Menu

May 17th, 2015

Soups

LENTIL
Cooked lentils, esca­role and pota­toes. A nutri­tion­ally bal­anced dish. 4.25

CACIK
(Sea­sonal) — Refresh­ing yogurt soup with mint and cucum­bers. 4.25

CHICKEN VEGETABLE
Mixed veg­eta­bles with chunks of chicken and fra­grant herbs. 4.25

GAZPACHO
(Sea­sonal) - Cold, fresh veg­eta­bles form a tasty blend of fla­vors. 4.25

VEGETARIAN CHILI
This mild soup is loaded with chunks of veg­eta­bles, beans, and spices. 4.25
add cheese 1.00
add chicken 1.50

Appe­tiz­ers

FALAFEL
Mildly spiced ten­der fava beans and chick­peas with tahini yogurt dress­ing. 6.25
Add hot sauce 1.00

SAMBUSEK
A med­ley of chicken, onions, toma­toes, mush­rooms, and parme­san cheese toasted in a pita. 6.50

SHANKLISHE
Char­broiled egg­plant, feta cheese, toma­toes, scal­lions, and herbs. Served with toasted pita. 7.00

KEBBE
A mix of bul­gur and ground lean beef stuffed with pine nuts, onions, toma­toes, and spices. 7.00

BABA
A puree of char­broiled egg­plant. Served with pita. 6.50

HUMMUS
Sea­soned puree of chick peas with pita. 6.25

SFIHA
A com­bi­na­tion of ground beef, toma­toes, onions, pine nuts, and ched­dar cheese toasted in a pita. 6.50

DJEJ
Grilled chicken wings mar­i­nated with a hint of Mediter­ranean spices. 7.00

GANBARI
Sautéed shrimp served on pita tri­an­gles with roasted pep­pers and olives. 7.95

MAZA
Baked pita crisps stuffed with feta cheese, scal­lions, olive oil, and spices. 6.25

MALFOUF
Cab­bage leaves stuffed with rice, toma­toes, onions, and herbs. 7.00

DOLMA
Grape leaves stuffed with rice, toma­toes, and onions. Topped with feta cheese. 6.75

FATAYER
A mix­ture of fresh spinach, feta cheese, and onions toasted in a pita. 6.50

ARNABEET
Cau­li­flower flo­rets quick-fried, gar­nished with toma­toes and pars­ley, served with tahini yogurt dress­ing. 6.75

BALILA
Fava beans, chick­peas, toma­toes and pars­ley, and scal­lions topped with herbs, lemon juice and olive oil. 6.50

BATATA
Oven roasted sea­soned pota­toes driz­zled with olive oil and herbs. 7.00

Salad

Dress­ings: Vinai­grette, Tahini Yogurt, Greek, or Dijon

SINBAD
Fresh Romaine, toma­toes, cucum­bers, scal­lions and crisp toasted pita with olive oil and herbs. 6.75 Small 5.50

SPINACH
Fresh spinach, toma­toes, cucum­bers, mush­rooms, and scal­lions with choice of cheese and dress­ing. 6.75 Small 5.50

GREEK
Fresh Romaine, toma­toes, cucum­bers, and scal­lions with feta cheese and Greek dress­ing. 6.75 Small 5.50

TABOULEH
A nutri­tious salad of pars­ley, scal­lions, toma­toes, and bul­gur sea­soned with olive oil and lemon juice. 7.00

ARTICHOKE
Arti­choke hearts, mush­rooms, roasted pep­pers, and olives sautéed with vinai­grette and herbs. 7.00

FRUIT & NUT
Fresh sea­sonal fruit topped with honey, wal­nuts, and yogurt. 7.00

LOUBIEH
Blanched green beans and arti­choke hearts tossed with Greek dress­ing. 6.50

HENDBEH
Sautéed esca­role and onions tossed with lemon juice and olive oil. 6.75

MALFOUF
Shred­ded cab­bage with toma­toes and scal­lions tossed with Greek dress­ing and spices. 6.50

SHMANDAR
Sliced beets tossed with dijon and topped with can­died wal­nuts, fresh spinach, and feta cheese. 7.00

FASOLIA
But­ter beans, scal­lions and pars­ley toss with olive oil, gar­lic and lemon juice. 6.75

Pasta

FUNGHI
Sautéed fresh mushroms, onions, toma­toes, feta cheese, and herbs. 11.75

GANBARI
Mar­i­nated sautéed shrimp, roasted pep­pers, arti­choke hearts, parme­san cheese, and spices. 12.75

CARCIOFI
Sautéed arti­choke hearts, toma­toes, parme­san cheese, and herbs. 12.00

MELINTZANO
Char­broiled egg­plant, olives, toasted pine nuts, feta cheese, and herbs. 12.25

DI POLLO
Char­broiled chicken, mush­rooms, aspara­gus, feta cheese, and spices. 12.00

