Zaytinya

Restaurant, 300 12th Ave S, Nashville, TN

VeganScore 40

Menu

Mains

• Kofte Kebab — Grilled ground beef kebab spiced with marash pepper, mint and oregano, tomato ezme, walnuts, pickled chiles
• Adana Kebab — Ground lamb, roasted tomato, sumac onions, pickled chiles
• Shish Taouk — Grilled chicken skewer, sumac onions, garlic toum, roasted tomato
• Lamb Baharat — Spice rubbed lamb loin kebab, tabbouleh, roasted tomato, tahini sauce
• Iberico Pork Souvlaki — Roasted roma tomatoes, sumac onions
• Lamb Chops — Eggplant kefalograviera purée, brocolini, lemon, pepper baharat, lamb jus
• Sesame Salmon — Caramelized onions, greens, golden ladolemono, mushrooms, green chickpeas
• Hanger Steak — USDA prime hanger steak, olive oil potato puree, greens, seven spice beef jus
• Celebration Rice — Crispy tahdig, buttery basmati rice, saffron, almonds, pistachios, dried cherries, with spice braised chicken
• Kebab Platter — Lamb, kofte, chicken and adana kebabs served with tomato, onion and garlic toum
• Smoked Lamb Shoulder — Lumina lamb shoulder smoked over cherry wood, garlic toum, harissa, tzatziki and lettuce leaves
• Whole Fish — Grilled whole Mediterranean sea bass, partially de-boned, celery root skordalia, almond tapenade, grilled lemon
• Sujouk Pide — Spicy soujouk sausage, kasar cheese, 65° egg
• Cheese Pide — Turkish tomato sauce, mozzarella cheese, Greek oregano
• Egg And Pastirma Pide — Spiced dry cured beef loin, 65° egg, kasar cheese
• Halloumi Pide — Turkish tomato sauce, mozzarella cheese, halloumi cheese, chives
• Za'atar Pide — Aromatic blend of dried za'atar, sesame seeds and sumac, kasar cheese, 65° egg
• Grilled Lamb Chops — Grilled lamb chops, smoked labneh, tzatziki, harissa chili crisp
• Hunkar Begendi — Traditional turkish braised lamb shank, eggplant-kefalograviera cheese pureé
• Steak Mishwi — Grilled USDA prime hanger steak, oyster mushrooms, spring onions, seven spice beef jus, mustard labneh, Zaytinya fries
• The Lamb Shoulder — Whole two pound Lumina lamb shoulder smoked over cherry wood, toum, harissa, tzatziki, and lettuce leaves
• Charred Eggplant Pide — Kasar cheese, onions and peppers cooked slowly in olive oil, finished with pomegranate molasses
• Mujadara — Lebanese lentil and rice pilaf, crispy shallots, soubise yogurt
• Chicken Youvetsi — Chicken braised with tomato and cinnamon, kefalograviera cheese, kritharaki pasta
• Beef Soutzoukakia — Cumin spiced meatballs in tomato sauce scented with cinnamon, feta, capers
• Lamb Kleftiko — Smoked lamb shoulder, house-made phyllo, kefalogravgera cheese, dill

