Yaffa Restaurant Menu

traditional moroccan grilled eggplant salad. tomatoes, preserved lemons, and peppers. served with zaatar-crusted pita bread.

traditional chickpea puree, finished with a cilantro puree, with preserved, lemons and garlic. served with zaatar-crusted pita bread.

the way falafel should be made! moist and crunchy, packed with fresh cilantro and parsley, and served with creamy tahini sauce.

a combination of our signature hummus and falafel

medjool dates, stuffed with cabrales cheese, toasted almonds, wrapped with crispy bacon, and drizzled with a balsamic-thyme reduction.

1/2 pound of prime edward island mussels, served with a saffron and white wine cream sauce, with julienne chorizo on top. served with our warm pita bread.

caramelized mushroom souffle, served atop grilled baguette with truffle oil manchego cheese.

traditional spanish chicken fritters, packed with creamy chicken and a crunchy almond crust. served with roasted red pepper aioli

shrimp sauteed with harissa and chorizo, white wine, and finished with cilantro

a blend of mediterranean olives, red peppers, green peppers, and onion, finished with a harissa preserved lemon vinaigrette. this one is sweet with a little heat. served with zaatar-crusted pita brea

an arrangement of our signature zaalouk, falafel, hummus, olive salad, and roasted beef babaganoush. served with a side of zaatar-crusted pita bread.

fresh mint, green tea, and a splash of orange water great with cinnamaon or saffron infused vodka

madagascar vanilla beans with premium black tea great with vanilla infused vodka

black tea blended with rich brazilian fruits

sweet, aromatic blend of flowers and californian fruit

a sweet, liquor-like chinese fruit with rich black tea

a rich black tea hints of chocolate an orange peel great with sabra liqueur

hints of chocolate and mint blended with black tea

black tea and sage leaves great with beefeater gin

a rich tea infused with pear and caramel notes

black tea blended with whole wild blackberries great with 44 north liqueur

lively black chai tea with a melange of spicy notes great with voyant chai cream & cinnamon vodka

a classic green tea

decaf. green tea leaves infused with sweet tropical notes

decaf. an infusion of chamomile, lemons, and oranges

decaf. lemongrass and minty fruit with a hint of ginger great with ginger infused vodka and honey

decaf. african rooibos leaves with lively tropical notes

decaf. a wild mixture of forest flowers and berries

decaf. a splash of forest herbs with a touch of honey

decaf. an herbal infusion of chamomile

our version of this traditional arabic salad. a mixture of romaine lettuce, mixed field greens, cherry tomatoes, scallions, cucumbers, sun-dried tomatoes, orange, all tossed together with mint-lemon

slow-roasted beets, tossed with mixed greens, scallions, and mission figs with a balsamic-thyme vinaigrette.

truffle mashed potatoes, minted ratatouille, with a zinfandel cherry demi reduction.

salmon rubbed with an exotic blend of moroccan spices, served atop a saffron-lemon minted chickpea puree and spanish roasted potatoes. served with grilled asparagus.

seared, medium-rare duck breast served with roasted duck demi with sherry and figs, served with truffle polenta cake, sauteed garlic spinach and spanish roasted potatoes.

a 6-ounce steer tenderloin peppered with grains of paradise, and served with truffle mashed potatoes, and a caramelized mushroom and spanish sherry reduction.

traditional moroccan lamb shank, braised with dates, sun-dried plums, saffron, ginger, and moroccan spice blend. finished with cilantro, sesame seeds, and chicken, served atop house cous cous.

pan-seared quail, moroccan lamb sausage, smokey lentil sauce, roasted potatoes, fried sage.

pan-seared snapper, served atop organic swiss chard, raisins, organic fingerling potatoes, and an almond gazpacho sauce.

this lasagna-like dish is filled with mediterranean-spiced ground beef, layers of eggplant, and topped with the creamiest bechamel sauce.

borscht sauce, with a mushroom, and bacon graitin.

new zealand red deer tenderloin, pan-seared, served with persian rice cake, garlic sauteed baby broccoli, and pomegranite veal sauce.

pan-roasted, with imported spanish serrano ham, organic fingerling potatoes, roasted red peppers tomato, caper, and kalamata sauce.

sauteed seasonal vegetables, with chick-peas, roasted butternut squash, with a date and apricot saffron sauce. served over a bed of cous cous. add sumac marinated chicken for $4