Saturday lunch buffet runs from 11:00 am until 1:30 pm

Appetizers:

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

Hummus: Garbanzo beans pureed with garlic, cumin, lemon and tahini into smooth and delicious spread* Vegan GF

Baba Ghanuj: Smoked eggplant, mixed with chopped parsley, diced red bell pepper, tahini, lemon zest and lemon juice. . *Vegan GF

Salad:

Fattoush Salad:   Baby arugula tossed with baby greens, radishes, cucumbers, tomatoes, parsley, drizzled with pomegranate molasses with zaatar vinaigrette and then topped with pita chip.  * Vegan .

House Salad: Chopped Romaine lettuce tossed with chopped parsely, diced tomatoes, garbanzo beans and then drizzled with olive oil and lemon juice dressing. Vegan

Main Dishes:

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

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

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

Butternut Squash and Artichoke Tagaine: Butternut squash cubes cooked with artichoke pieces cooked in turmeric and ginger infused tahini sauce. *GF Vegan

Egyptian Kushari Pilaf: A popular Egyptian street food. Basmati rice cooked with lentil in caremelized onion infused broth, topped with cooked short pasta and then drizzled with seasoned vinegar sauce. *Vegan

Zaatar bread and pita bread.

KEY: *GF = Gluten Free; V = vegetarian