Dinner

We use naturally-raised meats, organic eggs and milk for our house-made yogurt and desserts, and organic produce whenever possible. 

With its Moroccan pottery, plump pillows, candelabra full of half burnt candles, and thoroughly organic ingredients, Zatar resembles an opium den for health-minded diners.“- San Francisco Magazine

Zatar’s  menu is seasonally inspired and ever-changing…this is a sampling of some of our dishes…

View Current Dinner Menu

appetizers – small plates – mezza  –  tapas

mohamara – pomegranate, walnut, roasted red pepper spread & flat bread**

ahi tuna carpaccio  grapefruit, jalapeño, avocado, fresh basil

lebna bil zatar – house-made yogurt cheese with zatar, olive oil & toasted lavash

grilled calamari with smoked paprika, cannellini beans, arugula & lemon thyme

borekas – fillo pastry stuffed with leeks, greens, feta cheese & fresh herbs

warm lamb dolmas – grape leaves stuffed with lamb, toasted pine nuts,
basmati rice, herbs & capers – garnish of homemade yogurt & fresh herbs

hummus with flat bread & zatar lavash**

gambas al ajillo fresh shrimp, garlic, chile, smoked paprika

lebna bil shwandr – spread of shredded beets, meyer lemon & house made yogurt flat bread
mezza sampler – mohamara, lebna bil kusa, hummus & lebna bil zatar, zatar lavash, flat bread

salads – soup

mixed green salad, rooftop garden herbs, zatar, lemon and olive oil**

butter lettuces, shaved manchego, kalamata olives, toasted almonds, caramelized shallot vinaigrette, zatar**

citrus and date salad – farmer’s market lettuces, tangerines, beets, medjool dates, toasted pine nuts, citrus blossom dressing**

pomegranate pecan salad – leaf lettuces, chèvre, caramelized pecans, pomegranate vinaigrette**

lentil soup spinach, leeks and lemon**

chick pea soup with chard and garlic**

mains

fish tagine
fish of the day, ras al hanout, preserved lemons, chard, sweet potatoes & harissa in a moroccan clay pot

grilled leg of lamb
cumin, clove & coriander rub, freeka, jajeek & grilled vegetables

chicken kabab
cardamom basmati rice, chermoula, harissa & grilled  vegetables

vegetable tagine.
eggplant, chick peas, leeks,  squashes & tomatoes slow cooked in a clay pot with Moroccan spices – served over freeka**

duck kuzi
fillo pastry stuffed with roasted duck,  toasted almonds, currants, basmati rice & sweet spices – pomegranate-red wine sauce –  grilled vegetables

kabab feast for two (may require extra time to prepare)
grilled leg of lamb, chicken breast, kefta kabab (lamb freshly ground with shallots & spices) – grilled vegetables – cardamom basmati rice – 3 sauces

sides

zatar lavash**
flat bread with zatar & olive oil**
cardamom basmati rice**
harissa sweet potatoes**
jajeek – house-made yogurt, dill, mint & parsley
sautéed greens, toasted pine nuts and currants**
freeka – sprouted green wheat pilaf with caramelized onions**
ZATAR 2**can be prepared vegan

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