Persimmon 251 Jefferson St

diced ahi tuna with fresh ginger, chive, tamari and sesame oil. topped with chipotle mayo, hoisin- honey sauce, cucumber noodles, citrus-pickled red onion and sesame seeds.

roasted vegetables . tahina. lemon. smoked paprika . coriander . pomegranate molasses . aleppo . serrano . feta . crostini

Baked with chile crunch and spices, on a bed of roasted tomatoes, artichokes, peppers, olives, and fresh herbs. Served with warm naan bread

chickpeas and butterbeans tossed with fresh and sunned tomatoes, olives, cucumber, onion and fresh herbs. dressed in a bright lemon-sumac vinaigrette

ancho-chipotle rubbed braised brisket and caramelized onion folded in a warm corn tortilla, spread with guacamole, topped with roasted tomatoes and cilantro. served with árbol chile sauce

crispy deep-fried chickpea fritters blended with fresh herbs and spices, served with tzatziki and tahina sauce, finished with pomegranate arils and fresh parsley. accompanied by a cherry tomato, mint and olive oil salad with a squeeze of lemon.

crispy falafel tucked in a warm mini pita, spread with tzatziki and tahina, topped with a fresh tomato, mint and olive oil salad with a squeeze of lemon, finished with aleppo and pomegranate arils

fresh avocado folded with pico de gallo, dukkah, lime and cilantro. served with corn chips and habanero sauce

strained greek yogurt topped with roasted golden and red beets, drizzled with a rosemary-honey-citrus vinaigrette, finished with toasted almonds and fresh parsley. served with warm naan.

slow-cooked mango and butternut squash with raisins, tomato and warm spices such as cloves and cardamom, finished with fresh cilantro. served with lavash crackers.

roasted red pepper and walnut spread with pomegranate molasses. finished with fresh herbs, toasted walnuts and persimmon syrup. served with warm naan.

sautéed mushroom blend, glazed in a hoisin-honey sauce, drizzled with kewpie inside a steamed bun. finished with citrus-pickled red onion, cilantro and sesame seeds.

Traditional Colombian corn patties (arepas) topped with braised pork shoulder and savory hogao (Colombian Sofrito), finished with avocado, cilantro, and serrano sauce

green olives, onion, tomato, cilantro and serrano cured in lime with a touch of olive oil. served on a tostada with salsa rosada, cucumber noodles and citrus-pickled red onion. accompanied with habanero

braised beef brisket and caramelized onion folded in a warm pita, spread with muhammara and roasted tomatoes, finished with fresh parsley and toum

crispy-edged sticky rice triangles, filled with a smoky blend of cream cheese, charred serranos , mushroom duxelle and ponzu. served with hoisin and honey sauce, soy glaze, nori and toasted sesame.

Almond and semolina cake, scented with rose, cardamom, saffron and citrus syrup, topped with a greek yogurt frosting, crushed pistachios and rose petals.

walnut. cashew, pistachio. honey