bento lunch: (served with rice and salad) (1) stew + (1) veggie dish rice & grains + (1) rice & grains — 12 morgh: boneless chicken chalow: long-grained white rice breast garnished with (+) salata and bread — 3 & — 5 (v, gf) sumac — 18 (gf) (available mon-fri until 4pm, palow: caramelized rice with items with * are not included) & chef’s — 6 (v, gf) lamb tikka: grilled lamb garnished with sumac — 23(gf) *qabuli palow: afghan rice topped with starters a julienne of carrots — 10 (v, gf) steak tikka: tender teres major with lamb — 18 garnished with sumac — 22 (gf) starters tasting flight: one of each starter, please specify which bolani quinoa: steamed, red and white quinoa mahee rohz: & sambosa — 16 topped with sauteed onions — 5 (v, gf) fish of the day — 23 (gf)

bolani: pan seared afghan flat bread vegetarian dishes chopawn: “afghan shepherd” (choose any two fillings): lamb chop — 26 (gf) pumpkin (v), -cilantro (v), sabzi: spinach sautéed with , onions, or -potato (v). served with & cilantro — 10 (v, gf) chaplee kabob: spicy patties of & chutney — 12 ground lamb — 21 bamya: okra cooked in a , garlic & shamee kabab: patties of minced onion sauce — 10 (v, gf) beef, potatoes, onions and mixed grill: chicken, lamb, yellow served with & steak — 29 (gf) lubya: red kidney with & spices pickled onions and fries — 12 in a tomato sauce — 10 (v, gf) tasting flights sambosa trio: a crispy philo pastry zardak: caramelized carrots & onions with trio of spinach (v), shrimp & beef. split peas & dried plums — 10 (v, gf) herat platter: served with yogurt & chutney — 10 (veggie) gulpee: sautéed cauliflower in tomato sauce shore-nakhot: chickpeas and potato with spices & cilantro — 10 (v, gf) veggie aushak: salad in a vinegar-cilantro dressing afghan dumplings stuffed with (served cold) — 5 (v, gf) dal: yellow in a garlic, onion & cumin leeks,yellow split peas & sauce —10 (v, gf) pakowra: crispy gram battered strained garlic yogurt (v) served with yogurt & samarok: sautéed mixed mushrooms in a chutney — 9 (v) (+) chef’s choice of four garlic & onion sauce — 10 (v, gf) vegetarian dishes (v,gf) dumplings shola: 16 risotto — 10 (v, gf) chalow:

afghan long-grained white aushak: dumplings stuffed with *buranee bandejan: baked & rice with cumin (v,gf) leeks, topped with ground beef, tomato sauce, topped with garlic yogurt & yellow split peas & strained garlic dried mint — 12 (v, gf) yogurt (veggie available) halwa: *buranee kadoo: baked pumpkin with garlic semolina, , sugar, yogurt & dried mint — 12 (v, gf) & almonds (v) mantoo beef: dumplings stuffed — 60 (for two guests) with ground beef, yellow stews (qormas) & carrot tomato sauce with strained garlic yogurt morgh qorma: sautéed bone-in chicken, with tomato, yellow split peas, kandahar platter: mantoo shrimp: a lapis exclusive, dried plums & spices — 13 (gf) (meat) shrimp dumplings with a saffron cream sauce : spiced beef meatballs with carrots & mantoo: (choose one) potatoes, tomato onion sauce — 15 (gf) steamed dumplings with ground 4 pcs.— 12 / 6 pcs.— 18 beef, topped with a yellow split pea *lamb qorma: bone-in lamb, cooked with & carrot tomato sauce with seasonal vegetables — 17 (gf) strained garlic yogurt

aush: rice , ground beef, *lamb shank: tenderized lamb shank with or fresh , red kidney beans, & tomato sauce & white rice — 26 (gf) strained garlic yogurt steamed shrimp dumplings (veggie available) — 11 (gf) sides topped with saffron cream sauce

nask: yellow lentils, celery & single house : sambosa trio: carrots — 11 (gf) chicken — 8 / beef — 10 / lamb — 12 (gf) crispy philo pastries filled with shrimp, spinach (v) & beef. chicken — 9 (gf) fries — 6 (v) served with yogurt and chutney

salads naan: afghan flatbread — 3 (v) (+) chef’s choice of two stews (+ avocado or quinoa — 2.50) & one vegetarian dish : pickled spicy afghan salata: cherry tomatoes, red seasonal vegetables — 2 (v, gf) palow: onions, cucumbers, cilantro, red rice with caramelized mawst: yogurt, cucumber & mint — 2 (v, gf) radish & lemon dressing — 9. (v, gf) onion & chef’s spices (v, gf) pickled red onions: red onions marinated beets: beets, apple, arugula, sheer berenj: goat cheese, candied & in white vinegar — 2 (v, gf) rice pudding topped honey mustard vinegar with (v, gf) dressing — 13 (v, gf) green chutney: hot peppers, , garlic, cilantro & vinegar — 2 (v, gf) kale: apple, fennel, red cabbage, — 70 (for two guests) roasted pecans, parmesan, dates & red chutney: tomatoes, hot pepper & balsamic vinaigrette — 12 (v, gf) vinegar— 2 (v, gf)

all parties will have a 20% service charge added to the check desserts sparkling and rosé red wine

