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"With its Moroccan pottery, plump pillows, candelabra full of half burnt candles, and thoroughly organic ingredients, Zatar resembles an opium den for health-minded diners."
(San Francisco Magazine)


DINNER MENU - SPRING

Appetizers * Tapas * Mezza * Small Plates

warm house-marinated olives with garden herbs        4.

grilled asparagus with shaved manchego & zatar    8.5

"It's a place you'll want to return to again and again."
(Common Ground Magazine)

appetizers  –  small plates  -  tapas  -  mezza

warm house-marinated olives with garden herbs        4.

grilled asparagus with shaved manchego & zatar    8.5

mohamara – spread of pomegranate, roasted red peppers & walnuts with flat bread    7.

lentil soup with leeks, greens & lemon    8.

warm lamb dolmas  simmered in tamarind with herb yogurt sauce    9.

lebna bil zatar – house-made yogurt cheese with zatar, olive oil and zatar lavash    7.5

boreka with melted leeks, fresh herbs, sheep’s milk feta and garden greens    9.

hummus with flat bread        6.

lebna bil cilik – spread of yogurt, sesame, swiss chard & dill with flat bread    6.5

sheeps milk feta with zatar & olive oil    6.

mezza sampler – mohamara, lebna bil zatar, lebna bil cilik
and hummus with zatar lavash   15.  

SALADS * SOUPS

arugula with cherry bell radishes, zatar, lemon & olive  oil    6.

butter lettuces with manchego, arbequin olives, toasted almonds & caramelized shallot – sherry vinaigrette    9.   


sides

cardamom basmati rice    4.5

harissa sweet potatoes    6.

freeka – sprouted green wheat pilaf with leeks and herbs    5.5

jajeek – house-made yogurt with dill, chives and mint    5.


Grilled leg of lamb with grilled figs, watercress and mulberry salad and freeka.

MAIN COURSES

spring vegetable tagine with kabocha and butternut squashes, lacinato kale, chick peas leeks and parsnips – served over freeka    18.

chicken kabab with chermoula, harissa, cardamom basmati rice & grilled vegetables    19.

halibut cazuela with fennel, picholin olives, potatoes, sweet potatoes and olive oil        23.

grilled leg of lamb with cumin, clove & coriander with freeka & jajeek    24.

kabab feast for two (may require extra time to prepare)
grilled leg of lamb, hoffman chicken breast, kefta kabab (lamb freshly ground with shallots & spices)
and winter vegetables with cardamom basmati rice & jajeek  50.


"...the most tender brochette I've ever tasted..." 
(East Bay Express)


Grilled eggplant crostini with housemade yogurt, cheese and heirloom tomato and basil salad