DOCSLIB.ORG

Dinner Menu VOL. 3

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dinner Menu VOL. 3 dinner menu VOL. 3 taste the world from our kitchen - 4 pm - 10 PM 1023 HOUSE SALAD 10 LAMB 14 Mixed greens, cherry tomatoes, kala- slow-roasted lamb, mozzarella mata olives, feta cheese, crisp apples, SPINACH 9 grapes, walnuts, house-made pome- granite vinaigrette Baby spinach with feta and mozzarella cheese CHICKEN 13 CAESAR SALAD 8 Roasted chicken, onions, peppers, tomatoes, Chopped fresh romaine lettuce, SALAD garlic, mushrooms, mozzarella parmesan cheese, garlic croutons, house-made caesar dressing DELUXE 15 Slow roasted lamb, roasted chicken, bastirma, KHACHAPURI Add shrimp 4, steak 4, or chicken 3 mozzarella Add egg for an upcharge of 2 All served with fresh pita HUMMUS 8 SEARED JUMBO SCALLOPS 24 Tender chickpeas, tahini, fresh garlic, Seared scallops, lemon-herb risotto, wild olive oil, lemon mushrooms, seasonal vegetables TZATZIKI 8 LAMB LOLLIPOPS WITH WILD MUSHROOM Greek yogurt, cucumber, garlic, olive COUSCOUS 25 oil, vinegar, dill, lemon Grilled lamb cursted with garlic, rosemary, olive oil, creamy couscous, wild mushrooms MUHAMMARA 8 Peppers, tomatoes, walnuts, chilis CREAMY CHICKEN VOL-AU-VENTS 17 blended, pomegranate sauce Chicken, mushrooms, cream, spring onion, chives, thyme & puffy pastry shell MEZZA SAMPLER 13 spreads Hummus, tzatziki, muhammara, pickled BRAISED BEEF SHORT RIB MASALA 18 vegetables E Tender short rib, Indian spiced masala sauce, É biryani rice, crispy spiced chickpeas RICOTTA CHEESE 8 Whipped ricotta cheese spread served GRILLED SHRIMP & CHICKEN PANCIT 14 ENTR with honey, crushed walnuts & crostini Filipino rice noodles, grilled shrimp, chicken, fresh vegetables FLANK AND MAC 15 CHARCUTERIE BOARD 18 Marinated grilled flank steak tips, over a classic Chef selection of fine cheeses, cured mornay sauce, pasta meats, sweet accompaniments, crostini MEDITERRANEAN MIXED GRILL 18 FRIED CALAMARI 10 Beef and chicken kabobs, vegetable, rice, Lightly battered fried calamari with our toasted pita, muhammara, toum sauce house-made bloody mary cocktail sauce VEGETARIAN MUJADARA 10 Green lentils, bulgur wheat, onion, traditional SHRIMP COCKTAIL 10 spices. Served with pickles & yogurt seasoned fresh-steamed shrimp with our house-made bloody mary cocktail sauce KIDS MAC 6 SPANAKOPITA 7 4 cheese sauce served with pasta Baked phyllo dough filled with feta & APPETIZERS spinach CHICKEN NUGGETS & FRIES 7 Served with choice of dipping sauce RICOTTA WILD MUSHROOM CROSTINI 8 KIDS Crostini topped with whipped ricotta KIDS SAUTEED VEGETABLES 6 spread, topped with sauteed wild mushrooms, onions, garlic & sage MOCHI 6 TRUFFLE FRENCH FRIES 8 Rice dumpling filled with ice cream, served Served with parmesan cheese & roasted with fresh whipped cream & seasonal berries garlic aioli BREAD PUDDING OF THE MOMENT 8 DAMASCUS KNAFEH 7 DESSERTS Knafeh pastry dough, pistachios & cheese DRINK MENU VOL.3 ESCAPE MULE PAMPLOMA Vodka, yellow