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) TRADITIONAL DISHES — 65 (for two guests) nask: yellow lentils, our traditional dishes are as formidable celery, carrots — 11 (gf) as afghanistan’s mighty mountain ranges SIDE S chicken: potatoes, carrots, lamb shank: herbed tomato sauce, turnips, dill — 10 (gf) giganti beans, basmati rice — 28 (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 — 15 (gf) or your turban (afghans) yes, afghanistan has lettuce kofta: beef meatballs, carrots, potatoes, fries: harissa aioli — 6 (vg) and other green earthy stuff herbed tomato sauce — 16 (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 — 22 (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 of pecan, dates, parmesan, rice, pickled salad, & cilantro sumac garnishes chutney sabz: “green” with balsamic vinaigrette — 12 (v, gf) hot pepper, walnut, garlic mahee: pan seared & vinegar — 2 (vg, gf) trout fillet — mp (gf) A FGHAN DU MPLIN G S chutney sorkh: “red” ( yes they exist ) chopawn: traditional shepherd with hot pepper, tomatoes, lamb chops — 26 (gf) vinegar — 2 (vg, gf) genghis khan wasn’t the only guy morgh kabob: grilled boneless who knew a thing or two torshi: pickled seasonal chicken breast — 20 (gf) about dumplings vegetables — 2 (v, gf) lamb tikka: grilled lamb — 25 (gf) 4pcs.— 12 / 6 pcs.— 18 pickled red onions: red onions, white vinegar — 2 (v, gf) steak tikka: grilled beef steak — 23 (gf) aushak: leeks, split peas, beef, garlic yogurt (veggie available) single 4 oz skewer of kabob: chaplee kabob: spicy chicken — 10, steak — 11 patties of ground lamb — 21 mantoo classic: beef, split peas, lamb — 12 (gf) carrots, garlic yogurt mixed grill: chicken, lamb, & steak — 32 (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 punzi pinot grigio — 9/36 pound cake — 9 (gf) bekaa, lebanon strawberry/cranberry/rose collio, italy white peach/pear/nectarine sheer berenj: rice pudding with cardamom, pistachios — 8 (gf) wildsong sauvignon blanc — 12/48 MOCKTAILS sheer yakh: afghan vanilla ice cream, rose marlborough, new zealand water, pistachios — 9 (gf) grapefruit/passion fruit lapis ginger lemonade — 6 firnee: milk custard, cardamom, fresh lemon, ginger, soda pistachio — 9 (gf) lafollette chardonnay — 14/56 anar — 5 sonoma, california ricotta & pistachio cake: ricotta & pomegranate, rose water, soda apple/pineapple/cream pistachio creams, sponge cake, powdered sugar — 11 rumi — 6 brocard chablis — 60 yogurt, mint, cucumber, salt, soda burgundy, france green apple/melon DIGESTIFS COCKTAILS RED WI N E amontillado sherry — 9 five lions — 13 pedro ximenez sherry — 14 gin, house made cardamom syrup, boedecker fresh lime, egg whites pinot noir — 14/56 reserve ruby port — 12 willamette valley, oregon pomegranate/raspberry/earth 10 year tawny port —15 lapis manhattan — 13 rye, orange peel, cardamom, cordillera reserva bonal gentiane quina — 10 angostura, cocchi vermouth, carmenere — 14/56 blended scotch cachapoal, chile fernet branca — 12 eucalyptus/red currant/coffee green chartreuse —13 sazerac — 13 les agapes absinthe rinse, maple, grenache blend — 10/40 liquore strega — 9 peychaud's bitters, rye, cognac rhone valley, france blackberry/cassis/anise sambuca — 9 negroni lapis — 14 valravn old vine pernod pastis — 10 green hat gin, campari, cocchi zinfandel — 14/56 vermouth, ancho reyes chili liquor st. george absinthe — 14 sonoma, california raspberry jam/blackberry tía maría coffee liqeur — 9 afghan mule — 13 platon rouge vodka, house made ginger beer, amaretto — 10 merlot blend — 10/36 lime, soda bordeaux, france grand marnier — 12 plum/violet/cedar the viceroy — 13 limoncello — 9 brana ohitza, tannat/ basil-cucumber gin, lime, elder- cab franc — 15/60 flower, grapefruit, sparkling wine calvados apple brandy — 10 basque, france leather/black cherry/green herbs brandy de jerez — 9 kabul shandy — 13 bourbon, cardamom syrup, mayol, malbec — 12/48 uco valley, argentina wit beer, lemon red currant/bell pepper/gravel viña real crianza HOUSEMADE SPECIALTIES tempranillo — 13/52 DRAFT B EER rioja, spain cassis/woodsmoke/chicory sheer chai — 5 sweetened black tea, eggenberg hopfenkönig — 6 rosa del golfo primitivo — 54 milk, cardamom german-style pilsner austria, 5.1% abv salento, italy baked strawberry/almond zanjafeel — 5 ginger tea port city monumental ipa — 8 thomas henry chai seeya — 4 east coast india pale ale cabernet sauvignon — 56 black tea (cardamom optional) alexandria, va, 6.3% abv lodi, california 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.