Take out Menu 2 Sided 05-07
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KOSEBASI OMAN Mainmenu.Pdf
ﺷﻤﻨﺪر ﺑﺎﻟﻠﺒﻨﺔ Pembe Sultan ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır ورق ﻋﻨﺐ Dolma ﻛﺒﺔ اﻟﺨﻀﺎر ﺑﺎﻟﻌﺪس Mercimek Köftesi Some of our products may contain nuts or traces of nuts. In case of allergies please consult our team. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS Soğuk Mezeler ُﺗﻘﺪم وﺟﺒﺔ اﻟﻔﻄﻮر ﻣﻦ اﻟﺴﺎﻋﺔ ٩ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 9 am to 12 noon ﺣﻤﺺ Humus 1.800 OMR ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 1.500 OMR ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 2.000 OMR ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Heart of artichokes served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 2.000 OMR أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade yoghurt, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 1.700 OMR زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade yoghurt ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 2.100 OMR ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد واﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 2.100 OMR ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ and green onion, served with Turkish spices and pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 1.900 OMR ﻛﻮﺳﺎ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade yoghurt, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye -
Borek Böregi
ﺷﻤﻨﺪر ﺑﺎﻟﻠﺒﻨﺔ Pembe Sultan ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır ورق ﻋﻨﺐ Dolma ﻛﺒﺔ اﻟﺨﻀﺎر ﺑﺎﻟﻌﺪس Mercimek Köftesi Some of our products may contain nuts or traces of nuts. In case of allergies please consult our team. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS Soğuk Mezeler ُﺗﻘﺪم وﺟﺒﺔ اﻟﻔﻄﻮر ﻣﻦ اﻟﺴﺎﻋﺔ ٨ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 8 am to 12 noon ﺣﻤﺺ Humus 20 SR ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 17 SR ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ اﻟﻄﺎزج Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 20 SR ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Heart of artichokes served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 21 SR أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade yoghurt, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 18 SR زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade yoghurt ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 20 SR ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد و اﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 19 SR ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ and green onion, served with Turkish spices and pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 21 SR ﻛﻮﺳﺔ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade yoghurt, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye 21 SR ﻓﺎﺻﻮﻟﻴﺎ ﺧﻀﺮاء ﻣﻄﻬﻴﺔ -
View Or Download the Met Event Package
Brunch Package Options Over the last few years we have hosted numerous morning and afternoon brunches on both our rooftop, as well as, our second floor. We saw that most of the events chose an option similar to the one below. If this option is not one you prefer, we can certainly customize the afternoon to your liking! The rental fee for any afternoon event ending before 3pm is $250.00. This fee guarantees you private access to the floor of your choosing for a timeframe of your liking ending at or before 3pm. The food and beverage minimum for this event is $1,000.00. For $17.00 per person, not including tax and gratuity, guests will receive a 90-minute buffet of 8 items listed below: Fresh Fruit Plate Maryland Crab Dip (house-made chips/flatbread) Duo of Hummus & Baba Ganouj Platter (with house-made flatbread) Chicken Biscuits and Gravy (sausage gravy & fried chicken, with buttermilk biscuits) Avocado Toast (wheat toast, smashed avocado, heirloom cherry tomato, feta, basil, balsamic glaze) Breakfast Tacos (scrambled eggs, bacon, sausage, cheddar, pico de gallo on flour tortillas) Golden Brussel Sprouts (fried, tossed with raisin, walnut, garlic, honey, & chili flakes) Cucumber Bites (cucumber, salmon lox, lemon caper aioli) Antipasti Skewers (basil, mozzarella, prosciutto, cherry tomato) Chipotle Chicken Sliders (fried chicken, adobo slaw, spicy aioli) Cured Flatbreads (marinara, mozzarella, pepperoni, salami, bacon, basil) Capresé Flatbreads (marinara, mozzarella, tomatoes, basil, balsamic reduction) Fig & Goat Cheese Flatbreads (onion -