chartreuse, fresh lemon, Silver Tequila, pamplemousse, grapefruit, simple syrup, ginger beer, lemon bitters agave nectar, soda FLORIDA MULE PAINKILLER Bourbon, yellow chartreuse, fresh lemon, Light rum, plantation pineapple rum, cream of simple syrup, ginger beer, lemon bitters coconut, orange, pineapple juice, nutmeg AMARETTO CRANBERRY KISS BROOKLYN Vodka, Cranberry Juice, Amaretto, Rye whiskey, luxardo, carpano antica, splash of OJ orange bitters FRENCH 75 CAIPIRINHA SIGNATURE COCKTAILS $10 COCKTAILS SIGNATURE Gin, Lemon, Simple syrup, French sparkling Cachaca, fresh lime, cane sugar, soda Brut SANTA MARGHERITA, PINOT GRIGIO $12/42 HAHN, GRENACHE SYRAH $9/32 Trentino-Alto Adige, Italy Central Coast BENZINGER, CHARDONNAY $7/26 STORYPOINT, CABERNET SAUVIGNON $9/32 Sonoma County, California California MATUA, SAUVIGNON BLANC $8/30 TINTO NEGRO, MALBEC $8/28 Mendoza, Argentina Marlborough, New Zealand CAMPO VIEJO, TEMPRANILLO $8/28 CAPALSADO, MOSCATO $7/26 Rioja, Spain Lombardy, Italy MEIOMI, PINOT NOIR $11 RED WINES LAMARCA, PROSECCO $7/26 WHITE WINES Sonoma County, California Italy NOSTRANO, VINO ROSSO $12/42 PINE RIDGE, CHENIN/VIOGNIER $9/32 Povoletto, Italy California HESS “SHIRTAIL RANCHES”, PINOT NOIR $9/32 FRENCH SPARKLING BRUT $7/26 Central Coast White or Rose DUKE’S COLD NOSE $6 BUD LIGHT $4 Brown Ale 6.0% MILLER LITE $4 AARDWOLF SAN MARCO SOUR $6 MICH ULTRA $4 Sour 6.7% FOUNDERS PORTER $4 INTUITION I-10 $6 West Coast IPA 6.75% , 65 IBU GOLDEN MONKEY BELGIAN TRIPPLE $5 CIGAR CITY JAI ALAI $6 CORONA $4 American IPA 7.5% , 70 IBU DRAFT STELLA $5 GUINNESS DRAUGHT $6 English Stout 4.2% HEINEKEN $5 BOTTLES ENGINE 15 HARD CIDER $5 DOS EQUIS $5 Dry Apple Cider 5.6% DOS EQUIS AMBER $5 ENGINE 15 J’VILLE $5 SHEPARD’S BLONDE $4 Lager 5.0% NEW CASTLE $5 HACKER-PSCHORR WEISSBIER $4 WHITE CLAW, ASSORTED $5 HOOKAH menu VOL. 3 HOOKAH FILTERS: (DOUBLE SHOTS - RUM, WHISKEY, TEQUILA, VODKA $9) (HOUSE RED OR WHITE WINE $7) (MILK, CRANBERRY, ORANGE, PINEAPPLE, GRAPEFRUIT $4) AROUND THE WORLD 20 BREAKFAST AT TIFFANY’S 28 strawberry, kiwi, orange & lemon with a blueberry muffin, spiced chai & vanilla with a pineapple filter milk filter BLIZZARD BEACH 24 GILLIGAN ISLAND 28 white bear (starbuzz), kiwi, mint with a red gummy bear, blue mist & kiwi with a pineapple juice filter compressed coconut filter ESCAPE MIX ESCAPE MIX OF THE DAY 15 MIX UP TO FOUR FLAVORS | REPACKS 8 MIX UP TO THREE FLAVORS | REPACKS 10 Kiwi Pumplin Pie Grapefruit Sour Apple Peach Exotic Pink Grenadine Queen of Sex Strawberry Code 69 Strawberry Margarita Double Apple Passionfruit Mojito Pineapple Sex on the Beach Coconut Pirates Cave Grape 17 Starbuzz Pina Colada Lemon Tangerine Dream AL FAKHER 15 AL FAKHER Melon White Peach Cherry Gheisha Cinnamon Apricot Gum MIX UP TO TWO FLAVORS | REPACKS 12 Banana Ambrosia Mint Red Gummy Bear Limoncello Prickly Pear FUMARI 23 MUST BE 21 & OLDER TO SMOKE HOOKAH USING HOOKAH TO SMOKE TOBACCO EXPOSES YOU TO POTENTIAL HAZZARDS. SMOKE AT YOUR OWN RISK!.
