Friday’s Dinner Buffet

 

Appetizers:

Sun-Dried Tomato and Cranberry Spread :   Sun-dried tomato marinated in pomegranate molasses and then coarsely chopped with cranberry and almonds *  Vegan GF.

Green Olive Tapenade: Coarsely chopped green olives, walnuts, parsley, onion, lemon and olive oil. *Vegan  GF

Mohammara: Coarsely chopped red bell pepper, chili paste, wheat germs, walnuts, pomegranate molasses and olive oil .* Vegan

Hummus: Soft cooked garbanzo bean pureed with garlic, lemon juice and tahini. * Vegan GF

Salad:

Baby Greens Salad:  Baby greens tossed with arugula and rainbow carrots with raspberry and orange dressing* GF  Vegan .

Main Dishes:

Beef Kufta :   Beef mixed with parsley, onion and spices made into balls and then baked in tomato basil sauce .  *  GF Dairy Free

Chicken Shish Twook: Chicken breasts cooked in Sanaa’ signature orange sauce.*GF Dairy Free

Saffron Rice Pilaf: Basmati rice cooked in saffron infused sauce  and topped with sauted cranberries and orange skins.*GF Vegan

Eggplant Mosakaa : Eggplant broiled until golden, layered with broiled tomatoes and onion and topped with feta and parsley sauce. * GF  veg.

Fall Squash and Potato Gratin : Fall squash slices and potato baked in saffron infused fennel sauce. * GF vegan. 

Lentil and Bulgur Pilaf : Bulgur and lentils cooked in caramelized onion broth and then topped with caramelized onion.  *vegan.

 

The meal is served with fresh baked pita bread and Zaatar bread.

The meal comes with  hot tea, coffee and Turkish coffee.

KEY: *GF = Gluten Free; V = vegetarian