featured, Gluten-free, Mediterranean


A menu, based on seasonally available ingredients, developed in consultation with Guest Chef Leslie Alamsha Omran, beings with Mezze- a selection of small dishes served to accompany alcoholic drinks as a course in the Middle East and Mediterranean

Scroll to bottom for sample menu


Eggplant Rolls G

Chinese eggplant/Mozzarella di Bufala/ roasted sweet red pepper/ fresh basil G

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Napa Valley Goat Cheese Phyllo Stacked with Crushed Olives

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White Bean  or Traditional Hummus


Beet Hummus

photo by katie hargrave
photo by katie hargrave

Grilled Pork Kebabs/ Mint-cucumber Yogurt Sauce G

Photo by kae71463
Photo by kae71463

Caviar de AubergineEggplant Caviar, Toast Points


Baba Ganoush

Mediterranean Chicken Skewers

Stuffed Grape Leaves

Leslie’s Amazing Hummus


Lamb Meatballs/ Greek Yogurt Sauce


Wild Rice with Dill and Carmelized Onions

Lamb Skewers with Walnut & Pomegranate Molasses


Pan-seared Scamorza/ Sundried Tomato Pesto/ Arugula Pesto

Scamorza Two Pestos

Fattoush: Traditional Lebanese salad of romaine lettuce, scallions, cucumber, tomatoes, parsley, mint and radishes tossed with pita croutons/ Pomegranate Vinaigrette

Tzatziki Potato Salad

Baked Goat Napa Valley Cheese and Sheep’s Feta / Caramelized Onions / Fresh Figs / Toasted Pine Nuts / Rosemary / Roasted Garlic


Lamb Tagine/ Israeli Couscous with Pistachios and California Apricots

photo by Andrew Nash


Mediterranean White Fish (or Chicken) in Banana Leaves G

This recipe combines a traditional Mexican cooking technique and Mediterranean flavors, wrapping either poultry or, in this case, fish, in banana leaves with vegetables and herbs and spices, and baking it. creates a flaky, moist and flavorful fishI use the best-available, local,  sustainable-sourced white fish, olives, capers and cherry tomatoes.

1 Pescado Pibil
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Mediterranean Fish Soup G

A savory seafood stock, fennel and saffron are the flavor high notes for this hearty main course soup. I use the best-available, local,  sustainable-sourced white fish fillets, topped with pita point croutons (omitted for gluten-free menu)

Roast Leg of Lamb or Grilled Baby Lamb Chops with Ladolemono G

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served with

Cranberry Harissa Chutney G


Grilled Balsamic FenneG

Salmon Marbella / brown sugar/capers/olives/figs/oregano/ white wine G

served with

Israeli Toasted Couscous


Honey and Tahini Ganache with Toasted Sesame Seeds G

Toasted Almond & Bittersweet Chocolate-stuffed Baked Figs

/ mascarpone cream/ port wine syrup

Agave-soaked Orange Pound Cake

w/ toasted hazelnut crumble


Med Menu