Dinner Menu

Thursday, March 29th, 2018

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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

 

Twin Fast Food Cheeseburgers

 

special sauce, pickles, onions, potato roll and fries

 

14.

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