Appetizers:

Hummus: Pureed garbanzo beans mixed with tahini, garlic, lemon juice, cumin and salt.*V  GF

Green Olive Tapenade: Coarsely chopped green olives, walnuts, parsley, onion, lemon and olive oil. *V  GF

Mohamara: Coarsely chopped red bell pepper, chili paste, wheat germs, walnuts, pomegranate molasses and olive oil .V

Roasted Red Bell Pepper and Kalamata Olives  Spread: Chopped marinated roasted bell pepper tossed with kalamata olive and oregano.   *GF  V

Salad:

Greek  Salad: Romaine lettuce chopped with parsley, tomato, sweet onion, cucumber, radishes tossed with olives and feta cheese in olive oil dressing. *  GF V

Main Dishes:

Beef Kufta  : Beef  mixed with onion and seasoning made into balls and baked in light tomato sauce.*GF

Chicken Shish Twook: Chicken breasts cooked in Sanaa’ signature orange sauce.*GF

Saffron Rice Pilaf: Basmati rice cooked in saffron infused sauce *GF V

Spanakopita: Spinach saute with onion and mixed with feta cheese, topped with dough and baked until golden*  V

Eggplant Mosakaa : Broiled eggplant cooked with roasted bell pepper, onion and diced tomatoes. * GF V

Anginapres A La Polita : Artichokes cooked with potato and peas in light white lemon sauce.*  V GF

The meal is served with fresh baked pita bread and olive feta bread.

The meal comes with iced tea, hot tea, coffee and Turkish coffee.

KEY: *GF = Gluten Free; V = vegetarian