Bazaar x Chef Victoria Shore
Savor the familiar scents of warm spices, slow-roasted meats, and sun-kissed citrus—now with exciting new dishes to explore.
For three nights, Chef Victoria Shore invites you to rediscover Bazaar, her Moroccan-inspired pop-up at fleeting. Every dish is crafted to share, savor, and transport.
October 7th, 14th, & 15th
small plates
feta, olives + herbs $6
assorted pickles + crudité $5
tabbouleh {parsley, lemon, winter squash, pomegranate, cracked wheat} $6
hummus {olive oil, smoked paprika} $12
wood fired carrots {vadouvan, labneh, orange, metter honey} $11
georgian squash {local winter squash, walnut, pomegranate, aleppo} $10
khyar bi labneh {smashed cucumber, butter lettuce, greek yogurt, mint, garlic} $10
mujaddara {carolina gold rice, french lentils, seven-spice, fried onion, buttered pine nut} $12
batata harra {paprika-dusted crispy potato served with harra sauce and toum} $14
shakshuka {berber-spiced tomato stew, sea island peas, poached quail eggs, polenta fries} $18
b’stilla {saffron & cinnamon braised moroccan chicken pie, phyllo, toasted almond} $20
*small plates and kebabs come from the kitchen as ready.
kebabs
swordfish {lemon, fenugreek, garlic, sage, olive oil} $16
chicken {saffron + coriander marinade, green harissa yogurt, blistered tomato} $14
beef filet {hawaij spice, sumac onions, mint} $15
halloumi {honey, garlic, pistachio + almond, aleppo chili} $12
lamb dolmas {toum, parsley} $16
*Each kebab is roughly 4oz, designed to be ordered yakitori-style
centerpieces
bone-in ribeye {hawaij spice} $99
wood-grilled whole market fish {green chermoula} $55
bootleg farms half chicken tabaka {georgian tomato sauce} $45
roasted local winter squash {mujaddara, toum, garden herbs} $35
*Centerpieces are designed to be shared as part of a complete meal. Expect course to take up to 30 minutes
sweets
semolina cake {cheesecake filling, orange blossom, honey syrup} $10
frozen yogurt {pomegranate, fig conserve, olive oil} $10
chocolate mousse {pistachio praline, chantilly} $10
bazaar experience
$80 per person
dishes will be served once prepared, finishing with your chosen centerpiece. Bread and sauces will be replenished as needed. One centerpiece per 4 guests is recommended
feta, olives + herbs
assorted pickles + crudité
tabbouleh {parsley, lemon, winter squash, pomegranate, cracked wheat}
hummus {olive oil, smoked paprika}
mujaddara {carolina gold rice, french lentils, seven-spice, fried onion, buttered pine nut}
chicken {saffron + coriander marinade, green harissa yogurt, blistered tomato}
halloumi {honey, garlic, pistachio + almond, aleppo chili}
choice of centerpiece