
Mezze
Hummus, baba ghanoush, falafel, stuffed grape leaves, and warm pita.
- Box · Serves 1$20
- Platter · Serves 8–10$95
- Platter · Serves 4–6$65
- Board · Serves 10–15$130
halalvegetariancontains sesame · wheat
Featured · Mediterranean × Italian
The southern and northern shores of the Mediterranean on a single menu: slow-cooked tajine and charcoal shawarma beside Italian pasta and antipasti, with grilled seafood and a crisp Greek salad between them. Built for an upscale seated dinner.

Mediterranean × Italian · one menu
One sea, two coasts. The southern shore brings the slow, spiced register — chicken tajine and charcoal shawarma — while the northern shore answers with the Italian kitchen’s penne alfredo and an antipasto platter. The conceit is that they are not really far apart: both lean on olive oil, citrus, and herbs, so the table flows from a tajine to a plate of pasta without a jarring gear change. A Mediterranean seafood platter and a Greek salad bridge the two, and tiramisu lands as the northern coast’s last word. The composition is deliberately calmer and more sit-down than the grill menus, which is why it is built for an upscale seated dinner rather than a grazing crowd. Paced as courses, it opens on the antipasto platter and Greek salad, moves through the chicken tajine and charcoal shawarma served family-style off shared trays, and ends on the penne alfredo before the tiramisu lands. The shawarma is zabiha-sourced and everything is cooked from scratch, and a host can anchor the table around either the tajine or the pasta depending on how the room leans.
The Sultan's Grill Kitchen
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