DOCSLIB.ORG

Extras Mezze Mains Grill Wraps & Burgers Salads

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

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 capsicum & lettuce with a side of tahini in olive oil Warm halloumi salad (G) (V) 18 Batata harra (G) (V) (Vg) 11 DIPS & PICKLES red onion wrapped in pita spicy fried potato topped with 15 char-grilled halloumi cheese, cos (G) (V) (Vg) 6 garlic, coriander, fresh chili & Mixed pickles lettuce, cucumber & red onion Chicken fatteh pickled chili, turnip & cucumber Moutabel (G) (V) (Vg) 10 citrus dressing chicken slices, chickpeas, parsley, char-grilled eggplant mashed with Shawarma wrap 11 with citrus dressing served with pickles, chips & toum fried pine nuts & pita topped with tahini, garlic & lemon dressed with Chicken - pomegranate sauce tomato, red onion & special garlic sauce Toum (garlic dip) (G) (V) 7 sumac, shatta & olive oil Lamb - Fried halloumi (G) (V) 13 crushed garlic, lemon & olive oil sumac topped with parsley & Chicken tahini caesar salad halloumi on cos lettuce dressed 15 special tahini sauce 20 char-grilled chicken fillet, with black seeds served with Hummus bil lahme (G) Trio dips (G) (V) 16 (G*) (V*) pomegranate sauce hummus topped with pan-fried lamb cos lettuce, fried pita & zaatar Khiyar b’laban (G) (V) 7 hummus, moutabel & toum 11 fillet & pine nuts dressed yogurt with diced cucumber, dressed with shatta served with Kofta wrap topped with special caesar dressing lamb kofta, cos lettuce, tomato, with olive oil garlic & mint dressed with olive oil side of olives & pita & a runny boiled egg red onion & khiyar b’laban wrapped in pita Lamb burger 12 char-grilled lamb patty topped MAINS GRILL with cheddar cheese, tomato, cos SOUPS lettuce, red onion, jalapeños & mayonnaise on a traditional bun Mansaf 26 Musakhan 24 Halloumi meshwi (G) (V) 18 Split lentil (G) (V) (Vg) 7/14 Mashawi 30 split lentils slow cooked with lamb or chicken slow cooked in char-grilled chicken cooked with char-grilled halloumi and lemon char-grilled lamb, chicken & kofta 12 Chicken burger onion & capsicum jameed yogurt sauce served on a onion, sumac dressed with fried served with side of pickles & skewers served with hummus, toum, char-grilled chicken fillet topped bed of rice & shrak bread dressed almonds served over taboon bread pomegranate sauce salad & chips or rice along with with cheddar cheese, coleslaw, with parsley & fried almonds with side of pickles & khiyar b’laban grilled onion, tomato & chili jalapeños & mustard on a Shorabet Freekeh (V) (Vg) 7/14 Ara’yes 20 traditional bun freekeh cooked with carrot, The national dish of Jordan Kabsa (G) 24 char-grilled pita stuffed with lamb caramelised onions & mixed spice rice served with chicken cooked in mince served with side of khiyar Lamb cutlets 28 EXTRAS: Fried egg 2, Caramalised char-grilled lamb cutlets served spiced sauce dressed with sultanas b’laban, salad & chips onion & mushroom 3, Cheese 2 8 Mandi (G) 24 with side of hummus, salad & rice Add Lamb & fried cashews with side of khiyar smoked rice served with lamb or chips dressed with sultanas & fried b’laban Shawarma 22 cashews with side of spicy Chicken sahawiq sauce char-grilled sliced chicken breast Skewers 22 Ouzi 26 All served with salad & rice or chips oven baked lamb & vegetable rice dressed with toum served with wrapped in filo pastry dressed with side of salad & rice or chips Falafel platter (V) (Vg) 22 - chicken thigh served fried almonds served with side of Chicken KIDS falafel served with fried halloumi, with side of toum sauce EXTRAS hummus, moutabel, tabouli, vine shatta & khiyar b’laban Lamb char-grilled sliced lamb fillet Open falafel wrap (V) (Vg) 9 Sauce 2 Extra dip 4 Jameed jug 4 leaves & pickles dressed with special tahini sauce Lamb - lamb fillet served with hummus spread on pita bread Green salad 4 Skewer 5 Lamb haneed (G) 26 served with side of