Supper an Afghan Bistro
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SUPPER AN AFGHAN BISTRO VEGETARIAN DISHES MEAT DISHES SOUP STEWS most of our veggie dishes (those with an asterisk) are nask: orange lentils, carrots, celery, kofta: ground beef meatballs mixed vegan. the others can be made with carrots, herbed tomato sauce, cilantro — 6 vegan without the yogurt. cilantro, shallots, garlic, ginger & aush: noodles, ground beef, fresh sabzi: spinach sautéed with leeks, coriander — 11 dill, red beans, strained yogurt (veg onions, garlic & cilantro — 9* available) — 8 mattar: green peas and beef cubes in bamya: okra cooked in a seasoned an onion tomato sauce — 11 lamb shorba: traditional afghan soup tomato garlic onion sauce — 9* stew cooked with lamb, potatoes, lamb qorma: lamb cooked with garlic, carrots, tomatoes, onions, bread lubya: red kidney beans with herbs and ginger, onions and seasonal vegetable for dipping. this dish is suitable for spices in a tomato sauce —8* — 12 sharing — 16 zardak: caramelized carrots mixed morgh qorma: sauteed chicken with SALADS with yellow split peas and dried plums cilantro, tomato, yellow split peas, (contains seeds) — 8* dried plums & spices —11 romaine: romaine lettuce, cucumber, radish, apple, red onions, cherry gulpee: sautéed cauliflower in tomato KEBABS tomatoes, strained yogurt, mint, lemon cilantro sauce with spices — 8* dressing —10 these entree portions come dal: yellow lentil in a garlic, onion, and with house salad, afghan bread, and chutney. beets: beets, apple, lettuce, pistachios, cumin sauce — 7* olive oil, honey mustard vinegar rice isn’t necessary but always dressing — 11 samarok: sautéed mixed mushrooms a w e l c o m e a d d i t i o n . in a garlic and onion sauce with chopawn: “afghan shepherd” lamb kale: apple, fennel, red cabbage, cilantro — 9* roasted pecans, parmesan, balsamic chops— 21 vinaigrette — 12 fasilya: sautéed green beans in a morgh: boneless chicken breast tomato, onion, and garlic sauce — 8* garnished with sumac —18 avocado: mixed greens, avocado, tikka: choice of grilled lamb or beef cucumber, radish, celery, roasted buranee banjan: baked eggplant, garnished with sumac — 19 almond, dill & olive oil herb sautéed tomatoes, topped with garlic dressing — 10 qeema: herbed ground beef — 19 yogurt & dry mint— 9/18 mixed grill: chicken, lamb, and ground beef black beans: black beans, red & — 27 buranee kadoo: sautéed pumpkin green peppers, scallions, feta, green topped with garlic yogurt & dry mint cabbage, cilantro, lemon-olive oil hindu kush burger: our signature — 9/18 dressing —11 spiced beef hamburger served with on brioche buns with onions, mushrooms, leeks, and fries…formidable like its STARTERS RICES mountain range namesake —15 our rice dishes are available in mahee: whole pan-seared grilled trout bolani: pan seared crispy afghan individual or family style topped with garlic olive oil — 19 flatbread filled with your two choices portions. of leek-cilantro, red onion-potatoes, SIDES pumpkin, or seasoned ground beef — chalow: white afghan long-grained rice 8 (leek- cilantro & onion -potato) or pilaf with cumin — 7/14 9 (pumpkin/beef) palow: afghan rice pilaf sautéed with salata: finely chopped tomatoes, red caramelized onions — 8/16 onions, cilantro, fresh lemon dressing, sambosa trio: fried philo pastries dry mint — 5 filled with mushroom, beef, spinach, qabuli palow: caramelized rice palow and shrimp — 7 (spinach)/ with julienne of carrots, lamb and mawst: homemade yogurt, cucumber, 9 (beef)/ 10 (shrimp) raisins; [veggie optional] — 12/24 dry mint — 4 chutney sabz: “green” chutney with shamee kebab: patty of minced beef, shola: 16 bean afghan risotto — 9/18 cilantro, hot pepper, walnut, garlic, potatoes, onions, yellow chick peas vinegar — 3 and served with pickled onions — 9 AFGHAN DUMPLINGS chutney sorkh:“red” chutney with fries: sprinkled with Afghan spices and tomatoes, hot pepper, cilantro, lemon aushak: afghan dumplings stuffed with served with harissa mayo — 5 juice, garlic and