Serve with soppressata sausage, prosciutto, manchego, cave-aged gruyere, house-made olive oil cracker, chutney.

Homemade beef lamb meatballs stewed in Moroccan spiced tomato sauce.

Baked portobello topped with spinach-artichoke gratin.

Crispy fritters of salted cod & whipped potato and peri peri.

Serve with eggplan, tomato, red onion, cilantro, feta, hummus.

Baked goat cheese, ground walnuts tomato basil, garlic toast.

Serve with gulf shrimp, garlic, lemon, madei wine, olive oil peri peri.

A puree of toasted eggplant with sauteed onions, salad garlic, mint, kashk.

Blend of perfectly seasoned potato, roasted onion, and parsley wrapped in bread.

Layered saffron rice marinated in yogurt, saffron, egg, baked with chicken topped with pistachios, barrbery.

Meat kabob made with ground beef served with salad, rice, pita bread.

Chicken kabob made with chicken tender pieces served with salad.

Mediterranean style chicken and potato mixed with mayonnaise.

Skewered and grilled meat Shirazi salad, saffron rice.

Cilantro, parsley, onion, leek served with tomato, cilantro, fresh herbs.

Grape leaf wrap, potato patty, potato tortilla, eggplant crostini, kashk -e ? bademjoon.

Noodle soup with beans and herbs, intensely aromatic, lip-smacking, and nutrient-rich ? a wholesome meal bg itself.

Serve with chicken, prosciutto cream, green peas, spinach topped with goat cheese.

Serve with white wine cream sauce with seared salmon topped with asparaguses.

Serve with grilled chicken with alfredo sauce topped with parsley and parmesan cheese.

Rigatoni served with gulf shrimp and paprika cream sauce.

Serve with grilled chicken, creamy parmesan dressing, sauteed mushrooms.