Toast to the weekend with our RoZAY Brunch four-course mezze menu, with dessert to share, and rosé tasting trio. Created by Master Sommelier Andy Myers, this patio perfect flight, served with a mat and tasting notes, will take you on a trip to the Mediterranean as you sip each rosé. Zaytinya Concept Chef Michael Costa has crafted the ultimate brunch spread to complement this unique collection of wines.
Available for pickup, delivery via Grubhub and dine-in, Saturday through Sunday from 12 - 3 PM.
HOMMUS
purée of chickpeas, garlic, tahini
BABA GHANNOUGE
fire-roasted eggplant, tahini, lemon, garlic
SMOKED BEET SALATA
feta, pomegranate, roasted pistachio, greens, clementine
CRISPY BRUSSELS AFELIA
brussels sprouts, coriander seed, barberries, garlic yogurt
SHISH TAOUK
grilled chicken skewer, sumac, onions, garlic toum, grilled tomatoes
SOUJOUK PIDE*
spicy soujouk sausage, kasar cheese, 65° egg
CHICKEN SHAKSHOUKA
braised chicken in a sweet pepper and tomato stew spiced
with harissa and preserved lemon and served with soft
poached eggs
GREEK YOGURT WITH APRICOTS
Muscat soaked apricots, vanilla yogurt cream, pistachio powder
OLIVE OIL CAKE
Mahlab scented chocolate ice cream, caramelized breadcrumbs
RoZAY Brunch Flight (8 oz of each) - Dio Fili 2019, Turasan 2018, Bosinakis 2018 served with a flight mat with tasting notes
