Cabaret Tehran

Tomato, jalapenos, cucumber and crispy won ton chips with sesame herb dressings

Orange and mache salad topped with peanut and humboldt fog goat cheese vinaigrette

With baby mizuna and a ginger cilantro dressings

With arugula, fennel, walnuts and a honey orange dressing

With mixed japanese vegetable

With tofu green onions and tempura batter croutons

With pan seared rice cake tofu and vegetgable sauteed in a spicy black bean garlic sauce

Fishof the day mussels sea scallopsandclams sauteed in a spicy black bean garlic broth and served over a panseared rice cake

With crispy wontons wasabi avocado mousse and tobiko cavi

With tempura fried tofu

With sauteed pea tendrils

Served with a licama and asian peas slaw

With caramelized shallots androasted shiishito peppers

With a grain mustard tarragon sauce and topped with a green papaya salad

With a carrot ginger sauce

With spicy tomato aioli

With chinese long beans

Alaskan halibut over beluga lentils topped with mixed shellfish and lobster sauce

Chicken breast and roasted baby vegetables in a red curry broth with basil coconut rice

With forbidden rice glazed baby carrots and natural duck jus garnished with fried leek

With wild japanese mushrooms fried shallots and garlic mashed potatoes

Marinated mushrooms asparagus with soy peppercorn dressings

Tomato salad with cilantro pesto and balsamic vinaigrette

Over belugalentils topped with mixed shelfish and lobster sauce

Roasted baby vegetables in a red curry broth with basil coconut rice

With forbidden rice glazed baby carrots and a natural duck jus garnished with fried leeks

with wild japanese mushrooms fried shallots and garlic mashed potatoes

Banana filo triangle tempura banana and banana walnuts ice cream

Quince tart with vanilla bean ice cream

With fresh seasonal berries and chambord cream

With pomegranate glaze

With hazelnut ice cream and chocolate sauce

vanilla bean triple chocolate and hazelnut ice cream served with whipped cream and toasted nuts