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Dinner

MEZZE
Served With Warm Pita 

Lutenitsa

Fire Roasted Eggplant | Smoked Chilies | Lemon

 

Baba Ganoush

Smoky Eggplant | Pomegranate Molasses

 

Roasted Cauliflower Salad

Roasted Peppers | Lemon | Tahini

 

Roasted Beet

Apple | Walnut | Lime Yoghurt

 

Tzatziki

Cucumber | Labaneh | Garlic

 

Braised Beluga Lentils

Black Garlic | Scallion Cream

 

Israeli Salad

Tomato | Onion | Cucumber | Lemon

 

Falafel (3)

Green Tahini

SHARE PLATES
For the table

Charred Octopus

White Bean | Thyme | Roased Pepper

 

Lamb Malawach

Yemenite Filo “Pizza” | Spiced Ground Lamb | Tahini | Onion | Pine Nut | Cilantro 

 

Seared Hudson Valley Foie Gras

Pistachio |Squash | Date Honey 

 

Fattoush Salad

Romaine | Kale | Tomato | Cucumber | Red Onion | Feta | Mint | Sumac | Pomegranate | Crispy Za’atar Pita 

 

Crispy Brussel Sprouts

Sumac Agrodolce| Cilantro 

 

Mujadara

Chickpea | Long Grain Rice | Lentil 

MAINS

(Top With Seared Hudson Valley Foie Gras +10)

 

Grilled Branzino (Whole or Filleted) 

Celeriac Mousseline | Lemon Bagna Cauda 

 

Pan Seared Salmon

Textures of Jerusalem artichoke 

 

Organic Chicken Schnitzel 

Lemon Potato Puree | Pickled Carrot 

 

Zaatar Roasted Organic Chicken 

Pomegranate Couscous | Toasted Pistachio 

 

Seared Hudson Valley Duck Breast 

Sweet Potato | Roasted Mushroom | Barley 

 

Charred Hangar Steak 

Creamy Polenta| Harissa Chimichurri 

 

Chef’s Tasting | 55
A highlighted offering of LOLA’s best.

Upon Reservation Request

PLEASE NOTE THAT OUR MENU RELIES ON FRESH, SEASONAL INGREDIENTS AND IS SUBJECT TO FREQUENT CHANGES.

*An automatic gratuity of 20% will be added for parties of 6 or more.

Watch our feature on Newsday’s Feed Me TV.