DINNER MENU
 Spring 2008

PRET A MANGER
Warm Olives with Za'atar 5
Spicy Carrot Puree & Egyptian Spice Mix with Nuts & Olive Oil 4
Armenian Bean & Walnut Pâté with Homemade String Cheese 5
Deviled Eggs with Tuna & Black Olives 6
Warm Buttered Hummus with Basturma & Tomato 5
Whipped Feta with Sweet & Hot Peppers 5

APPETIZERS
Fried Mussels & Hot Peppers with Turkish Tarator Sauce 11 

 Everything Green with Finger Bread & Thick Cucumber Yogurt 13
Moroccan Lamb Kefta with Lentil Fritter, Fresh Peas & Spicy Ginger Broth 12

Rabbit Schawarma with Green Garlic Sauce, Tahini Brown Butter & Pickled Green Almonds 12
Fried Haloumi Cheese & Spring Onion Dolma with Walnuts, Sesame & Rhubarb 11
Fava Bean Pate, Soft Boiled Egg & Wilted Spinach with Fried Almonds & Za'atar 11
Spinach Falafel, Tahini, Yogurt with Beets & Curly Cress 10
Sultan’s Delight;

Tamarind Glazed Beef & Smokey Eggplant Puree with Pinenuts   13

GRAINS & GREENS
Spicy Fideos & Chick Peas with Green Chard & Orange Aioli 8/15
Ricotta & Bread Dumplings with Red Wine, Porcini and Chard 9/17

FISH
Cod & Peppers in a Paper Bag with Red Pepper Tabouleh & Turkish Spoon Lamb 27
Halibut in Vine Leaf with Pinenuts, Currants, Sorrel Butter & Turkish Rice Cake  28
Scallops with Chorizo Gnocchi, Sun Chokes, Asparagus & Golden Raisin Crumbs  27

Tuna Roll with Curried Lentils, Mango Pickles & Zhoug   28

MEAT
Lamb Steak with Turkish Spices & Fava Bean Moussaka 27
Flattened Lemon Chicken with Za’atar & Turkish Cheese Pancake   25

Grass-Fed Beef Brisket with Coriander, Spring-Dug Parsnips, Morels & Creamed Nettles  32
 Moorish-Style Pork Kabobs with Manchego Torta, Swiss Chard & Date Puree  25
Crispy Duck with Butter Toasted Pita, Cinnamon Rice Pilaf, Fresh Chick Peas, Eggplant 26

VEGETARIAN TASTING MENU 5 Mezze & Dessert   42

---