Persian Garden Cafe

A medley of tastes come together with grilled eggplant folded over the sauteed onion, garlic, fresh herbs, tomato, and feta cheese. Topped with yogurt sauce and served with toasted garlic pita bread.

Served with fresh veggies and nan.

Yogurt and blend it with Persian spices, cucumbers, and onions.

Healthy and good looking a veggie dip made from chickpeas, tahini, lemon juice, black pepper, parsley, garlic, and a hint of cayenne. Served with julienne carrots, celery, and fresh whole wheat nan.

Traditionally Persian begin meals with this assortment of fresh herbs and greens, feta cheese, walnuts, and whole wheat nan.

Humus tabouli, falafel, and moist dolmeh. Served over white and brown rice with yogurt sauce. Falafel is topped with tahini. Humus and tabouli served with fresh veggies and nan.

A vegetarian classic an eggplant dip flavored with garlic, parsley, lemon juice, black pepper, and tahini. Served with assorted fresh veggies and fresh whole wheat nan.

Steamed, stuffed, wrapped grape leaves with tabouli on a bed of both brown and white basmati rice, topped with yogurt sauce and saffron raisin almond mix. Served with nan.

Served with nan, vegan fresh.

A cup of lentil soup, a bowl of rice, and salad all in one platter.

House salad is prepared with romaine lettuce, fresh herbs dill, chives, parsley and basil, tomato, cucumber, carrots, celery, red cabbage, bean sprouts, radishes, and a kalamata olive. Served with dressing.

A classic Persian salad made of cucumber, tomato, onion, dried herbs, lemon juice, and sea salt.

Mediterranean salad of romaine lettuce, fresh herbs, feta cheese, tomato, cucumbers, olive oil, lemon juice, garlic, olives, and capers.

Fresh romaine lettuce and herbs tossed with toasted garlic pita croutons. Served with caesar dressing and cracked peppercorns.

Combination of grilled eggplant, tomato, onion, garlic, feta cheese, fresh herbs, and yogurt sauce. Served with chili and pollo rice sprinkled with saffron flavored onions, raisins, and toasted almonds.

Silken soft tofu carefully grilled with onion, garlic, tomato, cilantro, fresh herbs, bean sprouts, ginger roots, and light soy sauce. Served with brown and white basmati rice, topped with saffron almond raisin mix and sesame seeds.

Includes spinach, parsley, cilantro, chives, dill weed, fenugreek, walnuts, arrowroot, and Persian spices. Served over brown and white basmati, topped with sauteed onion, garlic, fresh herbs, feta cheese, yogurt, and garden herb salad.

Falafel croquettes topped with tahini sauce, served on a bed of tomatoes and pickle chips, along with steamed stuffed marinated grape leaves on a bed of both brown and white basmati rice. Topped with yogurt saffron almond raisin mix.

Potato patty burger made with mushrooms, carrots, celery, onion, garlic, and Persian spices. Served over brown and white basmati rice, topped with sauteed onion, garlic, fresh herbs, tomato, feta cheese, yogurt sauce, almond saffron mix, and house garden salad.

An excellent combination of braised asparagus and grilled eggplant topped with sauteed onion, garlic, tomato, lemon juice, fresh herbs, feta cheese, and yogurt. Served with chili and pollo rice sprinkled with saffron flavored onions, raisins, and toasted almonds.

A dish of herb stew made with spinach, parsley, cilantro, dill weed, chives, fenugreek, and Persian spices, mixed with red kidney beans, tomato juice, lemon juice, and dried lime. Served with brown and basmati rice.

Spinach herb patty spinach, parsley, cilantro, chives, dill weed, fenugreek, and walnuts topped with sauteed onion, garlic, tomato, and feta cheese. Served over both brown and white basmati rice, alongside stuffed grilled eggplant topped with yogurt sauce and saffron almond raisin mix.

A concoction of fresh vegetables and herbs. Snow peas, mushrooms, carrots, celery, onion, tomato, garlic, broccoli, cauliflower, green, and red cabbage, green beans, and ginger roots, bean sprouts, fresh mixed herbs and exotic spices of Persian, lightLY stirfried with soy sauce. Served with both brown and white basmati rice, topped with sesame seeds.

A full mixture of soft tofu, spinach, chives, dill weed, parsley, cilantro, ginger roots, tomato, lemon juice, feta cheese, Persian spices, and soy sauce with portabella mushrooms. Served with yogurt sauce and both brown and white basmati rice, topped with saffron almond raisin mix.