Load more

Recommended publications
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • At Home Dining Experience
    CUREDTakeaway MEAT SMALL Ararat Salami Hummus &plates Flatbread herbs, toasted sunflower seeds pimenton 11 V domestic 8 Kale & Arugula Salad sumac onion, strawberries, manchego, Jamón Serrano sherry vinaigrette 11 GF spain 9 Grilled Asparagus bagna cauda, 63º egg 11 V CHEESE Kibbeh beef and lamb, bulgur parsley salad, walnuts, garlic toum 14 Labneh & Flatbread dill oil, charred pole beans, za’atar 10 V 12-Month Manchego firm, spanish sheeps milk 9 Grilled Flat Iron curried lebanese couscous, garlicyogurt, chermoula 18 Roussas Barrel Aged Feta Spring Vegetables asparagus, beets, spring onion, squash, couscous, young greek sheep & goats milk 8 feta cheese, saffron yogurt, aleppo vinaigrette 13 GF | V Crispy Chicken Briouat phyllo wrapped turkish spiced chicken, oven-dried confit tomato jam 9 small board / 30 includes all 4 offerings Zeytoon Parvardeh persian style olives marinated with walnuts, herbs, pomegranate molasses 10 GF | V SANDWICH WINE Tunisian Hot Chicken yogurt slaw, house hot sauce, pickles, potato bun 12 by the bottle SPARKLING N/V Juvé y Camps, "cinta púrpura reserva", brut, cava, penedes, ES 40 N/V Aragosta, brut rosé, santa maria la palma, IT 56 At Home- FOR Dining TWO OR FOUR Experience - WHITE HALF CHICKEN 59/118 LACQUERED CHICKEN WITH SEASONAL PICKLES, SABZI SALAD, TOUM, HARISSA 2018 Chehalem, “chemistry”, willamette, valley, OR 32 WITH CHOICE OF: Hummus or Labneh with Flatbread 2017 Bodegas Menade, "nosso", verdejo, rueda, ES 45 WITH CHOICE OF ONE OF THE BELOW: 2017 Bodegas Raúl Pérez, “ultreia”, - Kale & Arugula Salad
    [Show full text]
  • Extras Mezze Mains Grill Wraps & Burgers Salads
    MEZZE WRAPS & Falafel (G) (V) (Vg) 10 Ma’anek (G) 13 Sujuk scramble (G) 15 Hummus (G) (V) (Vg) 7 BURGERS SALADS deep fried chickpea balls lamb sausages pan-fried with spiced sausages scrambled with mashed chickpeas with tahini, capsicum & onion topped with eggs dressed with parsley garlic & lemon dressed with (G*) (V) (Vg) pomegranate sauce shatta & olive oil Add chips & soft/hot drink 6 Fattoush 14 Waraq dawali (V) (Vg) 10 cos lettuce, tomato, cucumber, rice stuffed vine leaves with Trio vegies (G*) (V) (Vg) 18 radish and red onion topped with (V) citrus dressing (G) char-grilled zucchini, eggplant (G) (V) (Vg) Falafel wrap 9 fried pita dressed with olive oil, Chicken wingettes 13 Spiced olives 8 falafel patties with hummus, cos char-grilled chicken wingettes & fried cauliflower with citrus Mixed olives with garlic, lemon sumac & pomegranate sauce lettuce, cucumber, tomatoes & served with toum & dressed dressing & sumac served with & pomegranate sauce dressed (G) (V) pickles topped with tahini sauce Ful medames 10 with parsley special tahini sauce with parsley simmered fava beans & garlic wrapped in pita Tabouli (G*) (V) (Vg) 16 topped with shatta & tomatoes 13 finely chopped parsley, tomato dressed with tahini & citrus Kibbeh Chips (V) 6/9 and red onion tossed with bulgur fried seasoned potato chips Labneh balls (G) (V) 8 dressing bulgur stuffed with lamb mince marinated strained yogurt balls Halloumi wrap (V) 11 & citrus dressing hummus topped with cos lettuce, and pine nuts served on cos dressed with black seed served cucumber, roasted
    [Show full text]
  • 2021-WM-Wedding-Package.Pdf
