Entrees Plant Based Mezze Mezze for the Table Signature Dips for the Table Salads Sustainable Fish Sides

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Entrees Plant Based Mezze Mezze for the Table Signature Dips for the Table Salads Sustainable Fish Sides

sustainable fish signature dips for the table Dips with House Baked Laffa Bread Served with a choice of - tomato chili almond, roasted garlic aioli, rosemary garlic oil Babaganoush, Hummus, Lebaneh ATLANTIC SALMON MP MARKET FISH MP 13 each DAURADE MP U10 DIVER SCALLOPS WILD MP FOR HEALTHY OCEANS TODAY, TOMORROW AND ALWAYS plant based mezze We source all of our fish and seafood through reputable purveyors who are commited to sustainable practices HOUSE CURED & SPICED OLIVES 9 Dill, Coriander, Fennel entrees ZUCCHINI CHIPS 12 Cucumber yogurt, lemon GREEK STYLE COD CIOPPINO 34 BRAISED CANNELINI BEANS 11 Shellfish Tomato “Psarosoupa”, Vegetables, Herbs Torn Herbs, Bread Crumbs CRAB SPAGHETTI 33 FRIED CAULIFLOWER 11 Blue Crab, Espelette Pepper, Creamy Shellfish Sauce Green Chili, Blue Cheese Tahini BRAISED LAMB PAPPARDELLE 26 MADRAS CURRIED CARROT SOUP 12 Hand Made Egg Pasta,Pecorino Preserved Lemon, Créme Fraîche mezze for the table 16oz BEEF RIBEYE 42 Bordelaise, Cippolini Onions, Watercress SPICY CIGARS 14 CRISPY SKIN CHICKEN 29 Brik Pastry, Spiced Beef, Lebaneh, Feta Lime Yogurt Dressing, Harissa 19 GRILLED SPANISH OCTOPUS HOUSE-MADE CHITARRA PASTA 25 Black garlic, Lebaneh, Fingerling Chips, Salsa Roja, Cilantro Black Trumpet Mushroom Duxelle, Soft Poached Egg, Truffled Pecorino Cheese LAMB SHAWARMAS 19 SKIRT STEAK KEBABS 28 Slow-Roasted Lamb, Grilled Laffa, Labneh, Caramelized Onion GARLIC SHRIMP TUNA TARTARE 19 34 Yuzu Avocado, Sea Beans, Breakfast Radish, Fresno Chili, Lavash White Wine, Preserved Lemon, Gigante Bean Purée HAMACHI 18 BRANZINO 39 Ras al Hanout, Green Chili, Cilantro, Citrus Cauliflower Couscous, Vadouvan, Currant Agro Dolce, Labneh, Pine Nuts salads TANDORI CHICKEN KEBABS 23 add chicken or steak kebab +12 SALT ROASTED BEETS 15 sides Salt Roasted Beets, Tahini Sauce, Mint, Dill, Lemon, Ricotta Salata, Pistachio BRUSSELS SPROUTS SAFFRON SALT & PEPPER GREEK SALAD 15 Hazelnuts, Orange, Fresno Chili, FRIES Kalamata Olives, Feta, Banana Peppers, Persian Cucumbers BASMATI RICE Cilantro, Soy Sherry Vin 8 8 ORGANIC GREEN 14 12 Butter Lettuce, Tarragon, Green Beans, Dill, Vinaigrette *Consuming raw or undercooked meats, poultry, seafood, EXECUTIVE CHEF: TODD MATTHEWS shellfish or eggs may increase your risk of food borne illness..

