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Marash Glazed Heritage Chicken: gaeta olives. preserved lemon

heirloom tomatoes. shishito peppers. za’atar. pluot sides: brown butter couscous heirloom beans: shakshuka + feta kale. slow cooked. kalamata sauces: harissa. red Charmoula. green Charmoula dessert mecalef spiced bread pudding. cardamom caramel. creme fraiche.

$85

Slow Cooked Short Rib. charred cabbage. red ras el hanout. red wine-marrow jus

heirloom tomatoes. shishito peppers. za’atar. pluot sides: brown butter couscous heirloom beans: shakshuka + feta kale. slow cooked. kalamata sauces: harissa. red Charmoula. green Charmoula dessert mecalef spiced bread pudding. cardamom caramel. creme fraiche.

$105

Braised Lamb Shoulder. Fennel. Saffron. Moyer Prune.

Heirloom tomatoes. shishito peppers Brown Butter Couscous, Heirloom Beans, Kale Harissa & Red & Green Charmoula Mecalef spiced bread pudding

$110

Hummus. urfa oil

8oz.

$6

House Marash Pickles

$6

Smoked Trout Spread

8oz

$14

Marinated Castlevetrano Olives

$8

Dill Lebni Spread. smoked roe

8oz.

$12

Piquillo-Almond Spread. pine nut

8oz

$9

Charred Eggplant Spread

8oz

$9

red ras el hanout stewed chickpeas

red ras el hanout stewed chickpeas. preserved lemon creme fraiche. summer squash

$18

Red Charmoula

4oz.

$4

Green Charmoula

4oz.

$4

Harissa

4oz.

$4

Couscous. brown butter

$6

Heirloom Beans. shakshuka. feta

$6

Kale. slow cooked. harissa. kalamata

$6

Orange Blossom + Almond Granola

$5

Harissa Chocolate Chip Cookies

4 cookies

$10

Za’atar Flatbread

2 piece

$5

Vegan Banana Chocolate Chip Ice Cream

half pint

$5

Crème Fraiche Ice Cream

half pint

$5

Chocolate-Cocoa Nib Ice Cream

half pint

$5

Vanilla-Urfa Fudge Ice Cream

half pint

$5

K+J Orchard Peaches, Berbere and Cranberry Preserve

8oz.

$6

Preserved Lemons

32oz

$8

Za’atar Butter

8oz

$6

Chicken Fat Butter

8oz

$6

Harissa Duck Fat

8oz.

$6

Harissa Spiced Walnuts

8oz

$6

Candied Sunflower Seeds

8oz

$5

48 Hour Chicken Stock

1 quart

$3

Zhug

$4

Aziza Curry

$4

Berbere

$4

Baharat

$4

East African Rub

$4

Red Ras el Hanout

$4

Whole Preserved Lemon Brined Chicken

$18

Slow Cooked Short Rib

1lb

$45

Braised Lamb Shoulder

(1lb)

$45

Smoked Lamb Bacon

8oz

$12

Kefta Sausage

8oz

$10

HEIRLOOM TOMATO SALAD

Drain the liquid from the pickled onions and peppers and discard the liquid. Mix the tomatoes, charred shishito peppers, grilled peaches, and urfa pickled pluots in the za’atar vinaigrette. Spoon them into a shallow bowl so all the fruit and vegetables sit in one even layer. Garnish with the pickled onions and peppers. Sprinkle the top of the salad evenly with the sea salt.

Short Rib Kit

SHORT RIB To Heat the Short Rib: (Keep the short rib in the sealed bag) Fill a large pot with water and bring to a boil. Once water comes to boil, turn off the heat and place the short rib (in the bag) and the cabbage (in the bag) into the water for 30 minutes while covered. After 30 minutes, remove the short rib from the bag and finish on a grill or in the oven To Finish the Short Rib on a Grill: Grill on each side for 3 minutes to achieve a nice char. Let it rest for two minutes. Slice across the grain, we suggest about 1” thick slices OR To Finish the Short Rib in the Oven: Preheat the oven to high broil Place the short rib on a sheet tray and broil the steak. Each side should be broiled for about two minutes to achieve a char. Be sure to keep a close eye on it. Remove from the oven and let sit for two minutes. Slice across the grain, we suggest about 1” thick slices. Season with the sea salt Sauce and Cabbage: Pour all the contents of the cabbage bag into a sauté pan. Turn the burner on medium heat until the liquid starts to boil. Spoon the cabbage liquid over the cabbage to make sure the inside leaves are all coated. When the liquid is completely reduced, remove the cabbage from the pan and serve with the short rib. Heat the red wine sauce in a small pot or saucepan and pour over the short rib as needed. Please do not microwave the sauce as the container it is provided in will melt.

