M E Z Z E
for sharing around the table or as a meal

• cucumber yogurt salad with fresh mint pesto, olives and pita 5.5
• hummus and baba with olives, torshi, pita and nan 6.5
• vegetarian mezze - assorted dips as a platter with feta, grape leaves and chutney, grilled vegetables and assorted flat breads 12
• seafood mezze - a large mezze platter with our house cured salmon, grilled shrimp and fresh seafood 16
• mixed mezze - a large mezze platter with sumac chicken and lamb kibbeh, grape leaves, chutney and honey spiced walnuts 14

S M A L L P L A T E S

OZNOT GREEN
garden greens and cherry tomatoes Dijon vinaigrette and garlic croutons 5
ENDIVE, RADICCHIO AND FENNEL
sliced apples, golden raisins, spiced walnuts and Spanish blue cheese 7
BAKED CYPRIOT FETA WITH FIG PESTO
with green amanida olives and crostini 6.5
TWO GEORGIAN CREPES
with sweet and savory fillings and dipping sauces 7.5
GRILLED OCTOPUS
cooked in Chinese tea and,served with French lentils, zaatar aioli and baby greens 8.5
DUCK BISTEEYA
In phyllo pastry with mushrooms, pine nuts and napa cabbage with minted yogurt and chutney 8.5
SPANISH CHEESES AND OLIVES
regional cheeses - with grapes, biscuits and whole grain mustard 7.5

I N D U L G E N C E

PORCINI PUMPKIN RISOTTO
asparagus and shaved reggiano 14
CURRIED ROOT VEGETABLES
over cardamom basmati pilaf and sautéed greens with pistachio nuts and red grapes 11
SALMON AND CHARMOULA
on a roasted beet Israeli cous cous and garlicky collards with a spicy North African herb sauce 16
GRILLED WHITE TUNA
polenta, assorted grilled vegetables and a piquant parsley vinaigrette 18
CHICKEN WITH GOAT CHEESE & FIG
rolled in walnut breadcrumbs and herbs
• with a vegetable phyllo and sautéed greens 16
LAMB BURGER
on homemade rosemary foccacia with zaatar aioli, harissa, and sautéed onions 10
• with aged manchego plus $1
THE HOT MOROCCO
spicy marinated flank steak on rice pilaf
• served with grilled vegetables 12.

"CUISINE EXTRAORDINAIRE" MENU DAILY

B R E A K F A S T

Indian Eggs
• fluffy scrambled eggs with garam masala, onions and cilantro served with toasted nan 7.95
Huevos Tripoli
• two eggs on brown rice, lentil stew and lavash flat bread, topped with feta and charmoula 7.95
Rocky Mountain Toast
• sliced peasant bread grilled with an egg dropped in the middle 6.50
The Eggs of Gibralter
• with polenta + spinach with goat cheese 8.50
Green Eggs and Lamb
• Cilantro scrambled w/ our lamb sausage 8.50
House Cured Salmon and Eggs
• goat cheese, onion & flatbread 8.50

served with potatoes + harissa

L U N C H S P E C I A L T I E S

Mezze Lunch Platter Extraodinaire
• an assortment of nibblers, dips and dolma 8.50
Oznot’s Lunch Salad Plates
• with cherry tomatoes and grilled asparagus
• and grilled chicken breast or salmon 8.50
• and endive, blue cheese and spiced walnuts 7.50
Oznot's Lentil Stew
• over brown rice and sautéed spinach with our harrissa and raisin chutney 7.50
Savory Crepes
• with spinach, goat cheese, and mushroom 7.50
Grilled White Tuna with Polenta
• with grilled vegetables and salsa verde 9.50
Grilled Shrimp and Grits
• with peppers and onions 9.50
The Hot Moroccan Steak 8.95
• with eggs as you like them
• on a baguette with red onion and watercress
• or on rice with assorted grilled vegetables

+DAILY SPECIALS
+MORE ON WEEKENDS

S M A L L P L A T E S 4.50

fresh fruit and homemade yogurt
• and granola plus $1.50
baba and hummus
• olives and torshi with pita and nan triangles
green salad with endive
• cherry tomatoes and garlic croutons
cucumber and yogurt salad
• fresh mint pesto and pita
bowl of organic grits
• with brown sugar or grilled peppers
house cured salmon
• morrocan olives with capers, and red onions
pinenut & currant stuffed grape leaves
• with chutney and labne
cinnamon scented lamb kibbeh
• with yogurt dip
• today’s bowl of soup

G R I L L E D S A N D W I C H E S

Grilled Vegetable Lavash
• hummus and olive tapanade 6.95
Grilled Chicken Breast
• with herbed goat cheese and tomato 7.95
Grilled Salmon
• on toasted nan with labne and harissa 8.50
The Lamb Burger
• on homemade rosemary foccacia bread with zaatar aioli, harrissa and sautéed red onion 8.50
with aged manchego add $1

ALL BREADS & PASTA MADE FRESH DAI