Radio Africa & Kitchen March 25th & 26th

RADIO AFRICA IS AT COFFEE BAR EVERY THURSDAY AND FRIDAY FROM 6:30PM TO 10:30PM.

Reservations accepted but not necessary. To make a reservation call Radio Africa and Kitchen at 415-637-7343 or email [email protected] 

Mezze
House cured Monterey Bay sardines with green beans, Ethiopian aromatic spices and almonds  8
Red and Chioga beet terrine with goat cheese, wild arugula and sumac 8
RA rainbow trout bacala with oven dried tomato harissa and toasted walnut bread  8
Carrot-ginger soup with caramelized onions and ras el hanout 8
Edamame hummus with green olive oil and Tartine bread 6
30 for all

Main
Moroccan style chicken tagine with rainbow chard, olives, tomato confit, preserved lemon and couscous  16
White bean gratin with toasted bread gremolata; eggplant and Israeli couscous 'lasagna' with Idiazabel cheese, baby spinach and roasted chestnut salsa 16
Sauteed striped bass with sunchoke-spinach alicha, couscous and saffron essence 20

Dessert
Honey roasted pear crepe with chocolate sauce and tangerine whipped cream 8

Radio Africa offers a tasting menu for $40 per person, per table

RADIO AFRICA IS AT COFFEE BAR EVERY THURSDAY AND FRIDAY FROM 6:30PM TO 10:30PM.

Reservations accepted but not necessary. To make a reservation call Radio Africa and Kitchen at 415-637-7343 or email [email protected] 

Mezze
House cured Monterey Bay sardines with green beans, Ethiopian aromatic spices and almonds  8
Red and Chioga beet terrine with goat cheese, wild arugula and sumac 8
RA rainbow trout bacala with oven dried tomato harissa and toasted walnut bread  8
Carrot-ginger soup with caramelized onions and ras el hanout 8
Edamame hummus with green olive oil and Tartine bread 6
30 for all

Main
Moroccan style chicken tagine with rainbow chard, olives, tomato confit, preserved lemon and couscous  16
White bean gratin with toasted bread gremolata; eggplant and Israeli couscous 'lasagna' with Idiazabel cheese, baby spinach and roasted chestnut salsa 16
Sauteed striped bass with sunchoke-spinach alicha, couscous and saffron essence 20

Dessert
Honey roasted pear crepe with chocolate sauce and tangerine whipped cream 8

Radio Africa offers a tasting menu for $40 per person, per table

RADIO AFRICA IS AT COFFEE BAR EVERY THURSDAY AND FRIDAY FROM 6:30PM TO 10:30PM.

Reservations accepted but not necessary. To make a reservation call Radio Africa and Kitchen at 415-637-7343 or email [email protected] 

Mezze
House cured Monterey Bay sardines with green beans, Ethiopian aromatic spices and almonds  8
Red and Chioga beet terrine with goat cheese, wild arugula and sumac 8
RA rainbow trout bacala with oven dried tomato harissa and toasted walnut bread  8
Carrot-ginger soup with caramelized onions and ras el hanout 8
Edamame hummus with green olive oil and Tartine bread 6
30 for all

Main
Moroccan style chicken tagine with rainbow chard, olives, tomato confit, preserved lemon and couscous  16
White bean gratin with toasted bread gremolata; eggplant and Israeli couscous 'lasagna' with Idiazabel cheese, baby spinach and roasted chestnut salsa 16
Sauteed striped bass with sunchoke-spinach alicha, couscous and saffron essence 20

Dessert
Honey roasted pear crepe with chocolate sauce and tangerine whipped cream 8

Radio Africa offers a tasting menu for $40 per person, per table

RADIO AFRICA IS AT COFFEE BAR EVERY THURSDAY AND FRIDAY FROM 6:30PM TO 10:30PM.

