Dinner Menu

Saturday, March 31st, 2018

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Breads

3.

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

lettuces, chickpeas, pomegranate and cumin

Chickpea and Lentil Stew

slow poached egg, lemon and baghrir

Roasted Tomato and Eggplant Salad

chili oil and crusty bread

 Shakshouka

tomato poached eggs, potatoes and artichoke hearts

Fried 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, raisin and pine nut gremolata

Shaved Braised Beef

carrot-harissa jam

Sauteed Gulf Shrimp

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, grapes, flatbread

24.


Sweets

9.

Torn Miso Cake

apricot caramel, sesame frosting

Fresh Msemen

Mill River honey, sea salt and pistachios