(239) 594-5557


$150 per person

Three Courses

Choice of  one  Appetizer, Entrée & Dessert

Cold Starters:

House Cured Salmon with Quail Eggs –macerated onions in Seville orange juice, capers, & fresh basil

Butter Poached Shrimp & Scallops –with touch of caviar and watercress

Mazzeh Trio -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 (kashke -bademjune) –slices of eggplant on a thin layer of zesty tomato sauce, topped with caramelized onions, Persian whey, Bulgarian feta, Kalamata olives

Eggplant & Artichoke Gratin –layered with French feta, olives & mustard dill sauce

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

Aash Soup  –anarray of legumes, herbs & Persian noodles, garnished with a touch of sour cream, caramelized onion & garlic

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

Hearts of Palm Salad –tossed with artichokes, cherry tomatoes, English Cucumbers, red onions, Bulgarian feta & fresh herbs, pomegranate vinaigrette

Beet Salad –roasted red and gold beets with spinach, fresh pear, cucumber, French feta, toasted pistachio, pomegranate vinaigrette

Innovative Persian

Seared Chilean Seabass –over wilted saffron spinach, rainbow carrots

Turmeric Dusted Fresh Red Snapper –lightly dusted with turmeric, pan seared & served over Israeli couscous, wilted spinach. mango reduction, basil oil

Pan Seared Scallops –on a medley of faro, couscous & baby garbanzo. rainbow carrots  touch of caviar.

Seafood Khoresh –a medley of shrimp, fish, mussels, scallops, calamari with artichokes & cherry tomatoes in a 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

(Featured in Bon Appétit 2007)

Duck Fesenjune succulent slow braised duck with pomegranate & walnut sauce, mango sauce accent & topped with jeweled caramelized dried fruits

Roasted Quail with Albaloo Polo –two whole semi deboned birds on top of sour cherry almond basmati rice, grilled vegetables

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

Classic Grills

delicately grilled over open fire 

A Persian Feast –a mix of marinated grilled beef of filet, lamb & chicken; koobideh & pomegranate glazed shrimp over Shirin Rice

Sheeshleek –three double lamb chops marinated & grilled, served with adas polo

(lentil apricot rice), chargrilled vegetables, asparagus

Roasted Lamb loin- served with zereshk polo,

 chargrilled asparagus, baby carrots

Lamb Kabob -tender sirloin of leg of lamb, cubed & skewered with grilled seasonal vegetables, drizzled with homemade yogurt

Joojeh Kabob –dark & white boneless chicken pieces marinated in herbs & spices, served with zereshk polo rice, chargrilled vegetables

Barg Kabob marinated beef tenderloin strips with chargrilled vegetables

Soltani Kabob -skewers of barg (filet) & koobideh (ground kabob) with chargrilled vegetables

Classic Persian Khoreshes

Plum Lamb –slow braised lamb in a zesty tomato pomegranate sauce with sautéed butternut squash & macerated plums

Braised Lamb Shank “Ghormeh Sabzi” –a multilevel fresh herb sauce simmered with red kidney beans.  Enhanced with sun dried limes, a Persian classic!!

Gratuity of  20% may be added to parties of six or more

Consuming raw or undercooked meats, poultry, seafood, mollusk, or eggs may increase the risk of foodborne illness

©2016 Bha Bha Persian Bistro - Built with passion by the Brand Chemist.