Lamb Shoulder Kit

To Heat the Lamb Shoulder: (Keep the lamb in the sealed bag) Fill a large pot with water and bring to a boil. Once water comes to boil, turn off the heat and place the lamb (in the bag) into the water, cover the pot and set a timer for 10 minutes. After the timer goes off, add the bag of fennel, onions and garlic. Set a new timer for 20 minutes. When the timer goes off remove the lamb from the bag and finish in the oven. Save the liquid in the bag and add it to the sauce. To Finish the Lamb in the Oven: Preheat the oven to high broil Place the lamb on a sheet tray or sauté pan and broil the meat. Each side should be broiled for about two minutes to achieve a char. Be sure to keep a close eye on it. Remove from the oven and let sit for two minutes. Slice across the grain, we suggest about 1” thick slices of half-moons. To Finish the Fennel and Onions: After the timer expires, remove the bag from the water and pour all of the contents into a sauté pan. Let the liquid come to a boil and baste the vegetables in some over the liquid. Arrange them around the sliced lamb shoulder, garnishing with the room temperature prunes. To Heat the Sauce: In a small pot, heat up the preserved lemon sauce with the left over liquid from the lamb bag. Bring it to a boil, check for seasoning. The lemons are usually well salted and the jus should be ready to go. Pour over the top of the sliced lamb shoulder. Please do not heat the sauce in the microwave as the container it is packaged in will melt.

Duck Kit

To Heat the Duck Heat the oven to 375 degrees. Let the duck sit at room temperature for 30 minutes. Remove the duck from the bag (keep the butcher’s twine on the duck). Place the duck on a sheet pan with a roasting rack or in a large roasting pan with skin side up for 45-60 minutes. Check the center of the duck to make sure it is hot. Remove the duck and let it rest for 15 minutes. Remove the butchers twine and discard. Slice the duck into 1” thick rounds. You should see the two breasts and the sausage down the middle. Place the duck on a large plate, platter or bowl. Garnish with the rose stewed strawberries and pickled green strawberries. To Heat the Sauce: In a small pot, heat up the black garlic sauce. Pour onto the plate around the duck and strawberries. Please do not heat the sauce in the microwave as the container it is packaged in will melt.

Chicken

To Heat the Chicken Heat the oven to 375 degrees  Remove the chicken from the bag and place on a sheet pan with a roasting rack, or in a large roasting pan with the skin side up for 25 minutes.  Remove the chicken and let it rest for 8 minutes.  To carve, slice the chicken down the middle, between the 2 breasts. Following the curve of the top of the breast, cut the thigh and leg off. Finally, cut between the joint where the thigh meets the leg. This should leave you with 2 breasts, 2 legs and 2 thighs.  Garnish the chicken with the marinated gaeta olives, preserved lemon julienne and the oil from the container.

Chick Pea Stew

To Heat the Chick Peas and Vegetables: Preheat the oven to 375. Cut open the bag of za’atar roasted squash and pearl onions. Pour all of the contents into a small sauté pan and place in the oven. The vegetables are already seasoned and dressed in extra virgin olive oil. Set a 10 minute timer. Cut open the bag of chick peas and pour all of the contents into a sauce pot. Bring to a boil, then reduce to a simmer and let simmer for 5 minutes. Check the seasoning to make sure the salt level is to your preference. When the timer expires, remove the vegetables from the oven. Presentation: Pick out a bowl that you would usually eat soup or cereal out of. Spoon the stew into the center of the bowl. Open the container of preserved lemon crème fraiche and take out a small spoon. Doing your best Bob Ross impression, make happy little lines with the crème fraiche back and forth across the stew. Remember, you can always add more. Arrange the roasted squash and onions around the stew. Enjoy.

Lamb Porchetta

To Heat the Lamb Porchetta: (Keep the lamb in the sealed bag) Fill a large pot with water and bring to a boil. Once water comes to boil, turn off the heat and place the lamb (in the bag) into the water, cover the pot and set a timer for 30 minutes. When the timer goes off remove the lamb from the bag and finish in the oven. To Finish the Lamb in the Oven: Preheat the oven to high broil Place the lamb in a sauté pan and add the contents of the sealed bag of potatoes. Place it on the top shelf of your oven and broil the meat. Each side should be broiled for about two minutes to achieve a crispy exterior. Be sure to keep a close eye on it. Remove the pan from the oven and let sit for two minutes. To Heat the Sauce: In a small pot, heat up the preserved lemon sauce. Bring it to a boil, check for seasoning. The preserved lemons are cured in salt and the jus should be ready to go. Please do not heat the sauce in the microwave as the container it is packaged in will melt. Presentation: Slice the rested lamb into rounds, we suggest about 1” thick coins. Fan the lamb out on your desired serving plate. Place the hot potatoes and leeks around the lamb. Take the room temp mushrooms and preserved lemon julienne and garnish the lamb. Pour the sauce around the sides or over the lamb based on your preference. The acidic mushrooms and lemon provide contrast to the smoke and fat of the lamb, potatoes and leeks.

