Baltimore Winter Restaurant Week

barley, creamy labneh, chili oil, dry mint (V)

red lentil, roasted tomato, Ras Al Hanout spices, toasted cumin breadstick (V)

mixed grill plate of tender marinated chicken kebab and succulent beef kofta kebab served with grilled vegetables, fragrant saffron rice, and jewel-like pomegranate seeds. Accompanied by a zesty Aleppo chili and yogurt sauce, layered upon toasted spiced lavash bread

pan-seared salmon filet, grilled asparagus, citrus gremolata, spicy tahini, toasted pine nuts, pomegranate, charred lemon (GF)

pomegranate-glazed eggplant, seared halloumi steak, charred shishito peppers and tomatoes, hearty white bean stew, sprinkled sesame seeds (V)(GF)(S)

semolina custard delicately infused with orange blossom water, layered with soft melted akkawi cheese, finished with crushed pistachios and crusted rose petals

fresh berries, pomegranate, ginger & orange blossom syrup (Vg) (GF)

coconut rice & milk pudding, confit sour cherries, coconut caramel tuile