salad & rice side of special tahini sauce topped with cos lettuce, cucumber, Tabouli or Fatoush 6 lamb cooked with haneed spice Bamya (okra) (G) (V*) (Vg) 22 or chips tomato, red onion & falafel dressed okra cooked with lamb in a tomato wrapped in foil served on a bed of Kofta - lamb kofta served with with special tahini sauce base soup served with side of rice smoked rice & side of khiyar b’laban side of khiyar b’laban dressed with parsley Mashawi platter for two 65 (G) Gluten free char-grilled lamb cutlets, kofta (G) Grilled chicken 12 (G*) Gluten free option available Magluba 26 & lamb skewers, fried ma’anek, char-grilled chicken fillet served literal translation, upside-down; Farouj 20 (V) Vegetarian Kofta b’seneyeh (G) 24 chicken breast & wings served on char-grilled half boneless chicken with chips & side of mayonnaise slow cooked lamb or chicken, fried (V*) Vegetarian option available lamb kofta balls & fried potato pita with sides of hummus, khiyar served with tabouli, chips & our cauliflower & potato dressed with (Vg) Vegan cooked with choice of tahini or b’laban, toum along with grilled special garlic sauce fried almonds served with side of Kofta bites 12 tomato base sauce served with rice onion, tomato & chili & side of salad or khiyar b’laban khiyar b’laban char-grilled lamb kofta served with Additional ingredients be used - chips & side of khiyar b’laban please ask if you have any allergies. SCAN WITH YOUR CAMERA AUTHENTIC JORDANIAN & arabesque_restaurant Arabesque Restaurant TO SEE ALL OUR FOOD MIDDLE EASTERN CUISINE arabesquemelbourne.com.au HOT Espresso 4 4.5 Herbal Teas 4 6 latte, cappuccino, mocha, flat white, black, green, peppermint, sage, hibiscus, macchiato, short black, long black camomile or mixed herbs Chai latte 5 Add .5 fresh mint Hot chocolate 6 extra shot Sahlab with roasted pistachio & coconut 6 soy | almond | gluten free milk Turkish coffee with cardamom 6 honey & flavoured syrup COLD Iced long black 5 Mount franklin water 4 Holsten 6 Iced coffee 7 still or sparkling apple, black grape, mojito, pomegranate, strawberry Iced chocolate 7 Iced lemon tea 7 Soft drinks 5 coke, coke zero, fanta, sprite, c Powerade 6 lift, vimto, redbull, v drink, fuze red, blue, orange Lemon lime & bitters 7 peach or mango ice tea, dry o, ginger ale, lemon lime bitters SMOOTHIES & JUICES Iced fresh juice 7 Cucumber colada 8 Nani Chai 8 carrot & lemon, citrus mint, pineapple, lemon, cucumber, ripe bananas, spicy chai & granny apple, pineapple mint granny smith apple & fresh mint roasted pistachio with a touch or watermelon of manuka Over the rainbow 8 Ginger banana 8 granny smith apple, orange, Cherry Blossom 8 granny smith apple, banana, ripe banana & mixed berries black cherries, coconut milk cinnamon and a touch of ginger & vanilla ice cream Avocado blue 8 24 carrot 8 avocado, blueberries, ripe After 9 8 carrot & orange ice blended banana, skim milk & vanilla ice chocolate, banana, fresh mint, with sunken pineapples cream with a touch of manuka skim milk & vanilla ice cream Watermelon freeze 8 Black fig 8 Mix your own: 8 watermelon, fresh mint, ice blackberries, ripe banana, figs, apple, banana, blackberry, blueberry, fig, carrot, cherry, blended with a touch of manuka skim milk & vanilla ice cream with a touch of manuka cucumber, ginger, lemon, mint, mixed berries, orange, pineapple, raspberry, strawberry, watermelon DESSERTS Hareeseh 7 semolina cake soaked in rose syrup Muhallabia 7 milk pudding dressed with roasted cashew Awameh 7 fried dumpling soaked in rose syrup Smashed baklava 9 baklava smashed with vanilla ice cream Halawet el jibn 9 velvety white rolls filled with ricotta cheese, dressed with pistachios & rose syrup Kanafeh 11 shredded puff pastry stuffed with cream topped with pistachio & rose syrup + ice cream 3 SCAN WITH YOUR CAMERA TO SEE ALL OUR FOOD.
Recommended publications
  • Menu-Glendale-Dine-In--Dinner.Pdf

