Radio Africa & Kitchen July 9th and 10th

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
- Half Moon Bay artichoke and English pea frittata with almonds and radish salad  8
- Seafood dolma with shrimp, mussels, white corn, basmati rice and zatar 8
- "Three little salads"; steamed asparagus with salsa verde, Moroccan glazed carrots with cinnamon and Arugula salad with fennel and goat cheese  8
- White bean and Rainbow chard soup with pri pri sauce and shiso yogurt 6
- Edamame hummus with  Tartine bread 6
 30 for all

Main
- Seared Main scallops with rainbow trout-cauliflower baccala, saffroned baby spinach and harissa emulsion 20
- Moroccan Cornish hen tagine with preserved lemon couscous and green beans 18
- Eggplant 'lasagna' with Israeli couscous, kale, manchego cheese and heirloom tomato crostini 16

Dessert
- Chocolate decadence with berries and white peach nectar 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
- Half Moon Bay artichoke and English pea frittata with almonds and radish salad  8
- Seafood dolma with shrimp, mussels, white corn, basmati rice and zatar 8
- "Three little salads"; steamed asparagus with salsa verde, Moroccan glazed carrots with cinnamon and Arugula salad with fennel and goat cheese  8
- White bean and Rainbow chard soup with pri pri sauce and shiso yogurt 6
- Edamame hummus with  Tartine bread 6
 30 for all

Main
- Seared Main scallops with rainbow trout-cauliflower baccala, saffroned baby spinach and harissa emulsion 20
- Moroccan Cornish hen tagine with preserved lemon couscous and green beans 18
- Eggplant 'lasagna' with Israeli couscous, kale, manchego cheese and heirloom tomato crostini 16

Dessert
- Chocolate decadence with berries and white peach nectar cream soda 8