An excellent combination of vegetables and herbs in a balanced tomato-based sauce, along with yellow split peas, eggplant, dried limes, accented with Persian spices, lemon juice, and lime. Served with Pollo and Chelo rice, yogurt sauce, and nan.

Grilled stuffed eggplant and steamed rolled grape leave with tabouli grain. Served over both white and brown basmati rice, topped with yogurt sauce, and saffron almond mix.

Silken soft tofu, angel hair pasta, garlic, onion, mushrooms, herbs, artichoke hearts, feta, and parmesan cheese sautéed with olive oil. served with toasted garlic pita bread.

Herb stew made of spinach, parsley, chives, dill, and fenugreek with sautéed breast of chicken, with garlic, onion, lemon juice, soy sauce, and Persian spices, served with brown and white basmati rice, topped with a saffron mix, yogurt sauce, and nan.

An assortment of fresh vegetables, broccoli, cauliflower, carrots, celery, red and green cabbage, turnips, snow peas, string beans and tomato, fresh herbs and spices are stirfried with breast of chicken with light soy sauce, garlic, and onion, served with both brown and white basmati rice, topped with sesame seeds and almond raisin saffron mix.

Grilled boneless and skinless breast of chicken mixed with angel hair pasta, artichoke hearts, mushrooms, fresh herbs, lemon juice, soy sauce, and feta cheese, topped with parmesan and feta cheese. Served with toasted garlic pita bread.

Breast of chicken, eggplant, and fresh veggies, along with Persian spices, yellow split peas, and limo Omani dried lime in a light veggie sauce, served with rice and nan.

Strips of gyros are grilled with Persian spices and served with fresh veggies, herbs, yogurt sauce, and pita.

Strips of lamb gyros served with stuffed grilled eggplant. Topped with yogurt and a serving of both brown and white basmati rice.

Gyros are grilled with hot peppers, mushrooms, tomato, cilantro, and cumin. Served with rice and yogurt sauce.

Strips of lamb gyros seasoned with Persian spices, served with white basmati rice, cucumber yogurt sauce, along with onion, tomato, pickles, radishes, olives, feta cheese, and pita bread.

Jumbo shrimp sautéed with olive oil, lemon juice, fresh garlic, mixed with angel hair pasta, artichoke hearts, mushrooms, parmesan, and feta cheese. Served with toasted garlic pita bread.

Jumbo shrimp sauteed with onion, garlic, capers, lemon juice, fresh herbs, and spices, served over both brown and white basmati rice and a serving of steamed veggies with feta cheese.

Sauteed jumbo shrimp with olive oil, garlic, lemon juice, tucked in mirza Farangee, topped with yogurt sauce, and served with garlic toasted pita.

Sockeye wild salmon grilled with fresh dill, garlic, olive oil, Persian spices, lemon juice, and soy sauce. Includes braised asparagus and grilled eggplant, topped with yogurt sauce, and. Served with brown and white basmati rice.

Grilled salmon with lemon juice and soy sauce, mixed with fresh romaine and herbs, garlic toasted croutons, and caesar dressing. Topped with parmesan cheese and fresh cracked pepper.

Sockeye wild salmon prepared with lemon juice, olive oil, soy sauce dill, mixed with eggless angel hair pasta, artichoke hearts, mushrooms, parmesan, and feta cheese. Served with toasted garlic pita bread.

Feta cheese, basil, chives, capers, and lemon juice mixed with romaine lettuce and grilled wild sockeye salmon. Served with nan.

Grilled with wild sockeye salmon are the portabella mushrooms, tomato, tofu, spinach, chives, parsley, dill weed, lemon juice, soy sauce, feta cheese, and Persian spices. Served with basmati rice and yogurt sauce.

Sockeye wild salmon grilled with Persian spices, fresh herbs, lemon juice, soy sauce, olive oil, and garlic. Served with steamed veggies, feta cheese, brown and white basmati rice, topped with almond, saffron, and yogurt sauce.

Silken soft tofu lightly grilled with onion, garlic, ginger, boneless skinless breast of chicken, tomato, fresh herbs, soy sauce, and bean sprouts, served with brown and white basmati rice, topped with almond raisin saffron mix, sesame seeds, and fresh herbs.

Filet of tenderloin marinated in lemon juice, saffron, and yogurt, broiled over an open fire. Served with basmati rice, broiled tomato, pepper, yogurt, onion, and nan.

