HummusA puree of chickpeas with tahini, lemon, garlic and palestinian olive oilOptions:
Original- just like in palestine (7.00)
, Royale- with spiced beef and pine nuts (8.00)
, Sultan- with house cured bastirma (10.00)
, 50/50 a.k.a. Msabaha- with spicy warm chickpeas (9.00)
, Turk- with caramelized paprika butter & za’tar (8.00)
9.00A Selection of Traditional SpreadsYellow lentil, smokey eggplant and spicy feta
6.00Lamb BrainWith olive oil stewed tomatoes, garlic and parsley
8.00Middle Eastern Sausage (Na’anik)House made beef/lamb/pine nut sausage with lemon
6.00Fried Beef KubbehBulgur shell stuffed with spiced beef and pine nuts served with cucumber yogurt
7.00Grilled Kofta MeatballsWith a slightly spicy tomato sauce
6.00White AnchoviesMarinated in harissa with radish and preserved lemon
8.00Octopus “A La Plancha”Cooked on a hot plate with toasted garlic, smoked paprika and sherry
6.00Giant BeansDressed in lemon, olive oil and dill
12.00Green AsparagusWith cow’s milk feta flan, black olive oil, preserved tomato and roasted garlic/oregano vinaigrette
9.00Lamb Bacon “BLT”House made lamb bacon, saffron-tomato jam and arugula on vanilla egg bread
14.00Chilled Rare SwordfishSmoked hazelnut romesco, grilled spring onion and preserved lemons
12.00Foie GrasWith mejdool date-almond birouat and bitter orange
8.00Chicken “Bisteeya”An aromatic saffron stewed chicken & almond pie wrapped in a phyllo pastry with cinnamon sugar
9.00“Falafel” SoupWith traditional accompaniments
9.00Spring “Farrotto”Farro cooked in the style of risotto with flavors of spring
7.00Coriander PotatoesWith roasted tomatoes and caramelized paprika butter
11.00Marinated Spring Beans & PeasWith lamb pancetta, chili flake, lemon and pecorino
Entrees•Big Plates
19.00Roasted ChickenWith eggplant lovash, tahini and exotic spices
19.00Sauteed Parisian GnocchiWith spring vegetables, soft herbs and black truffle-taleggio cheese fondue
30.00Grilled New York StripThick cut strip loin, marinated in greek herbs & spices, served with lemon/olive oil sauce
MarketWhole Roasted Branzini“Mediterranean sea bass” with crispy grape leaves, olive oil, lemon and herbs
MarketGrilled Veal ChopServed with sauce “gribiche maroc”
Tagine
LambWith spring peas, artichokes, potatoes and green olives in a preserved lemon-saffron brothOptions:
Small (27.00)
, Large (54.00)
Moroccan Duck KeftaRas el hanout spiced duck meatballs in a sweet & spicy tomato sauce with egg yolk and chickpeasOptions:
Small (19.00)
, Large (27.00)
VegetableVegetables and legumes in an aromatic vegetable broth with preserved lemonOptions:
Small (18.00)
, Large (25.00)
MarketSeafoodA changing selection
Dessert
8.00Ice Cream FloatCreme fraîche sorbet topped with homemade rhubarb-strawberry soda
8.00Hazelnut FinancierHazelnut & brown butter cake with blackberry jam and caramelized white chocolate ice cream
9.00Traditional Pastry PlateA selection of our favorites, to be shared...or not!
10.00Shredded Phyllo & Sweet Cheese Pie (Kunafa)With cardamom-saffron syrup and pistachios. Please allow 15 minutes
