CONTACT
EMAIL
info@hoteltivoli.org
RESTAURANT HOURS
Dinner Sun – Thurs 5:30 to 9:00pm
Fri – Sat 5:30 to 9:00pm
Brunch service on Sundays 11:00am to 2:30pm
Closed Tuesdays and Wednesdays
OYSTERS
HARISSA COCKTAIL, PROSECCO MIGNONETTE, LEMON MP
SALAD
GEM LETTUCE, RADISH, LEMON, OLIVE OIL, SEA SALT 12
RED AND WHITE ENDIVE, POMEGRANATE VINAIGRETTE, CITRUS, SHAVED FENNEL, MINT 17
APPETIZERS
HEAD ON PRAWNS, RED CHARMOULA, CILANTRO, LIME, GRILLED SOURDOUGH 19
HUMMUS, GREEN FALAFEL, FREEKEH TABBOULEH, CRISPY CHICKPEA, PITA 21
BEETS, LABNEH, FRISEE. GORGONZOLA, HAZELNUTS, RED WINE VINAIGRETTE 18
PASTA
FRESH SPAGHETTI, LOBSTER, MUSSELS, HARISSA TOMATO, PRESERVED LEMON, FENNEL, CAPER GREMOLATA 30
SPINACH AND WHIPPED FETA AGNOLOTTI, CRISPY SHIITAKE, MISO MUSHROOM BRODO 27
ENTREE
NY STRIP STEAK, POTATO PAVE, BABY BROCCOLI, HORSERADISH CREME FRAICHE, CHIVE 38
CHICKEN TAGINE, PRESERVED LEMON, RAS EL HANOUT, COUS COUS 28
WILD FAROE ISLAND SALMON, PEARL COUSCOUS, ROMESCO SAUCE, BOK CHOY, GREEN CHARMOULA 30
COCONUT GREEN CURRY, DELICATA SQUASH, BROCCOLI, SWEET POTATO, CAULIFLOWER, STEAMED JASMINE RICE 25
LONG ISLAND DUCK BREAST, SHAVED BRUSSELS SPROUTS, WHITE BEAN, CHANTERELLE MUSHROOMS, BALSAMIC JUS 39
SIDES
SAUTEED BABY BROCCOLI, GARLIC, RED PEPPER, RED WINE VINEGAR 10
ZA'ATAR FRIES, SAFFRON AIOLI 10
ROASTED SEASONAL MUSHROOMS 9
SAUTEED SPINACH, GARLIC, LEMON 10
CHEF CHRISTOPHER MILLER & TEAM