Ash Kara 351

cucumber, carrot, beet

calabrian chili, orange

organic chickpeas, tahini, garlic, evoo, paprika, parsley

roasted eggplant, pepper ezme, crispy shallot paprika oil

compressed strawberry, sofrito, blistered snap pea

roasted red pepper, feta, olive tapenade

ground carrot “tartare”, golden raisin, apricot, sunflower seeds, baharat spice

made to order in our wood burning oven

gluten free alternative to our wood fired pita

flatbread

fresh sliced vegetables

tomato tahini, urfa pepper

served with harissa aioli

little gem lettuce, tahini caesar dressing, crispy chickpeas, radish

whipped feta, black garlic, lime

marinated cucumber salad

merguez lamb, sumac, labneh, chili butter

ramp tzatziki, pickled allium, dill

herbed labneh, pistachio dukkah, parsley, chickpeas, pickled onion

harissa chicken butter

spinach, batata harra potato, fennel salad, green harissa

tamarind, ginger, grilled asparagus, cous cous

moroccan spiced lamb, piyaz bean salad, artichoke, spring onion, garlic toum

saffron red pepper base, urfa, onion, carrot, herb salad, coconut cream, spiced rice and paratha roti with za'atar half chicken

Saffron red pepper base, urfa, onion, carrot, herb salad, coconut cream, spiced rice and paratha roti with roasted eggplant mashwiya, hatch chile, paprika

traditionally made with pistachio, walnut, honey, and phyllo dough

Greek yogurt, seasonal jam, pomegranate molasses, graham cracker crunch

crunchy pistachio ganache dark chocolate shell, sour cherry jam.

bulgarian feta, lightly marinated with orange zest, olive oil and spices (intended as a dip addition)

trumpet, oyster, cremini, and lions mane mushrooms, olive oil, sesame seed (intended as a dip addition)