S T ART ERS VEG E T ARI AN DI S H ES C H E F ’S SPECI A L please ask your server — MP as essential as the first veggie dishes are afghanistan’s best-kept salvo in a tribal feud secret because most people think we are meat-eating mountain people with large KAND A H AR PL A TTER starters tasting flight: one of turbans (also true) ( M E A T) each starter — 18 shola: short grain sticky rice, 16 beans, dumplings (choose one): bolani: afghan flat bread dill — 10 (v, gf, vg) mantoo beef or mantoo shrimp (choice of two fillings): pumkin (vg), leek (vg), onion-potato (vg), or beef, sabzi: spinach & cilantro — 10 (v, gf, vg) sambosa trio: of spinach (v, vg), with mint-yogurt, & chutney — 14 shrimp, & beef, with bamya: okra stew — 10 (v, gf, vg) mint-yogurt & chutney sambosa trio: of spinach (v, vg), shrimp, & beef, with lubya: red kidney beans, herbed tomato (+) chef’s choice of two stews mint-yogurt, & chutney — 12 sauce — 10 (v, gf, vg) & one veggie dish shamee kebab: mini beef patties, zardak: carrots, split peas, palow: rice pilaf, chef spices (vg, gf) house cut fries — 14 dried plums — 10 (v, gf, vg) sheer berenj: rice pudding, shore-nakhot: chickpea & potato, gulpee: cauliflower, cilantro, pistachios (v, gf) vinegar cilantro dressing tomato sauce — 10 (v, gf, vg) (served cold) — 5 (v, gf, vg) — 75 (for two guests) dal: yellow lentils, onions, pakowra: gram batter, cauliflower, garlic — 10 (v, gf, vg) spinach, potato, with mint-yogurt, HERAT P L A TTER & chutney— 10 (v, vg) samarok: herbed mushrooms, (VE GGIE ) tomato sauce — 10 (v, gf, vg) aushak: leek dumplings, buranee bademjan: eggplant, S OUP S split peas, garlic yogurt (vg) tomato demi-glace, yogurt, dried mint — 12 (v, gf, vg) chalow: long-grained rice, cumin guaranteed to win over your afghan mother-in-law (or find you one) buranee kadoo: pumpkin, onion (+) chef’s choice of four demi-glace, yogurt, dried mint, vegetarian dishes (vg,gf) aush: rice noodles, pumpkin seeds — 12 (v, gf, vg) red kidney beans, ground beef, halwa sooji: semolina flour, dill, garlic yogurt saffron, sliced almonds (v) (veggie available) — 12 (gf) STEWS — 65 (for two guests) nask: yellow lentils, our stews are as formidable as afghanistan’s celery, carrots — 11 (gf) mighty mountain ranges SIDE S chicken: potatoes, carrots, lamb shank: herbed tomato sauce, turnips, dill — 10 (gf) giganti beans, basmati rice — 26 (gf) these are more than just mere sides. they are like ornaments to your main morgh qorma: chicken, tomato, split dish…like your iphone (non-afghans) SAL ADS peas, dry plums, cilantro — 13 (gf) or your turban (afghans)

yes, afghanistan has lettuce kofta: beef meatballs, carrots, potatoes, fries: harissa aioli — 5 (vg) and other green earthy stuff herbed tomato sauce — 15 (gf) (including those people quinoa: red & white quinoa, like to smoke) lamb qorma: bone in lamb, split peas, sauteed onion — 3 (v, gf) onion, seasonal veggie — 18 (gf) (+ avocado or quinoa — 2.50) chalow: long-grained basmati rice, qabuli palow: long grained rice pilaf, cumin — 3 (vg, gf) afghan salata: cherry tomato, chef’s’ spices boneless lamb, cucumber, radish, carrots & raisins — 22 palow: rice pilaf infused with red onion, cilantro, veggie — 15 (vg, gf) chef’s’ spices — 4 (vg, gf) lemon dressing — 9. (v, gf) naan: house made afghan beets: apple, arugula, goat cheese, F ROM THE G R ILL flat bread — 4 (vg) walnut, honey mustard vinegar dressing — 13 (v, gf) our kabob entrees are halal & cooked to mawst: yogurt, cucumber, dry mint medium in a top secret recipe (known only — 3 (vg, gf) kale: apple, fennel, red cabbage, to our mom & the nsa). Served with side pecan, dates, parmesan, rice, pickled salad, sumac & cilantro garnish chutney sabz: “green” with balsamic vinaigrette — 12 (v, gf) hot pepper, walnut, garlic mahee rohz: fish of the day & vinegar — 2 (vg, gf) with herbs & olive oil — mp (gf) A FGHAN DU MPLIN G S chutney sorkh: “red” ( yes they exist ) chopawn: traditional with hot pepper, tomatoes, lamb chops — 26 (gf) vinegar — 2 (vg, gf) genghis khan wasn’t the only guy morgh: grilled boneless who knew a thing or two torshi: pickled seasonal chicken breast — 18 (gf) about dumplings vegetables — 2 (v, gf) lamb tikka: grilled lamb — 23 (gf) 4pcs.— 12 / 6 pcs.— 18 pickled red onions: red onions, white vinegar — 2 (v, gf) steak tikka: grilled beef steak — 22 (gf) aushak: leeks, split peas, beef, garlic yogurt (veggie available) single 4 oz skewer of kabob: chaplee kabob: spicy chicken — 8, beef — 10 patties of ground lamb — 21 mantoo classic: beef, split peas, lamb — 12 (gf) carrots, garlic yogurt mixed grill: chicken, lamb, & steak — 29 (gf) mantoo shrimp: steamed shrimp, saffron cream sauce

