Zaytinya

Mediterranean restaurant, 1185 Broadway Ground Floor, New York, NY

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Beef Soutzoukakia — Cumin spiced meatballs in tomato sauce scented with cinnamon, feta, capers
• Shish Taouk — Grilled chicken skewer, sumac, onions, garlic toum, grilled tomatoes
• Grilled Lamb Chops — Smoked labneh, spring pea tzatziki, harissa chili crisp
• Soujouk Pide — Spicy soujouk sausage, kasar cheese, 65° egg
• Halloumi Pide — Turkish tomato sauce, mozzarella cheese, Halloumi cheese, chives
• Cheese Pide — Turkish tomato sauce, mozzarella cheese, Greek oregano
• Egg And Pastirma Pide — Spiced dry cured beef loin, 65° egg, kasar cheese
• Charred Eggplant Pide — Kasar cheese, onions and peppers cooked slowly in olive oil, finished with pomegranate molasses
• Za'atar Pide — Aromatic blend of dried za'atar, sesame seeds and sumac, kasar cheese, 65° egg
• Mujadara — Lebanese lentil and rice pilaf, crispy shallots, soubise yogurt
• Octopus Santorini — Grilled Mediterranean octopus, marinated onions, capers, yellow split pea purée
• Avgotaraho — Traditional Greek pressed caviar of cured grey mullet roe
• Sea Scallops — Dill yogurt, honeydew, radish, sesame-rose spice
• Branzino — Mediterranean sea bass, shaved fennel, confit tomato, Kalamata olives, raki anise and lemon
• Seared Salmon — Caper dill saltsa, toasted pine nuts, green chickpeas
• Chicken Youvetsi — Chicken braised with tomato and cinnamon, kefalograviera cheese, kritharaki pasta
• Lamb Baharat — Spiced rubbed lamb leg kebab, tabbouleh, charred tomatoes, tahini sauce
• Kofte Kebab — Grilled ground beef kebab, tomato ezme, roasted walnuts, pickled chilis
• Adana Kebab — Ground lamb, grilled tomatoes, sumac, harissa pita, pickled chiles
• Kebab Platter — Lamb, kofte, chicken and adana kebabs served with tomato, onion and garlic toum
• Bone Marrow Kibbeh — Beef and bulgur wheat fritters, bone marrow filling, almonds, pine nuts, currants, labneh
• Lamb Kleftiko — Smoked lamb shoulder, house-made phyllo, kefalogravgera cheese, dill
• Whole Fish — Mediterranean sea bass grilled whole and partially deboned, Santorini style, served with yellow squash skordalia, sun-dried tomato tapenade and salt cured capers
• The Lamb Shoulder — Whole Virginia lamb shoulder smoked over cherry wood, toum, harissa, tzatziki, and lettuce leaves

Breakfast

• Seasonal Fruit — Seasonal fruit, berries, mint Vegan
• Chef's Breakfast Table — Two eggs and choice of toast; served with drip coffee or tea; help yourself to Turkish breakfast favorites: selection of pastries, seasonal fruits, Greek quiche, house-made parfaits, granola and cereals
• Ritz Nomad Breakfast — Two eggs your way, Yukon gold potatoes, grilled cherry tomatoes, choice of protein, toast and croissant, served with juice and coffee or tea
• Pastry Basket — Croissant, pain au chocolat, seasonal muffin
• Steel Cut Oats — Maple syrup, blueberries, dried cranberries, house-made granola, brown butter
• Greek Yogurt — Strawberry, blueberry, raspberry, olive oil, attiki honey, pistachios, mishmish spice
• Smoked Salmon — Whipped cream cheese, red onion, caper dill salsa, toasted everything bagel
• Avocado Toast — Sourdough bread, crushed tomato, bacon, chives
• Zaytinya Breakfast Sandwich — Two sunny side up eggs, smoked bacon, garlic yogurt, white cheddar cheese, harissa-tahini brioche
• Buttermilk Pancakes — Blueberry-lime compote, whipped vanilla butter
• French Toast — Roasted strawberry-rhubarb, vanilla custard, rose water labneh, pistachio, maple syrup
• Omelet — Choice of three: spinach and leek, caramelized onions, mushroom, tomato, cheddar, swiss, feta, smoked bacon, soujouk sausage, ham
• Egg White Omelet — Served open-faced with feta, roasted tomato, red bell pepper, zucchini, choice of toast
• Eggs Benedict — Poached eggs, hollandaise, arugula
• Cilbir — Sunny side up eggs with whipped yogurt, marash chili crisp
• Menemen — Turkish style scrambled eggs with tomato, feta cheese, olive oil
• Shakshouka — Baked eggs in a stew of tomato, onion, sweet pepper, feta cheese, served with warm pita

