Dinner Menu

Thursday, April 5th, 2018

share this:

Smaller 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

Fried Collard Green and Fresh Cheese Msemen

caper and black pepper sauce

Cured Steelhead Toast

herb jam

Shrimp Sausage

grits, slaw and hot sauce


Couscous

14./22.

Braised White Beans

chermoula, feta and herbs

Lamb and Pork Merguez

red peppers, raisin and pine nut gremolata

Shaved Braised Beef

carrot-harissa jam

Sauteed Gulf Shrimp

chermoula and herbs


Large Plates

Misty Knoll Roasted Chicken Breast

preserved lemon, olives and bulgur

24.

Basteeya

braised chicken, tumeric, cinnamon, ginger, broccoli, puff pastry

23.

Grilled Yellowfin Tuna

roasted tomato, eggplant, chilies, artichoke hearts and shaved fennel

28.


Sweets

10.

Fresh Msemen

Mill River honey, P.B. mousse, sea salt

 Earl Grey Panna Cotta

hazelnut butter and cocoa crumbs