Pomegranate walnut olive tapenade- cucumber yogurt and chopped shirazi salad (tomato and cucumbers).

A medley of cheeses; manchego, fontina and feta presented with fresh herbs (paneer sabzi style), apples, madjool dates, olives, water soaked walnuts and almonds, quince marmalade.

Black and green olives marinated in herbs, garlic, orange zest and spices.

Kashke -bademjune. Slices of eggplants on a thin layer of zesty tomato sauce, topped with caramelized onions, Persian whey, Bulgarian feta, and kalamata olives.

Koofteh Anar. Persian herbs and spices, sauteed butternut squash and mint-infused pomegranate pinot noir reduction.

Stuffed Grape Leaves. A bha! Bha! Signature: stuffed with ground lamb, dill, rice and baby garbanzos, topped with caramelized onions.

Sauteed with mango chutney, julienned onions and carrots.

Simmered in tomato garlic herb broth, kalamata olives.

Variety of legumes, herbs and Persian noodles, garnished with a touch of sour cream, caramelized onions and garlic.

Layered with Bulgarian feta, olives and mustard dill sauce.

Tossed with artichokes, cherry tomatoes, English cucumbers, red onions, bulgarian fetaand fresh herbs, pomegranate vinaigrette.

Tossed with, granny smith apples, red onions, sun-dried apricots, figs, bulgarian feta, grape tomatoes and cucumbers, pomegranate vinaigrette.

Spicy pickled veggies.

Sour cherry almond rice.

Mast-O Khiyar.

Char-grilled, on a bed of lentils, (tossed with apricots, raisins, caramelized onions), grilled vegetables and asparagus.

Sauteed scaloppini, eggplant, provolone cheese. Light saffron cream sauce, asparagus.

A medley of shrimp, fish, mussels, scallops, calamari with artichokes and cherry tomatoes in a light mustard dill tomato saffron cream broth.

Sauteed with garlic, carrots, plumsand apricots; finished in a spicy mango tamarind sauce. (featured in bon appetit 2007).

Fresh Florida snapper (when available), pan sauteed with artichokes, olives, onions and tomatoes, finished in a mustard-dill sauce.

Marinated pieces of boneless breast and thigh served with shireen polo (basmati rice mixed of julienned carrots, wild barberries, almond, orange peels, plums, apricots), surrounded by grilled vegetables.

Dark and white boneless chicken pieces marinated in herbs and spices, served with zereshk polo rice, char-grilled vegetables.

2 whole semi deboned birds on top of sour cherry almond saffron basmati rice, grilled vegetables.

3 double lamb chops marinated and grilled, served with adas polo (lentil apricot rice), char-grilled vegetables, asparagus.

A mix of marinated barg, joojeh, lamb and koobideh kabob (see above) with char-grilled vegetables.

Tender sirloin of leg of lamb, cubed and skewered with grilled seasonal vegetables, drizzled with homemade yogurt.

Seasonal vegetables including asparagus and eggplant served on top of apricot raisin lentils alongside saffron basmati rice, drizzled with homemade yogurt.

Seasoned ground beef skewers with char-grilled vegetables.

Skewers of barg and koobideh kabob (see above) with char-grilled vegetables.

Marinated beef tenderloin strips with char-grilled vegetables.

Flattened scaloppini style, marinated in rosemaryand extra virgin olive oil, quickly grilled, served with saffron basmati rice, feta potatoes and grilled vegetables (suggested cooking: r or m-r).

Succulent slow braised duck with pomegranate and walnut sauce, mango sauce accent and topped with jeweled caramelized dried fruits.

Slow braised lamb in a zesty tomato pomegranate sauce with sauteed butternut squash, macerated plums.

A multilevel fresh herb sauce simmered with red kidney beans. Enhanced with sun-dried limes, a Persian classic!

Slow braised in a zesty tomato lemon sauce, eggplants and sour grapes.