Restaurant Week

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Restaurant Week

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  • Starters

  • Vegan Plate

    2 Falafels w/ tahini, hummus & tabouili served w/ carrots and cucumbers

  • Ta'Chin

    Crispy Saffron rice layered w/ turmeric chickecn and barberries

  • Kashk-e- Bademjan

    Eggplant and Walnut spread garnished w/ sundried persian yogurt & mint served w/ fresh pita

  • Entrees

  • Stuffed Trout

    Rainbow Trout stuffed w/ walnuts, barberries, tarragon and garlic served w/ herbed basmati rice

  • Gheymeh

    Traditional beef and yellow split pea khoresh served w/ matchstick potatos and basmati rice

  • Carrot & Dry Plum Khoresh

    Brasied 1/4 Chicken leg w/ carrots and dry plums served w/ basmati rice

  • Vegetarian Fesenjun

    Roasted Cauliflower & Butternut Squash w/ pomegranate and walnut khoresh served over basmati rice

  • Dessert

  • Walnut Baklava

  • Stuffed Dates

  • Saffron Rose Ice Cream or Sorbet