March 21 and March 23: Egyptian
Served with herbed oil dipper.
Red Lentil Soup
A red lentil soup complimented with small diced carrots and onions, biased celery, cooked to perfection and garnished with green onion bulbs sliced very thin.
$1.95 cup / $2.50 bowl
Watermelon, Feta and Mint Fresh Salad
Medium diced compressed watermelon, fresh feta, toasted sunflower seeds and mint. Garnished with pickled red onions.
Pan Fried Chicken Liver Salad
Pan fried chicken livers sliced thin over baby spinach, red leaf lettuce and kale with batonnet carrots, tournee blanched potatoes and citrus supremes. Served with a citrus vinaigrette.
Chicken Schwarma Gyro
Marinated grilled boneless and skinless chicken thighs sliced thin, served on a 6-inch homemade pita bread with tzatziki, romaine lettuce and small diced tomatoes. Sides include fried to perfection cauliflower florets and tabbouleh.
Beef and Lamb Kofta
Beef and lamb ground up with onions, garlic, parsley, salt and pepper formed into a tubular shape, then sous vide and grilled and served over a fermented black garlic hummus with stewed okra with tomatoes, couscous and a deep fried aubergine (eggplant) fritter.
Lozenge Baklava with Almond Mousse
Fresh lozenge baklava served over an almond butter mousse and topped with a drizzle of honey caramel.
Soft drinks, regular iced tea and flavored tea of the week.
March 28: Chef's Choice
April 6: Chef's Choice
April 11 and April 13: Chef's Choice
April 18 and April 20: Live Action Buffet
*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.