    Menu-Glendale-Dine-In--Dinner.Pdf

    SCENES OF LEBANON 304 North Brand Boulevard Glendale, California 91203 818.246.7775 (phone) 818.246.6627 (fax) www.carouselrestaurant.com City of Lebanon Carousel Restaurant is designed with the intent to recreate the dining and entertainment atmosphere of the Middle East with its extensive variety of appetizers, authentic kebabs and specialties. You will be enticed with our Authentic Middle Eastern delicious blend of flavors and spices specific to the Cuisine Middle East. We cater to the pickiest of palates and provide vegetarian menus as well to make all our guests feel welcome. In the evenings, you will be enchanted Live Band with our award-winning entertainment of both singers and and Dance Show Friday & Saturday specialty dancers. Please join us for your business Evenings luncheons, family occasions or just an evening out. 9:30 pm - 1:30 am We hope you enjoy your experience here. TAKE-OUT & CATERING AVAILABLE 1 C A R O U sel S P ec I al TY M E Z as APPETIZERS Mantee (Shish Barak) Mini meat pies, oven baked and topped with a tomato yogurt sauce. 12 VG Vegan Mantee Mushrooms, spinach, quinoa topped with vegan tomato sauce & cashew milk yogurt. 13 Frri (Quail) Pan-fried quail sautéed with sumac pepper and citrus sauce. 15 Frog Legs Provençal Pan-fried frog legs with lemon juice, garlic and cilantro. 15 Filet Mignon Sautée Filet mignon diced, sautéed with onions in tomato & pepper paste. 15 Hammos Filet Sautée Hammos topped with our sautéed filet mignon. 14 Shrimp Kebab Marinated with lemon juice, garlic, cilantro and spices.
  • Amelia Answers 5 Questions About the Seasonal

    Amelia Answers 5 Questions About the Seasonal

    Five Questions for Amelia Saltsman To paraphrase the age-old question, how is this Jewish cookbook different from all others? We tend to compartmentalize the different aspects of our lives. We have one box for the seasonal, lighter, healthier way we eat today, and another for Jewish food, which is often misunderstood as heavy, only Eastern European (Ashkenazic), or irrelevant to today’s lifestyle. (This box also often holds wistful memories for beloved foods we think we’re no longer supposed to eat.) In The Seasonal Jewish Kitchen, I want to open up all those boxes and show how intertwined tradition and modern life actually are. I’ve read the Bible for history and for literature, but now I’ve mined it for food, agriculture, and sustainable practices, and wow, what a trove of delicious connections I discovered! What kind of surprises will readers discover? First, the great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old and global. Jewish food is a patchwork of regional cuisines that includes the deli foods of Eastern Europe and the bold flavors of North Africa, the Middle East, the Mediterranean, and more. My hope is that The Seasonal Jewish Kitchen will keep you saying, “That’s Jewish food? Who knew?” Remember the line from Ecclesiastes about there being nothing new under the sun? The ancient Hebrews were among the world’s early sustainable farmers, and many of today’s innovative practices have their roots in the Bible. Also, the Bible contains quite a few “recipes” that are remarkably current (think freekeh, fire-roasted lamb, and red lentil stew).
  • Sauces Reconsidered

    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.
  • CATERING MENU Table of Contents

    CATERING MENU Table of Contents

    CATERING MENU Table of Contents Canapes Menu ................................................................................................................................................ Canapes Packages ............................................................................................................................. 3 Cold Canapes ...................................................................................................................................... 4 Hot Canapes ........................................................................................................................................ 5 Fancy Canapes .................................................................................................................................... 6 Dessert Canapes .................................................................................................................................. 7 Buffet Menu ...................................................................................................................................................... Starters .................................................................................................................................................. 8 Salads ................................................................................................................................................... 9 Mains ............................................................................................................................................. 11-12
  • 04/30/2018 Daily Program Listing II 03/04/2018 Page 1 of 120

