Moujaddarah
A cardamom-spiced brown rice and whole brown lentils pilaf, topped with caramelized onions toasted almonds, and shepherd salad.
Moussaka
Roasted Beharat-spiced eggplant steaks topped with a ripe tomato, chickpea, diced onion and minced garlic sauce, served over Moroccan couscous and garnished with toasted pine nuts.
Falafel Salad Platter
Falafels over Fattoush Salad (Sliced radishes, red onions, cucumbers, tomatoes, fresh mint, and Sumac tossed with lemon-olive oil and baked pita chips) and a side of tahini dressing.
Lentil & Quinoa Patty
Red split lentils, organic quinoa, diced onions, tomato paste and spices, grilled and served over a bed of tabbouleh, grilled vegetables and grilled Roma tomatoes.
Falafel Encrusted Tofu
Twin Oaks organic Virginia tofu encrusted with falafel, baked and served over Sabanekh (sautéed baby Spinach, diced red onions, sumac, and lemon-olive oil) with a side of chick peas salad.
Heavenly Veggie Patty
Red split lentils, whole brown lentils, organic quinoa, walnuts, artichoke hearts, and brown rice patty. Grilled and served over grilled vegetables and a roasted eggplant puree.
Grilled Portobello with Halloumi Cheese
Grilled marinated Portobello mushroom, Halloumi cheese, Roma tomatoes. Served over organic greens, homemade olive tapenade and a drizzle of pomegranate molasses.
Spicy Tahini Tofu Portobello
Organic VA Tofu, Portobello mushrooms, baby spinach, and roasted red pepper sautéed with a mild Julien-vegetables in tahini sauce. Served over spiced basmati rice.
