Join us for Wild Food Week

Wild Food Week
April 20-23, 2016

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Below is a sampling of dishes featuring wild ingredients foraged by Zatar’s chef/owners. This week our menu highlights the abundance of nutritious, fresh food growing wildly all around us in this beautiful area we call home. Most of the wild ingredients brought to our kitchen this week come from our property on the Russian River in West Sonoma County.

warm olives –
house-marinated with garden and wild herbs 5

kibbeh gareesh
cracked wheat fritters stuffed with spiced lamb, wild nettles, toasted pine nuts and herbs – served with wild mint jajeek 14

boreka of wild greens & feta
fillo pastry stuffed with dandelion greens, nettles, wild turnip greens,
sheep’s milk feta & fresh herbs 11

grilled Monterey calamari
smoked paprika, miner’s lettuce, white beans & sweet fennel leaves 14

lentil soup
nettle and wild allium broth and foraged turnip greens 6/8

lamb tagine
with wild nettles, preserved citrus and young favas
served over cardamom basmati rice  24

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