso-hummus, Hass avocado, extra-hot habanero sriracha.
34
Hagai’s country bread, black eggplant cream, spicy shug butter
35
Sesame bagel from Blend Sadeh, cultured butter, “everything” seasoning.
33
Vegetables
Blanched Jericho beans, garlic, pomegranate molasses, toasted almonds
57
Charcoal-roasted kohlrabi, olive oil, green hot pepper, fresh za’atar, Hameiri cheese
63
Spaghetti, Nili cheese, green lemon, olive oil, quinoa puff
88
Raw green salad, fresh herbs, labneh, and dried za’atar
65