DI VACCINA
Grilled ten­der beef, onions, mush­rooms, aspara­gus, feta cheese, and spices. 12.25

Pitas

CHICKEN PITA (Toasted)
Grilled chicken with toma­toes, scal­lions, and feta cheese. 6.75

CHICKEN KABOB
Char­broiled chicken with toma­toes, onions, and tahini yogurt dress­ing. 6.50

GYRO PITA (Toasted)
A lean blend of lamb and beef with toma­toes, onions, feta cheese, and tahini yogurt dress­ing. 6.75

GYRO KABOB
A lean blend of lamb and beef with toma­toes, onions, and tahini yogurt dress­ing. 6.50

EGGPLANT PITA (Toasted)
Char­broiled egg­plant, with feta cheese, toma­toes, and scal­lions. 6.75

SHISH KABOB
Grilled ten­der beef and onions with feta cheese, toma­toes, and Greek dress­ing. 6.75

DEMEH PITA (Toasted)
Ground lean beef with pine nuts, toma­toes, onions, and hum­mus. 6.75

KAFTA KABOB
Grilled, minced beef with toma­toes, scal­lions, and tahini yogurt dress­ing. 6.50

DOLMA PITA (Toasted)
Grape leaves with feta cheese, toma­toes, and scal­lions. 6.75

FALAFEL ROLLED
Falafel pat­ties with toma­toes, let­tuce, banana pep­pers, and tahini yogurt dress­ing. 6.50

Pitza

ALI BABA
Gar­lic sauce as a base with toma­toes, char­broiled egg­plant, feta cheese, olives, and pars­ley. 12.00

PHARAOH
Baba for a base with char­broiled chicken, sliced toma­toes, feta cheese, and diced scal­lions. 12.25

OASIS
Gar­lic sauce as a base with arti­choke hearts, mush­rooms, toma­toes, ched­dar cheese, and pars­ley. 11.75

GANBARI
Our hot sauce as a base with shrimp, spinach leaves, roasted pep­pers, arti­choke hearts, and parme­san cheese. 12.75

LAZEZA
Gar­lic sauce as a base with sautéed esca­role, onions, toma­toes, olives, pine nuts, and parme­san cheese. 12.00

PHOENICIAN
Tahini yogurt dress­ing as a base with falafel, banana pep­pers, toma­toes, and pars­ley. 11.50

SULTAN
Tahini yogurt dress­ing as a base with grilled gyro meat, onions, banana pep­pers, toma­toes, feta cheese, and pars­ley. 12.25

AMIR
Hum­mus as a base with ground lean beef, pine nuts, toma­toes, onions, ched­dar cheese, and pars­ley. 11.75

Spe­cial­ties

FARROUJ
Mar­i­nated cor­nish hen, roasted and served with gar­lic pita and choice of salad. 13.75

SAMAK
Grilled Mahi-mahi topped with sautéed pine nuts, onions, and tahini yogurt dress­ing with choice of salad. 14.75

COMBO PLATE
A sam­pling of hum­mus, tabouleh, falafel, baba, and dolma. All veg­e­tar­ian. 12.50

FATAYER PLATE
A mix­ture of fresh spinach, onions, and feta cheese toasted in a pita with choice of salad. 11.50

KAFTA PLATE
Grilled minced lean beef on a bed of salad greens with sauteed mush­rooms, cheese, and dress­ing. 11.00

FALAFEL PLATE
Falafel pat­ties on a bed of mixed greens, banana pep­pers, mush­rooms, feta cheese, and tahini yogurt dresing. 11.25

SFIHA PLATE
A com­bi­na­tion of ground beef, toma­toes, onions, pine nuts, and ched­dar, toasted in a pita with choice of salad. 11.50

SHISH PLATE
Grilled ten­der beef and onions, on a bed of salad greens with sautéed mush­rooms, cheese, and dress­ing. 11.50

MASHAWI
Grilled chicken and beef tucked into a gar­lic pita, with sautéed mush­rooms, aspara­gus, and toma­toes with choice of salad. 14.75

FATTEH
Grilled lamb chops over chic peas on pita chips, topped with tahini yogurt and sautéed pinenuts with a choice of salad. 14.75

CHICKEN PLATE
Char­broiled bone­less chicken on a bed of salad greens with sautéed mush­rooms, cheese, and dress­ing. 11.00

MALFOUF PLATE
Cab­bage leaves stuffed with rice, toma­toes, onions, and herbs with choice of salad. 11.75

SAMBUSEK PLATE
A med­ley of chicken, toma­toes, mush­rooms, onions, and parme­san, toasted in a pita with choice of salad. 11.50

GYRO PLATE
Grilled gyro meat on a bed of salad greens with sautéed mush­rooms, cheese, and dress­ing. 11.00

 

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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