Couscous

To Heat the Couscous Pour the small container of vegetable stock into the plastic container of couscous, leave the disc of brown butter in with the couscous. Put the lid back on the cous cous and shake well. Microwave on high with the lid on for two minutes. Pour the contents into a small sauce pot or mixing bowl. While the couscous is hot, mix well and season with kosher salt to taste. Transfer to your favorite serving bowl.

Kale

To Heat the Kale Pour all of the contents of the kale container into a small pot. Bring to a boil and reduce to a simmer. Simmer for two minutes then transfer to a serving bowl.

Heirloom Beans with shakshouka. feta

To Heat the Beans Pour all of the contents of the bean container into a small pot. Bring to a boil and reduce to a simmer. Simmer for five minutes then transfer to a serving bowl. Garnish with the crumbled feta cheese.

Sauces to Share

Harissa Moroccan hot sauce (Cooked tomatoes, cumin, cayenne, black pepper, garlic, cilantro, parsley) Green Charmoula Sauce of anchovy, caper, cilantro, parsley garlic, cumin, and preserved lemon Red Charmoula Blended tomato sauce from lemon juice, preserved lemons, herbs, smoked paprika and cayenne

MECALEF SPICED BREAD PUDDING

As you’re enjoying dinner, let the bread pudding temper on the counter. Pre-heat your oven to 375 degrees. Remove the lid and place the entire aluminum pan in a sauté pan or baking pan and place it in the oven. Bake the pudding for 13-15 minutes. Remove the pan from the oven, please be careful as it will be hot! Pour the bourbon-cardamom caramel over the top of the bread pudding. Use the whipped preserved lemon crème fraiche for dipping or add it on top of the pudding.

Mah Zen Meal Kits for Two

$80

fade to black

blackened whiskey, giffard black rose liquer, averna, blacktea syrup, mr. black coffee liquer, toasted pine cone tincture, black lemon bitters, house made black bitters

$30

zen koji

haku vodka, iichiko saiten, giffard lichi-li, lemon, black sesame syrup, toasted bamboo tincture

$30

smoke and mirrors

derrumbez mezcal, st. george terroir gin, douglas fir liqueur, sage

$30

white negroni

benhams barrel aged gin, dolin blanc vermouth, suze apertif, orange bitters

$30

NV Ferrari Blanc de Blanc Brut, chardonnay, Trento, Alto Adige, italy

Flavors and aromas consist of golden apples, lilly blossoms, and fresh leavened bread dough yeastiness. Light bodied, crisp, and finishing with a savory citrus zest bite.

$35

2018 Maitre de Chai Brut sparkling Chenin Blanc, Clarksburg, California

The grapes for our 2018 Sparkling Chenin Blanc were sourced from the Wilson Vineyard just south of Clarksburg, in the Sacramento River Delta. Over the last several years, the Wilson family has converted this parcel of Chenin Blanc at the Woods Ranch over to organic farming.

$37

2018 Matthias et Emile Roblin 'Origine', Sauvignon Blanc, Sancerre, Loire Valley, France

Exotic white flower, dried apricot, citrus and mineral aromas swirl out of the glass. It is bright and crisp with a supreme minerality that Sancerre is known for.

$41

2016 Apatsagi, Juhfark, Nagy-Somloi, Hungary

This 100% Juhfark has a strong mineral character showing a fruity and floral nose and a vibrant and crisp palate.

$37

2016 Patz and Hall Sonoma Coast Chardonnay

Rich and dense. Dried Orange peel aromatics and almonds, lemon sugar cookie and flavors of spiced pear, lime zest and a long mineral finish.

$42

2018 Ciselette, Rosé of Mourvedre, grenache, Bandol, Provence, France

The aromas are a wild, herb-infused tangle of wild strawberry, red currant, pink grapefruit, hibiscus tea, lilac and lavender, sage, coriander, and dusty red earth.

$38

2018 Chateau Thivin 'Reverdon' Gamay, Brouilly Beaujolais, France

This wine is all fruit, with black cherries dominant. The tannins are light, the fruit crisp and the structure makes this delicious wine ready to drink.

$40

2018 Walter Scott 'la Combe Verte' Pinot Noir, Willamette Valley, Oregon

The inviting nose suggests ripe red and black fruits, summer flowers and warm, earthy spices. The dense fruit, succulent tannins and juicy acidity all come together to produce a lovely & balanced wine.

$44

2016 Titus, Cabernet Sauvignon, Napa Valley

The sandy soils on the property and limited irrigation throughout the growing season make for wines with beautiful depth and lushness of tannin. The 2016 exhibits aromas of pomegranate, Bing Cherry, crushed flowers, sweet herbs, dried cranberries, and mocha. The delightful aromas follow through to the mouth-filling and concentrated palate with flavors of French plum, mission fig, fruit leather, cocoa powder, and espresso. The tannins and acid provide freshness and grace to the wine that makes it tasty and approachable

$65