Jim the Server

Hello everyone, I just wanted to take the time to give you some details of the meal from last night. These descriptions will reference Philadining's photos. 1.) Hummus Tehina with smoked paprika, parsley and olive oil. 2.) Hummus Tehina with house baked Laffa Bread. 3.) Salatim - (starting with at the top and working around clockwise) Salt Roasted Beets with Tehina, Israeli Salad (Cucumbers, Tomato, Parsley, Olive oil, & Salt), Taboulleh Salad (Parsley, Bulgur Wheat, & Tomato), Green Bean Salad (Aleppo Peppers, Tomato, Cilantro), Twice Cooked Eggplant, and Spiced Moroccan Carrots with Mint. 4.) Sweet Bread Schnitzel (dredged in all purpose flour, challah bread crumbs and white sesame) served with a Black Garlic Carib Molasses and Cauliflower Two-Ways (pickled & sauteed), and finished with a dash of Za'atar (wild dried savory, sumac, & white sesame). 5.) Fried Cauliflower with Herbed Labaneh - The cauliflower is fried in canola and finished with Volcanic/Black Sea Salt & Micro Chive. The Labaneh is herbed with garlic mint and dill. 6.) Watermelon Salad with Bulgarian Feta Cheese Crumbles, Black Olive Tapanade, Spiced Iranian Pistachios, and Sliced Breakfast Radishes. 7.) Chicken Liver Mousse over Challah toast with Sumac Onions, Pickled Carrot, Gribenes, and Micro Bulls Blood. 8.) Duck Hearts Al'Haesh served over a Date Tehina, with Goose Berries, and Cippolini Onions Two-ways. 9.) Spiced Eggplant (brined, fried, then grilled) over Israeli Couscous with Button Mushrooms and Mizuna, Finished with a Mushroom Tehina. 10.) Spiced Eggplant from a different angle. 11.) Messibah Lamb Shoulder (smoked at Percy Street Barbecue and then braised in a mixture of Pomagranite juice, Fennel, Whole Chickpeas, Black Pepper corns and Brown Sugar) served over Crispy Persian Wedding Rice with the chickpeas from the braising process. 12.) A bonier shoulder. 13.) Messibah Chicken with Sumac Red Onions, Green Tehina (Parsley & Cilantro), and a sprinkle of Za'atar. 14.) Rugelach with Date and Hazelnut paste 15.) Roasted Apricot with a Brown Sugar Sauce, house made Turkish Delight, Apricot Sorbet, and Ribbons of Cucumber Poached in St. Germaine (elder-flower liquor). 16.) Pavlova - Baked Meringue Bowl filled with Malabi (orchid root mousse) then finished with Crushed Iranian Pistachios and a compote of Blueberries and Strawberries. 17.) Konafi - Honey Sweetened Ricotta Cheese wrapped in Shredded Filo dough. Finished with a Peach compote and Labaneh Ice cream.