Dunya Mediterranean Restaurant & Wine Bar menu

Our most-ordered meze — silky pureed garbanzo beans whipped with tahini, lemon and garlic, served with warm pita for dipping.

Tender grape leaves rolled around herbed rice and pine nuts, served warm with a cool dollop of yogurt.

A sampler of Dunyā's signature spreads and bites for the table: tzatziki, hummus, melitzano eggplant purée, börek, falafel, muhammara, warm stuffed grape leaves and olives, served with pita bread.

Crispy pan-fried filo pastry rolls filled with feta and goat cheese and parsley.

Thick strained labneh yogurt dip with cucumber, dill, mint and garlic finished with olive oil, served with warm pita.

A smoky-sweet Syrian dip of roasted red bell pepper and crushed walnuts with roasted tomato paste and cumin.

Crispy fried ground chickpea fritters with parsley and herbs, served with tahini-yogurt sauce.

Marinated olives and feta cheese brightened with orange and rosemary.

A smoky roasted eggplant purée with red pepper, parsley, sumac and marash chili finished in olive oil.

A bright arugula salad with goat cheese, dried apricots and dates, apples and toasted hazelnuts in a Meyer lemon dressing.

Goat cheese-stuffed falafel over mixed greens with Campari tomato and avocado, drizzled with balsamic and tahini-yogurt sauce.

Creamy burrata with pastirma (cured beef), roasted beets, Campari tomato, basil and arugula, finished with balsamic reduction and sea salt.

A burrata salad with Campari tomato, Persian cucumber, red onion and basil, topped with roasted walnuts, dates, pomegranate reduction and sea salt flakes.

Char-grilled skewers of marinated chicken thigh, served over rice with sautéed chickpeas, kale and red cabbage, grilled pepper and tomato.

Ground beef and lamb kebab rolled in lavash with melted kayseri cheese, topped with roasted pistachio, yogurt, tomato sauce, Campari tomato and marash chili.

Grilled Mediterranean meatballs of ground beef and lamb with fresh herbs, parsley, tarragon and red onion, served over rice with sautéed chickpeas, kale and red cabbage, grilled pepper and tomato.

A hearty grill platter of chicken, lamb, keftedes meatballs and adana skewers, served over rice with sautéed chickpeas, kale and red cabbage, grilled pepper and tomato.

Char-grilled skewers of house-marinated lamb, served over rice with sautéed chickpeas, kale and red cabbage, grilled pepper and tomato.

Baked Alaskan salmon over gigantes plaki beans, topped with fennel, leeks, spinach and sundried tomatoes in a fresh dill-mustard fumé sauce.

A baked casserole of oven-roasted eggplant and potato layered with dry-aged ground beef, red bell pepper, zucchini and spinach under béchamel and brown-butter tomato sauce, served with rice.

Pan-sautéed seasonal vegetables.

A basket of warm pita bread.

Fluffy jasmine rice.

Blistered shishito peppers with sea salt and parmesan, served with garlic-yogurt sauce.

Crispy fries tossed with parmesan and house seasoning.