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Executive Chef Michael Brown
EXECUTIVE CHEF M ICHAEL BROWN SOMETHING SEASONAL THE BEST OF THE STATE’S SEASONAL PRODUCE THIS WEEK WE HAVE FO CUSED ON SOUTH AUSTRALIA ’ S FANTASTIC SEAFOOD AND SEASONAL CATCHES . 15 SEARED SCAL LOPS (COFFI N BAY ) SCALLOP ROE EMULSION – SUCCULENTS – FRIED SALT BUSH 28 SMOKE D TOMMY-RUFF RIS OTTO (SPENCER G ULF) BLACK RICE – HOUSE SMOKED TOMMY R U FFS – SCALLOP PUREE – FORAGED MUSHROOMS 34 KING FISH – (ARNO BAY) GINGER PICKLED COLES LAW – FENNEL AND RADISH SH A VINGS – BURNT ORANGE VINAIGRETTE – BEETROOT PUREE SOMETHING SMALL SMALL PLATES TO START – WHEN ONE ISN’T ENOUGH 8 HOUSE MADE LOAF (V ) CHARCOAL SALT – Q UINOA – PE PITAS 18 SEARED SCALLOPS (GF) CORAL EMULSION -CHORIZO CRUMB 15 SMOKED TO MMY RUFF (GF) BLACK RICE RISOTTO - WILD MUSHROOMS 16 PORK BELLY BRIK PASTRY BARK - PICKLED PEAR . 15 GO ATS CHEESE TART (V ) BEETROOT MERINGUE - SUCCULENT SALSA COFFIN B AY OYSTERS (GF) SERVED NATURAL OR GR ILLED - SHALLOT MERLOT 4 EACH 22 ½ DOZEN 42 DOZEN SOMETHING TO SHARE SHARE THE BEST OF THE STATES PRODUCE – TO FEED A HUNGRY COUPLE OR TRIO PORK L OIN – KANGARO O ISLAND (1.2KG) (GF) 75 A WHOLE ROASTED LOIN OF PORK WITH ALL THE TRIMMINGS APPLE & PEAR STUFFING – PARIS M A SH – ROAST BEETROOT – JUS – CRACKLING – CHARGRILLED VEG ETABLES LEG OF LAMB – HAY VALL EY FARMS (1.2KG) (GF) 80 SLOW ROASTED LEG OF LAMB WITH A SELECTIO N OF OUR BEST SIDES SALTBUSH – SMOKED CARROTS – PEA P UREE – DUCK FAT POTATOES SOUTH AUSTR ALI AN SEAFOOD S AMPLER (GF) THE BEST SEAFOOD FRO M AROUND THE STATE 85 COFFIN BAY OYSTERS – KIN G FISH – OCTOPUS – KIPPER S – SCALLOPS
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Medallions of Lamb and Couscous Vegetables with Ras El-Hanout Jus by VALERIE RADOU
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Sample Dinner Menu
salads Beets & Berries beets, blackberries, cranberries, ginger goat cheese, pomegranate walnut vinaigrette, candied pistachios 9 Etch Salad fennel, green apple, arugula, radicchio, blue cheese, hazelnuts, champagne vinaigrette 10 Ratatouille Crudo carpaccio squash, zucchini, fennel, champignons, provencal herbs, olive oil, eggplant salt, red bell tomato essence, parmesan 8.5 Seared Tuna chili spiced, eggplant, avocado, radish, green onion, sake ponzu vinaigrette, smoked tofu 16 entrees Cobia appetizers turkish spiced, brown buttered oranges, capers, olives, raisins, honey, almonds, beignet 29 Butter Tasting Pork Tenderloin truffle butter, smoked plugra porcini dusted with manchego, caramelized onion, potato, chorizo, spanish butter, goat butter, duck butter mountain mushroom sauce, truffle oil 25 4.5 Scallops and Mediterranean Prawn fall greens, local root vegetables, potatoes, squash, smoked shallot vinaigrette, chicken skins, butternut garlic essence 34 Roasted Cauliflower truffled pea pesto, salted almonds, feta crema Moulard Duck Breast 8 moroccan spiced, carrot pear sauce, ginger grits, tangerine butter, hibiscus cranberry relish, cinnamon crumble 29 Duck Confit Short Ribs fig foie gras butter, jalapeno, japanese braised and fried, carrot coulis, pea ginger basil, vegetable mushroom orange peel bread, balsamic stir-fry, shrimp 28 blackberries, mustard seed 12 Lamb Chop merguez sausage brik, cauliflower feta cream, smoked tomato chermoula, grilled squash and eggplant 33 Pork Shoulder chinese braise, smoked tofu, confit leeks, peanuts,
