Medjool Menu

Side Of Pita

House Marinated Olives

Individual Servings Of Hummus

tabbouleh or baba ghanouj.

Harira Moroccan Lentil Soup

with medjool dates.

Pomme Frites With Basil Aioli

Mixed Greens

with toasted almonds, blue cheese, and shallot vinaigrette.

Warm Vegetarian Stuffed Grape Leaves

with cucumber radish salad.

Sampler Platter

(includes hummus, tabbouleh and baba ghanouj).

Side Of Pita 1. Flat Bread

Harira

moroccan lentil soup with medjool dates.

Individual Serving Of Hummus

tabbouleh, or baba ghanouj.

Warm Broccolini And Toasted Garlic Salad

preserved lemon, fresno chili.

Roasted Beet Salad

banyuls orange vinaigrette, fennel, and feta cheese.

Fried Sumac

dusted calamari, red onions and lemons with aioli.

Warm Vegetarian Stuffed Grape Leaves

with cucumber-radish salad.

Chicken

with almond-pomegranate sauce.

Medjool Sampler

with hummus, tabbouleh and baba ghanouj.

Zhoug Marinated Shrimp

with spicy tomato jam.

House Marinated Olives

Couscous

with choice of medjool dates, olives or preserved lemons.

Bruschetta

with cumin scented eggplant, roasted red peppers, and feta cheese.

Crispy Sweet Potatoes

goat cheese, harissa powder, and honey.

Sesame Crusted Tempura Shrimp

grapefruit reduction, avocado-grapefruit salad.

Local Winter Vegetable B’Stilla

with goat cheese.

Grilled Hanger Steak

with sauteed spinach and harissa sauce.

Moroccan Chicken B’Stilla

with cinnamon and almonds.

Lamb And Fig Tagine

Seafood B’Stilla

shrimp, calamari, preserved lemon, moroccan spices.

Filo-Wrapped Sea Bass

with eggplant and roasted red pepper sauce.

Braised Short Rib

medjool date, cinnamon sauce, and twice baked potatoes.

Classic Creme Brulee

Triple Chocolate Decadence

delectable dark, milk, and white chocolate mousse.

Pommes Frites

with parsley and preserved lemon.

County Line Baby Green Salad

bartlett pears, toasted almonds, bleu cheese.

Baby Spinach Salad

with roasted tomatoes, pancetta, and goat cheese.

Olive Oil-Cured Montrachet Goat Cheese

with sun dried fruits and flatbread.

Seared Sea Scallops

forage mushrooms, dungeness crab hollandaise, watercress.

Mediterranean Rim Cheese Plate

with blue d’auvergne, montrachet goat, brie de meaux, idiazabal, and manchego.

Coffee Marinated Flat Iron Steak

potato cake, red wine sauce.

Roasted Black Halibut

(greenland turbot), butternut squash puree with truffle beurre maitre d’hotel.

Brined Pork Tenderloin

on a bed of chorizo and white beans.

Roasted Salmon

snap pea-gulf prawn risotto, shellfish reduction.

Veggie

with lebni, english cucumber, tomato, and fresh mint.

All Natural Grass-Fed Beef

tarator (tahini sauce), roasted tomato, pickles.

Free-Range Chicken

garlic sauce, roasted tomato, and pickles.

Kefta

(all natural grass-fed minced beef), hummus, tomato, and pickles.

Lemon-Honey Marinated Chicken Skewers

(3) with almond pomegranate sauce.

Vegetable Skewers (3)

with tahini sauce.

Herbed Beef Skewers (3)

with tomato salsa verde.

Zhoug Shrimp Skewer (1)

Skewer Sampler Platter

(2 of each type).

Kobe Beef sliders (3)

caramelized onions. choice of cheese: swiss, cheddar, or bleu.

Medjool Mezza Plate

mix of beef, chicken, and kefta.