Zagat

chickpea cakes with harissa aioli

choice of three: hummus, cucumber yogurt, dry fava bean, muhamara, zaalouk, babaghanoush and artichoke, served with crispy pita

shaved fennel and spiced walnuts

cumin scented tender chicken thighs, garlicky swiss chard

wrapped in grape leaves, grilled with grapefruit

parmesan cheese, egg, cilantro and parsley

in green charmoula sauce

roasted eggplant, bell peppers and caramelized onions

with lamb meatballs

fresh pine nuts and almonds in pomegranate vinaigrette

baby spinach and almonds in pomegranate vinaigrette

pears, fennel, greens, tomatoes, red onions, extra virgin olive oil and fresh lemon

oven baked thin layers of fillo pastry with almonds

with french fries and garlic baby spinach

hudson valley duck breast with wheat berries, pear butter, swiss chard and red wine-licorice reduction

lettuce, tomato, onion and harissa aioli, served with french fries and salad

on a baguette with chakchuka and harissa, served with french fries

braised lamb with prunes, caramelized onions and almonds, served with side of couscous

lamb, chicken, merguez and vegetables in a meat broth

black mussels, escargot, octopus and merguez

stuffed baby turnips and warm almond-garlic vinaigrette

roasted monkfish, stuffed artichoke and saffron

cilantro sauce and tricolor couscous salad

fish, shrimp, clams, scallops, calamari, in seafood broth

eggplant, beluga lentils, black beans, coriander and cumin, served with fries and salad

braised seasonal vegetables in a vegetable broth