Radio Africa & Kitchen June 18th & 19th

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
- Wild salmon kitfo with Persian cucumbers, pine nuts and Ras el Hanout creme fraiche  8
- Rainbow trout and shrimp bacala with red cabbage salad and almond aioli 8
- Heirloom tomato salad with wild arugula, ricotta salata and sumac vinaigrette  8
- Mushroom and barley soup with herbed manchego 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked halibut with okra-corn tagine, purple potato and ginger 20
-  Roasted leg of lamb with merguez, couscous, spinach and eggplant caviar 18
- Fantasy of vegetables: roasted beets with shiso, green lentils with goat cheese, glazed carrots with cinnamon, spinach borani and basmati rice 16

Dessert
- Chocolate cake with berries and hibiscus cream soda 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
- Wild salmon kitfo with Persian cucumbers, pine nuts and Ras el Hanout creme fraiche  8
- Rainbow trout and shrimp bacala with red cabbage salad and almond aioli 8
- Heirloom tomato salad with wild arugula, ricotta salata and sumac vinaigrette  8
- Mushroom and barley soup with herbed manchego 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked halibut with okra-corn tagine, purple potato and ginger 20
-  Roasted leg of lamb with merguez, couscous, spinach and eggplant caviar 18
- Fantasy of vegetables: roasted beets with shiso, green lentils with goat cheese, glazed carrots with cinnamon, spinach borani and basmati rice 16

Dessert
- Chocolate cake with berries and hibiscus cream soda 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
- Wild salmon kitfo with Persian cucumbers, pine nuts and Ras el Hanout creme fraiche  8
- Rainbow trout and shrimp bacala with red cabbage salad and almond aioli 8
- Heirloom tomato salad with wild arugula, ricotta salata and sumac vinaigrette  8
- Mushroom and barley soup with herbed manchego 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked halibut with okra-corn tagine, purple potato and ginger 20
-  Roasted leg of lamb with merguez, couscous, spinach and eggplant caviar 18
- Fantasy of vegetables: roasted beets with shiso, green lentils with goat cheese, glazed carrots with cinnamon, spinach borani and basmati rice 16

Dessert
- Chocolate cake with berries and hibiscus cream soda 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
- Wild salmon kitfo with Persian cucumbers, pine nuts and Ras el Hanout creme fraiche  8
- Rainbow trout and shrimp bacala with red cabbage salad and almond aioli 8
- Heirloom tomato salad with wild arugula, ricotta salata and sumac vinaigrette  8
- Mushroom and barley soup with herbed manchego 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked halibut with okra-corn tagine, purple potato and ginger 20
-  Roasted leg of lamb with merguez, couscous, spinach and eggplant caviar 18
- Fantasy of vegetables: roasted beets with shiso, green lentils with goat cheese, glazed carrots with cinnamon, spinach borani and basmati rice 16

Dessert
- Chocolate cake with berries and hibiscus cream soda 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
- Wild salmon kitfo with Persian cucumbers, pine nuts and Ras el Hanout creme fraiche  8
- Rainbow trout and shrimp bacala with red cabbage salad and almond aioli 8
- Heirloom tomato salad with wild arugula, ricotta salata and sumac vinaigrette  8
- Mushroom and barley soup with herbed manchego 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked halibut with okra-corn tagine, purple potato and ginger 20
-  Roasted leg of lamb with merguez, couscous, spinach and eggplant caviar 18
- Fantasy of vegetables: roasted beets with shiso, green lentils with goat cheese, glazed carrots with cinnamon, spinach borani and basmati rice 16

Dessert
- Chocolate cake with berries and hibiscus cream soda 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
- Wild salmon kitfo with Persian cucumbers, pine nuts and Ras el Hanout creme fraiche  8
- Rainbow trout and shrimp bacala with red cabbage salad and almond aioli 8
- Heirloom tomato salad with wild arugula, ricotta salata and sumac vinaigrette  8
- Mushroom and barley soup with herbed manchego 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked halibut with okra-corn tagine, purple potato and ginger 20
-  Roasted leg of lamb with merguez, couscous, spinach and eggplant caviar 18
- Fantasy of vegetables: roasted beets with shiso, green lentils with goat cheese, glazed carrots with cinnamon, spinach borani and basmati rice 16

