REYLA

tzatziki, pickled cabbage, fries

chicken, arugula, cucumber, onion, tomato, tahina, charif, pickled cabbage

romanesco, tapioca zhoug, curry tahina, fried shallots

muhamarra, pickled onion, lemon oil

fried halloumi, Calabrian hot honey, fennel, orange, sage

kale, roasted quince, gouda, harissa vinaigrette

hummus, burnt eggplant, lima bean, lebanese salad, moroccan carrots, hot pickles & cauliflower, served w/ pita

hummus, tomato, butter, tarragon, cinnamon

braised cabbage, tamarind yogurt, almond chili crisp, lentils

girelle pasta, duck confit, hazelnuts, herbs, bresaola

harissa, preserved lemon, sunflower, watercress, kholrabi

green shakshuka, nigela cheese, cabbage, honey tahina dressing

pulao rice, lemon labne, orange shatta

basturma cured, barley, date, olive, pepita chili

fried chicken, za'atar, feta, tomato, arugula, persian cucumber

pistachios, pomegranate ganache, honey whip

We’ll bring signature shrubs, tincture and other homemade ingredients you can’t get in the liquor store. Learn and keep 2 of our signature recipes forever! In-person instruction with Pip & Dodge Ask your friends to join we’ll allow up to 20 people. Cocktails for everyone!!!

Multi-course menu curated for you and your friends based on your food preferences, dietary restrictions, and allergies. Chef preparation and cooking Casual conversation Professional presentation of each course