Tabaq Bistro Menu and Prices

$2.50 - $21.95

Harvested in prince edwards islan. mild taste and briny finish.

$2.75 - $24.95

Harvested in rhode island. sweet and briny finish

$2.50 - $21.95

Harvested in prince edwards lsland. mild taste and briny finish

$2.50 - $21.95

Harvested in prince edwards Island.Mild taste and briny finish

$2.75 - $24.95

Harvested in rhode island. sweet and briny finish.

$2.50 - $21.95

Harvested in price edwards island. mild taste and briny finish

$3.00

Clasically Golden And Crisp Tabaq Fries

$4.00

Eggplant puree blended with tahini, garlic and lemon

Price may varies

Chickpeas blended with tahini, garlic and lemon

Price may varies

Home made greek style garlic yogurt and fresh blanched spinach dip

$5.00

Two slices of toasted french baguette topped with fresh hummus, roasted peppers, chopped olives and cheese

Price may varies

With red bell peppers, jalapeno and caper sauce

$6.00

Served with tabaq spice bland

Price may varies

Sauteed meatballs will spices, served with a yogurt garlic sauce

Price may varies

Chicken and apples on a skewer with port wine sauce

Price may varies

Marinated chunks of lamb on skewer with bell peppers served with creamy dill , shallot and ,mustard sauce

$6.95

$9.00

$6.95

$7.50

$9.95

$4.00

$5.00

$6.00

$8.00

$7.95

Lightly grilled endive on a bed of arugula, roquefort, and shallots with basil chimichurri

$9.95

Fresh avocado stuffed with jumbo crab meat served with a mango citrus salsa.

$6.95

Mesculin salad with feta, cherry tomatoes, walnut, grapes, mint and lemon dressing

$7.50

Potatoes, leeks, and onions pureed in chicken broth. served cold

$4.95

Eggplant puree blended with tahin, garlic, and lemon

$4.50

Chickpeas blended with tahini, garlic, and lemon

$4.95

Home made greek style garlic yogurt and fresh blanched spinach dip

$9.50

Gourmet Cheese, fig jam and almond apricot cake

$5.50

Stuffed grape leaves with rice, pine nuts, currants and spices.

$10.95

Grilled portobello and caramelized onion pizza with mozzarella and provolone

$6.50

Sauteed haloumi cheese with olives and parsley served with roasted tomatoed

$7.95

Two slices of toasted french baguette topped with fresh hummus, roasted peppers, chopped olives and cheese

$5.25

Feta cheese and spinach wrapped in phylo dough.

$5.25

Parmagiano, goat cheese and potato wrapped in potato wrapped in phylo dough

$7.25

Andalusian style lamb meat balls cooked in sous vide with a spicy sweet alla spagnuolla tomato sauce.

$7.25

Sauted Spiced meat balls served with a yogurt garlic sauce.

$8.50

Turkish Pastima ravioli with a red pepper. garlic and yogurt sauce.

$7.95

Chicken and apples on a skewer served with port wine sauce

$9.50

Lamb with bchamel sauce, sauteed potatoes and kashar cheese.

$7.50

Braised lamb shank with eggplant puree and cheese.

$7.95

Marinated chunks of lambs on a skewer with bell peppers, served with creamy dill, shallot and mustard sauce.

$5.95

Medjool dates stuffed with castelo branco goat cheese and served with turkish pastima

$7.50

Fried Calamari with cherry peppers.

$8.95

Served with tabaq spice blend

$13.95

Classic risotto with sauteed scallop, shrimp, salmon and mussels.

$12.95

Baby rock octopus slowly cooked in a garlic azorian red wine sauce.

$8.95

Tower of tuna with onions, cilantro, ginger, and scallions. served

$16.95

Grilled lamb and beef skewer seasoned with special tabaq Spice, served with steamed lemon rice and yogurt sauce.

$13.95

Home made papperdelle, lightly tossed with puttanesca sauce with diced grille chicken, finished with pamagiano gegiano espousserage.

$15.95

Cream pepper saffron sauce with a side of fries.

$20.95

Beef medallion, eggplant, mushrooms and potato au gratin served with kalecik karasi wine sauce.

$19.95

Baked halibut with cream lascaux sauce and first press olive oil served with potato gratin

$15.95

Oven roasted honey glazed chicken with mixed vegetables and potato gratin

$19.95

Braised lamb shank served on an eggplant and cheese puree

$21.95

Baked halibut with creamy lescaux sauce first press olive oil served with potato gratin