Sha Wynwood

Steamed young soybeans served in their pods, lightly seasoned with sea salt.

A creamy blend of chickpeas, tahini, fresh lemon juice, and garlic, drizzled with olive oil and served with warm pita bread.

Homemade gravlax-style salmon with mint, zesty lemon, and sour cream.

A trio of croquettes: Braised Montepulciano wine meat, Parma ham with Parmigiano cheese, and creamed cod.

A curated board of Italian regional meats and cheeses.

Thinly sliced tuna with capers, banana peppers, red onions, fish sauce, and olive oil.

Feta-filled dumplings served with a tangy ponzu dressing.

Tender purple octopus served with mashed potatoes, black olives, and tomato confit.

Marinated beef with pickled vegetables and creamy vitello tonnato sauce.

Mashed potatoes, sauteed vegetables

Mint and olive crust, served with licorice gravy sauce.

Served with sautéed vegetables and tzatziki sauce.

Boneless Angus beef cooked with butter and rosemary.

Chicken roasted with shallots, lemons, garlic, vermouth, and herbes de Provence.

Lightly fried tempura seafood and vegetables, served with arugula salad and dipping sauces.

Butter, parmesan, lemon juice, red onions, and black pepper.

Butter, parmesan, lemon juice, red onions, and black pepper.

Fresh tagliolini with pecorino cheese and black pepper.

Fresh tagliolini with pecorino cheese and black pepper.

Classic Italian pasta with eggs, hard cheese, guanciale, and black pepper.

Dehydrated beetroot with arugula, orange slices, and cherry tomatoes, topped with creamy burrata cheese.

Smooth carrot and ginger soup garnished with blueberries.

A fresh mix of arugula, avocado, black olives, feta cheese, baby spinach, cherry tomatoes, cucumber, couscous, and basil citronette dressing.