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 MP
SALAD
ENDIVE, POMEGRANATE, GORGONZOLA, GRAPEFRUIT, HAZELNUT 16
SHAVED BRUSSELS SPROUTS, QUINOA, LABNE, GRAPES, MINT, ALMOND 17
APPETIZERS
ONION SOUP, STREET BREAD CROUTON, GRUYERE 16
BEET HUMMUS, GOAT CHEESE, MARINATED OLIVES, PITA, PICKLES, GREEN FALAFEL 22
PHYLLO WRAPPED FETA, CHILI, HONEY, ARUGULA, FIG, SESAME, SEA SALT 19
STEAMED LITTLE NECK CLAMS AND MUSSELS, RED CHARMOULA BUTTER, WHITE WINE, LEEKS 20
PASTA
FRESH SPAGHETTI, COCKLES, OLIVE, PRESERVED LEMON, SPINACH, PICKLED PEPPER, ZA'ATAR 28
SUNCHOKE AGNOLOTTI, BUTTERNUT SQUASH, SAGE BROWN BUTTER, GRANA PADANO, PEPITA 30
ENTREE
HANGER STEAK, GREEN PEPPERCORN AU POIVRE, CHICORIES, CHICKPEA PANISSE 38
COCONUT GREEN CURRY, FALL VEGETABLES, STEAMED JASMINE RICE 27
CHICKEN TAGINE, PRESERVED LEMON, RAS EL HANOUT, COUS COUS 28
DUCK CONFIT POTPIE, TURNIP, CARROT, CIPOLLINI, ENGLISH PEAS, PUFF PASTRY, HERBS 34
GRILLED BUTTERFLIED BRANZINO, SHAVED FENNEL, CASTELVETRANO OLIVE, CITRUS, WATERCRESS, ZHOUG 32
NORTHWIND FARM BEEF BURGER, LETTUCE, CARAMELIZED ONION, HAND CUT FRENCH FRIES 20
SIDES
ROASTED HONEYNUT SQUASH, HONEY, THYME, CHILI, PISTACHIO 15
CHARRED NOBLE JADE, CHILI, GARLIC, FETA, EVERYTHING SPICE 14
ROASTED SEASONAL MUSHROOMS 9
ZA'ATAR FRIES, SAFFRON AIOLI 10
CHEF CHRISTOPHER MILLER & TEAM