This week’s Saturday Night Dinner is here, and once again it’s built for 2 (if you're 4 or 6 folks, preorder 2 or 3, etc)! New salatim include: Grilled Asparagus with Spring Peas, Turkish Peppers with Beans, and Zucchini with Ramps and Hazelnut Dukkah. New skewers include: Merguez, Harissa-Tomato Chicken, Schug-marinated Skirt Steak, and Dessert is Chocolate Konafi. And if you're feeling like leveling up, we're offering the Dinner with a 50 day Dry-Aged Ribeye, cured in Urfa and other spices, and served with leeks in vinaigrette.
All skewers come seasoned, marinated, and ready to hit the grill or broiler. Once your place your order, we'll provide you with a short video with Chef Mike demonstrating exactly how it's done. Chef Andrew has got you on the ribeye-cook.
Pickup is on Saturday, May 16th between 2-5pm at the front entrance to Laser Wolf. Laser Wolf is located at the corner of Howard and Thompson streets, and the front entrance is on Howard Street; a team member will be there to bring your meal to you at your car or person.
On the Menu
Hummus with Fresh Pita Preserved Cherry Tomatoes
Salatim Grilled Asparagus with Spring Peas, Ajvar, Turkish Peppers with Beans, Zucchini with Ramps and Hazelnut Dukkah
Schug-marinated Skirt Steak Shishito Peppers
Eggplant with Lentils Chocolate Konafi
For 2 - $100 + tax
Cured for 50 days and served with leeks in vinaigrette.