Friday’s Dinner Buffet

 

Appetizers:

 Avocado Hummus :  Avocado pureed with garbanzo beans, cilantro, jalapeno pepper, lemon zest, lemon juice and tahini. *  GF Vegan.

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:

Arugula and Baby Green Salad:  Baby greens tossed with arugula, baby spinach, rainbow carrots and radish micro green in lemon and olive oil dressing.*  GF Vegan .

Main Dishes:

Beef Kufta :   Beef mixed with parsley, onion and spices made into balls and then baked in tomato rosemary 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 slices broiled until golden cooked with charred bell pepper, caramelized onion and tomato. GF Vegan

Artichoke and Potato Gratin:  Artichoke bottom baked with potato, sweet peas and carrots in fresh fennel and saffron broth. *GF Vegan.

Savory Bread Pudding :  Sour dough bread mixed with baby tomatoes, black olives, scallion, basil, cheese and baked until golden.* vegan.

 

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

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

KEY: *GF = Gluten Free; V = vegetarian