Vegetarian Meze Lunch
vegetarian meze lunch the menu hummus with olive oil and za'atar carrot chips tabbouleh feta mint wraps extra za’atar grocery list Pantry 2 15.5 ounce cans of chickpeas Tahini Extra virgin olive oil Za'atar, or your favorite spice or dried herb Fine bulgur (#1) Produce 2 cloves garlic from 1 head 5 large lemons About 5 carrots (or a bag of baby carrots) 4 plum tomatoes 2 bunches parsley 1 bunch green onions 1 bunch mint optional: 1 small pomegranate Dairy 8 to 12 ounces feta cheese to do list ● Wash and dry the mint ● Make the hummus ● Make the tabbouleh (add pomegranate seeds if you bought them) ● Slice the feta into chunks ● Slice carrots on the bias (or use baby carrots) ● Pack everything away. Top the hummus with olive oil and za’atar, or another herb or spice, and pack a little extra za'atar on the side. recipes zesty lemon hummus 1 or 2 medium cloves of garlic (go easy on the garlic!) 2 15.5 ounce cans chickpeas, rinsed and drained 1/2 cup + 2 tablespoons fresh lemon juice (about 2 to 3 lemons) 1/2 cup tahini Salt to taste Extra virgin olive oil for drizzling Spices or herbs for topping (for instance, sumac, za'atar, paprika, cayenne pepper) For serving: pita bread (either store-bought or homemade), or whatever else you'd like to use for dipping (carrots, cucumbers, etc.) ● Chop or mash the garlic clove in a food processor or mortar and pestle. ● Add the chickpeas and grind them until they look like a gritty paste. -
Ege Bölgesi'nde Satılan Üzüm, Erik Ve Kayısı Pestillerinin Aflatoksinler Ve
Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi JAFAG Journal of AgriculturalFaculty of GaziosmanpasaUniversity ISSN: 1300-2910 http://ziraatdergi.gop.edu.tr/ E-ISSN: 2147-8848 (2017) 34 (1), 201-208 Araştırma Makalesi/ResearchArticle doi:10.13002/jafag4187 Ege Bölgesi’nde Satılan Üzüm, Erik ve Kayısı Pestillerinin Aflatoksinler ve Okratoksin A Düzeylerinin Belirlenmesi Özlem ÇAĞINDI1* Aslı TALAY1 1Manisa Celal Bayar Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Manisa *e-posta: [email protected] Alındığı tarih (Received): 24.11.2016 Kabul tarihi (Accepted): 13.03.2017 Online Baskı tarihi (Printed Online): 22.04.2017 Yazılı baskı tarihi (Printed): 02.05.2017 Öz: Çalışmada Ege Bölgesi piyasasından temin edilen 24 farklı pestil örneğinin (10 üzüm, 8 erik, 6 kayısı) aflatoksin B1 (AFB1), B2 (AFB2), G1 (AFG1), G2 (AFG2) ve okratoksin A (OTA) içerikleri floresans dedektörlü yüksek performans sıvı kromatografisi (HPLC-FLD) cihazı kullanılarak tespit edilmiştir. Pestil örneklerinin toplam -1 aflatoksin (AFs), AFB2, AFB1 içeriklerinin sırasıyla, 0.20-5.83, 0.20-1.88 ve 0.48-4.96 µg kg aralığında değiştiği -1 belirlenmiştir. AFG1 2.75 µg kg olarak sadece 1 örnekte saptanırken, AFG2 ise hiçbir örnekte saptanamamıştır. Ayrıca, örneklerde 0.12-0.84 µg kg-1 arasında değişen miktarlarda OTA tespit edilmiştir. Çalışma sonucunda, tüm pestil örneklerinin mikotoksin içeriklerinin Türk Gıda Kodeksinde belirtilen yasal sınırların altında kaldığı görülmüştür. Anahtar Kelimeler: Aflatoksinler, okratoksin A, pestil Determination of aflatoxins and ochratoxin A levels of grape, plum and apricot leathers sold in Aegean Region Abstract: In this study, aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1), G2 (AFG2) and ochratoxin A (OTA) content of 24 different fruit leather samples (10 grape, 8 plum, 6 apricot) obtained from the Aegean region were determined using high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). -