vinegar — 3 leeks, topped with ground beef, yellow split peas, and strained yogurt naan: homemade whole wheat Afghan (YES THEY EXIST) (avail veggie) — 9 /18 flatbread— 3 shornakhot: garbanzo chickpeas genghis khan and marco polo mantoo: ground beef (traditional) marinated in vinegar and topped with weren’t the only guys who or shrimp (cutting edge) dumplings knew a thing or two about cilantro, red pepper — 4 dumplings. topped with yellow split pea tomato sauce & strained yogurt — 9/18 pickled onions: red onions marinated in white vinegar — 3 (beef) or 10/20 (shrimp) WE ARE OPEN DAILY FOR DINNER AT 5:30 AND BRUNCH ON WEEKENDS. BRUNCH AN AFGHAN BISTRO THE CLASSICS AFGHAN DELIGHTS BRUNCH COCKTAILS kabul frittata: the Afghan version bottomless option (2 hrs) — 22 very few people know that of an Italian classic….eggs, leeks, *not available for bottomless option brunch was invented in cilantro, potatoes — 12 afghanistan in 425 ad… marco polo: the classic that’s because it was not bellini…blood orange purée, invented in afghanistan. it karayee (“the pan”): our family champagne — 10 was invented in 1895 by a favorite….eggs over sauteed british guy (his real name tomatoes, potatoes, onions — 11 is guy) who needed a cure (+) meatballs —14 mimosa: orange juice, for hangovers (true story). champagne — 9 anyway, afghans appreciate bolani: famous Afghan flatbread a good plate of eggs just like stuffed with leaks, potatoes, or afghan 75: cognac, cardamom your average blue-blooded ground beef: 7 syrup, lemon, champagne — 12 american (or brit). here are (+) eggs — 10 some brunch classics with a pompagne: pomegranate syrup, few afghan favorites! don’t hindu kush burger: spiced ground pomegranate seeds, champagne—12 forget to try our bottomless beef, mushrooms, onions, cheese, green tea (or cocktail) lettuce, tomato, chutney, with bloody lapis*: house made o p t i o n . fries —13 horseradish, hot pepper infused vodka, Harissa spice, fresh herb veggie burger: portobello mushroom, tomato mix —11 mr. benedict: poached eggs, toasted roasted pepper/eggplant, zucchini, muffins, hollandaise. also available caramelized onion, pesto — 12 bloody maria*: jalapeño infused with smoked salmon, turkey or tequila, fresh herb tomato mix, salt crabmeat. — 13 rim — 11 gluten free waffle : waffle, seasonal fresh fruit & kandahar maple syrup SIDES TEAS + QUWAS (by way of vermont) — 10 croissant or pain au chocolat — 3 drinking tea, or chai, is a national sport in Afghanistan belvedere: two eggs any style with bread basket: assorted bread with (second only to bragging french toast — 12 cream cheese & marmalade — 6 about one’s children) so welcome to the team. guy beringer: in honor of the guy who french toast: topped with walnuts, invented brunch. scrambled eggs with pistachio, and cinnamon — 5 seeya: Black tea, cardamom — 4 cheddar cheese served inside a freshly baked croissant — 10 turkey sausage — 3 aabz: Green tea, cardamom — 4 kale salad: apples, fennel, red fries: sprinkled with some Afghan sheer chai: sweetened black tea, cabbage, roasted pecans, parmesan, spices with harissa mayo dip — 3 milk, cardamom — 5 balsamic vinaigrette — 12 yogurt parfait: homemade granola, zanjafeel: ginger tea — 5 plain yogurt & fresh fruit — 5 steak & eggs: petite angus strip zafaron aka the Dom Perignon of tea: served with two eggs any style — 12 fresh fruit: seasonal selection —5 saffron tea — 9 gravlax: cured salmon, cream herbal teas: moroccan mint, jamine, cheese, toasted bagel (or Afghan bread) — 11 chamomile — 4 espresso — 3 OMELETS served with potatoes cappuccino — 4 latte — 4 byo omelet: tell us how you like it and we’ll do the rest. choose cortado — 3 from tomatoes, mushroom, leeks, spinach, onions, swiss or cheddar macchiatto — 3.50 cheese — 10 americano — 4 dali: fresh spinach, red onions, feta — 11 van gogh: vegetarian delight of tomatoes, onions, mushrooms, green peppers — 11 rembrandt: sumptuous mix of brie cheese, parsley, sun dried WE ARE OPEN DAILY FOR DINNER AT 5:30 AND FROM 10-4 FOR BRUNCH ON WEEKENDS. .