    Welcome to War Memorial! Our team is excited about the opportunity of hosting you, your family and all of your loved ones on one of the most important days of your life. Our culinary team is proud to serve food that is responsibly grown, fresh and local. From the historic Alger House to our newly renovated Ballroom, our unparalleled rooms and breathtaking views will have you and your guests amazed. Our professional staff’s attention to detail and anticipation of your needs will ensure that your wedding is memorable for everyone. Beyond using our expertise for all the details that we directly handle, allow us to assist with all your planning questions, helping to make your wedding a day to remember. A 22% service charge plus 6% sales tax will be added to all food and beverage charges. Prices are per person and subject to change. Your guest count guarantee is required 10 days prior to your event 2 Package Pricing depends on entrée selection, which can be found on pages 7 & 8 One-Hour Cocktail Reception Featuring Four Butler-Passed Hors D’oeuvres Champagne Toast Choice of Salad Plated Entrée Complimentary Cake Cutting Five-Hour Deluxe Bar Coffee and Gourmet Tea Service China and Glassware In-House Tables and Chairs White Floor-Length Table Linens and Napkins A 22% service charge plus 6% sales tax will be added to all food and beverage charges. Prices are per person and subject to change. Your guest count guarantee is required 10 days prior to your event 3 Option of Four Butler Passed Hors D’oeuvres Included in Package Prosciutto-Wrapped
    [Show full text]
  • Yafolinemenu Sept2019 Copy
    CHEF’S FEATURES ROTISSERIE CHICKEN Chicken Schnitzel : $11.99 ¼ Rotisserie Chicken Breaded Chicken Breast, Tomato and Cucumber Salad, choice of + 2 Sides : $8.99 side ½ Rotisserie Chicken Amba Chicken Salad Stuffed Avocado : $10.99 + 2 Sides : $12.99 Pulled Chicken + Amba Sauce inside two halves of fresh avocado on a *Add all white meat for $.99 bed of cruciferous veggies Israeli Hot Chicken : $10.99 Spicy Red Schug Slathered Chicken Schnitzel on a Bun with Red Cabbage Slaw, choice of side We proudly make our hummus with ORGANIC CHICKPEAS and Sabich Wrap: $8.99 source our chicken from Eggplant, Hummus, Cucumber + SPRINGER MOUNTAIN FARMS Tomato Salad, Hardboiled Egg, which are 100% all natural, Pickles, Purple Cabbage Slaw, antibiotic and steroid free, with Amba, Tahini, Schug no growth stimulants or hormones. Seasonal Entree: MKT PRICE Ask about chef’s seasonal items! FAMILY MEAL $27.99 (Feeds 2-3) + 1 Rotisserie Chicken + 2 Family Sides + 1 Family Greek Salad FAMILY SIDES COLD: Feeds 2-3 $5.99 HOT: Feeds 2-3 $6.49 tomato cucumber salad, hummus, brussels sprouts, cauliflower w/ chickpea salad, red cabbage slaw, tahini, mac + cheese, cumin rice, quinoa salad, tabbouleh, sumac rotisserie potatoes, falafel, onions, seasonal side seasonal side INIDIVIDUAL SIDES KIDS MENU $4.99 Includes house baked laah COLD: $2.99 and a drink (kids 10 and under only) hummus tomato cucumber salad chickpea salad red cabbage slaw Chicken Schnitzel + Rice quinoa salad Breaded chicken breast and tabbouleh cumin rice sumac onions seasonal side Shawarma Chicken + Mac Spiced grilled chicken with HOT: $3.49 mac and cheese brussels sprouts cauliflower w/tahini mac + cheese Hummus + Falafel cumin rice Chickpea hummus and rotisserie potatoes crispy chickpea patties falafel seasonal side REWARDS CLUB Eat Honest.
