Kismet- Coffee, Kitchen, Cocktails

Blistered, smoky shishitos with red pepper flakes and lemon tahini dressing

Creamy ricotta with truffle honey, chive oil, cracked pepper, and charred sourdough

A warm blend of castelvetrano & Kalamata olives, rosemary, garlic, and orange peel

Basil oil & aged balsamic. Served with grilled sourdough

Spanish style wagyu meatballs in almond tomato sauce

Marinated filet tips, crispy potato strings, red wine glaze

Crispy hand cut fries tossed in white truffle oil, aged parmesan, and ssea salt. Finished with fresh herbs and roasted garlic aioli

Crisp romaine, house croutons, baked parmesan shards, and anchovy caesar dressing

Grilled Angus Beef patty topped with melted aged cheddar, caramelized onions, arugula, and house-made black garlic aioli on a toasted brioche bun

Confit chicken leg, truffle potato puree, roasted wild mushroom, baby carrot, thyme

Tender Skirt Steak, herbaceous chimmichuri, shoestring fries, garlic aioli

Slow simmered beef and pork ragu, soffrito, san marzano tomato, fresh taglietelle

Creamy, spicy tomato and vodka sauce with garlic, red pepper flakes, and parmesan.

Mixed summer greens, cucumbers, cherry tomatoes,red onions, and herbs tossed in a tangy dill and buttermilk dressing, finished with flaky salt.

Cavatappi pasta folded in a rich cream sauce with Gruyere, sharp yellow cheddar, and melted mozzarella. Finished with garlic toasted breadcrumbs and baked golden brown.

Slow-roasted jerk pork shoulder served over fragrant coconut rice with black beans, mango pineapple salsa, avocado, fried plantains, and lime crema. Finished with scallions and fresh lime.

with cucumber tomato salad, capers, dill, and parsley oil.

with cherry peppers and charred broccolini