Ingredient/Term	Explanation
alfredo sauce	Creamy pasta sauce of butter, heavy cream, and Parmesan.
Pronunciation: al‑FRAY‑doe
In dishes: See ‣ and ‣.
arugula	Peppery leafy green used in salads and sandwiches.
Pronunciation: uh‑ROO‑guh‑luh
In dishes: See salads in ‣.
artichoke	Vegetable with tender leaves and a soft edible heart.
Pronunciation: AR‑ti‑choke
In dishes: Stuffed Artichokes • ‣
balsamic glaze	Thick, sweet reduction of balsamic vinegar.
Pronunciation: bal‑SAH‑mik
In dishes: Used as drizzle in ‣ and salads.
beef	Meat from cattle. Common as burgers, steaks, and braises.
Pronunciation: beef
In dishes: ‣ • ‣
bulgur wheat	Par‑cooked cracked wheat, common in Middle Eastern dishes.
Pronunciation: BUL‑gur
In dishes: ‣
capers	Pickled flower buds with a tangy, salty bite.
Pronunciation: KAY‑pers
In dishes: Appears in spreads and dips in ‣.
cashew	Creamy nut used in sauces or as a crunchy topping.
Pronunciation: CASH‑oo
In dishes: See vegan sauces and specials in ‣.
cashew pesto	Pesto variation using cashews instead of pine nuts.
Pronunciation: CASH‑oo PESS‑toe
In dishes: Rotates on pastas in ‣.
chicken shawarma	Spit‑roasted, spice‑marinated chicken, thinly sliced.
Pronunciation: shuh‑WAR‑muh
In dishes: ‣
confit	Slow cooking in fat at low temperature. Tender, rich.
Pronunciation: kon‑FEE
In dishes: Technique used in rotating specials.
feta	Brined, crumbly cheese from sheep’s milk or sheep‑goat mix.
Pronunciation: FEH‑tuh
In dishes: ‣ • ‣
fettuccine	Flat, thick pasta ribbons for creamy or tomato sauces.
Pronunciation: fet‑oo‑CHEE‑nay
In dishes: Pastas in ‣.
garbanzo beans	Chickpeas. Protein‑rich legumes used in salads and stews.
Pronunciation: gar‑BAHN‑zo
In dishes: ‣
giardiniera	Italian pickled vegetable relish (peppers, carrots, cauliflower).
Pronunciation: jar‑dee‑NYAIR‑uh
In dishes: Rotates on starters and sandwiches.
goat cheese	Soft, tangy cheese made from goat’s milk.
Pronunciation: goat cheez
In dishes: Stuffed Artichokes • ‣
green goddess dressing	Creamy herb dressing, often with parsley and tarragon.
Pronunciation: green GOD‑ess
In dishes: Rotates on salads in ‣.
harissa	North African chili paste of roasted peppers and spices.
Pronunciation: hah‑REE‑suh
In dishes: Appears in sauces and specials.
honey dijon vinaigrette	Sweet‑tangy dressing with honey, Dijon, and vinegar.
Pronunciation: DEE‑zhawn vin‑uh‑GRET
In dishes: Salads in ‣.
horseradish	Pungent root used for spicy condiments, great with beef.
Pronunciation: HORSE‑rad‑ish
In dishes: ‣
horseradish mayo	Mayonnaise blended with horseradish for creamy heat.
Pronunciation: HORSE‑rad‑ish MAY‑oh
In dishes: Beef and sandwich builds in ‣.
IPA	India Pale Ale. Hoppy beer style with pronounced bitterness.
Pronunciation: eye‑pee‑AY
In dishes: ‣
lamb	Meat from young sheep. Rich, tender, often Mediterranean.
Pronunciation: lam
In dishes: ‣ • ‣
leeks	Mild, sweet allium; common in soups and braises.
Pronunciation: leaks
In dishes: Rotating specials.
orzo	Rice‑shaped pasta made from durum wheat.
Pronunciation: OR‑zo
In dishes: Pastas and sides in ‣.
osso buco (shank)	Italian braised shank, traditionally veal, cooked with wine and vegetables.
Pronunciation: OH‑soh BOO‑koh
In dishes: Rotating specials.
panko breadcrumbs	Light, crispy Japanese‑style breadcrumbs.
Pronunciation: PAN‑koh
In dishes: ‣
parsnips	Sweet, nutty root vegetable similar to carrot.
Pronunciation: PAR‑snips
In dishes: Roasted veg and seasonal sides.
pecorino romano	Hard, salty sheep’s milk cheese; great grated over pasta.
Pronunciation: peh‑ko‑REE‑no roh‑MAH‑no
In dishes: Pasta finishes in ‣.
pepperoncini	Mild, tangy pickled peppers.
Pronunciation: pep‑per‑on‑CHEE‑nee
In dishes: Sandwiches and salads.
pita	Round, slightly leavened flatbread.
Pronunciation: PEE‑tuh
In dishes: All gyros in ‣
pretzels	Baked bread knots, typically topped with coarse salt.
Pronunciation: PRET‑zuls
In dishes: ‣
risotto	Creamy Italian rice cooked slowly with broth.
Pronunciation: ri‑ZOHT‑oh
In dishes: Rotating specials.
rosemary spread	Spread infused with rosemary for aromatic, earthy flavor.
Pronunciation: ROSE‑mare‑ee
In dishes: ‣ • ‣
root vegetables	Underground growers like carrots, turnips, and parsnips.
Pronunciation: root VEJ‑uh‑tuh‑bulz
In dishes: Seasonal sides.
seasonal vegetables	Fresh produce selected for current season and availability.
Pronunciation: SEE‑zun‑uhl
In dishes: Seasonal sides and specials.
shallots	Delicate, sweet allium used in dressings and sauces.
Pronunciation: SHAL‑uhts
In dishes: Dressings and sautés.
shawarma	Spit‑roasted meat seasoned with Middle Eastern spices.
Pronunciation: shuh‑WAR‑muh
In dishes: ‣
short rib	Beef rib cut; rich and tender after slow cooking.
Pronunciation: short rib
In dishes: Specials and braises.
smash burger	Burger patty smashed on a hot griddle for a crisp crust.
Pronunciation: smash BUR‑gur
In dishes: ‣ • ‣
sumac	Tangy, lemony spice from dried ground berries.
Pronunciation: SOO‑mak
In dishes: Menu Reference/Dictionary and salads.
sumac pita croutons	Toasted pita pieces seasoned with sumac.
Pronunciation: SOO‑mak PEE‑tuh KROO‑tahnz
In dishes: Salads in ‣.
sweet potato fries	Fries made from sweet potatoes. Naturally sweet, crispy.
Pronunciation: sweet poh‑TAY‑toe fryz
In dishes: Sides in ‣
tabbouleh	Parsley‑forward salad with bulgur, tomatoes, cucumber, lemon.
Pronunciation: tuh‑BOO‑lee
In dishes: ‣ • ‣
tapenade	Olive and caper paste, sometimes with anchovies.
Pronunciation: TAP‑uh‑nahd
In dishes: Stuffed Artichokes
tallow	Rendered beef or mutton fat. High smoke point for frying.
Pronunciation: TAL‑oh
In dishes: Tallow fries in ‣
tortelloni	Large, cheese‑stuffed pasta.
Pronunciation: tor‑teh‑LOH‑nee
In dishes: Pastas in ‣.
tzatziki	Greek yogurt sauce with cucumber, garlic, and herbs.
Pronunciation: tzaht‑ZEE‑kee
In dishes: ‣ • ‣