Radio Africa & Kitchen May 28th & 29th

Reservations accepted but not necessary, call Radio Africa and Kitchen at 415-637-7343 or email radioafricak@yahoo.com or Coffee Bar at 415-551-8100.

 Mezze
- Seared yellowfin tuna au poivre with white beans, Moroccan olives and egg gremolata 8
- Garlic Roasted Prawns with almonds, snap peas and mint 8
- Roasted Mission Farms beet salad with arugula, radish goat cheese and spiced pecans 8
- Mushroom soup with pecorino cheese and Berbere oil 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked Stripped bass in grape leaves with Harissa butter, warm swiss chard-fennel salad and couscous 20
- Roasted leg of lamb mechoui with spinach borani, eggplant caviar and couscous 18
- Rainbow lentils three ways; French green beans with Venetian sauce; Basmati rice pilaf with pistachio essence 16

Dessert
- Chocolate decadence cake with lemon verbena whipped cream and strawberries 8

Reservations accepted but not necessary, call Radio Africa and Kitchen at 415-637-7343 or email radioafricak@yahoo.com or Coffee Bar at 415-551-8100.

 Mezze
- Seared yellowfin tuna au poivre with white beans, Moroccan olives and egg gremolata 8
- Garlic Roasted Prawns with almonds, snap peas and mint 8
- Roasted Mission Farms beet salad with arugula, radish goat cheese and spiced pecans 8
- Mushroom soup with pecorino cheese and Berbere oil 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked Stripped bass in grape leaves with Harissa butter, warm swiss chard-fennel salad and couscous 20
- Roasted leg of lamb mechoui with spinach borani, eggplant caviar and couscous 18
- Rainbow lentils three ways; French green beans with Venetian sauce; Basmati rice pilaf with pistachio essence 16

Dessert
- Chocolate decadence cake with lemon verbena whipped cream and strawberries 8

Reservations accepted but not necessary, call Radio Africa and Kitchen at 415-637-7343 or email radioafricak@yahoo.com or Coffee Bar at 415-551-8100.

 Mezze
- Seared yellowfin tuna au poivre with white beans, Moroccan olives and egg gremolata 8
- Garlic Roasted Prawns with almonds, snap peas and mint 8
- Roasted Mission Farms beet salad with arugula, radish goat cheese and spiced pecans 8
- Mushroom soup with pecorino cheese and Berbere oil 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked Stripped bass in grape leaves with Harissa butter, warm swiss chard-fennel salad and couscous 20
- Roasted leg of lamb mechoui with spinach borani, eggplant caviar and couscous 18
- Rainbow lentils three ways; French green beans with Venetian sauce; Basmati rice pilaf with pistachio essence 16

Dessert
- Chocolate decadence cake with lemon verbena whipped cream and strawberries 8

Reservations accepted but not necessary, call Radio Africa and Kitchen at 415-637-7343 or email radioafricak@yahoo.com or Coffee Bar at 415-551-8100.

 Mezze
- Seared yellowfin tuna au poivre with white beans, Moroccan olives and egg gremolata 8
- Garlic Roasted Prawns with almonds, snap peas and mint 8
- Roasted Mission Farms beet salad with arugula, radish goat cheese and spiced pecans 8
- Mushroom soup with pecorino cheese and Berbere oil 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked Stripped bass in grape leaves with Harissa butter, warm swiss chard-fennel salad and couscous 20
- Roasted leg of lamb mechoui with spinach borani, eggplant caviar and couscous 18
- Rainbow lentils three ways; French green beans with Venetian sauce; Basmati rice pilaf with pistachio essence 16

Dessert
- Chocolate decadence cake with lemon verbena whipped cream and strawberries 8

Reservations accepted but not necessary, call Radio Africa and Kitchen at 415-637-7343 or email radioafricak@yahoo.com or Coffee Bar at 415-551-8100.

