SATURDAY (8/3/19) LUNCH BUFFET


 Appetizers:

Roasted Pepper and Olive Spread :  Charred red bell pepper chopped and tossed with diced kalamata olives, mustard and olive oil. * GF Vegan.

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

Mohammara: Coarsely chopped red bell pepper, chili paste, wheat germs, walnuts, pomegranate molasses and olive oil .* Vegan

Hummus: Soft cooked garbanzo bean pureed with garlic, lemon juice and tahini. * Vegan GF

Salad:

Greek  Salad:   Romaine lettuce, chopped and tossed with diced pepper, diced cucumber, chopped parsley, radish micro-green, artichoke heart, and olives with feta cheese and olive dressing. *GF Veg .

Main Dishes:

Beef Kufta :   Beef mixed with parsley, onion and spices made into balls and then baked in tomato and rosemary sauce.  *  GF Dairy Free

Chicken Shish Tawook: Chicken breasts cooked in Sanaa’ signature orange sauce.*GF Dairy Free

Saffron Rice Pilaf: Basmati rice cooked in saffron infused sauce  and topped with  cranberries and carrots.*GF Vegan

Eggplant Bundles : Eggplant slices broiled until golden, stuffed with mixture of parsley, garlic and almond and then baked in tomato caper sauce.  GF Vegan

Cauliflower Tagaine:  Cauliflower floret cooked with baby red potato and garbanzo bean in tomato cilantro sauce. *  GF Vegan.

Spanakopita :  Baby spinach seared, mixed with feta and ricotta cheese, topped with dough and baked until golden.  Veg. 

The meal is served with fresh baked pita bread and Zaatar bread.

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

KEY: *GF = Gluten Free; V = vegetarian