halwa: semolina, saffron, garnished biutiful cava brut — 10/50 boedecker with almonds — 8 (vegan) penedes, spain pinot noir — 14/56 strawberry/cranberry/rose willamette valley, oregon cacao: chocolate layered mousse /raspberry/earth cakeflavored with a touch massaya rose — 11/40 of orange curacao — 9 bekaa, lebanon les agapes strawberry/cranberry/rose grenache blend — 10/40 : orange pound cake with rhone valley, france almond flour served warm — 9 blackberry/cassis/anise

sheer berenj: rice pudding, cardamom, valravn old vine garnished with — 8 (gf) zinfandel — 14/56 sonoma, california sheer yakh: afghan vanilla bean ice raspberry jam/blackberry cream, rose water and pistachio — 9 (gf) draft beer platon rouge firnee: milk custard, cardamom, eggenberg hopfenkönig — 6 merlot blend — 9/36 garnished with pistachio — 9 (gf) german-style pilsner bordeaux, france austria, 5.1% abv plum/violet/cedar ricotta pistachio cake: ricotta & pistachio creams separated by sponge cake, port city monumental ipa — 8 brana ohitza, tannat/ topped with crushed pistachios — 11 east coast india pale ale cab franc — 15/60 alexandria, va, 6.3% abv basque, france leather/black cherry/green herbs solace 2 legit 2 wit — 7 from the barista belgian-style wit vina real crianza dulles, va, 5.7% abv tempranillo — 13/52 espresso & coffee rioja, spain cassis/woodsmoke/chicory doppio — 4 thomas henry machiatto — 4 cabernet sauvignon — 56 lodi, california cortado — 4 black currant/plum cake/tobacco mocktails cappuccino — 4 graillot syrocco lapis ginger lemonade — 6 syrah — 76 americano — 4* fresh lemon, ginger, soda zenata, morocco dried date/black olive latte — 4* anar — 5 pomegranate rose soda rosa del golfo primitivo — 76 mocha — 5* salento, italy rumi — 6 baked strawberry/almond cold brew — 5 yogurt, mint, cucumber, soda,

french press (2 servings) — 5 {phocea blend or monaco}

house specials

hot chocolate — 4.5* cocktails white wine zanjafeel (ginger tea) — 5 five lions — 13 doelas albarino — 10/40 sheer chai — 5 gin, house made cardamom syrup, rias baixas, spain fresh lime, egg white lime/orange blossom tea — 4 lapis manhattan — 12 punzi pinot grigio — 9/36 black rye, orange peel, cardamom, collio, italy {english breakfast, angostura, cocchi vermouth, white peach/pear/nectarine vietnam reserve, earl gray} blended scotch wildsong sauvignon green sazerac — 12 blanc — 12/48 {moroccan mint, northern lights} absinthe rinse, maple, peychaud's marlborough, new zealand bitters, rye, cognac grapefruit/passion fruit herbal (caffeine-free) { tonic, king crimson negroni lapis — 14 fairfax chardonnay — 11/44 , chamomile} brokers gin, campari, cocchi central coast, california vermouth, ancho reyes chili liquor yellow apple/caramel iced tea {ginger plum, lemon grass & black} afghan mule — 12 ch. mondesir gazin vodka, house made ginger beer, bordeaux blanc — 13/52 lime, soda bordeaux, france raisins/oak the viceroy — 12 basil-cucumber, gin, lime, elder- brocard chablis — 60 flower, grapefruit, sparkling wine burgundy, france fresh orange juice — 8 green apple/melon kabul shandy — 12 bottled water — 8 bourbon, cardamom syrup, {sparkling & mineral} wit beer & lemon brunch saturday & sunday 11am -3pm

brunch special — 26 choose one item per section (items with * are not included)

housemade pastries

butter croissant — 3 brunch cocktails

chcocolate croissant — 4 bottomless option (1.5 hrs) — 22 *not available for bottomless option *coffee cake — 4.5 seasonal champagne cocktail: seasonal fruit purée, champagne — 10 sweet delights mimosa: orange juice, champagne — 10 lapis pancakes: rosewater, cardamom pancakes, with warm rose water syrup & pompagne: housemade pomegranate pistachios — 12 (v) syrup, champagne —10

yogurt parfait: greek yogurt, (*) afghan 75: cognac, housemade cardamom fresh fruit, granola — 6 (v) syrup, lemon, champagne — 12 waffle: housemade buttermilk waffle with mixed (*) bloody lapis: housemade horseradish, hot berry sauce — 10 (gf, v) pepper infused vodka, harissa , fresh tomato mix —12 seasonal acai bowl: housemade granola, seasonal fruit, almond milk & chia seeds — 12 (v) (+) almond butter .50

matcha latte — 5 entrée chai latte — 6 lapis avocado toast: avocado, tomatoes, radishes, cilantro & sunny side-up egg —12 (v) golden milk latte — 5 (turmeric) karayee: eggs over sautéed tomatoes, potatoes, onions, hot peppers — 12 (gf, v) fresh squeezed orange juice — 8 (+) seasoned ground beef 3

kabul frittata: the afghan version of an italian classic....eggs, leeks, cilantro, potatoes — 11 (gf, v)

brunch bolani: pan seared crispy afghan flat bread served with yogurt, chutney and 2 scrambled eggs (choose any of two fillings) pumpkin (v), leek-cilantro (v), or onion-potatoes (v) with yogurt and chutney — 14