    04/30/2018 Daily Program Listing II 03/04/2018 Page 1 of 120

    Daily Program Listing II 43.1 Date: 03/04/2018 04/01/2018 - 04/30/2018 Page 1 of 120 Sun, Apr 01, 2018 Title Start Subtitle Distrib Stereo Cap AS2 Episode 00:00:01 Closer to Truth EPS (S) (CC) N/A #1613H Marvin Minsky: Like No Other One of artificial intelligence's legendary pioneers, Marvin Minsky, recently died. With this tribute, we celebrate his penetrating analysis of brains, minds, AI, religion and God. 00:30:00 American Forum NETA (S) (CC) N/A #318H Crossing President Trump Former Acting U.S. Attorney General SALLY YATES on her clash with President Donald J. Trump, the Russia investigation, and the risks of rolling back criminal justice reform. 01:00:00 Speakeasy APTEX (S) (CC) N/A #301H Jimmie Vaughan and Gary Clark Jr. Grammy Award winner Gary Clark Jr. is joined by four-time Grammy Award winner Jimmie Vaughan at New York City's Iridium for a taping of the intimate conversation series "Speakeasy." Clark has been called "The Chosen One" by Rolling Stone and has been hailed as a major talent by icons including the Rolling Stones, Sheryl Crow, and Paul McCartney. He has leant his unique blend of rock, R&B, blues, soul, and pop to multiple soundtracks including the acclaimed movie "12 Years a Slave." Vaughan has been regarded by Guitar Player magazine as "a living legend" and is one of the most respected guitarists in the world of popular music. With the Famous Thunderbirds, he spearheaded the current blues revival and has earned the admiration of B.B.
  • At Home Dining Experience

    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
  • مرحبا بكم في ريم البوادي، البيت األصيل لمطبخ الشرق األوسط Welcome to Reem Al

    مرحبا بكم في ريم البوادي، البيت األصيل لمطبخ الشرق األوسط Welcome to Reem Al

    مرحبا بكم في ريم البوادي، البيت األصيل لمطبخ الشرق األوسط الطعام هو جزء مهم في ثقافة الشرق األوسط وهو في صميم خبرة ريم البوادي. طعامنا طازج، حقيقي، فريد، وممتع وطهاتنــا لهــم خبــرة فــي التعاطــي مــع جميــع األذواق فــي الشــرق األوســط. إن فريق ريم البوادي هنا ليقدم لكم رومانسية العالم القديم وأصالة الضيافة العربية كجزء من الراحة واإلندماج بفن المائدة العصرية. Welcome to Reem Al Bawadi, the home of authentic Levant cuisine Food is Centred around Levant culture and is at the heart of the Reem Al Bawadi experience. Our food is fresh, authentic, and our chefs specialise in working with the true, rustic Levant flavours. The whole Reem Al Bawadi team is here to offer you the experience of old world Arabian hospitality, as part of a relaxed, modern dining experience. مناقيش و بيض MANAKISH & EGGS S-G منقوﺷة زعتر S-G Zaatar Manoushe 21 ﺑﺰﻳﺖ ﺍﻟﺰﻳﺘﻮﻥ ﻭﺍﻟﺰﻋﺘﺮ Dry thyme stirred with olive oil baked on our savoury pastry G-D G-D منقوﺷة جبنة Cheese Manoushe 21 ﺑﺎﻟﺠﺒﻨﺔ ﺍﻟﺒﻴﻀﺎﺀ Arabic flat dough baked in our brick oven, topped with cheese G-D-S منقوﺷة جبنة وزعتر G-D-S Cheese & Zaatar Manoushe 23 ﺯﻋﺘﺮ ﻭﺟﺒﻨﺔ ﺑﻴﻀﺎﺀ Zaatar and cheese on our savoury pastry G-D منقوﺷة لبنة G-D Labneh Manoushe 20 ﻟﺒﻨﺔ ﻃﺎﺯﺟﺔ ﻣﻊ ﺑﻨﺪﻭﺭﺓ ﻭ ﺧﻴﺎﺭ Freshly baked manoushe dough topped with labneh and served with sliced tomatoes and cucumber G لحم بعجين G Lahm Bea’ajin 22 ﺑﻨﺪﻭﺭﺓ، ﻟﺤﻤﺔ ﻣﻔﺮﻭﻣﺔ، ﺑﺼﻞ، ﺑﻬﺎﺭﺍﺕ Minced meat, tomato, onions and spices on our savoury pastry G منقوﺷة كفته و جبنة G Lebanese Kafta & Cheese Manoushe 27 ﻛﻔﺘﺔ، ﺑﻨﺪﻭﺭﺓ، ﻛﺒﻴﺲ، ﺟﺒﻨﺔ ﻣﻮﺗﺰﺍﺭﻳﻼ ﻭ ﻣﺎﻳﻮﻧﻴﺰ Minced lamb mixed with spices, chopped parsley and onions.
  • Discover Culinary Heritage of Levantine Cuisine

