07/21/2026
Our charred eggplant draws inspiration from traditional Lebanese cold mezze, reimagined by Sous Chef Joe Rota.
Served over a garlic-tahini purée and finished with za'atar oil, sesame seeds, slow-cooked tomato conserva, mint, and wild red arugula from local Lancaster farmers.
Join us for lunch, Monday through Friday, and dip into this sharable summer dish.