APPETIZERS EVERYTHING BATATA 7 Taboon Roasted Sweet Potato, Sour Cream (v)(av) 700° F CABBAGE 14 Tzatziki, Wildflower Honey, Za’atar, Dill v( )(av) EGGPLANT CARPACCIO 15 Fire Roastad Eggplant, Long Hot Pepper, Shallots, Sesame, Pomegranate Molasses, Fresh Herbs (v)(vg) BURRATA 17 Moroccan Beets, Preserved Lemon, Sumac, Watercress, Jerusalem Artichoke Chips (v) ROASTED OCTOPUS 21 Taboon Baked Potato, Sour Cream, Dill, Cilantro, Scallions BUSTAN MIXED GREENS 16 Mixed Lettuce, Endive, Goat Cheese, Nectarine, Hazelnuts, Mint (v)(av) TABOON ROASTED CAULIFLOWER 17 Labneh, Crushed Tomatoes, Sesame (v)(av) ISRAELI SALAD 16 Cucumbers, Tomatoes, Red Onion, Fresh Herbs, Radish, Olives, Tahini, Sumac (v)(vg) MAIN COURSES CHICKEN “MUSAKHAN” 27 Roasted “Pargit”, Taboon Bread, Tahini, Housemade Amba, Watercress, Basil, Sumac, Almonds MOROCCAN FISH 30 Filet of Branzino in Spicy Tomato Sauce, Chickpeas, Cilantro, Tahini. Baked in Bread Dome TABOON ROASTED WHOLE DORADE 34 Served with Watercress Salad, Roasted Potato and Tatbila Sauce KEBAB HALABI 30 Lamb Kebab, Roasted Onion, Tomato, Long Hot Pepper, Tahini, Pistachios. Baked in Bread Dome MY MOM’S CRISPY SCHNITZEL 25 Crispy Breaded Chicken Breast, Creamy Mashed Potato MY GRANDMA’S HOUSEMADE COUSCOUS 23 Moroccan Vegetable Stew (v)(vg) FOR THE TABLE HOUSEMADE TABOON BREAD 3 HUMMUS BOWL PITA BREAD 3 HUMMUS BOWL 12 MIXED OLIVES 4 add Falafel +3 add Cauliflower( v) +3 add Mushrooms +3 MEZZE 7 add Pulled Lamb +5 Hummus, Warm Chickpeas, Schuge (v)(vg) Falafel, Green & Crispy (v)(vg) Spicy Feta, Greek Yogurt, Olive Oil, Sumac (v) Tahini, Toasted Ground Hulled Sesame from Holy Land Labneh, Olive Oil, Za’atar (v) #Bustannyc (av) - Available Vegan with Alterations Executive Chef Eli Buli *Please Inform Us Of Any Food Allergies Or Dietary Restritions Consumption Of Raw, Or Pastry Chef Shir Rozenblat Undercooked Meat, Fish, Eggs, Or Poultry May Increase Your Risk of Foodborne Illness.