Starters

• Hommus — Puree of chickpeas, garlic, tahini, harissa chili crisp Vegan
• Baba Ghannouge — Fire-roasted eggplant, tahini, lemon, garlic, pomegranate Vegan
• Crunchy Vegetables — Baby carrots, lettuce leaves, Persian cucumber, baby sweet peppers Vegan
• Cauliflower Tiganites — Tahini, preserved lemon, pine nuts, capers, golden spice Vegan
• Falafel — Traditional crispy chickpea fritters, turmeric pickles, cherry tomato, tahini Vegan
• Fattoush — Tomato, cucumber, red onion, green pepper, radish, pita chips, pomegranate vinegar dressing Vegan
• Tabbouleh — Parsley, bulgur wheat, diced tomatoes, onions, mint, lemon dressing, garlic toum Vegan
• Portakal Salatasi — Red grapefruit, cara cara orange, baby arugula, pine nuts, orange blossom dressing Vegan
• Olive Orektika — Greek olives marinated with coriander seed and lemon, tumeric pickles, smoked walnuts Vegan
• Maroulosalata — Heirloom lettuces, herbs, pickled onions, Greek vinaigrette Vegan
• Horta Salata — Kale salad, smoked olives, fava Santorini, ladolemono, pistachios Vegan
• Imam Bayildi — Inspired by the legendary preparation from the Ottoman era, eggplant, onions and tomato slowly cooked in olive oil with aromatic spices and garnished with pine nuts Vegan
• Piyaz — Warm imported giant beans, kale, oven-roasted tomato, garlic, ladolemono Vegan
• Tirokafteri — Harissa-spiced goat cheese, toasted pine nuts, Greek honey, mint
• Htipiti — Marinated roasted red peppers, feta, thyme
• Tzatziki — Greek yogurt with diced cucumbers, dill
• Labneh — Lebanese strained yogurt with za'atar
• Crispy Brussels Afelia — Brussels sprouts, coriander seed, barberries, garlic yogurt
• Zaytinya Fries — Crispy potatoes, house mushroom salt, roasted garlic yogurt
• Black Eyed Peas — Classic Greek mavro fasolia, tomato, mushroom, warm greens, feta
• Seared Halloumi — Dates, pomegranate, citrus, mint, pistachio
• Smoked Beet Salata — Honeycrisp apple, feta, candied walnuts, pomegranate ladolemono, arugula
• Octopus Santorini — Roasted Mediterranean octopus, marinated onions, capers, yellow split pea purée
• Avgataraho — Traditional Greek pressed caviar of cured grey mullet roe
• Garides Me Anitho — Sautéed shrimp, dill, shallots, mustard, lemon
• Scallop Tzatziki — Green apple, Greek yogurt, radish, sesame rose spice
• Kalamari — Lemon salt, garlic yogurt
• Dodoni Feta — Soft and crumbly sheep's and goat's milk cheese served with honeycomb
• Manouri — Semi-soft creamy sheep's milk cheese served with candied and roasted pistachio
• Kefalograviera — Sharp, firm sheep's milk cheese served with dates and date molasses
• Artisanal Cheese Pikilia — A tasting of kefalograviera, manouri and dodoni feta with garnishes
• Karpuzi Me Feta — Compressed watermelon, watercress, ladolemono, kalamata olive, feta
• Roasted Asparagus — Smoked labneh, preserved lemon, za'atar
• Bantijian Bil Laban — Crispy eggplant, roasted garlic yogurt, apricots, walnuts
• Seared Salmon — Caper dill saltsa, toasted pine nuts, green chickpeas
• Sea Scallops — Dill yogurt, cucumber, radish, sesame-rose spice
• Avgataraho And Potato — Cured grey mullet roe, baby potatoes, labneh, almonds, sumac
• Lobster Tzzatziki — Sliced lobster tail, greek yogurt, apple, dill, mint
• Salmon Crudo — Cured salmon, skordalia, celery, almond, crispy potato, silk chili
• Turkish Style Pastirma — Traditionally cured loin of beef spiced with cumin, fenugreek and paprika
• Hommus Ma Lahm — Hommus, spiced ground lamb, pine nuts, house-pickled vegetables, mint
• Taramosalata — Traditional spread of cured carp roe
• Chicken Soup Avgolemono — Classic Greek egg and lemon soup, served with shredded roasted chicken, carrot, onion, celery, greens, kritharaki pasta
• Spanakopita — House-made phyllo, spinach, feta cheese
• Mushroom Kapnista — Smoked mushrooms, dates, roasted walnuts, cumin, labneh
• Grape Leaves Dolmades — Grape leaves with rice, tomato, fennel, pine nuts, sultanas, served with labneh
• Kolokitokeftedes — Zucchini and kefalograviera cheese patties, caper yogurt
• Branzino — Mediterranean sea bass, shaved fennel, confit tomato, Kalamata olives, raki anise and lemon
• Bone Marrow Kibbeh — Beef and bulgur wheat fritters, bone marrow filling, almonds, pine nuts, currants, labneh

Other

• Chefs Experience — Sommelier-selected wine pairing
• Experience Zaytinya — Delicious Mediterranean dishes from Greece, Turkey, and Lebanon with special dishes alongside some of our classic mezze
• Zaytinya Cookbook — Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon. Contains 150 recipes comprising classic Zaytinya dishes, cocktails, and plenty of surprises from José's travels through the Eastern Mediterranean.

Start your free trial