Yaffa Restaurant Menu

Moroccan Mint

fresh mint, green tea, and a splash of orange water great with cinnamaon or saffron infused vodka

Vanilla Bean

madagascar vanilla beans with premium black tea great with vanilla infused vodka

Brazilian Fruit

black tea blended with rich brazilian fruits

California Fields

sweet, aromatic blend of flowers and californian fruit

Celebration

a sweet, liquor-like chinese fruit with rich black tea

Chocolate Orange Truffle

a rich black tea hints of chocolate an orange peel great with sabra liqueur

Chocolate Mint Truffle

hints of chocolate and mint blended with black tea

Sage Tea

black tea and sage leaves great with beefeater gin

Pear Caramel

a rich tea infused with pear and caramel notes

Wild Blackberries

black tea blended with whole wild blackberries great with 44 north liqueur

Bombay Chai

lively black chai tea with a melange of spicy notes great with voyant chai cream & cinnamon vodka

Green Tea

a classic green tea

Green Tea Tropical

decaf. green tea leaves infused with sweet tropical notes

Camomile Citrus

decaf. an infusion of chamomile, lemons, and oranges

Ginger Twist

decaf. lemongrass and minty fruit with a hint of ginger great with ginger infused vodka and honey

African Nectar

decaf. african rooibos leaves with lively tropical notes

Wild blossoms & Berries

decaf. a wild mixture of forest flowers and berries

Honeybush Organic

decaf. a splash of forest herbs with a touch of honey

Camomile

decaf. an herbal infusion of chamomile

Pots Of Tea

Pots Of Liquor-Infused Tea

Hummus

traditional chickpea puree, finished with a cilantro puree, with preserved, lemons and garlic. served with zaatar-crusted pita bread.

Falafel

the way falafel should be made! moist and crunchy, packed with fresh cilantro and parsley, and served with creamy tahini sauce.

Zaalouk

traditional moroccan grilled eggplant salad. tomatoes, preserved lemons, and peppers. served with zaatar-crusted pita bread.

Moroccan Olive Salad

a blend of mediterranean olives, red peppers, green peppers, and onion, finished with a harissa preserved lemon vinaigrette. this one is sweet with a little heat. served with zaatar-crusted pita brea

Spanish Tortilla

caramelized mushroom souffle, served atop grilled baguette with truffle oil manchego cheese.

Chicken Corquettes

traditional spanish chicken fritters, packed with creamy chicken and a crunchy almond crust. served with roasted red pepper aioli

Bacon-Wrapped Stuffed Dates

medjool dates, stuffed with cabrales cheese, toasted almonds, wrapped with crispy bacon, and drizzled with a balsamic-thyme reduction.

Hummus Falafel Combo

a combination of our signature hummus and falafel

Mussels

1/2 pound of prime edward island mussels, served with a saffron and white wine cream sauce, with julienne chorizo on top. served with our warm pita bread.

Harissa Shrimp

shrimp sauteed with harissa and chorizo, white wine, and finished with cilantro

Veggie Platter

an arrangement of our signature zaalouk, falafel, hummus, olive salad, and roasted beef babaganoush. served with a side of zaatar-crusted pita bread.

Soup Of The Day

Fattoush Salad Yaffa Style

our version of this traditional arabic salad. a mixture of romaine lettuce, mixed field greens, cherry tomatoes, scallions, cucumbers, sun-dried tomatoes, orange, all tossed together with mint-lemon

Roasted Beet & Goat Cheese Salad

slow-roasted beets, tossed with mixed greens, scallions, and mission figs with a balsamic-thyme vinaigrette.

Mousakka

this lasagna-like dish is filled with mediterranean-spiced ground beef, layers of eggplant, and topped with the creamiest bechamel sauce.

Vegan Tagine

sauteed seasonal vegetables, with chick-peas, roasted butternut squash, with a date and apricot saffron sauce. served over a bed of cous cous. add sumac marinated chicken for $4

Moroccan Spice Rubbed Salmon

salmon rubbed with an exotic blend of moroccan spices, served atop a saffron-lemon minted chickpea puree and spanish roasted potatoes. served with grilled asparagus.

Lamb Tagine

traditional moroccan lamb shank, braised with dates, sun-dried plums, saffron, ginger, and moroccan spice blend. finished with cilantro, sesame seeds, and chicken, served atop house cous cous.

Quail

pan-seared quail, moroccan lamb sausage, smokey lentil sauce, roasted potatoes, fried sage.

Trout

pan-roasted, with imported spanish serrano ham, organic fingerling potatoes, roasted red peppers tomato, caper, and kalamata sauce.

Duck Breast

seared, medium-rare duck breast served with roasted duck demi with sherry and figs, served with truffle polenta cake, sauteed garlic spinach and spanish roasted potatoes.

Pan Seared Lamb Tenderloin

truffle mashed potatoes, minted ratatouille, with a zinfandel cherry demi reduction.

Rabbit Confit

borscht sauce, with a mushroom, and bacon graitin.

Snapper

pan-seared snapper, served atop organic swiss chard, raisins, organic fingerling potatoes, and an almond gazpacho sauce.

Steer Tenderloin

a 6-ounce steer tenderloin peppered with grains of paradise, and served with truffle mashed potatoes, and a caramelized mushroom and spanish sherry reduction.

Turkish-Coffee Rubbed Venison Tenderloin

new zealand red deer tenderloin, pan-seared, served with persian rice cake, garlic sauteed baby broccoli, and pomegranite veal sauce.