Asparagus and Chickpea Soup 7
a spicy Persian-style soup made with garlic, lemon, cilantro and Urfa pepper
Mercimek Çorbasi 6
Turkish red lentil soup with smoked paprika, bulgur and mint
Arugula and Pear Salad 7
organic baby arugula with roasted bosc pears, Anatolian kasseri cheese,
walnuts and house vinaigrette
Shepherd's Salad 7
organic baby romaine topped with tomato, cucumber, red onion, feta cheese,
toasted pine nuts and white wine vinaigrette
Fattoush 6
Lebanese-style salad made with chickpeas, toasted pita bread, cucumber, red
onion, scallions, fresh herbs, lemon and sumac - served on a bed of hydroponic
Boston bib lettuce
Sanbusaks 7
baked filo pastries filled with caramelized leeks, fresh herbs and a blend of cheeses
Muhammara 8
a truly unique spread of roasted red peppers, walnuts, cuminseed, Armenian spices
and pomegranate molasses - served with toasted pita bread
Spiced Feta 7
Greek barrel-aged feta cheese whipped with sweet and hot peppers, fresh herbs
and spices - served with toasted pita bread
Vegetable Briouat 6
savory Tunisian pastry filled with
caramelized onion, mushrooms, squash,
golden raisins, almonds, medjool
dates and exotic herbs and spices
Meze Plate 11
a sampler plate with Hummus bi Tahini, Baba Ghannouj, Roasted Yellow Tomatoes and
Tunisian-spiced Black Olives - served with toasted pita bread
Beef Shish Kebab 20
beef tenderloin marinated with our special blend of herbs and spices, fire-grilled and served
with basmati rice, garlic yogurt and roasted vegetables
Lamb Souvlaki 22
lamb top round marinated with garlic, onion, fresh oregano and white wine, fire-grilled
and served with mashed white sweet potatoes, wilted greens and tzatziki sauce
Lemon Chicken Tagine 18
free-range chicken breast baked and served in a traditional clay pot with pitted kalamata
olives and a sauce made with Moroccan spices, preserved lemon and fresh herbs
served with couscous and roasted vegetables
Lamb Curry 20
slow-braised lamb top round baked in a mild red curry sauce with sweet peas, bell peppers,
carrots, baby lima beans and fresh coriander -- served over basmati rice and topped with saffron yogurt
Imam Bayildi 18
whole baked eggplant stuffed with caramelized onions, tomatoes, scallions, fresh herbs
and Arabian baharat (a Middle-Eastern blend of savory spices) topped with garlic yogurt
served with basmati rice and roasted vegetables
Moroccan Vegetable Tagine 19
savory stew made with white sweet potatoes, carrots, zucchini, squash, mushrooms, chickpeas
and golden raisins, baked and served in a traditional clay pot with a fresh herb and tomato sauce
made with Ras el Hanout (a special Moroccan blend of over forty spices) served with couscous
Grilled Swordfish 24
fresh swordfish steak marinated in lemon, coriander and dill, fire-grilled and served with basmati
rice, wilted greens and fresh sungold tomato and mint chutney
Shrimp Tagine 22
shrimp with white wine, garlic, spinach, tomatoes, peppers, leeks and Moroccan spices,
baked and served in a traditional clay pot with couscous and roasted vegetables
