Dinner Menu
Friday, March 30th, 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 rye
Braised Prunes and Almonds
lamb stock, yogurt and flatbread
Currant and Pistachio Salad
frisee, chickpeas, pomegranate and cumin
Chickpea and Lentil Stew
slow poached egg, lemon and begrir
Roasted Tomato and Eggplant Salad
chili oil and crusty bread
Shakshouka
tomato poached eggs, potatoes and artichoke hearts
Collard Green and Fresh Cheese Msemen
caper and black pepper sauce
Cured Steelhead Toast
herb jam
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
Sauteed Gulf Shrimp and Scallops
green chermoula, herbs
Large Plates
Misty Knoll Roasted Chicken Breast
preserved lemon, olives and bulgur
24.
Basteeya
braised chicken, tumeric, cinnamon, ginger, phyllo
23.
Fried Mississippi Catfish
green chermoula, braised beans
22.
NEFF Beef Kefta
cucumber and yogurt slaw, flatbread
24.
Sweets
9.
Torn Miso Cake
apricot caramel, sesame frosting
Fresh Msemen
Mill River honey, sea salt and pistachios