Dessert
- Chocolate cake with berries and hibiscus cream soda 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
- Wild salmon kitfo with Persian cucumbers, pine nuts and Ras el Hanout creme fraiche  8
- Rainbow trout and shrimp bacala with red cabbage salad and almond aioli 8
- Heirloom tomato salad with wild arugula, ricotta salata and sumac vinaigrette  8
- Mushroom and barley soup with herbed manchego 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked halibut with okra-corn tagine, purple potato and ginger 20
-  Roasted leg of lamb with merguez, couscous, spinach and eggplant caviar 18
- Fantasy of vegetables: roasted beets with shiso, green lentils with goat cheese, glazed carrots with cinnamon, spinach borani and basmati rice 16

Dessert
- Chocolate cake with berries and hibiscus cream soda 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
- Wild salmon kitfo with Persian cucumbers, pine nuts and Ras el Hanout creme fraiche  8
- Rainbow trout and shrimp bacala with red cabbage salad and almond aioli 8
- Heirloom tomato salad with wild arugula, ricotta salata and sumac vinaigrette  8
- Mushroom and barley soup with herbed manchego 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked halibut with okra-corn tagine, purple potato and ginger 20
-  Roasted leg of lamb with merguez, couscous, spinach and eggplant caviar 18
- Fantasy of vegetables: roasted beets with shiso, green lentils with goat cheese, glazed carrots with cinnamon, spinach borani and basmati rice 16

Dessert
- Chocolate cake with berries and hibiscus cream soda 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
- Wild salmon kitfo with Persian cucumbers, pine nuts and Ras el Hanout creme fraiche  8
- Rainbow trout and shrimp bacala with red cabbage salad and almond aioli 8
- Heirloom tomato salad with wild arugula, ricotta salata and sumac vinaigrette  8
- Mushroom and barley soup with herbed manchego 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked halibut with okra-corn tagine, purple potato and ginger 20
-  Roasted leg of lamb with merguez, couscous, spinach and eggplant caviar 18
- Fantasy of vegetables: roasted beets with shiso, green lentils with goat cheese, glazed carrots with cinnamon, spinach borani and basmati rice 16

Dessert
- Chocolate cake with berries and hibiscus cream soda 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
- Wild salmon kitfo with Persian cucumbers, pine nuts and Ras el Hanout creme fraiche  8
- Rainbow trout and shrimp bacala with red cabbage salad and almond aioli 8
- Heirloom tomato salad with wild arugula, ricotta salata and sumac vinaigrette  8
- Mushroom and barley soup with herbed manchego 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked halibut with okra-corn tagine, purple potato and ginger 20
-  Roasted leg of lamb with merguez, couscous, spinach and eggplant caviar 18
- Fantasy of vegetables: roasted beets with shiso, green lentils with goat cheese, glazed carrots with cinnamon, spinach borani and basmati rice 16

Dessert
- Chocolate cake with berries and hibiscus cream soda 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
- Wild salmon kitfo with Persian cucumbers, pine nuts and Ras el Hanout creme fraiche  8
- Rainbow trout and shrimp bacala with red cabbage salad and almond aioli 8
- Heirloom tomato salad with wild arugula, ricotta salata and sumac vinaigrette  8
- Mushroom and barley soup with herbed manchego 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked halibut with okra-corn tagine, purple potato and ginger 20
-  Roasted leg of lamb with merguez, couscous, spinach and eggplant caviar 18
- Fantasy of vegetables: roasted beets with shiso, green lentils with goat cheese, glazed carrots with cinnamon, spinach borani and basmati rice 16

Dessert
- Chocolate cake with berries and hibiscus cream soda 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
- Wild salmon kitfo with Persian cucumbers, pine nuts and Ras el Hanout creme fraiche  8
- Rainbow trout and shrimp bacala with red cabbage salad and almond aioli 8
- Heirloom tomato salad with wild arugula, ricotta salata and sumac vinaigrette  8
- Mushroom and barley soup with herbed manchego 6
- Edamame hummus with  Tartine bread 6
 30 for all


Main
- Slow cooked halibut with okra-corn tagine, purple potato and ginger 20
-  Roasted leg of lamb with merguez, couscous, spinach and eggplant caviar 18
- Fantasy of vegetables: roasted beets with shiso, green lentils with goat cheese, glazed carrots with cinnamon, spinach borani and basmati rice 16

Dessert
- Chocolate cake with berries and hibiscus cream soda 8