    Discover Culinary Heritage of Levantine Cuisine

    Discover Culinary Heritage of Levantine Cuisine Small plates of delicious Levantine Classics perfect for sharing. We recommend 2 to 3 Mezzeh per person COLD MEZZEH HOT MEZZEH Jat Khudra Crudites (V) 36 Falafel, Tahina Sauce (V) 36 Selection of seasonal vegetables Chickpeas and mixed vegetables, tahini sauce Assorted Arabic Pickles (V) 36 Batata Harra (V) 36 Marinated Lebanese pickles, Fried potatoes, garlic, coriander Muahammara (V) (N) 36 Cheese Rakakat (V) 38 Red Chili, nuts, olive oil Akawi cheese wrapped in filo pastry Marinated Chickpeas (V) 36 Meat Kibbeh (N) 38 Boiled chickpeas, coriander, olive oil Fried beef dumplings, pine nuts Hummus (V) 38 Meat Sambousek (N) 38 Boiled chickpeas puree, tahini sauce, lemon Tender crust pastry filled with minced lamb, pine seeds Moutabel (V) (N) 38 SpinacH Fattayer (V) 36 Grilled eggplants, tahini sauce, pomegranate Pastry triangle filled with spinach and onion Moutabel Carrot (V)(N) 38 Hummus Bil Lahma (N) 45 Boiled carrot, tahini sauce Classic hummus with minced lamb, pine seeds Moutabel Beetroot (V)(N) 38 Lamb Makanek (N) 45 Boiled beetroot, tahini sauce Lamb sausages, tomato sauce, lemon juice Balady Salad (V) 38 Vegetables Soup (V) 36 Egyptian mixed salad, olive oil, lemon Mixed vegetables, beans, coriander Babaganoush (V) 38 Shorbat Adas (V) 40 Grilled eggplants, onions, tomatoes, parsley, mint Purée of red lentils, onion, garlic, condiments Fattoush (V) 38 DISH OF THE DAY 75 Cucumbers, tomatoes, herbs, pomegranate dressing, Arabic bread Tabouleh (V) 38 SWEET FINISH Finely chopped parsley,
  • @Cafehushhush 15170 Bangy Rd, Lake Oswego, Or 97035

    @Cafehushhush 15170 Bangy Rd, Lake Oswego, Or 97035

    (503) 274-1888 @CAFEHUSHHUSH 15170 BANGY RD, LAKE OSWEGO, OR 97035 WWW.HUSHHUSHMEDITERRANEANCUISINE.COM AUTHENTIC LEBANESE AND MEDITERRANEAN CUISINE APPETIZERS Served with fresh homemade pita bread. Extra bread $1.00 Substitute bread for veggies (GF) Our Kibbeh H ummus (V, GF) $7.50 Hummus Beiruti Style (V,GF) $9.95 A delightful dip of pureed garbanzo beans, blended with tahini, & A spicy version of our hummus, A delightful dip of pureed garbanzo lemon. Topped with extra virgin olive oil. beans, bleneded with tahini & lemon. Topped with extra virgin olive * Add a topping of your choice of meat: Gyro(H) or Chicken(H) +$4.00 oil. Baba Ghanouj (V, GF) $7.50 Falafel Plate (V, GF) $7.50 Charcoal broiled eggplant with a great smoky flavor, blended with Crispy, warm & delicious homemade chickpea veggie patties. Mixed lemon & tahini. Topped with extra virgin olive oil. with chopped parsley, onions, and garlic. Served with a side of tahini sauce. Labneh (GF) $7.50 Makdous (V) $7.50 Creamy cheese dip, made of middle Eastern strained Pickled baby eggplants, stuffed with walnuts, jalapeño, parsley, and yogurt. garnished with mint, and extra virgin olive oil. garlic. Topped with extra virgin olive oil. Ful Medames (V, GF) $7.50 Kibbeh (3pcs) $9.95 A hearty dip of fava beans simmered until tender, and flavored Tasty stuffed wheat balls, fried light and crispy, served warm, made with garlic, lemon and olive oil. from bulgar wheat dough and filled with ground beef, onions, nuts, and spices. Served with tzatziki sauce. (NO bread) Sambousek (3pcs) (H) $7.50 Warm, crispy stuffed pastries.
  • Asian Starters