Starters

• Hommus — Purée of chickpeas, garlic, tahini, harissa chili crisp Vegan
• Baba Ghannouge — Fire-roasted eggplant, tahini, lemon, garlic Vegan
• Crunchy Vegetables — Baby carrots, lettuce leaves, Persian cucumber, baby sweet peppers Vegan
• Olive Orektika — Greek olives marinated with coriander seed and lemon, tumeric pickles, smoked walnuts Vegan
• Fattoush — Tomato, cucumber, red onion, green pepper, radish, pita chips, pomegranate vinegar dressing Vegan
• Maroulosalata — Heirloom lettuces, herbs, pickled onions, Greek vinaigrette Vegan
• Horta Salata — Kale salad, smoked olives, fava Santorini, ladolemono, pistachios Vegan
• Tabbouleh — Parsley, bulgur wheat, diced tomatoes, onions, mint, lemon dressing Vegan
• Cauliflower Tiganites — Tahini, preserved lemon, pine nuts, capers, golden spice 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
• Hommus Ma Lahm — Hommus, spiced ground lamb, pine nuts, house-pickled vegetables, mint
• Htipiti — Marinated roasted red peppers, feta, thyme
• Tzatziki — Greek yogurt with diced cucumbers, dill
• Labneh — Lebanese strained yogurt with za'atar
• Taramosalata — Traditional spread of cured carp roe
• Tirokafteri — Harissa spiced goat cheese puree, toasted pine nuts, Greek honey, mint
• Artisanal Cheese Pikilia — Manouri semi-soft creamy sheep's milk cheese served with candied and roasted pistachio; Vlahotiri firm sheep's milk cheese aged 90 days and served with dates and date molasses; Roussas feta soft and crumbly sheep's and goat's milk cheese served with honeycomb
• Turkish Style Pastirma — Traditionally cured loin of beef spiced with cumin, fenugreek and paprika
• Seared Halloumi — Sour cherry molasses, pistachio glykó
• Karpuzi Me Feta — Compressed watermelon, Kalamata olives, arugula Feta cheese, ladolemono, mint
• Chicken Soup Avgolemono — Classic Greek egg and lemon soup, served with shredded roasted chicken, carrot, onion, celery, greens, kritharaki pasta
• Crispy Brussels Afelia — Brussels sprouts, coriander seed, barberries, garlic yogurt
• Mushroom Kapnistá — Smoked mushrooms, dates, roasted walnuts, cumin, labneh
• Bantijian Bil Laban — Crispy eggplant, roasted garlic yogurt, roasted walnuts, turmeric apricots
• Kolokitokeftedes — Zucchini and kefalograviera cheese patties, caper yogurt

Other

• Falafel — Traditional crispy chickpea fritters, turmeric pickles, cherry tomato, tahini Vegan
• Chef's Tasting Menu — Tasting menu; wine pairing available for 135 per person
• Spreads — Hommus, baba ghannouge, htipiti
• Grape Leaves Dolmades — Grape leaves with rice, tomato, fennel, pine nuts, sultanas, served with labneh
• Garides Mi Antho — Sautéed shrimp, dill, shallots, mustard, lemon
• Smoked Beet Salata — Strawberries, feta, pistachios, ladolemono, arugula
• Crispy Brussels Affelia — Brussels sprouts, coriander seed, barberries, garlic yogurt
• Greek Yogurt With Apricot — Muscat-soaked apricots, vanilla yogurt cream, pistachio powder
• Zaytinya Cookbook — Delicious Mediterranean dishes from Greece, Turkey and Lebanon.

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