Dinner Menu
Thursday, March 29th, 2018
Small Plates
12.
Bread and Spreads
tomato and yogurt jam, burnt eggplant and tahini, almond and chilies
Berbere Seasoned Chicken Liver Mousse
date jam and toast
Braised Prunes and Almonds
lamb stock, yogurt and flatbread
Currant and Almond Salad
frisee, chickpeas, pomegranate and cumin
Chickpea and Lentil Harira
slow poached egg, lemon and begrir
Roasted Tomato and Eggplant Salad
chili oil and crusty bread
Shakshouka
tomato poached eggs, potatoes and artichoke hearts
Couscous
14./22.
Loubia and Feta
red charmoula, herbs
Lamb and Pork Merguez
red peppers, raisins and pine nut gremolata
Shaved Braised Beef
carrot-harissa jam
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Large Plates
Misty Knoll Roasted Chicken Breast
preserved lemon, olives and bulgur
24.
Pan Roasted Skate Wing
tahini and yogurt sauce and flatbread
22.
Sauteed Scallops
couscous, green charmoula, carrots and scallions
28.
Sweets
9.
Torn Miso Cake
apricot caramel, sesame frosting
White Chocolate Mousse
cherry wine granita, toasted milk crumb
Fresh Msemen
Mill River honey, sea salt and pistachios