Menu

April 14th, 2017

Soups

LENTIL
Cooked lentils, esca­role and pota­toes. A nutri­tion­al­ly bal­anced dish. 4.75

CACIK
(Sea­son­al) — Refresh­ing yogurt soup with mint and cucum­bers. 4.75

CHICKEN VEGETABLE
Mixed veg­eta­bles with chunks of chick­en and fra­grant herbs. 4.75

GAZPACHO
(Sea­son­al) — Cold, fresh veg­eta­bles form a tasty blend of fla­vors. 4.75

VEGETARIAN CHILI
This mild soup is loaded with chunks of veg­eta­bles, beans, and spices. 4.75
add cheese 1.00
add chick­en 1.75

Appetizers

FALAFEL
Mild­ly spiced ten­der fava beans and chick­peas with tahi­ni yogurt dress­ing. 7.00
Add hot sauce 1.00

SAMBUSEK
A med­ley of chick­en, onions, toma­toes, mush­rooms, and parme­san cheese toast­ed in a pita. 7.25

SHANKLISHE
Char­broiled egg­plant, feta cheese, toma­toes, scal­lions, and herbs. Served with toast­ed pita. 7.75

KEBBE
A mix of bul­gur and ground lean beef stuffed with pine nuts, onions, toma­toes, and spices. 7.75

BABA
A puree of char­broiled egg­plant. Served with pita. 7.25

HUMMUS
Sea­soned puree of chick peas with pita. 6.95

SFIHA
A com­bi­na­tion of ground beef, toma­toes, onions, pine nuts, and ched­dar cheese toast­ed in a pita. 7.25

DJEJ
Grilled chick­en wings mar­i­nat­ed with a hint of Mediter­ranean spices. 7.95

GANBARI
Sautéed shrimp served on pita tri­an­gles with roast­ed pep­pers and olives. 8.50

MAZA
Baked pita crisps stuffed with feta cheese, scal­lions, olive oil, and spices. 6.95

MALFOUF
Cab­bage leaves stuffed with rice, toma­toes, onions, and herbs. 7.75

DOLMA
Grape leaves stuffed with rice, toma­toes, and onions. Topped with feta cheese. 7.50

FATAYER
A mix­ture of fresh spinach, feta cheese, and onions toast­ed in a pita. 7.25

ARNABEET
Cau­li­flower flo­rets quick-fried, gar­nished with toma­toes and pars­ley, served with tahi­ni yogurt dress­ing. 7.50

BALILA
Fava beans, chick­peas, toma­toes and pars­ley, and scal­lions topped with herbs, lemon juice and olive oil. 7.25

BATATA
Oven roast­ed sea­soned pota­toes driz­zled with olive oil and herbs. 7.25

Salad

Dressings: Vinaigrette, Tahini Yogurt, Greek, or Dijon

SINBAD
Fresh Romaine, toma­toes, cucum­bers, scal­lions and crisp toast­ed pita with olive oil and herbs. 7.25 Small 6.00

SPINACH
Fresh spinach, toma­toes, cucum­bers, mush­rooms, and scal­lions with choice of cheese and dress­ing. 7.50 Small 6.25

GREEK
Fresh Romaine, toma­toes, cucum­bers, and scal­lions with feta cheese and Greek dress­ing. 7.25 Small 6.00

TABOULEH
A nutri­tious sal­ad of pars­ley, scal­lions, toma­toes, and bul­gur sea­soned with olive oil and lemon juice. 7.75

ARTICHOKE
Arti­choke hearts, mush­rooms, roast­ed pep­pers, and olives sautéed with vinai­grette and herbs. 7.95

FRUIT & NUT
Fresh sea­son­al fruit topped with hon­ey, wal­nuts, and yogurt. 7.95

LOUBIEH
Blanched green beans and arti­choke hearts tossed with Greek dress­ing. 7.25

HENDBEH
Sautéed esca­role and onions tossed with lemon juice and olive oil. 7.50

MALFOUF
Shred­ded cab­bage with toma­toes and scal­lions tossed with Greek dress­ing and spices. 7.25

SHMANDAR
Sliced beets tossed with dijon and topped with can­died wal­nuts, fresh spinach, and feta cheese. 7.75

FASOLIA
But­ter beans, scal­lions and pars­ley toss with olive oil, gar­lic and lemon juice. 7.50

Pasta

FUNGHI
Sautéed fresh mushroms, onions, toma­toes, feta cheese, and herbs. 12.50

GANBARI
Mar­i­nat­ed sautéed shrimp, roast­ed pep­pers, arti­choke hearts, parme­san cheese, and spices. 13.50

CARCIOFI
Sautéed arti­choke hearts, toma­toes, parme­san cheese, and herbs. 12.75

MELINTZANO
Char­broiled egg­plant, olives, toast­ed pine nuts, feta cheese, and herbs. 13.00

DI POLLO
Char­broiled chick­en, mush­rooms, aspara­gus, feta cheese, and spices. 12.75

DI VACCINA
Grilled ten­der beef, onions, mush­rooms, aspara­gus, feta cheese, and spices. 13.00

Pitas

CHICKEN PITA (Toast­ed)
Grilled chick­en with toma­toes, scal­lions, and feta cheese. 7.25

CHICKEN KABOB
Char­broiled chick­en with toma­toes, onions, and tahi­ni yogurt dress­ing. 7.00

