While we will do our best to stick to the published menu, we are not in control of the availability of ingredients. If unpublished changes are required, guests will be notified during the course of service.
We will make all attempts to keep foods separate for those with sensitivities, restrictions, or allergies, and we strive to make the menu friendly toward all of our guests, but we cannot give any assurances that cross-contamination did not occur. In particular, nuts, eggs, and dairy will be present and widely used in the kitchen. We encourage you to consider your own needs and safety before choosing to join us.
Guests whose needs are not met by our menu and practices are welcome to bring their own food to enjoy, though no facilities for preparation or reheating will be available.
Ingredients Key
Lamb
Poultry
Beef
Game
Eggs
Dairy
Fish
Nuts
Wheat
No Gluten
Vegetarian
Vegan*
For guests who choose to disclose a need in advance during Registration, alternate dishes may be available and served individually to those guests. Due to the nature of the meal, vegan alternatives will be severely limited. Note dishes marked by these symbols, indicating a Vegetarian, No Gluten, or Vegan option respectively:
*Please note that everyone eating Vegan at our event does choose to consume Honey from compassionate, local, vetted apiaries so our Vegan substitutions may include such Honey. We are sourcing the Honey for this even from The Bee Folks in Mount Airy, MD.
First Course – Nayrūz Celebration
عيد النيروز
ثريدة مثومة
tharīdah muthawamma (Tharid of Garlic)
Traditional New Year’s Day Dish for All People
Bread Stew with Rabbit, Garlic & Cheese
لحم راهبي
laḥm rāhibī (Christian Monk’s Dish of Beef)
Beef served in the style of the Christians
Oven-Roasted Beef Brisket in a Fragrant Sweet & Sour Sauce
لورن يهودي محشو و مدفون
lawn yahūdī maḥshū maḍfūn (A Stuffed, Buried Jewish Dish)
One of a handful of dishes specifically described as “Jewish”
Spiced Rose Chicken Casserole layered with Omelets and topped with Pine Nuts, Pistachios & Fresh Mint
كسكسو ببيسار
kuskusū bi-baysār (Couscous with Dried Fava Beans)
A staple dish brought to al-Andalus by the Amazigh people
Fava Beans blended with tiny Semolina Pasta Pearls
اسفراج
isfarāj (Asparagus)
A plentiful vegetable not enjoyed until Ziryab brought the knowledge of its preparation
Braised Asparagus with Olive Oil and Fig Balsamic Vinegar
Second Course – Naql (Snacks)
طعام صغير
مجبنات مثلث
mujabbanāt muthallath (Three-Ingredient Cheese Doughnuts)
Enriched Dough made with Sheep’s Milk Cheese and Tossed in Ceylon Cinnamon and Sugar
اسفنج ريح
isfanj al-rīḥ (Light and Airy Fritters)
Fried Yeasted Dough drenched in Honey
مرقاس
mirqās (Small Sausages)
Smoked Spiced Sausages of Lamb and Beef with Pomegranate Mustard Sauce
أحرش من القرع
aḥrash min al‑qarʿ (Griddled Patties of Gourd)
Seasoned Gourd Pancakes with Honey Mustard Sauce
شيراز لبان
shīrāz labān (Yogurt in the style of Shīrāz)
Fresh cheese with Capers, Preserved Lemons, Olives, Green Onions, and Semolina Flatbreads
Third Course – Andalusi Feast Classics
المأكولات الأندلسية المعروفة
تفايا خضراء
tafāyā khaḍrāʾ (Simple Green Stew)
Made famous in al-Andalus by Ziryab
Spiced Braised Lamb Stew with Cilantro
جملي السمك
jumlī al-samak (All-in-One Fish Dish)
Branzino and Perch roasted in a Bright and Savory Sauce
مثلث من شلجم وإسفنارية
muthallath min shaljam wa-isfannāriyya (Three-Ingredient Vegetable Dish)
Spiced Turnips and Carrots in a Sherry Vinegar, Butter and Saffron Broth
باذنجان أرنبية
bāḏinjān arnabiyya (Hare-colored Eggplant)
Baby Eggplants roasted in Murri Naqi, garnished with Fresh Mint
ارز معسل
ʾaruz muʿassal (Honeyed Rice)
The traditional end to all Andalusi feasts
Arborio Rice cooked in Honey and Milk, topped with Butter, Sugar, and Ceylon Cinnamon