    Asian Starters

    Nayla Wu Catering Asian Starters Dim Sum Vegetable Spring Rolls (v) Three Mushroom Dumplings (v) Cheong Fun (Delicate Rice Rolls Filled with Seared Scallops) (gf) Ginger & Soy Chilli-Steamed Scallops (gf) Prawn Claw Dumplings Mango & Prawn Rolls Bao Buns with Spicy Chicken Sichuanese Wontons in Chilli Oil Sauce Xiao Long Bao (Shanghai Soup Dumplings) Chinese Pork Belly Buns Steamed Pork Dumplings Gold Bags (Crispy Pastry Bags filled with Prawns & Water Chestnuts) Pearl Meatballs Duck Filo Baskets Soup Vegetarian Hot & Sour Soup Rice Noodle Soup Clear Beef Soup with Chinese Herbs & Radishes Duck Consommé with Dim Sum Nayla Wu Catering Salad Lotus Root Salad (v, gf) Pickled Cucumber with Chilli (v, gf) Crab & Green Mango Salad (gf) Hot & Sour Grilled Fish Salad (gf) Seared Yellowfin Tuna with Green Papaya Salad (gf) Chicken & Papaya Salad (gf) Manchurian Chicken Salad (gf) Peking Duck Salad (gf) Vietnamese Herb Salad with Tamarind & Honey Glazed Beef (gf) Snacks Summer Rolls with a Peanut Dipping Sauce (v, gf) Fish Cakes with Green Beans & Sweet Chili Dip Prawns with Coriander & Chilli Chicken Satay (gf) Sticky Sesame Chicken Wings (gf) Cold Chicken with Spicy Sichuan Sauce (gf) Vietnamese Spicy Beef & Mango Salad (gf) Sticky Pork Ribs (gf) Fried Scallion & Flaky Flatbreads Malaysian Flatbread Grilled Sticky Rice (gf) Nayla Wu Catering Asian Main Grilled, Braised and Stir-Fried Grilled Langoustines with Chili, Garlic & Coriander (gf) Braised Prawns (gf) Cantonese Style Lobster with Ginger & Spring Onion (gf) Soy Glazed Salmon with Crunchy
  • Mattam Al Sharq Menu