THE PARAMOUNT STORY Paramount Middle Eastern Kitchen Started As One Restaurant in Mississauga, Ontario, and Now Has Over 70 Restaurants Worldwide
PARAMOUNT MENU THE PARAMOUNT STORY Paramount Middle Eastern Kitchen started as one restaurant in Mississauga, Ontario, and now has over 70 restaurants worldwide. At Paramount we love to share the best of Middle Eastern culture, design and cuisine with open arms. Immerse yourself in a cultural experience of flavour, as you enjoy the recipes developed by international chefs using only the finest and freshest ingredients. With the aromas of freshly baked breads from our stone oven, charcoal BBQ meats and handmade sweets, Paramount Middle Eastern Kitchen provides a culinary experience that will not be forgotten. paramountfinefoods.com @paramountfinefoods @paramountfinefoodsofficial @paramountfoods appetizers dipS FALAFEL WORLD FAMOUS HUMMUS 420 Cals // 8.99 710 Cals // 6.49 Six pieces of falafel: ground chickpeas and fresh ADD CHICKEN: 170 Cals // 5.99 herbs topped with sesame seeds and fried to ADD BEEF: 230 Cals // 6.49 perfection served with tahini dipping sauce Our world famous recipe: blended chickpeas and tahini served with fresh baked pita bread LENTIL SOUP 370 Cals // 5.99 MOUTABBAL Our signature recipe: lentils and fresh vegetables 700 Cals // 6.99 mixed with spices and served with crispy pita and a lemon wedge Fire roasted eggplant blended with tahini and garlic, topped with fresh parsley, extra virgin olive oil and fresh pomegranate seeds PITA BREAD MEZZA PLATE Indulge in our homemade pita bread fresh 850 Cals // 9.99 from our stone oven Your selection of 3 favourites: world famous hummus, moutabbal, labneh, muhammara, or 380 Cals per piece tabbouleh served with stone oven baked bread LABNEH PLATE 730 Cals // 7.99 SPICY POTATOES Thick and creamy labneh 860 Cals // 5.99 (pressed yogurt) mixed with garlic, drizzled Cubed potatoes tossed in our signature batata with extra virgin olive oil and our authentic harra sauce and topped with ground coriander and zaatar seasoning. -
Baba Yaga a Russian Folk-Tale by Alexander Nikolaevich Afanasyev Retold by Gretchen Wirges
Stories for Scamps Presents Activities for Scamps based on Baba Yaga A Russian Folk-tale by Alexander Nikolaevich Afanasyev Retold by Gretchen Wirges After you listen to the story, “Baba Yaga” check out the activities below. There’s something for your inner everyone—the builder, the baker, the geographer, the philosopher...Click on the one you are most interested in, or try them all! Activities for the... Architect, Designer, or Builder: Make Baba Yaga’s House! Baker: Russian Bread & Hospitality (and a recipe for cherry pletyonka) Geographer: Baba Yaga’s Forest (The Taiga) Lexicographer: Words and Origins Philosopher: Questions to ponder Extra Curious: Sources & further reading The Scoundrel and Scamp Theatre 2020 Stories for Scamps: Activities for Baba Yaga 1 For the Architect, Designer, or Builder: Draw, Design, or Build Baba Yaga’s House! Baba Yaga lives in a little hut in the woods. The hut is on chicken legs, and stands with its back to all visitors until they say, “Little hut, little hut, stand with your back to the woods, and your front to me!” Then it turns around. Whether you go in or not—well, that’s up to you! Draw, design, or build your version of Baba Yaga’s house! (Get really ambitious and build it actual-size in your yard—with permission, of course.) Looking for inspiration? Here’s one architect’s plans for Baba Yaga’s house! Ivan Bilibin, “Baba Yaga’s Hut” from Wikimedia Commons The Scoundrel and Scamp Theatre 2020 Stories for Scamps: Activities for Baba Yaga 2 For the Baker: Russian bread & hospitality (and cherry pletyonka) Russia is an enormous country, and traveling can be daunting, especially long ago when you would be traveling by horse, cart, or on foot. -
Heating & Serving Guide
