HAPPY NEW YEAR
$175 PER PERSON INCLUDING A GLASS OF CHAMPAGNE
LIVE ENTERTAINMENT
STROLLING MUSICIAN
MENU
(3 COURSES: ANY APPETIZER FOLLOWED BY ANY ENTRÉE AND DESSERT)
COLD STARTERS
HOUSE CURED SALMON LACED WITH CAVIAR– QUAIL EGGS, MACERATED ONIONS IN SEVILLE ORANGE JUICE, CAPER. LACED WITH CAVIAR TOUCHES
TRIO OF– SMOKED EGGPLANT MIRZA (GHASEMI), OLIVE TAPENADE MADE WITH POMEGRANATE WALNUT, CUCUMBER YOGURT
WARM APPETIZERS
STUFFED EGGPLANT WITH LAMB– SEASONED GROUND, GARBANZO AND CHERRY TOMATOES, LAVASH CRISPS, TOASTED ALMONDS, YOGURT DRIZZLES
HALEEM BADEMJUNE– EGGPLANT & LENTIL BLEND GARNISHED WITH SOUR CREAM & CARAMELIZED ONIONS, GARLIC, WALNUTS & SCALLIONS
LAMB EGGPLANT NAPOLEON– CRISPY LAYERS OF PHYLLO WITH SEASONED GROUND LAMB, EGGPLANTS,
PERSIAN YELLOW PEAS, TOPPED WITH CARAMELIZED ONIONS, DRIZZLES OF SEASONED YOGURT
FLASH FRIED EGGPLANTS (KASHKEH -BADEMJUNE)- SLICES OF EGGPLANT ON A THIN LAYER OF ZESTY TOMATO SAUCE, TOPPED WITH CARAMELIZED ONIONS, PERSIAN WHEY, BULGARIAN FETA, KALAMATA OLIVES
MANGO GARLIC SHRIMP-SAUTÉED WITH MANGO CHUTNEY, JULIENNED ONIONS & CARROTS
PISTACHIO LAMB MEATBALLS (KOOFTEH ANAR) – PERSIAN HERBS & SPICES, SAUTÉED BUTTERNUT SQUASH & MINT INFUSED POMEGRANATE PINOT NOIR REDUCTION
SPICY NEW ZEALAND GREEN-SHELL MUSSELS– SIMMERED IN TOMATO GARLIC HERB BROTH, KALAMATA OLIVES, ANDOUILLE SAUSAGE
BUTTERNUT SQUASH SOUP– ROASTED WITH A TOUCH OF ROSEMARY
CHILLED SALADS
POMEGRANATE & PISTACHIO SPINACH SALAD – TOSSED WITH, GRANNY SMITH APPLES, RED ONIONS, SUN DRIED APRICOTS, FIGS, BULGARIAN FETA, GRAPE TOMATOES AND CUCUMBERS, POMEGRANATE VINAIGRETTE
BEET SALAD– ROASTED RED AND GOLD BEETS WITH SPINACH, FRESH PEAR CUCUMBER, FRENCH FETA TOASTED PISTACHIO, POMEGRANATE VINAIGRETTE
INNOVATIVE PERSIAN
TAMARIND LACQUERED SEARED CHILEAN SEABASS– OVER WILTED SAFFRON SPINACH, RAINBOW CARROTS
TURMERIC DUSTED FRESH RED SNAPPER– FRESH FISH LIGHTLY DUSTED WITH TURMERIC, PAN SEARED AND SERVED OVER ISRAELI COUSCOUS, WILTED SPINACH. MANGO REDUCTION, BASIL OIL
SEAFOOD RESHTEH`- A MEDLEY OF SHRIMP, FISH, MUSSELS, SCALLOPS, CALAMARI WITH ARTICHOKES & CHERRY TOMATOES WITH PERSIAN LIGUINI. LIGHT MUSTARD DILL TOMATO SAFFRON CREAM BROTH,
POMEGRANATE LACQUERED FRESH SALMON– CHARGRILLED, ON A BED OF LENTILS, (TOSSED WITH APRICOTS, RAISINS, CARAMELIZED ONIONS), GRILLED VEGETABLES & ASPARAGUS
GINGER APRICOT SHRIMP– SAUTÉED WITH GARLIC, CARROTS, PLUMS & APRICOTS; FINISHED IN A SPICY MANGO TAMARIND SAUCE
DUCK LEG CONFIT WITH FESENJUNE SAUCE- POMEGRANATE & WALNUT SAUCE, MANGO SAUCE ACCENT & TOPPED WITH JEWELED CARAMELIZED DRIED FRUITS
SPICY KERMANI BEEF– PAN SAUTÉED PIECES OF TENDERLOIN WITH SEASONAL VEGETABLE, SHITAKE MUSHROOMS FINISHED IN A SPICY SAFFRON TOMATO CREAM SAUCE SERVED WITH A SIDE OF CUCUMBER YOGURT, YOGURT DRIZZLES
CLASSIC GRILLS
A PERSIAN FEAST– A MIX OF MARINATED GRILLED BEEF OF FILET, LAMB, AND CHICKEN; KOOIDEH & POMEGRANATE GLAZED SHRIMP OVER SHIRIN POLO RICE
SHEESHLEEK! – THREE DOUBLE LAMB CHOPS MARINATED AND GRILLED, SERVED WITH ADAS POLO (LENTIL APRICOT RICE), GRILLED VEGETABLES, ASPARAGUS
GRILLED SIRLOIN MEDALLIONS OF LEG OF LAMB- SCALLOPINI STYLE, MARINATED IN ROSEMARY & EXTRA VIRGIN OLLIVE OIL, SERVED WITH SAFFRON BASMATI RIE, FETA POTATOES & GRILLED VEGETABLES
JOOJEH KABOB- DARK & WHITE BONELESS CHICKEN PIECES MARINATED IN HERBS & SPICES, SERVED WITZERESHK POLO RICE, CHARGRILLED VEGETABLES
FILET BARG KABOB -MARINATED BEEF TENDERLOIN STRIPS WITH CHARGRILLED VEGETABLES
SOLTANI KABOB -SKEWERS OF BARG (FILET) & KOOBIDEH (GROUND KABOB) WITH CHARGRILLED VEGETABLES
BHA BHA’S SIGNATURE BRAISED LAMB SHANK:
WITH EGGPLANTS, SHITAKE MUSHROOMS AND TOMATOE SAFFRON SAUCE,
OR:
SLOW BRAISED LAMB SHANK- WITH EGGPLANTS, SHIITAKE MUSHROOMS, CHERRY TOMAUES, SAFFON TOAMOTE SAUCE