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Welcome to Zahav! We Are So Happy to Serve You. for the Safety of Our Staff and All of Our Guests, a Face Mask Is Required At
WINE BY THE BOTTLE Sparkling Le Vigne di Alice Marzemino Pet Nat "M Fondo" | Veneto, NV 62 Le Brun Servenay Chardonnay Grand Cru | Champagne, NV 100 Laherte Frères Blanc de Blancs Brut Nature Champagne | Epernay, NV 165 LeClerc Briant 1er Cru Champagne | Epernay, 2010 185 White Ochota Barrels Riesling | Adelaide Hills, 2019 89 Brianne Day Gewurtztraminer | Oregon, 2019 68 Bosman Grenache Blanc "Fides" | Wellington, 2016 74 Chateau Kefraya Viognier "Les Breteches" | Bekaa Valley, 2018 68 Bodegas Raul Perez Ultreia Godello | Bierzo, 2016 78 Outdoor Dining Clos de Gat Chardonnay | Judean hills, 2017 129 Mesibah Menu RosÉ November 2020 | $66 Arnot-Roberts Touriga Nacional | California, 2019 88 Pasaeli Çal Karasi | Aegean, Turkey 2017 66 Mosmieri Khakuri Rkatsiteli | Khaketi, Georgia 2017 64 Amplify "Four on the Floor" | Santa Ynez Valley, 2018 68 Red Chamlija Papaskarasi | Thrace, Turkey 2016 74 Averaen Pinot Noir | Willamette Valley, 2019 82 Mas Collet Garnacha/Cabernet | Montsant, 2017 77 Pasaeli Karasakiz "6N" | Aegean, Turkey 2018 72 Welcome to Zahav! We are so happy to Borgo Lame Nebbiolo | Langhe, 2018 76 serve you. For the safety of our staff and all of our guests, a face mask is required at all Pelter Cabernet Sauvignon/Cabernet Franc "Trio" | Galilee, 2017 89 times when you are not seated at your table. Tzora Cabernet/Syrah "Misty Hills" | Judean Hills, 2017 137 Thank you for your cooperation. Wine by the Glass Cava | Naveran, Brut Nature, Penedés, 2018 14/62 Hummus and Laffa Emir | Turasan, Cappadocia, Turkey, 2018 14/62 Braised
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Traditional Moroccan Menu
Traditional Moroccan Menu Entries Moroccan salad Royal salad with vegetables Harira soup Vegetable soup Red zucchini soup Soup and Seafood and vermicelli Green zucchini soup and cheese Olive and Vermicelli Salad Zucchini Salad Confit Green Bean Salad confit Mixed wheelbarrows Lawyer salad, shrimp and vegetable Lawyer salad, shrimp and rice (water lettuce) Black fungus and Rice Salad Artichoke Salad and vegetables Carrot eggplant salad (sweet and savory) Mixed spicy eggplant (Zaalouk) Salad "Mhimssa" Vegetables, corn and tuna Salad baked pancakes - minced meat - Chicken - Sea food Grated carrot Orange salad, cinnamon and green salad Main Dishes Couscous Royal Couscous is a national dish enjoyed by everyone; it is often prepared on Friday for prayer and shared among neighbors. Couscous is a tipycal dish of Maghreb and here each country maintains its own way of preparing it according to family recipes and selected ingredients. We distinguish a wide variety of couscous "Bidaoui" with 7 vegetables, candied grapes and onions, chicken, lamb, green vegetables, K'dra at khlii (dried salted meat), milk, couscous of "belboula" (semolina barley). A Royal couscous includes (chicken, lamb, merguez and vegetables 7) Tajine The tajine is a clay pot with a conical lid, used in many countries of North Africa to achieve extremely tasty stews, which is used directly in the baking dish. Tajine is the traditional dish par excellence of Morocco. Tajine is a mysterious dish which subtly combines oriental spices like coriander, cinnamon, nutmeg, cumin, niora fall