Reservations accepted but not necessary. To make a reservation call Radio Africa and Kitchen at 415-637-7343 or email [email protected] 

Mezze
House cured Monterey Bay sardines with green beans, Ethiopian aromatic spices and almonds  8
Red and Chioga beet terrine with goat cheese, wild arugula and sumac 8
RA rainbow trout bacala with oven dried tomato harissa and toasted walnut bread  8
Carrot-ginger soup with caramelized onions and ras el hanout 8
Edamame hummus with green olive oil and Tartine bread 6
30 for all

Main
Moroccan style chicken tagine with rainbow chard, olives, tomato confit, preserved lemon and couscous  16
White bean gratin with toasted bread gremolata; eggplant and Israeli couscous 'lasagna' with Idiazabel cheese, baby spinach and roasted chestnut salsa 16
Sauteed striped bass with sunchoke-spinach alicha, couscous and saffron essence 20

Dessert
Honey roasted pear crepe with chocolate sauce and tangerine whipped cream 8

Radio Africa offers a tasting menu for $40 per person, per table

RADIO AFRICA IS AT COFFEE BAR EVERY THURSDAY AND FRIDAY FROM 6:30PM TO 10:30PM.

Reservations accepted but not necessary. To make a reservation call Radio Africa and Kitchen at 415-637-7343 or email [email protected] 

Mezze
House cured Monterey Bay sardines with green beans, Ethiopian aromatic spices and almonds  8
Red and Chioga beet terrine with goat cheese, wild arugula and sumac 8
RA rainbow trout bacala with oven dried tomato harissa and toasted walnut bread  8
Carrot-ginger soup with caramelized onions and ras el hanout 8
Edamame hummus with green olive oil and Tartine bread 6
30 for all

Main
Moroccan style chicken tagine with rainbow chard, olives, tomato confit, preserved lemon and couscous  16
White bean gratin with toasted bread gremolata; eggplant and Israeli couscous 'lasagna' with Idiazabel cheese, baby spinach and roasted chestnut salsa 16
Sauteed striped bass with sunchoke-spinach alicha, couscous and saffron essence 20

Dessert
Honey roasted pear crepe with chocolate sauce and tangerine whipped cream 8

Radio Africa offers a tasting menu for $40 per person, per table

RADIO AFRICA IS AT COFFEE BAR EVERY THURSDAY AND FRIDAY FROM 6:30PM TO 10:30PM.

Reservations accepted but not necessary. To make a reservation call Radio Africa and Kitchen at 415-637-7343 or email [email protected] 

Mezze
House cured Monterey Bay sardines with green beans, Ethiopian aromatic spices and almonds  8
Red and Chioga beet terrine with goat cheese, wild arugula and sumac 8
RA rainbow trout bacala with oven dried tomato harissa and toasted walnut bread  8
Carrot-ginger soup with caramelized onions and ras el hanout 8
Edamame hummus with green olive oil and Tartine bread 6
30 for all

Main
Moroccan style chicken tagine with rainbow chard, olives, tomato confit, preserved lemon and couscous  16
White bean gratin with toasted bread gremolata; eggplant and Israeli couscous 'lasagna' with Idiazabel cheese, baby spinach and roasted chestnut salsa 16
Sauteed striped bass with sunchoke-spinach alicha, couscous and saffron essence 20

Dessert
Honey roasted pear crepe with chocolate sauce and tangerine whipped cream 8

Radio Africa offers a tasting menu for $40 per person, per table

RADIO AFRICA IS AT COFFEE BAR EVERY THURSDAY AND FRIDAY FROM 6:30PM TO 10:30PM.

Reservations accepted but not necessary. To make a reservation call Radio Africa and Kitchen at 415-637-7343 or email [email protected] 

Mezze
House cured Monterey Bay sardines with green beans, Ethiopian aromatic spices and almonds  8
Red and Chioga beet terrine with goat cheese, wild arugula and sumac 8
RA rainbow trout bacala with oven dried tomato harissa and toasted walnut bread  8
Carrot-ginger soup with caramelized onions and ras el hanout 8
Edamame hummus with green olive oil and Tartine bread 6
30 for all

Main
Moroccan style chicken tagine with rainbow chard, olives, tomato confit, preserved lemon and couscous  16
White bean gratin with toasted bread gremolata; eggplant and Israeli couscous 'lasagna' with Idiazabel cheese, baby spinach and roasted chestnut salsa 16
Sauteed striped bass with sunchoke-spinach alicha, couscous and saffron essence 20

Dessert
Honey roasted pear crepe with chocolate sauce and tangerine whipped cream 8

Radio Africa offers a tasting menu for $40 per person, per table