HEATING & SERVING GUIDE ( 2 0 2 ) 5 2 5 - 1402 | [email protected] HEATING & SERVING GUIDE Fabio Trabocchi has made his Michelin Star cuisine available to be enjoyed in the comforts of your own home. Our weekly tasting menu is inspired by the soul of Fabio Italian heritage and brought to life with our local roots, through our agricultural alliance with Rappahannock County, Virginia's Chancellors Rock Farm. The menu this week is an evolution in “materia prima” (prime ingredients). Colors of the fall garden expressed on the plate, rich broth of roasted chicken, enveloping heritage pork tortellini. Of course there is always room for dessert where rum baba is involved. All menus also include whole grain bread and an apple cider cake gift. Please follow the instructions below to best enjoy your dinner. PANE INTEGRALE ADDITIONS Place the whole wheat bread on a baking sheet in a preheated Below are some additional delights you may have chosen to oven at 300˚F for 5 minutes. Enjoy with our Sicilian Olio Verde. add on to this week’s menu. Allergens: Gluten, Seeds CALVISIUS CAVIAR COLORS OF THE GARDEN Produced in northern Italy, Calvisius Caviar sets the standard Inspired by an Italian farmers walk through the garden, where for sustainable practices including the replenishment of rivers only the best lettuces, herbs and fruits are harvested. worldwide with previously endangered stocks. Calvisius raises pure sturgeon breeds to the highest standards. Place the greens in a large salad bowl and toss with the calamansi vinaigrette. Garnish with persimmons, dollops of the Place the Pane al Latte on a baking sheet in a preheated oven goat cheese crema, flowers, crumble, and a drizzle balsamic. -
From Around the World 10Gorgeous, Modern Twists on Classic Recipes from Havana to Tel Aviv
Jewish Recipes From Around the World 10Gorgeous, modern twists on classic recipes from Havana to Tel Aviv. 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org Table of Contents (1/2) Mexican Shakshuka Inbal Baum 04 Chicken Soup with Quinoa, Leeks and Albóndigas Tami Ganeles-Weiser 09 Grilled Kofta with Eggplant and Tomatoes Samantha Ferraro 15 Sephardic Jeweled Rosh Hashanah Rice Vicky Cohen and Ruth Fox 21 Savory Za’atar Challah Shannon Sarna 26 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 02 Table of Contents (2/2) Basbousa Cake with Halva Cream and Semolina Crumble Shlomo Schwartz 31 Rosewater and Pistachio Hamantaschen Shannon Sarna 36 Red Quinoa Tabbouleh with Labneh Shannon Sarna 41 Mozzarella and Tomato Caprese Blintzes Samantha Ferraro 45 Tostones for Hanukkah Jennifer Stempel 50 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 03 MEXICAN SHAKSHUKA A unique Mexi-terranean fusion perfect for a summer breakfast, or anytime you feel like enjoying some Israeli comfort food. BY INBAL BAUM 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 04 MEXICAN SHAKSHUKA hen I first moved to Israel around six years ago, there were no Mexican food restaurants, and to my surprise, very little interest in the cuisine at all. Fast WW forward to today: Tel Aviv has blossomed with possibilities for burritos and genuinely spicy salsa and is currently home to at least six delicious Mexican-style restaurants. In truth, the ingredients used in Mexican food aren’t that different from those native to the Israeli diet: fresh tomatoes, cilantro, avocado, citrus and lots of spices. -
Fresh Chiles SWEET VEGETABLES
Jalapeño, meets Fresh Three Pea, and Shrimp chiles Stir-Fry SWEET VEGETABLES Many fresh chiles When H are so hot that their flavor gets blunted by the burn. But vegetables that are high in natural sugars have an amazing taming effect. Pair the two and sud- denly chiles become brighter, less fiery— you can actually taste the layers of SWEET flavors. Peas, sweet bell peppers, and zucchini are excel- lent springtime and summertime matches, and butter- nut squash and root veggies like beets, rutabagas, and pars- nips work perfectly in the fall and winter. DELICIOUS THINGS A HAPPEN, WHICH IS WHY THIS DYNAMIC DUO HAS ROOTS IN CUISINES AROUND THE WORLD. HEAT INTENSIFIES THE FLAVORS OF SWEET INGREDIENTS, WHILE SUGARS TAME SPICY SIMMERED GRILLED FOODS AND