 Mezze
- Seared yellowfin tuna au poivre with white beans, Moroccan olives and egg gremolata 8
- Garlic Roasted Prawns with almonds, snap peas and mint 8
- Roasted Mission Farms beet salad with arugula, radish goat cheese and spiced pecans 8
- Mushroom soup with pecorino cheese and Berbere oil 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked Stripped bass in grape leaves with Harissa butter, warm swiss chard-fennel salad and couscous 20
- Roasted leg of lamb mechoui with spinach borani, eggplant caviar and couscous 18
- Rainbow lentils three ways; French green beans with Venetian sauce; Basmati rice pilaf with pistachio essence 16

Dessert
- Chocolate decadence cake with lemon verbena whipped cream and strawberries 8

Reservations accepted but not necessary, call Radio Africa and Kitchen at 415-637-7343 or email radioafricak@yahoo.com or Coffee Bar at 415-551-8100.

 Mezze
- Seared yellowfin tuna au poivre with white beans, Moroccan olives and egg gremolata 8
- Garlic Roasted Prawns with almonds, snap peas and mint 8
- Roasted Mission Farms beet salad with arugula, radish goat cheese and spiced pecans 8
- Mushroom soup with pecorino cheese and Berbere oil 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked Stripped bass in grape leaves with Harissa butter, warm swiss chard-fennel salad and couscous 20
- Roasted leg of lamb mechoui with spinach borani, eggplant caviar and couscous 18
- Rainbow lentils three ways; French green beans with Venetian sauce; Basmati rice pilaf with pistachio essence 16

Dessert
- Chocolate decadence cake with lemon verbena whipped cream and strawberries 8

Reservations accepted but not necessary, call Radio Africa and Kitchen at 415-637-7343 or email radioafricak@yahoo.com or Coffee Bar at 415-551-8100.

 Mezze
- Seared yellowfin tuna au poivre with white beans, Moroccan olives and egg gremolata 8
- Garlic Roasted Prawns with almonds, snap peas and mint 8
- Roasted Mission Farms beet salad with arugula, radish goat cheese and spiced pecans 8
- Mushroom soup with pecorino cheese and Berbere oil 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked Stripped bass in grape leaves with Harissa butter, warm swiss chard-fennel salad and couscous 20
- Roasted leg of lamb mechoui with spinach borani, eggplant caviar and couscous 18
- Rainbow lentils three ways; French green beans with Venetian sauce; Basmati rice pilaf with pistachio essence 16

Dessert
- Chocolate decadence cake with lemon verbena whipped cream and strawberries 8

Reservations accepted but not necessary, call Radio Africa and Kitchen at 415-637-7343 or email radioafricak@yahoo.com or Coffee Bar at 415-551-8100.

 Mezze
- Seared yellowfin tuna au poivre with white beans, Moroccan olives and egg gremolata 8
- Garlic Roasted Prawns with almonds, snap peas and mint 8
- Roasted Mission Farms beet salad with arugula, radish goat cheese and spiced pecans 8
- Mushroom soup with pecorino cheese and Berbere oil 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked Stripped bass in grape leaves with Harissa butter, warm swiss chard-fennel salad and couscous 20
- Roasted leg of lamb mechoui with spinach borani, eggplant caviar and couscous 18
- Rainbow lentils three ways; French green beans with Venetian sauce; Basmati rice pilaf with pistachio essence 16

Dessert
- Chocolate decadence cake with lemon verbena whipped cream and strawberries 8

Reservations accepted but not necessary, call Radio Africa and Kitchen at 415-637-7343 or email radioafricak@yahoo.com or Coffee Bar at 415-551-8100.

 Mezze
- Seared yellowfin tuna au poivre with white beans, Moroccan olives and egg gremolata 8
- Garlic Roasted Prawns with almonds, snap peas and mint 8
- Roasted Mission Farms beet salad with arugula, radish goat cheese and spiced pecans 8
- Mushroom soup with pecorino cheese and Berbere oil 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked Stripped bass in grape leaves with Harissa butter, warm swiss chard-fennel salad and couscous 20
- Roasted leg of lamb mechoui with spinach borani, eggplant caviar and couscous 18
- Rainbow lentils three ways; French green beans with Venetian sauce; Basmati rice pilaf with pistachio essence 16

Dessert
- Chocolate decadence cake with lemon verbena whipped cream and strawberries 8