Dinner Menu
Thursday, April 5th, 2018
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