GYRO PITA (Toast­ed)
A lean blend of lamb and beef with toma­toes, onions, feta cheese, and tahi­ni yogurt dress­ing. 7.25

GYRO KABOB
A lean blend of lamb and beef with toma­toes, onions, and tahi­ni yogurt dress­ing 7.00

EGGPLANT PITA (Toast­ed)
Char­broiled egg­plant, with feta cheese, toma­toes, and scal­lions. 7.25

SHISH KABOB
Grilled ten­der beef and onions with feta cheese, toma­toes, and Greek dress­ing. 7.50

DEMEH PITA (Toast­ed)
Ground lean beef with pine nuts, toma­toes, onions, and hum­mus. 7.25

KAFTA KABOB
Grilled, minced beef with toma­toes, scal­lions, and tahi­ni yogurt dress­ing. 7.00

DOLMA PITA (Toast­ed)
Grape leaves with feta cheese, toma­toes, and scal­lions. 7.25

FALAFEL ROLLED
Falafel pat­ties with toma­toes, let­tuce, banana pep­pers, and tahi­ni yogurt dress­ing. 7.00

Pitza

ALI BABA
Gar­lic sauce as a base with toma­toes, char­broiled egg­plant, feta cheese, olives, and pars­ley. 12.50

PHARAOH
Baba for a base with char­broiled chick­en, sliced toma­toes, feta cheese, and diced scal­lions. 12.75

OASIS
Gar­lic sauce as a base with arti­choke hearts, mush­rooms, toma­toes, ched­dar cheese, and pars­ley. 12.25

GANBARI
Our hot sauce as a base with shrimp, spinach leaves, roast­ed pep­pers, arti­choke hearts, and parme­san cheese. 13.25

LAZEZA
Gar­lic sauce as a base with sautéed esca­role, onions, toma­toes, olives, pine nuts, and parme­san cheese. 12.50

PHOENICIAN
Tahi­ni yogurt dress­ing as a base with falafel, banana pep­pers, toma­toes, and pars­ley. 12.00

SULTAN
Tahi­ni yogurt dress­ing as a base with grilled gyro meat, onions, banana pep­pers, toma­toes, feta cheese, and pars­ley. 12.75

AMIR
Hum­mus as a base with ground lean beef, pine nuts, toma­toes, onions, ched­dar cheese, and pars­ley. 12.25

Specialties

FARROUJ
Mar­i­nat­ed cor­nish hen, roast­ed and served with gar­lic pita and choice of sal­ad. 14.75

SAMAK
Grilled Mahi-mahi topped with sautéed pine nuts, onions, and tahi­ni yogurt dress­ing with choice of sal­ad. 16.25

COMBO PLATE
A sam­pling of hum­mus, tabouleh, falafel, baba, and dol­ma. All veg­e­tar­i­an. 13.25

FATAYER PLATE
A mix­ture of fresh spinach, onions, and feta cheese toast­ed in a pita with choice of sal­ad. 12.25

KAFTA PLATE
Grilled minced lean beef on a bed of sal­ad greens with sauteed mush­rooms, cheese, and dress­ing. 11.75

FALAFEL PLATE
Falafel pat­ties on a bed of mixed greens, banana pep­pers, mush­rooms, feta cheese, and tahi­ni yogurt dresing. 11.95

SFIHA PLATE
A com­bi­na­tion of ground beef, toma­toes, onions, pine nuts, and ched­dar, toast­ed in a pita with choice of sal­ad. 12.25

SHISH PLATE
Grilled ten­der beef and onions, on a bed of sal­ad greens with sautéed mush­rooms, cheese, and dress­ing. 12.25

MASHAWI
Grilled chick­en and beef tucked into a gar­lic pita, with sautéed mush­rooms, aspara­gus, and toma­toes with choice of sal­ad. 15.95

FATTEH
Grilled lamb chops over chic peas on pita chips, topped with tahi­ni yogurt and sautéed pinenuts with a choice of sal­ad. 16.25

CHICKEN PLATE
Char­broiled bone­less chick­en on a bed of sal­ad greens with sautéed mush­rooms, cheese, and dress­ing. 11.75

MALFOUF PLATE
Cab­bage leaves stuffed with rice, toma­toes, onions, and herbs with choice of sal­ad. 12.75

SAMBUSEK PLATE
A med­ley of chick­en, toma­toes, mush­rooms, onions, and parme­san, toast­ed in a pita with choice of sal­ad. 12.25

GYRO PLATE
Grilled gyro meat on a bed of sal­ad greens with sautéed mush­rooms, cheese, and dress­ing. 11.75

 

Dessert

Bakla­va: Sheets of filo, rich­ly endowed with pis­ta­chios or wal­nuts and sweet­ened with sug­ar syrup.
Bird nest: Crispy lay­ers of filo filled with pinenuts and baked to gold­en per­fec­tion.
Ladyfin­gers: Flakey filo dough rolled around ground cashews.
Mamoul: Cook­ie pas­try made of fari­na, sweet­ened with rose­wa­ter, filled with wal­nuts, or dates, or pis­ta­chio nuts.
Bur­ma: Shred­ded filo dough wrapped around pis­ta­chios and baked to a gold­en brown.
Bal­lourie: Light­ly baked shred­ded filo and chopped pis­ta­chio with a hint of rose water.

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