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Four pan-fried meatballs stuffed with sweet sun-dried dates from summertime and tart apples. Served alongside apple cider vinegar braised cabbage and fennel, and a yogurt and dill sauce.

Meatballs with Medjool Dates and Granny Smith Apples

Vibrant pink sticks of Middle eastern pickled turnips. Served alongside other mezes like hummus, olive tapenade, spicy roasted red pepper and feta dip, dates, and a baguette.

Middle Eastern Pickled Turnips

A vibrant and colorful Hawaiian Tuna Poke Bowl, filled with cubes of marinated ahi tuna, shredded purple cabbage and carrots, diced Persian cucumbers, pea shoots, pickled ginger and steamed Jasmine rice. Garnished with sliced Japanese scallion and toasted sesame seeds.

Tuna Poke

A bright green dip make of sweet spring peas and salty feta. Garnished with chopped roasted pistachios and whole steamed peas arranged in the shape of a crescent moon, and a few leaves of fresh mint.

Spring Pea and Feta Dip with Mint

Baked Pork and Apple Meatballs

Baked Pork and Apple Meatballs

A plate of spicy roasted red pepper and feta dip (tirokafteri) surrounded by kettle cooked potato chips, pickled radishes, and raw celery sticks and Persian cucumber spears. The dip is garnished with whole Kalamata olives and a dusting of dried Greek oregano.

Spicy Roasted Red Pepper and Feta Dip (Tirokafteri)

A bowl of rich homemade chicken broth, packed with loads of Swiss chard, carrots, and butter beans.

Swiss Chard and Butterbean Soup

A jar of thickly sliced carrots, small cauliflower florets, thinly slice white onion, floating in a sea of pickle brine and a variety of spices.

Curried Carrot and Cauliflower Fridge Pickles

A shallow bowl full of orange roasted red pepper and sun-dried tomato hummus. Garnished with chopped sun-dried tomatoes, 3 Castelvetrano olives, and dried Greek oregano.

Roasted Red Pepper and Sun-Dried Tomato Hummus