HIGHLIGHT Blau Bette styling by Jamie Kimm; prop by styling Food CUT THEM IN HALF T SET THEM OVER RAW AND STIR INTO FRIED THEIR FRUITY NOTES. THE HOT COALS 4 ways CHOP IN SALSAS, BRAISES ALONG SLICE INTO WHOLE, THEN SLICE HERE, PERFECT PAIRINGS SHAVE INTO SALADS, WITH ONIONS OR STIR-FRIES OR AND TOSS WITH AND THE INFINITE WAYS to eat BLEND INTO SUBMERGE WHOLE A QUICK VEGETABLE OTHER GRILLED VINAIGRETTES. ONES INTO STEWS SAUTÉ. YOU CAN PLAY, FOR chiles VEGGIES OR PUT OR CHILIS (REMOVE DISHES YOU’LL WANT TO THEM ON BURGERS. CREATE ALL SUMMER... BEFORE SERVING). MAKE THAT ALL YEAR. By Genevieve Ko Photographs by Beth Galton PREP TIP To make fresh chiles milder, remove the seeds and slice out the ribs. Be sure to wear gloves—they’ll keep the peppers’ hot compounds from burning your skin. -
SHAREABLES SALADS Burgers Sandwiches the Wrap
SHAREABLES NACHOS Terrace Grille shredded cheddar & pepper jack cheese blend, Modern American Cuisine onions, tomatoes, jalapenos,~ scallions, southwest pulled chicken 16 add guacamole 5 Restaurant Manager: Kyle Dumkow Certified Executive Chef: Todd Van Wieren WINGS brined and house smoked, fried and tossed in our homemade buffalo sauce, celery and bleu cheese Half (6) 12 Full (12) 20 TRUFFLE FRIES truffle oil, parmesan cheese, sea salt, roasted garlic aioli, parsley (serves two) 12 BAJA CHICKEN QUESADILLA jalapeno~ cheddar wrap, southwest seasoned Burgers Sandwiches chicken, grilled onions and peppers, shredded cheddar & pepper jack cheese blend, applewood smoked bacon, avocado, chipotle aioli 16 served with salt & pepper kettle chips. substitute jalapeno cheddar wrap. 2.5 substitute seasoned fries. 2.5 substitute truffle fries. 3.5 SESAME CRUSTED TUNA ahi tuna dusted in sesame seeds and seared rare, asian noodle salad, pickled ginger, wasabi, PRIME DIP shaved prime rib, provolone cheese, caramelized onions sweet soy 16 with garlic aioli toasted ciabatta roll Au jus 16 CHEDDAR BUFFALO CAULIFLOWER cheddar breaded cauliflower, deep fried and served with homemade buffalo ranch dressing 9 HAWAIIAN GRILLED CHICKEN SANDWICH seasoned chicken breast, fresh grilled golden pineapple, applewood smoked bacon, pepper jack cheese and WILD MUSHROOM CROSTINI teriyaki aioli, brioche bun 14 assorted gourmet mushrooms, mont chèvre goat cheese, fresh parsley 14 ** BAY POINTE BURGER CABO WABO AVOCADO 8 oz. prime rib burger, lettuce, tomato, onion, grilled -
Limited Menu Copy
STREET FOOD | CUISINE DE RUE First and foremost, we want to express our sincere concern for everyone who has been impacted by the coronavirus (COVID-19). Due to the current situation, we are offering a slightly limited temporary menu. TEMPORARY NEW HOURS: MENU 12 PM – 7 PM We also serve CURBSIDE - PICK UP AND DELIVERY freshly baked bread! 1785 Portage Ave. facebook.com/YafaCafeWpg Winnipeg, MB R3J 0E8 twitter.com/Yafa_Cafe [email protected] www.yafacafe.com instagram.com/yafacafe At Yafa’s kitchens, we can never guarantee that (204) 221-1636 a dish is completely free from any allergens اﻟﻤﻘﺒﻼت HOT APPETIZERS اﻟﺴﺎﺧﻨﺔ .All dips are served with one fresh pita bread ﻓﻮل ﻣﺼﺮي ﻣﺪﻣﺲ Foule Mudammas Dip $5 v National Egyptian dish that was made 5,000 years ago and was eaten by the Pharaohs of seasoned mashed fava beans with cumin, garlic, lemon, olive oil. Foule is the Arabic word of fava beans. Vegan option available. ﻗﺪﺳﻴﻪ Qudsiyeh Dip $5 Hummus mixed foule, lemon and olive oil. Prepared the Jerusalemite way. ﺷﻜﺸﻮﻛﻪ Shakshouka $10 v Tunisian dish of sweet smoky tomato, garlic, onions, red peppers, breaking eggs. ﺣﻤﺺ ﺷﺎورﻣﺎ Hummus Shawarma $10 Chickpeas purée with sesame paste, lemon juice and olive oil topped with slices of beef Shawarma, and roasted almonds. ﺑﻮﺗﻴﻦ ﺷﺎورﻣﺎ Poutine Shawarma $13 A remix twist of Canadian Poutine. Soaked in Yafa Gravy and topped with curd cheese, chicken or beef shawarma with vibrant toppings of tahineh and garlic sauce. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS ﺣﻤﺺ Hummus Dip $5 Chickpeas, lemon, tahini paste (sesame seed), olive oil.