    [Show full text]
  • Cold Mezze Mashawi Hot Mezze Sweets
    Cold Mezze Mashawi SERVED WITH PITA REQUIRED ON FRIDAY SERV ED WITH PITA AND 11 HUMMOUS SATURDAY 25 KAFTA KEBAB chickpeas seasoned with tehina, 2 ground beef kebabs seasoned lemon & garlic with cumin, mint, parsley $65 per guest & onion • served with a small 9½ LABNEH hummous, charred onion, strained yogurt, finished with za’atar, for the entire party tomato & pepper tomatoes, cucumber, olives & mint ON THE TABLE: 27 HALABI KEBAB 11½ MUHAMMARA Hummous, Cabbage, 2 ground lamb kebabs brushed with roasted red pepper and walnut Muhammara, Labneh & muhammara and seasoned with chili dip, seasoned with chili, cumin & peppers, cinnamon, coriander & paprika pomegranate Taboulé • served with a small hummous, charred onion, tomato & pepper 12 TABOULÉ choose one remaining parsley salad with cucumber, tomato, scallion & mint • seasoned with lemon MEZZA: 26 STEAK KEBAB & pomegranate molasses (listed to the left) 2 grilled steak kebabs, brushed with cilantro & confit garlic • served with a small hummous, charred onion, tomato & pepper 12 FATTOUCH choose one salad of chopped raw vegetables with toasted pita • dressed with a MASHAWI: 95 DRY AGED RIB EYE FOR 2 lemon-pomegranate vinaigrette Kafta Kebab ◊ grilled 28oz dry aged rib eye• served with Halabi Kebab ◊ Shish Taouk toum, hummous, charred cabbage, onion, tomato & pepper 15½ KIBBEH NAYYEH ◊ Kawarma ◊ Fatar Meshwi ◊ raw lamb mixed with bulgar • seasoned with sweet onion, basil, mint, marjoram Steak Kebab ◊ Samke Harra 25 SHISH TAOUK & long hots yogurt marinated chicken kebab • served (Prawns and Ribeye
    [Show full text]
  • Cold Mezze Hot Mezze Breads & Boards Salads Shawarmas
    COLD MEZZE SALADS Marinated Mixed Olives 6 Seven Seeds Autumn Grain Bowl Quinoa, Avocado, Mushrooms, Butternut Squash, Chickpeas, Chicken Liver Mousse Beet, Tahini, Lemon Za'atar Vinaigrette 16 Cornichons, Za'atar Sourdough 12 Classic Caesar Salad Miso-fermented Hummus Charred Romaine and Endive, Shaved Grana Padano, Paprika, Olive 10 Pita Croutons, Classic Caesar Dressing 14 Smoked Eggplant Babaganoush Shaved Napa Cabbage Middle Eastern Roasted Eggplant 10 Pecorino, Cilantro, Almond 13 Muhammara Brussel Sprouts Salad Roasted Red Pepper, Walnut, Aleppo 10 Baby Arugula, Dried Cranberries, Aged Goat Cheese, Pomegranate Molasses 15 Herbed Labneh Pistachio, Za'atar, Lemon, Olive Oil 10 Steak "Kibbeh Naya" SHAWARMAS Sirloin Steak Tartare, Dijon, Shallot, Cornichon, Mint, Za'atar Sourdough 19 Organic Chicken Breast Shawarma Shatta, Tahini, Toum, House Pickled Vegetables 23 Bavette Steak Shawarma HOT MEZZE Shatta, Tahini, Toum, House Pickled Vegetables 25 Soupe Du Jour 12 Falafel Shawarma Miso-Fermented