Toast to sunny weekends and warm weather 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 summer brunch spread to complement this unique collection of wines.
Available for pickup and dine-in, Saturday through Sunday from 12 - 4 PM.
Hommus - purée of chickpeas, garlic, tahini
Baba Ghannouge - fire-roasted eggplant, tahini, lemon, garlic
Cretan Dakos Salata - cherry tomatoes, feta, olives, cucumber, Cretan whole wheat rusks, pickled peppers
Crispy Brussels Afelia - brussels sprouts, coriander seed, barberries, garlic yogurt
Shish Taouk - grilled chicken skewer, sumac, onions, garlic toum, grilled tomatoes
Soujouk Pide* - flatbread with spicy soujouk sausage, kasar cheese, 65° egg
Chicken Shakshouka - braised chicken in a sweet pepper and tomato stew with a soft poached egg
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
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