due to the coronavirus, we are only taking contactless payments through rooam, surcharges may apply. ALL PARTIES WILL HAVE A 20% SERVICE CHARGE ADDED TO THE CHECK

DESSERT S SPARKLIN G & ROSÉ W HITE WI N E

halwa sooji: semolina flour saffron, biutiful cava brut — 10/50 mar de viñas sliced almonds (v) — 9 penedes, spain albarino — 10/40 lemon/ginger/fresh brioche rias baixas, spain cacao: chocolate mousse cake — 9 lime/orange blossom massaya rose — 11/40 sharbat: orange almond flour bekaa, lebanon punzi pinot grigio — 9/36 pound cake — 9 (gf) strawberry/cranberry/rose collio, italy white peach/pear/nectarine sheer berenj: rice pudding with veuve clicquot — 110 cardamom, pistachios — 8 (gf) champagne, france apple/citrus/fresh brioche wildsong sheer yakh: afghan vanilla ice cream, rose sauvignon blanc — 12/48 water, pistachios — 9 (gf) marlborough, new zealand grapefruit/passion fruit firnee: milk custard, cardamom, pistachio — 9 (gf) MOCKTAILS lafollette lapis ginger lemonade — 6 chardonnay — 14/56 ricotta & pistachio cake: ricotta & fresh lemon, ginger, soda sonoma, california pistachio creams, sponge cake, apple/pineapple/cream powdered sugar — 11 anar — 5 pomegranate, rose water, soda brocard chablis — 60 rumi — 6 burgundy, france yogurt, mint, cucumber, salt, soda green apple/melon DIGESTIFS

amontillado sherry — 9

pedro ximenez sherry — 14 COCKTAILS RED WI N E reserve ruby port — 12 five lions — 13 boedecker 10 year tawny port —15 gin, house made cardamom syrup, pinot noir — 14/56 fresh lime, egg whites willamette valley, oregon bonal gentiane quina — 10 pomegranate/raspberry/earth lapis manhattan — 13 cordillera reserva fernet branca — 12 rye, orange peel, cardamom, carmenere — 14/56 angostura, cocchi vermouth, green chartreuse —13 cachapoal, chile blended scotch eucalyptus/red currant/coffee liquore strega — 9 les agapes sazerac — 13 grenache blend — 10/40 sambuca — 9 absinthe rinse, maple, rhone valley, france peychaud's bitters, rye, cognac pernod pastis — 10 blackberry/cassis/anise valravn old vine st. george absinthe — 14 negroni lapis — 14 green hat gin, campari, cocchi zinfandel — 14/56 sonoma, california tía maría coffee liqeur — 9 vermouth, ancho reyes chili liquor raspberry jam/blackberry amaretto — 10 afghan mule — 13 platon rouge merlot blend — 10/36 grand marnier — 12 vodka, house made ginger beer, lime, soda bordeaux, france plum/violet/cedar limoncello — 9 the viceroy — 13 brana ohitza, tannat/ calvados apple brandy — 10 basil-cucumber gin, lime, elder- cab franc — 15/60 flower, grapefruit, sparkling wine basque, france brandy de jerez — 9 leather/black cherry/green herbs kabul shandy — 13 mayol cabernet franc — 12/48 bourbon, cardamom syrup, uco valley, argentina wit beer, lemon red currant/bell pepper/gravel

HOUSEMADE SPECIALTIES viña real crianza tempranillo — 13/52 rioja, spain sheer chai — 5 DRAFT B EER cassis/woodsmoke/chicory sweetened black tea, milk, cardamom eggenberg hopfenkönig — 6 rosa del golfo primitivo — 54 german-style pilsner salento, italy zanjafeel — 5 austria, 5.1% abv baked strawberry/almond ginger tea thomas henry chai seeya — 4 port city monumental ipa — 8 cabernet sauvignon — 56 black tea (cardamom optional) east coast india pale ale lodi, california alexandria, va, 6.3% abv black currant/plum cake/tobacco

chai sabz — 4 green tea (cardamom optional) solace 2 legit 2 wit — 7 graillot syrocco, syrah — 76 belgian-style wit zenata, morocco dulles, va, 5.7% abv dried date/black olive