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 Rosh Hashanah Dinner
September 29 & 30, 2019

To Start
challah bread, pomegranate, apples & honey

Appetizer
Ash Reshteh / traditional Persian soup of herbs, beans & noodles (v)
or
Okra Fattoush Salad /  tomato, persian cucumber, romaine, radish, scallion, mint, home made pita chips & sumac dressing (v)


Dabouki, Cremisan, 2017, West Bank

Mezes

Muhamarra / roasted red pepper, walnut & pomegranate (v) (gf)
Warm Cauliflower / lemon, parsley & sea salt (v)
Tahini / grated tomato & chili oil (v) (gf)


Massaya Rosé, 2018, Beqaa Valley, Lebanon

Mains, choice of:
Fesenjan / persian stewed chicken with walnut & pomegranate over basmati rice (gf)
Talia’s Blend, Ein Teina, 2015, Golan, Israel
or
Market Fish / green tahini, crushed potatoes & autumn salad (gf)
Albariño, Lagar Da Condesa, 2018, Rías, Baixas, Spain
or
Stuffed Eggplant / tamarind, potato, cous cous & pine nuts with autumn salad (v)
Talia’s Blend, Ein Teina, 2015, Golan, Israel
or
Gormeh Sabzi / Persian stew of lamb, herbs, dried lime & kidney beans over basmati rice (gf)
Shafaya, Ashkar, 2014, Judean Hills, Israel

Dessert
Apricot Walnut Baklava / saffron ice cream (veg)
Moscato d’Asti, Bera, 2016, Italy

or
Fresh Strawberries / vegan chocolate ganache (v)
Cava Brut, Destello, Catalonia, Spain

$68/person
(whole table must participate)
$32/person wine pairing
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Children’s Menu
Appetizer
Sweet Pea Kibbeh / tahini
Main
Chicken Schnitzel & crushed potatoes
Dessert
Vanilla & Chocolate Ice Cream
$35/child