Hummus, Shatta, Toum, Labneh, Smoked Eggplant Fatteh House Pickled Radishes 18 Roasted Mushrooms, Beet Tartare, Toum, Tahini, Shatta, Pita Chips 16 Mini Braised Lamb Shawarmas Shatta, Toum, House Pickled Vegetables 19 French Fries Lemon Sumac Aioli 10 LARGE PLATES Fried Cauliflower Sumac, Tahini, Lemon 11 Homemade Beet Ravioli Truffle Broth, Mushroom Fricassee 18 Honey Glazed Dates Wrapped In Bacon 10 Hollander Mussels in Massaya Arak Lebanese Spiced Confit Duck Wings 15 Dill, Cilantro 16 Roasted Halibut BREADS & BOARDS
    [Show full text]
  • Simmers Page 28 Page 14
    GAROUND THERAZE KITCHEN TABLE WITH OUTPOST NATURAL FOODS CO-OP AMERICA’S BLACK COOPERATIVE EXPERIENCE PAGE 24 GETTING GLUTEN-FREE WITH KALYANA ORGANICS SundaySIMMERS PAGE 28 PAGE 14 PLU 3010 WINTER 2021 FREE WITH ANY PURCHASE FIRST WORD. BY THE TIME THIS ISSUE GOES TO PRESS, I’M USUALLY POLISHING UP PLANS FOR A WINTER GETAWAY. NOTHING TOO FAR FLUNG, BUT MAYBE A JOG TO SOME- WHERE WARM LIKE KEY WEST WITH A FEW CLOSE FRIENDS. WE ALWAYS RENT A HOUSE SO WE CAN COOK AND KICK BACK ON THE PORCH AFTER DIN- NER, SAY HELLO TO COLORFUL FOLKS WHAT IS PASSING BY, AND WAIT FOR THE NIGHT GRAZE ? BLOOMING JASMINE TO START HER AUTHENTICALLY LOCAL NIGHTLY SHOW. We’re local and proud – happy to live in a city that values Yeah, that’s not happening this year. its unique identity. We’ll I’m not sure what’s happening this celebrate the real flavors year. Is anyone? of our community and the surrounding area in every This is the part when I should share some advice or tips on how to make issue. the most of winter, but I don’t know beans about how to help with that. My new planning “technique” is to simply make the most of the reasonable opportunities that pop up. An unexpectedly warm day calls for a fire pit in FRESH a friend’s backyard cuddled under blankets with each of us toting our own It’s simple – we believe that hot toddies to the circle. If it snows, a cozy blanket, a book and a warm the tastiest flavors are tied to mug of tea should do the trick.
    [Show full text]
  • Condiments, Dips, Sauces & Spreads
    Condiments, Dips, Sauces & Spreads Brand Item Description Pack/Size Item# UPC Temp Division(s) Stocked 3 Dragons Sauce Sizzling Stir Fry 6/12 oz 64165 7-33142-80901 D RM WE Sauce Sweet And Sour Classic 6/12 oz 64159 7-33142-31302 D RM Sauce Teriyaki Spicy Ginger 6/12 oz 64164 7-33142-80248 D RM Sauce Teriyaki Sweet Ginger 6/12 oz 64161 7-33142-51376 D NW RM WE 505 Southwester Dip Queso Green Chile Nat 6/15 oz 261034 6-02050-11042 D WE Salsa Green Chile Chunky Medium Nat 6/16 oz 261036 6-02050-10367 D WE Salsa Green Chile Restaurant Style 6/16 oz 261035 6-02050-01087 D WE 5280 Salsa Hot Gourmet Gf Nat 12/16 oz 268892 