Dinner 6 22-20

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Please cover face while talking to Chef Hrant Arakelian staﬀ. 6/22/20 Snacks Breads Warm Citrus Olives, cured yolk | 6 Za’atar Man’oushe | 5 Tourshi, mixed pickles | 7 Fatayer , chard, onion, feta | 9 Hummus & Dips Hummus, aleppo oil, fresh pita | 7 ✴ chili roasted turnips & candied onions | 2 ✴ add lamb merguez, sweet pepper puree | 3 ✴ add wood roasted jalapeño relish | 2 Muhammara, roasted pepper dip, pomegranate, walnuts, seeded crick crackers | 8 Labneh, pistachio, seeded crick crackers | 9 Veggies Harissa roasted beets, fig & apricot duqqa, pistachio | 9 Fried Brussel Sprouts, teklai garlic sauce, pickled shallots, nigella seed | 10 Fattoush Salad, spring veggies, herbs, toasted pita, citrus sumac dressing | 14 Baba Ganoush in its own skin, sumac red onion salad, Kurdish samoon bread | 13 Oven Roasted Cauliflower, pickled raisins, cardamon carrot, puffed freekeh | 12 Meat & Seafood Lamb Kefta Kabob, Amba glaze, toasted pistachios, tahina | 15 Pomegranate Glazed Octopus, pickles, whipped feta herbs | 15 Beef & Loobia, date & tomato broth, green beans, baharat, herbed tahina | 15 Potato Kibbeh, lamb stuffed, grilled asparagus, roasted tomato, herb tahina | 17 Marinated roasted chicken leg quarter, moghrabieh salad, parsley puree | 21 Chickpea Fried Trout, turnip shwarma, herbs, tahina | 22 M’ahani Lamb Sausage & Mussels, spice tomato sauce, herb toum, pita | 25 Lamb Chops, beluga lentil salad, grilled zucchini & asparagus, dry chermoula | 27 Sauces each | 1 Harissa | Garlic Toum | Amba Sauce | Green Tahina *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

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