Delicacies of the Sephardic Fusion Diaspora ~
Salads & Dips
A seductively rich, creamy & smoky blend of
roasted eggplant, tehina, fresh lemon & garlic.
Cactus & Passion Fruit Nectar.
walnut & pomegranate paste.
Served with warmed pita.
Blood Orange and Tangerine Juice.
Tabouli: A fresh
spring-mix of parsley, cracked wheat, tomato, garlic, olive oil
Sparkling mineral water
infused with a shot of Jaffa Orange Reduction.
Harrira: Savory Moroccan
- Affogato: Demi-Tasse.
Coffee over Vanilla Gelato.
Boyos: A round Turkish flat of
cheesy bread which is at once irresistibly cheesy, crunchy, chewy &
Semit: Looped Egyptian sesame breads served warm by your waiter on a pole
with a side of bright red sumac-spice for sprinkling. The quintessential
Egyptian street food!
Foccacia of garlic, rosemary, walnuts & mixed Greek olives.
Fattoush: Rustic salad of torn country bread, fresh herbs, freshly-picked
tomatoes, olives, garlic, sumac, fresh lemon & fruity olive-oil,
Quiche Fromage: A luxurious open-faced cheese tart of mixed morels,
truffles & forest mushrooms, leeks, shallots, gruyere & chive.
Kharshouf: An Egyptian omelet of artichoke hearts, fresh dill & gruyere.
Shakshuka: Tunisian-Inspired Israeli omelet of roasted bell peppers,
roasted tomatoes & feta cheese.
Turkish Pumpkin Rice Pilaf.
Tahdig with Fesinjan: Crunchy & buttery rice from the most cherished
“bottom of the pan” served in the Persian Style with a Pomegranate-Walnut
Jeweled Palau: Sumptuous Persian-inspired saffron basmati rice slow-cooked
with sour cherries, barberries, dates, pistachios, roasted almonds &
Tagine of freshly caught fish
of the season, preserved lemons, prunes, & green olives. Served over a bed
of Saffron & pine nut couscous scented with slivered orange peel.
Koloubiac: A poached whole salmon stuffed with ricotta, chard & roasted
pepper that has been festively baked in a fish-shaped casing of puffed
pastry. (24 hours advanced orders required.)
Lamb Tagine: Slowly cooked with artichoke hearts, fava beans, cinnamon,
almonds, prunes & honey. Served over Saffron Couscous.
Madeira-Orange Glazed Capon: stuffed with farina, leeks, Turkish apricot,
quince & sultanas.
Koukla: Allspice scented meatballs with sour cherries. Koukla means
“little dolly” in Greek.
Dolmades: Grape leaves stuffed with a savory/sweet blend of ground-lamb,
cinnamon, leeks, pine nut, mint & lemon.
Bastilla: A sweet chicken & egg fillo pie spiked with sugar, saffron,
cinnamon & pine nuts. Meant to be shared & eaten with the hands!
Avgalemono Soup: A thick, savory & soul-satisfying Greek chicken & lemon
Spanakopita: Spinach, mint, feta
& fillo pie.
Roasted Baby Eggplants in Pomegranate molasses.
Fassoulia: Tender & slow-cooked French Haricot Vert green beans in a sweet
& smoky tomato sauce.
Cold & Spicy Moroccan Carrots with ginger, cumin & mint.
Stuffed, Roasted Sweet Bell Pepper: Baked with a filling of bulgur, feta,
chard, sultanas & pine nuts.
***Epicurean Mélange***: (24
hours notice, please!)
Served on a large etched
Egyptian brass platter is a small taste of every dessert listed
below. Highly recommended for lovers, friends, the adventurous & the
epicureans to share!!
Selection of Mediterranean
Cheeses served with Metica Almonds, dried fig & quince pan forte,
sage-honey & choice of Madeira or Orange Muscatel Dessert Wine.
Aishta: Egyptian baked apricots in natural juices stuffed with clotted
cream & macerated in orange flower water.
Kenaffa: An irresistible layered
& baked dessert of shredded fillo dough, pistachio & rich ricotta cheese
infused with rosewater & sprinkled with candied rose-petals. Visually (&
A Selection of Hand-Made
Marzipan (almond-paste) fruits.
Lokum: A jellied, sweet square
of mastic & rose-essence studded with pistachios & roasted almonds.
Bittersweet Chocolate Gelato
splashed with Sabra Orange Liqueur & crushed coffee beans.
Sephardic Haroset of
Desert-Fruits over duo-scoops of Vanilla-Bean-Fig & Pistachio-Rose
Apple Tarte-Tatin Calvados.
Served alamode with Armagnac Cream.
Baklava: Served in the Egyptian
tradition with rose-syrup & pistachios.
Italian Zabaglione Torte:
Semolina & citron layers soaked in Marsala alternating with Zabaglione
Gateau Crème de Marron: A
multi-layered meringue & chestnut cream cake with heavy-whipped cream
slathered on-top…….A true revelation!