1-88149-00082 D RM Salsa Hot Gourmet Gf Nat 6/16 oz 268899 1-88149-00082 D RM Salsa Medium Gourmet Gf Nat 12/16 oz 268893 1-88149-00081 D RM Salsa Medium Gourmet Gf Nat 6/16 oz 268900 1-88149-00081 D RM Salsa Mild Gourmet Gf Nat 12/16 oz 268891 1-88149-00080 D RM Salsa Mild Gourmet Gf Nat 6/16 oz 268898 1-88149-00080 D RM Abc Sweet Soy Sauce 12/9.3 fo 266375 7-11844-11008 D WE Ajumma Republic Bulgogi Spicy Korean Bbq Sauce 6/12 oz 89945 6-78108-20012 D WE Kalbi Bulgogi Korean Bbq Sauce 6/12 oz 89944 6-78108-20002 D WE Sauce Chili Femented Gochujang 6/11 oz 241409 6-78108-23153 D WE Al Amir Baba Ghannooj Gf Nat 12/8 oz 269320 7-55134-12342 R NW Baba Ghannooj Gf Nat 4/5 lb 269316 7-55134-12358 R NW Baba Ghannooj Gf Nat 6/1 lb 269313 7-55134-12343 R NW Garlico Gf Nat 12/8 oz 269315 7-55134-12348 R NW Garlico Gf Nat 4/5 lb 269307 7-55134-12354 R NW Garlico Gf Nat 6/1 lb 269305 7-55134-12346 R NW Hummus Classic Gf Nat 12/8 oz 269304
    [Show full text]
  • {Meat}* Sweet + Sour NC Mustard Sauce, Papas Fritas 10 Fennel + Vidalia Pebre, Farm Greens 9 Heirloom Carrot Salsa 14 Field T
    {MEAT}* CHILEAN SPICED PORK RIBS sweet + sour NC mustard sauce, papas fritas 10 HOT PICKLED DUCK MEATBALLS fennel + vidalia pebre, farm greens 9 RABBIT EMPANADA heirloom carrot salsa 14 BOSTON BAKED PORK + BEANS field tomatoes, cilantro, chilis, peace pepper oil 11 CRISPY CHICKEN DRUMSTICKS three alarm romesco, vermont blue, New York oregano 9 THE MAINE SURF + TURF BURGER spicy shrimp remoulade, toasted Parker house roll, papas 12 CRISPY VENISON MILANESA ham, provolone, wild mushroom gravy 15 {SEAFOOD}* BOWL OF CRISPY MUSSELS lemon toum, lots of herbs 8 BBQ CRUSTED LOBSTER CLAWS shaved iceberg, spicy merken cocktail sauce, lemon 10 LOCAL SHELLFISH BUTTER SOUP little necks, shrimp + bay scallops, even more herbs 14 BEER BATTERED SWORDFISH NUGGETS charred onion + olive tartar 11 PRAWNS IN A BLANKET spicy tomato fonduta, crispy chorizo 12 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may in- crease your risk of foodborne illness. {VEGETERIAN} PROVOLETA ASADA mint chimichurri, crispy baguette 6 TOMATES A LA CHILENA green onions, hungarian peppers, cilantro, merken 7 PENNETTE tomato almond pesto, straciatella, lemon 10 WILD MOREL MUSHROOM HASH new potatoes, garlic, chicken egg 9 ROASTED CORN TAMALE herb salad, basil vinagreta 9 NIÑOS ENVUELTOS roasted zucchini, quinoa, garden veggies, shaved portobello 8 HALF A PINT OF PICKLES mustard, crunchy baguette 4 RAINBOW BEET SALAD shallots, pistachios, tarragon vinagreta 7 PAPAS FRITAS scallion salsa, cojita cheese, merken 6 {SWEETS} TEMPURA FRIED BROWNIE dulce de leche 8 SWEET RICOTTA cinnamon toast, marcona almonds + honey 7 ICE CREAM jake’s daily creation 5.
