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 If unpublished changes are required, guests will be notified during the course of service.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
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, we are unable to accommodate Vegan alternatives this year. Note dishes marked by these symbols, indicating a Vegetarian or No Gluten option respectively:
First Course – Nayrūz Celebration
Tharida of Muthawwama (Tharid of Garlic)
Traditional New Year’s Day Dish for All People
Bread Stew with Rabbit, Garlic & Cheese
Rahibi of Beef (Christian Monk’s Dish of Beef)
Beef served in the style of the Christians
Oven-Roasted Beef Brisket in a Fragrant Sweet & Sour Sauce
Lawn Yahudi Makshu Madfun (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
Kuskusu with Baysar (Couscous with Fresh Fava Beans)
A staple dish brought to al-Andalus by the Amazigh people
Fava Beans blended with tiny Semolina Pasta Pearls
Isfaraj (Asparagus)
A plentiful vegetable not enjoyed until Ziryab brought the knowledge of its preparation
Braised Asparagus with Olive Oil and Balsamic Vinegar
Second Course – Tastes of the Sūq
Isfanj al-rih (Light and Airy Fritters)
Fried Yeasted Dough drenched in Honey
Mujabbanat Muthallath (Three-Ingredient Cheese Doughnuts)
Enriched Dough made with Sheep’s Milk Cheese and Tossed in Ceylon Cinnamon and Sugar
Mirqas (Small Sausages)
Smoked Spiced Sausages of Lamb and Beef
Gourd Ahrash (Griddled Patties of Gourd)
Seasoned Gourd Pancakes
Third Course – Andalusi Feast Classics
Tafâyâ Khadra (Simple Green Stew)
Made famous in al-Andalus by Ziryab
Spiced Braised Lamb Stew with Cilantro
Jumli of Fish (All-in-One Fish Dish)
Branzino and Perch roasted in a Bright and Savory Sauce
Turnip and Carrot Muthallath (Three-Ingredient Vegetable Dish)
Spiced Turnips and Carrots in a Sherry Vinegar, Butter and Saffron Broth
Badhinjan al-Arnabiyya (Hare-colored Eggplant)
Baby Eggplants roasted in Murri Naqi, garnished with Fresh Mint
Aruzz Mu’assal (Honeyed Rice)
The traditional end to all Andalusi feasts
Arborio Rice cooked in Honey and Milk, topped with Butter, Sugar, and Ceylon Cinnamon