Cal-Med

A menu, based on seasonally available ingredients, developed in consultation with Guest Chef Leslie Alamsha Omran, beings with Mezze- a selection of small dishes served to accompany alcoholic drinks as a course in the Middle East and Mediterranean

Scroll to bottom for sample menu

MEZZE

Eggplant Rolls G

Chinese eggplant/Mozzarella di Bufala/ roasted sweet red pepper/ fresh basil G

Screen shot 2015-02-24 at 10.34.35 AM

Napa Valley Goat Cheese Phyllo Stacked with Crushed Olives

 Screen shot 2014-02-20 at 9.19.19 AM

White Bean  or Traditional Hummus

crudite-with-hummus

Beet Hummus

photo by katie hargrave
photo by katie hargrave

Grilled Pork Kebabs/ Mint-cucumber Yogurt Sauce G

Photo by kae71463
Photo by kae71463

Caviar de AubergineEggplant Caviar, Toast Points

Tabouli

Baba Ganoush

Mediterranean Chicken Skewers

Stuffed Grape Leaves

Leslie’s Amazing Hummus

Moroccan Meatballs on a bed of Arugula,

topped with Greek yogurt aioli and Harrisa-tomato sauce

Screen shot 2014-12-17 at 12.41.41 PM

Wild Rice with Dill and Carmelized Onions

Lamb Skewers with Walnut & Pomegranate Molasses

SALADS

Pan-seared Scamorza and Two Pestos with Arugula G

a sun-dried tomato pesto and an arugula pesto

Screen shot 2014-02-20 at 9.25.57 AM

Fattoush: Traditional Lebanese salad of romaine lettuce, scallions, cucumber, tomatoes, parsley, mint and radishes tossed with pita croutons/ Pomegranate Vinaigrette

Tzatziki Potato Salad

Baked Goat Napa Valley Cheese and Sheep’s Feta / Caramelized Onions / Fresh Figs / Toasted Pine Nuts / Rosemary / Roasted Garlic

ENTRÉE SELECTIONS

Lamb Tagine/ Israeli Couscous with Pistachios and California Apricots

lamb-tagine-not-mine
photo by Andrew Nash

 

Mediterranean White Fish (or Chicken) in Banana Leaves G

This recipe combines a traditional Mexican cooking technique and Mediterranean flavors, wrapping either poultry or, in this case, fish, in banana leaves with vegetables and herbs and spices, and baking it. creates a flaky, moist and flavorful fishI use the best-available, local,  sustainable-sourced white fish, olives, capers and cherry tomatoes.

1 Pescado Pibil
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Mediterranean Fish Soup G

A savory seafood stock, fennel and saffron are the flavor high notes for this hearty main course soup. I use the best-available, local,  sustainable-sourced white fish fillets, topped with pita point croutons (omitted for gluten-free menu)

Roast Leg of Lamb or Grilled Baby Lamb Chops with Ladolemono G

Screen shot 2014-07-16 at 12.18.36 PM

served with

Cranberry Harissa Chutney G

and

Grilled Balsamic FenneG

Salmon Marbella / brown sugar/capers/olives/figs/oregano/ white wine G

served with

Israeli Toasted Couscous

DESSERT  SELECTIONS

Honey and Tahini Ganache with Toasted Sesame Seeds G

Toasted Almond & Bittersweet Chocolate-stuffed Baked Figs

/ mascarpone cream/ port wine syrup

Agave-soaked Orange Pound Cake

w/ toasted hazelnut crumble

 

Med Menu 

 

 

 

 

 

 

 

 

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