Radio Africa & Kitchen June 11th & 12th

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
- Steamed asparagus with saffroned prawns and coriander chutney 8
- Yellowfin tuna carpacio with fennel, Arugula, manchego cheese and mitmita vinaigrette 8
- Baked goat cheese in Mission Farms grape leaf with candied pecans and rainbow carrot-pepper salad  8
- Late spring heirloom tomato and almond gazpacho with injera fir fir (croutons) 6
- Edamame hummus with argan oil and Tartine bread 6
 30 for all


Main
- Wild Californian Black Cod with artichoke-fava bean tagine and pistachio essence 20
-  Roasted Fez leg of lamb with shoulder tagine, English peas, potatoes, swiss chard and preserved lemon 18
- Eggplant and summer squash terrine with goat cheese, baby spinach and wild rice 16

Dessert
- Mixed berries pie with citron cream and chocolate praline 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
- Steamed asparagus with saffroned prawns and coriander chutney 8
- Yellowfin tuna carpacio with fennel, Arugula, manchego cheese and mitmita vinaigrette 8
- Baked goat cheese in Mission Farms grape leaf with candied pecans and rainbow carrot-pepper salad  8
- Late spring heirloom tomato and almond gazpacho with injera fir fir (croutons) 6
- Edamame hummus with argan oil and Tartine bread 6
 30 for all


Main
- Wild Californian Black Cod with artichoke-fava bean tagine and pistachio essence 20
-  Roasted Fez leg of lamb with shoulder tagine, English peas, potatoes, swiss chard and preserved lemon 18
- Eggplant and summer squash terrine with goat cheese, baby spinach and wild rice 16

Dessert
- Mixed berries pie with citron cream and chocolate praline 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
- Steamed asparagus with saffroned prawns and coriander chutney 8
- Yellowfin tuna carpacio with fennel, Arugula, manchego cheese and mitmita vinaigrette 8
- Baked goat cheese in Mission Farms grape leaf with candied pecans and rainbow carrot-pepper salad  8
- Late spring heirloom tomato and almond gazpacho with injera fir fir (croutons) 6
- Edamame hummus with argan oil and Tartine bread 6
 30 for all


Main
- Wild Californian Black Cod with artichoke-fava bean tagine and pistachio essence 20
-  Roasted Fez leg of lamb with shoulder tagine, English peas, potatoes, swiss chard and preserved lemon 18
- Eggplant and summer squash terrine with goat cheese, baby spinach and wild rice 16

Dessert
- Mixed berries pie with citron cream and chocolate praline 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
- Steamed asparagus with saffroned prawns and coriander chutney 8
- Yellowfin tuna carpacio with fennel, Arugula, manchego cheese and mitmita vinaigrette 8
- Baked goat cheese in Mission Farms grape leaf with candied pecans and rainbow carrot-pepper salad  8
- Late spring heirloom tomato and almond gazpacho with injera fir fir (croutons) 6
- Edamame hummus with argan oil and Tartine bread 6
 30 for all


Main
- Wild Californian Black Cod with artichoke-fava bean tagine and pistachio essence 20
-  Roasted Fez leg of lamb with shoulder tagine, English peas, potatoes, swiss chard and preserved lemon 18
- Eggplant and summer squash terrine with goat cheese, baby spinach and wild rice 16

Dessert
- Mixed berries pie with citron cream and chocolate praline 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
- Steamed asparagus with saffroned prawns and coriander chutney 8
- Yellowfin tuna carpacio with fennel, Arugula, manchego cheese and mitmita vinaigrette 8
- Baked goat cheese in Mission Farms grape leaf with candied pecans and rainbow carrot-pepper salad  8
- Late spring heirloom tomato and almond gazpacho with injera fir fir (croutons) 6
- Edamame hummus with argan oil and Tartine bread 6
 30 for all


Main
- Wild Californian Black Cod with artichoke-fava bean tagine and pistachio essence 20
-  Roasted Fez leg of lamb with shoulder tagine, English peas, potatoes, swiss chard and preserved lemon 18
- Eggplant and summer squash terrine with goat cheese, baby spinach and wild rice 16

Dessert
- Mixed berries pie with citron cream and chocolate praline 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
- Steamed asparagus with saffroned prawns and coriander chutney 8
- Yellowfin tuna carpacio with fennel, Arugula, manchego cheese and mitmita vinaigrette 8
- Baked goat cheese in Mission Farms grape leaf with candied pecans and rainbow carrot-pepper salad  8
- Late spring heirloom tomato and almond gazpacho with injera fir fir (croutons) 6
- Edamame hummus with argan oil and Tartine bread 6
 30 for all


