DINNER


OLIVES  preserved lemon . marash 7
PECANS  harissa 6
OYSTERS  blood orange . black pepper      half dozen 22
OSETRA CAVIAR  dill . turmeric . allium . smoked sturgeon  60

ASPARAGUS  tofu . lentils . red charmoula . trout roe  15
KANPACHI  lemon . saffron . uni . apple . aleppo  19
SALMON  fennel . blood orange . olive . fresh z'hug  22
FOIE GRAS  black sesame . curry leaf . raspberry . sorrel   23
BASTEEYA  duck . asian pear . lemon verbena . crème fraîche . almond 22
OCTOPUS  brussels sprouts . cauliflower . mustard . preserved lemon  20
EGGPLANT  cucumber . oregano . pepper . flatbread . za’atar 16

COUSCOUS  broccoli . sesame . beet . harissa . radish  24
BRANZINO  little gem . mussels . olive . fennel . piquillo  36
SCALLOP  yam . quinoa . mushrooms . golden raisin . vadouvan  40
LAMB  lentil . rutabaga . maitake . eucalyptus . black lime  39
RIBEYE  dry aged . turnip . mustard . leek . harissa sartan  40
LA’ACHA

(moroccan family style dining served with all sides     please allow up to 35 minutes)

SHORT RIB  slow cooked . dried mandarin . bitter greens ( serves four) 145
LAMB SHOULDER  prune . green za'atar . almond  (serves four to six) 165
CHICKEN  preserved lemon . green olive . marash  (serves two) 75
SNAPPER  red charmoula . mushroom  (serves two to three) 89
DUCK  sausage . pear . madeira . smoke  (serves two to three) 95

COUSCOUS  brown butter 9
KALE  olive . harissa  9
POTATO  romesco . caper  9
HEIRLOOM BEANS  tomato . feta . za’atar crumble 9