Dinner Menu

Wednesday, April 4th, 2018

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Breads

3.

 Small Plates

12.

 Bread and Spreads

tomato and yogurt jam, burnt eggplant and tahini

Berbere Seasoned Chicken Liver Mousse

apricot jam and toast

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

 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

Smoked Trout and Cream Cheese Schmear, toast and fennel


Couscous

14./22.

Loubia and Feta

red chermoula, 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, broccoli, phyllo

23.

Fried Mississippi Catfish

green chermoula, braised beans

22.

NEFF Beef Kefta

cucumber and yogurt slaw, grapes, flatbread

18.


Sweets

9.

Torn Miso Cake

apricot caramel, sesame frosting

Fresh Msemen

Mill River honey, sea salt, peanut butter mousse and pistachios