Friday, April 8, 2011

First Course Olive plate 5.75 Hummus plate 5.75 Second Course Green salad5.95 Piyaz salad 6.95 Spicy Tomato Soup4.95 French Potato soup 4.95 Entrée Beef Bourguignon Jordandal sirloin tip roast simmered with carrot, onion, and mushrooms in a sauce infused with red wine and brandy. Served with rice 17.95 Tunisian Tagine Yam carrot, peppers, pea, squash, tomato, onion, leeks, and carrots in an oven baked cake topped with yogurt sauce served with basmati brown rice. 15.95 Bouilibaisse Shrimp, white fish, clams, mussels with tomato, onion, garlic, celery, and leeks spiced with saffron and lemon zest. Served with bread 16.95 Ispanak Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with basmati brown rice. 15.95 Jordandal Pork Chop Jordandal farms pork chop marinated in white wine with spices oven braised and topped aioli served with pan seared potato. 17.95 Middle eastern grilled chicken Chicken marinated in yogurt with spices grilled and served with basmati brown rice. 15.95

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