JOURNEY
THROUGH
LEVANTINE
CO OKING

PITA +
LABNEH: lemon ash ▶ 4
BURNT EGGPLANT: preserve tomato ▶ 4

– – hummus – –

SN AC K S

/2 per

HERB TAHINI ▶ 13

SFEEHA: duck meat pies ▶ 6

SUNCHOKE ▶ 13

FALAFEL ARAYES: 6 or MD crab ▶ 12

LAMB AWARMA: ▶ 16

FRIED KIBBEH: 7 spice ▶ 8

– – kibbeh naya – –
BEET ▶ 16 / LAMB ▶ 19
garlic toum + a lot of herbs

S MAL L S
PEAR FATTOUSH ▶ 13
torn pita + smoky harissa + sumac tahini
LITTLE GEM ▶ 14
smoked feta + puffed lentils + cucumber yogurt
COAL-FIRED BEETS ▶ 14
fermented muhammara + walnuts
FOIE GRAS & HALVA ▶ 21
‘ufra-thing bagel’ + sticky apricots
SWEET N’ SUMAC CARROTS ▶ 17
embered halumi + pistachio dukka
BATATA HARA ▶ 14
green chili’s + z’hug mayo
WOOD-GRILLED BROCCOLI ▶ 12
preserved citrus + olives + tartoor sauce
MANTI DUMPLINGS ▶ 19
urfa chili crunch + herbs + sour cream
HEARTH-FIRED DUCK WINGS ▶ 21
orange blossom honey + tahini
MEDITERRANEAN OCTOPUS ▶ 24
arak + grilled potato + dill
BBQ’D PRAWN SHISH ▶ 21
beet-ziki + tabouli
QUAIL GRILLED OVER COALS ▶ 23
lentil stew + black lime yogurt
SMOKED BRISKET DOLMAS ▶ 21
pomegranate + tomato molasses

SOFRA
A spontaneous menu highlighting
peak season ingredients
▶ 95 food + 55 beverage

MA INS
FIRE-ROASTED STUFFED VEGETABLES ▶ 38
mahshi + smoked tomoto broth
GRILLED BLACK SEA BASS ▶ 42
crab fat mujadarra + green chermoula
MONKFISH SMOKED IN GRAPELEAVES ▶ 42
tabouli + tarator sauce
HARISSA BOBO’S CHICKEN ▶ 36
chickpeas + palestian mefthol
BBQ’D LAMB ▶ 48
cinnamon kefta + eggplant yum yum + hashwei

▶ shawarma style /serves 3-4 people
SPICY CAULIFLOWER ▶ 38
SLOW COOKED LONG RIB ▶ 58
ALL THE KEBOBS ▶ 58
served with pita + garlic toum + other
goodies.

*CONSUMPTION OF RAW OR UNDERCOOKED FOOD COULD
INCREASE THE RISK OF FOOD BORNE ILLNESS