Main
- Wild Californian Black Cod with artichoke-fava bean tagine and pistachio essence 20
-  Roasted Fez leg of lamb with shoulder tagine, English peas, potatoes, swiss chard and preserved lemon 18
- Eggplant and summer squash terrine with goat cheese, baby spinach and wild rice 16

Dessert
- Mixed berries pie with citron cream and chocolate praline 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
- Steamed asparagus with saffroned prawns and coriander chutney 8
- Yellowfin tuna carpacio with fennel, Arugula, manchego cheese and mitmita vinaigrette 8
- Baked goat cheese in Mission Farms grape leaf with candied pecans and rainbow carrot-pepper salad  8
- Late spring heirloom tomato and almond gazpacho with injera fir fir (croutons) 6
- Edamame hummus with argan oil and Tartine bread 6
 30 for all


Main
- Wild Californian Black Cod with artichoke-fava bean tagine and pistachio essence 20
-  Roasted Fez leg of lamb with shoulder tagine, English peas, potatoes, swiss chard and preserved lemon 18
- Eggplant and summer squash terrine with goat cheese, baby spinach and wild rice 16

Dessert
- Mixed berries pie with citron cream and chocolate praline 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
- Steamed asparagus with saffroned prawns and coriander chutney 8
- Yellowfin tuna carpacio with fennel, Arugula, manchego cheese and mitmita vinaigrette 8
- Baked goat cheese in Mission Farms grape leaf with candied pecans and rainbow carrot-pepper salad  8
- Late spring heirloom tomato and almond gazpacho with injera fir fir (croutons) 6
- Edamame hummus with argan oil and Tartine bread 6
 30 for all


Main
- Wild Californian Black Cod with artichoke-fava bean tagine and pistachio essence 20
-  Roasted Fez leg of lamb with shoulder tagine, English peas, potatoes, swiss chard and preserved lemon 18
- Eggplant and summer squash terrine with goat cheese, baby spinach and wild rice 16

Dessert
- Mixed berries pie with citron cream and chocolate praline 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
- Steamed asparagus with saffroned prawns and coriander chutney 8
- Yellowfin tuna carpacio with fennel, Arugula, manchego cheese and mitmita vinaigrette 8
- Baked goat cheese in Mission Farms grape leaf with candied pecans and rainbow carrot-pepper salad  8
- Late spring heirloom tomato and almond gazpacho with injera fir fir (croutons) 6
- Edamame hummus with argan oil and Tartine bread 6
 30 for all


Main
- Wild Californian Black Cod with artichoke-fava bean tagine and pistachio essence 20
-  Roasted Fez leg of lamb with shoulder tagine, English peas, potatoes, swiss chard and preserved lemon 18
- Eggplant and summer squash terrine with goat cheese, baby spinach and wild rice 16

Dessert
- Mixed berries pie with citron cream and chocolate praline 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
- Steamed asparagus with saffroned prawns and coriander chutney 8
- Yellowfin tuna carpacio with fennel, Arugula, manchego cheese and mitmita vinaigrette 8
- Baked goat cheese in Mission Farms grape leaf with candied pecans and rainbow carrot-pepper salad  8
- Late spring heirloom tomato and almond gazpacho with injera fir fir (croutons) 6
- Edamame hummus with argan oil and Tartine bread 6
 30 for all


Main
- Wild Californian Black Cod with artichoke-fava bean tagine and pistachio essence 20
-  Roasted Fez leg of lamb with shoulder tagine, English peas, potatoes, swiss chard and preserved lemon 18
- Eggplant and summer squash terrine with goat cheese, baby spinach and wild rice 16

Dessert
- Mixed berries pie with citron cream and chocolate praline 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
- Steamed asparagus with saffroned prawns and coriander chutney 8
- Yellowfin tuna carpacio with fennel, Arugula, manchego cheese and mitmita vinaigrette 8
- Baked goat cheese in Mission Farms grape leaf with candied pecans and rainbow carrot-pepper salad  8
- Late spring heirloom tomato and almond gazpacho with injera fir fir (croutons) 6
- Edamame hummus with argan oil and Tartine bread 6
 30 for all


Main
- Wild Californian Black Cod with artichoke-fava bean tagine and pistachio essence 20
-  Roasted Fez leg of lamb with shoulder tagine, English peas, potatoes, swiss chard and preserved lemon 18
- Eggplant and summer squash terrine with goat cheese, baby spinach and wild rice 16

Dessert
- Mixed berries pie with citron cream and chocolate praline 8