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Pickup / Delivery Menu
DELIVERY & TAKE OUT MENU DELIVERY AVAILABLE WITHIN CALL TO ORDER CAMBRIDGE ON ORDERS OVER £20 01223 367 660 STARTERS BOREK JUBNA £4.5 (v) SHORBA (v) £3.5 HUMUS £5 Brik pastry rolls with spinach, goats’ Traditional soup freshly made each day Humus drizzled with olive oil, topped cheese and a hint of chili and garlic. by our chefs. (served with bread) with marinated lamb, served with hot pitta. (without lamb, vegan - £3.5) CHECKCHOUKA £4.5 (v) BASTILLA £5 Mixed peppers, onions, tomatoes Brik pastry parcels stuffed with turmeric CREVETTES MCHERMLA £5.5 cooked in olive oil with garlic, egg, flat and ginger poached chicken, toasted King prawns cooked in a spicy tomato leaf parsley and harissa, served with almonds, onion and fresh coriander sauce with garlic, cumin, caraway and bread. (without egg, vegan - £3.5) Dusted with icing sugar and cinnamon. fresh coriander. SALATA BEL JUBNA £4 (v) BETENJEL BEL TAHINA £5 (ve) KEBDA MCHERMLA £5 Mixed leaves, tomato, cucumber and Grilled aubergine marinated with chilli, Lambs liver cooked in a garlic, cumin red onion salad with feta cheese, mint garlic and coriander with a tahini dressing, and caraway sauce topped with flat leaf and Kalamata olives. pomegranate and toasted sesame. parsley, served with bread. MAINS SHTETHA LAHAM £13 ADESS £11 (vegan) KEMIETTE Main - £11 Starter £6 Slow cooked lamb in a tomato sauce Green lentil and vegetable stew served Chefs selection of dips and salads with with paprika, garlic, chilli and flat leaf with sautéed baby spinach and roasted a brik pastry parcel, served with hot parsley with chickpeas and potatoes, butternut squash and garlic.
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Entrées / First Courses
ENTRÉES / FIRST COURSES Assortiment de salades marocaines An assortment of Moroccan salads 150 Dhs Assortiment de briouates marocaines An assortment of Moroccan briouates 150 Dhs Assortiment de salades et de briouates marocaines An assortment of Moroccan salads and briouates 200 Dhs Cigares de poulet aux champignons et fromage Brik stuffed pastry chicken, mushrooms and cheese 150 Dhs Pastilla au pigeon Pigeon pastilla 160 Dhs Pastilla au poulet Chicken pastilla 150 Dhs Pastilla au poisson Fish pastilla 170 Dhs Velouté de courgettes au thym Creamy Zucchini Soup with thyme 150 Dhs Mezze libanais An assortment of Lebanese mezze Humous, matabele, mhemra, taboulet, fatouche, labna, kibbeh, brick au fromage Hummus, moutabel, muhammara, tabouli, fattoush, labneh, kibbeh, cheese brik stuffed pastry 170 Dhs Service 10% non inclus / Service charge 10% not included LES PLATS / MAIN DISHES Tajine berbère aux légumes et à l’huile d’argan Berber vegetable tagine seasoned with argan oil 170 Dhs Tajine de poulet à la chermoula (marinade à base de gingembre, coriandre, persil, citron confit et huile d’olive) Chicken tagine with chermoula (marinade made with ginger, coriander, parsley, preserved lemon, and olive oil) 180 Dhs Tajine de poisson (selon arrivage) Fish tagine ( 250 Dhs Tangia d’agneau Brania (aubergine et poivrons) Brania tagine with lamb , aubergine and pepper 250 Dhs Tajine d’agneau aux poires et tomates confites Lamb tagine with pears and tomato confit 250 Dhs Tajine de bœuf aux coings Beef tajine with quince 250 Dhs Poulet au citron confits,
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