    Mattam Al Sharq Menu

    ﺗﺸﻜﻴﻠﺔ ﻣﻦ Coffee and اﻟﻘﻬﻮة واﻟﺸﺎي Tea Selections اﻟﻤﺸﺮوﺑﺎت اﻟﻐﺎزﻳﺔ Soft Drinks ﻛﻮﻛﺎ ﻛﻮﻻ، داﻳﺖ ﻛﻮﻛﺎ ﻛﻮﻻ ، ﺳﺒﺮاﻳﺖ، ﻓﺎﻧﺘﺎ Coca Cola, Coca Cola Diet, Sprite, Fanta 25 اﻟﻘﻬﻮة 'Cafe إﺳﺒﺮﻳﺴﻮ Espresso 25 إﺳﺒﺮﻳﺴﻮ دﺑﻞ Double Espresso 30 ﻛﻮﻓﻲ ﻻﺗﻲ Cafe latte 20 ﻛﺎﺑﻮﺗﺸﻴﻨﻮ Cappuccino 30 ﻗﻬﻮة ﺗﺮﻛﻲ Turkish coffee 25 ﻗﻬﻮة ﺑﻴﻀﺎء White coffee 20 Menu ﺗﺸﻜﻴﻠﺔ اﻟﺸﺎي Tea اﻟﻴﺎﺳﻤﻴﻦ، اﻟﺒﺎﺑﻮﻧﺞ، اﻟﻔﻄﻮر ا ﻧﺠﻠﻴﺰي، Jasmine, chamomile, 30 إﻳﺮل ﻏﺮاي English Breakfast & Earl Grey ﻗﺎﺋﻤﺔ ﻃﻌﺎم @ﺟﻤﻴﻊ اﺳﻌﺎر ﺑﺎﻟﺮﻳﺎل اﻟﺴﻌﻮدي وﺳﻴﺘﻢ إﺿﺎﻓﺔ %5 ﺿﺮﻳﺒﺔ اﻟﻘﻴﻤﺔ اﻟﻤﻀﺎﻓﺔ ( VAT) *All prices are in Saudi Riyal and subject to a 5% VAT ﺛﻤﺎر اﻟﺒﺤﺮ ا³ﺣﻤﺮ From the Red Sea اﻟﺸﻮرﺑﺎت Soups ﺳﻠﻄﺔ ا³ﺧﻄﺒﻮط ﻣﻊ ﺻﻮص اﻟﻜﺰﺑﺮة Octopus Salad with Fresh Coriander Dressing 65 ﺷﻮرﺑﺔ ﻋﺪس Lentil Soup 45 ﺳﻠﻄﺔ اﻟﻜﻠﻤﺎري Poached Calamari Salad 65 ﺷﻮرﺑﺔ اﻟﻤﺄﻛﻮﻻت اﻟﺒﺤﺮﻳﺔ Seafood Soup 55 ﻃﺎﺟﻦ ﺟﻤﺒﺮي ﻣﻊ ﺻﻮص اﻟﺒﺼﻞ Shrimps Tajin with Golden Onion 65 ﺷﻮرﺑﺔ اﻟﻔﺮﻳﻜﺔ ﺑﺎﻟﻠﺤﻢ Lamb Freekeh Soup 50 اﻟﻠﺤﻮم اﻟﻨﻴﺔ Raw Meat Corner اﻟﻤﺎزات اﻟﺒﺎردة Cold Mezza ﻛﺒﺔ ﻧﻴﺔ Kibbeh Nayyeh 70 ﺣﻤﺺ Hummus 35 ﻫﺒﺮة ﻧﻴﺔ Habra Nayyeh 70 ﻣﺘﺒﻞ Moutabel 35 ﻛﻔﺘﺔ ﻧﻴﺔ Kafta Nayyeh 70 ﺗﺒﻮﻟﺔ Tabbouleh 35 (ﻓﻘﻂ ﻧﻬﺎﻳﺔ ا³ﺳﺒﻮع أو ﻟﻠﻄﻠﺐ اﻟﻤﺴﺒﻖ) (Available on weekend or on prior request) ورق ﻋﻨﺐ Stuffed Vine Leaves 35 ﻓﺘﻮش Fattouch 35 ﻣﺤﻤﺮة Mohammarah 35 ﺳﻠﻄﺔ اﻟﺒﺎذﻧﺠﺎن ﻣﻊ ﺻﻠﺼﺔ اﻟﺮﻣﺎن Eggplant Salad with Pomegranate Sauce 35 رﻛﻦ اﻟﻔﺘﺎت اﻟﻠﺒﻨﺎﻧﻴﺔ Traditional Lebanese زﺑﺎدي ﺑﺎﻟﺨﻴﺎر Yogurt with Cucumber 27 اﻟﺘﻘﻠﻴﺪﻳﺔ Fatteh Corner ﺳﻠﻄﺔ اﻟﺠﺮﺟﻴﺮ Rocca Salad 30 ﺷﻨﻜﻠﻴﺶ Shanklish 35 ﻛﺒﺔ ﺑﻄﺎﻃﺎ Kibbeh Potato 35 ﺑﺎﺑﺎ ﻏﻨﻮج Baba Ghanouj 35 ﻓﺘﺔ ﺣﻤﺺ Chickpeas Fatteh 40 ﺣﻤﺺ ﺑﻴﺮوﺗﻲ Hummus
  • 2021-WM-Wedding-Package.Pdf

    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