    [Show full text]
  • Signature Dishes Burgers
    Signature Dishes 1 - Choose a Dish 2 - Choose a Protein Laziz WrapV 11 Vegan: Falafel or Cauliflower Lettuce, tomato, red onion, cucumber, green pepper, pickled wild cucumber, Vegetarian: 2 Eggs lebanese slaw, fries, tarator sauce. Tawook Skewers or Fajita Strips or Add side of zaatar fries /sweet potato fries/caulilower/rice /salad Chicken +$2: +$4 Escalope (breaded and fried breast - baked upon request) Salad BowlVG/GF 14 Beef +$2: Kafta (ground beef and tomato) or Steak Strips Mixed greens, cucumber, cherry tomato, green onion, parsley, capers, Other +$5: Baked Salmon or Lamb Meatballs quinoa, feta, olives, pickled cabbage, crisped onions, and tarator dressing VG/GF Lebanese Bowl 15 Lentil & rice pilaf, yogurt tzatziki sauce, house salad, caramelized onions Vegan - sub Hummus for yoghurt. 3 - Choose a Side sauce V mediterranean platter 16 Choose 1 - extra sauce +$0.75 Hummus, vermicelli rice, tabbouleh, pickled wild cucumber, pita Tarator (Lemon Tahini) Habanero Aioli V/GF Toum (Garlic) (Spicey) Zaatar Roasted Veggie Bowl Harissa Avo 16 Jalapeno TahIni Carrots, potatoes, brussel sprouts, onion, vermicelli rice, avocado, Red Pepper Walnut pine nuts, tarator dressing, lemon. Gluten free sub quinoa for rice. Falafel, caulilower, and egg protein options not included (ea +$2) Burgers Served with a choice of salad / zaatar fries / sweet potato fries / caulilower / rice Kafta Niman Ranch beef (6oz), tomato tapenade, green pepper, 17 FalafelV Falafel patty, hummus, tomato, lettuce, avocado, tomato, red onion, greens, akawi cheese, pickled
    [Show full text]
  • Babylon Restaurant Menu
    flor s eet HOUSE MADE BREAD, ZA’ATAR BUTTER 5 MALABI, COCONUT, BERRIES, ROSEWATER, PISTACHIO 17 HUMMUS, SEEDS, DUKKAH, OLIVE OIL, LEBLEBI 15 CHOCOLATE TAHINI, CARAMEL SPONGE, TURKISH COFFEE ICE CREAM 18 TRADITIONAL LENTIL KOFTE, AMBER, SESAME LEAF, PICKLED CHILLI 17 KUNEFE, GAZIANTEP PISTACHIO, MASTIC ICE CREAM, ROSE 26 SPICED FRIED CAULIFLOWER, RAS EL HANOUT, LEMON, BLACK TAHINI, ALMOND, PARSLEY 18 BAKLAVA ASSIETTE 19 WOOD FIRED CABBAGE KEBAB, CORIANDER, LIME, ALEPPO CHILLI, HARISSA LABNA 22 TABBOULEH, BARLEY, PEPPERS, PARSLEY, GREEN TOMATOES, LEMON 20 FATTOUSH, HEIRLOOM RADISH, FRIED BREAD, QUKES, MELON, DRIED MINT, YOGHURT DRESSING 18 t ste BAHARAT RICE, BARBERRIES, PISTACHIO, SAFFRON, LABNA, FRIED ONIONS 18 75PP TAZE FASULYE, BRAISED FLAT BEANS, TOMATO, WALNUTS, FETA, DILL 16 HOUSE MADE BREAD, ZAATAR BUTTER HUMMUS, SEEDS, DUKKAH, OLIVE OIL, LEBLEBI oce n TRADITIONAL LENTIL KOFTE, AMBER, SESAME LEAF, PICKLED CHILLI TABBOULEH, BARLEY, PEPPERS, PARSLEY, GREEN TOMATOES, LEMON ROCK OYSTER, LABNA WHEY ICE 6EA SEARED HIRAMASA KINGFISH, SAFFRON CURED, LIME LEAF TAHINI, DUKKAH, AMARANTH, ISOT GRILLED SOUTHERN CALAMARI, BABA GANOUSH , SHAVED RADISH, MINT, CHILLI DRESSING 28 SPICED FRIED CAULIFLOWER, RAS EL HANOUT, LEMON, BLACK TAHINI, ALMOND, PARSLEY SEARED HIRAMASA KINGFISH, SAFFRON CURED, LIME LEAF TAHINI, DUKKAH, AMARANTH, ISOT 29 PAN ROASTED AQUNA MURRAY COD, RAS EL HANOUT, SAFFRON & PINE NUT RICE, TARATOR WOOD FIRED OCTOPUS, FREEKEH, POMEGRANATE, FENNEL SEED DRESSING 38 WHOLE WOOD FIRED CHICKEN, TOUM, HOUSE PICKLES, BROWN BUTTER PAN ROASTED
    [Show full text]