what's new in our kitchen?
we've brought back a couple of classic AK dishes, and we're introducing a few new creations as well!
basil pesto hommus
a bright and garlic-forward aroma and taste, topped with crumbled feta
(vegetarian, gluten-free, soy-free, nut-free)
shrimp kebob
Skewers of shrimp, zucchini, and bell peppers tossed in a marinade of garlic, lemon zest, fresh herbs and spices,
char-grilled and served with rice and chickpea salad. (gluten-free, dairy-free)
peachy keen
bulleit bourbon, muddled peaches, aquafaba, and freshly squeezed lemon juice
ferndale philly
marinated beef, onions, green peppers, mozzarella & provolone, grilled on the flattop and wrapped in pita bread. (soy-free, halal)
the velvet root
bombay gin, fresh lemon juice, raspberry and beet simple, angostura bitters
fig jam
bulleit rye, house orange liqueur, balsamic, lemon, orange, and a fig infused simple
chickpea burger
ground chickpeas, organic quinoa, aromatic herbs and warm spices, combined into a crispy patty and stacked with lettuce, tomato, cucumbers, pickled turnips, and our sumac sauce. (vegetarian)
pomegranate blondie
Rich brown butter blondie base with a bright pomegranate molasses swirl, topped with a sumac oat streusel.