Skewered Persian spiced ground beef prepared over an open fire, served with broiled tomato and basmati rice.

Breast of chicken is marinated and charbroiled with tomato, served with rice and yogurt sauce.

Shish kebab and chicken kebab served with rice, broiled tomato, and nan.

Mint, peach, plain, cinnamon, green, and black.

Mint, peach, black, plain, cinnamon, and ginseng.

Cardamon and rose water.

Freshly brewed on demand.

Naturally decaffeinated and brewed on demand.

Persian with pistachios and Greek with walnuts.

Grilled eggplant folded over a mixture of sauteed onion, garlic tomato, feta cheese, and herbs. Topped with cugurt sauce and served with toasted garlic pita.

With julienne of veggies and bread.

Chickpeas paste with garlic, scallion, parsley, lemon juice, and tahini sauce. Served with fresh veggies and nan.

Steamed stuffed grape leaves with tabouli and raisin, served over rice and topped with yogurt sauce.

An eggplant paste made with black pepper, lemon juice, parsley, garlic, and green onion. Mixed with tahini and served with fresh veggies and nan.

Yogurt mixed with chopped cucumber and dried mint served with bread.

Vegan fresh and delicious. Served with nan.

A cup of lentil soup, a bowl of rice, and a house salad all in one platter.

Medley of fresh herbs; mint, romaine lettuce, spinach, parsley, chives, basil and dill with capers, feta cheese, minced garlic, tossed olive oil, lemon juice, tomato, cucumber, and olives.

Bulgur wheat mixed with mint, parsley, tomato, spinach, and lemon juice and a touch of olive oil served on a bed of romaine lettuce.

Avocado, lemon juice and soy dressing with mixture season salad and pasta, topped with saffron, almond, raisin mix, and garlic toasted pita.

Romaine lettuce mixed with caesar dressing with freshly toasted garlic pita croutons.

Fresh salad served with grilled breast of chicken with a touch of feta cheese and house dressing served with toasted garlic pita.

A mix of fresh herbs with fresh veggies served with house dressing and nan.

Tomato, cucumber, onion, mint, lemon juice, and salt.

Warm pita pocket filled is laced with avocado, filled with fresh veggies, herbs, and feta cheese. Topped with sprouts, a sprinkle of olive oil vinegar dressing.

Pan fried mixed chickpeas and fava beans in a warm pita pocket with herbs, pickles, and tomato. Topped with tahini sauce.

Grilled tofu with onion, tomato, garlic, ginger, and herbs in a pita pocket topped with yogurt sauce. Served with tabouli salad.

Provolone cheese and whole wheat bread laced with avocado, tomato, onion, and herbs.

Grilled strips of gyros, wrapped in pita topped with tomato, onion, and yogurt sauce.

Layers of grilled tofu with soy and provolone cheese in a whole wheat bread laced with avocado, tomato, onion, and herbs.

Breast of chicken grilled with onion, garlic, tomato, peppers and mushroom, jalapeno, and soy sauce in a warm pita pocket with feta cheese, and cugurt sauce.

Eggplant grilled with olive oil, onion, tomato, garlic, feta cheese, and herbs in a warm pita pocket topped with yogurt sauce. With chicken.

Both grilled eggplant and gyros wrapped in a provolone cheese laced pita bread with tomato, onion, and cugurt sauce.

A combination of grilled eggplant and braised asparagus topped with sauteed onion, garlic, tomato, feta cheese, herbs, and cugurt sauce. Served with rice.

Chickpeas croquette. Served over fresh tomato, pickle relish, topped with tahini sauce and steamed stuffed grape leaves with tabouli bulgar grain served over rice topped with cugurt sauce.

Grilled gyros strips with Persian spice. Served with stuffed grilled eggplants with sauteed onion, garlic, tomato, feta cheese, fresh mixed herbs, and cugurt sauce.

A herb patty with parsley, chives, spinach fenugreek and walnuts, topped with onion, garlic, tomato, feta cheese, and yogurt sauce. Served over rice and a cup of lentil soup.

Grilled eggplant stuffed with sauteed fresh tomato, garlic, onion, and feta cheese served next to steamed stuffed grape leaves with tabouli bulgar grain over rice and topped with cugurt sauce.

Braised potatoes mixed with Persian spices, carrots, celery, and mushrooms, topped with sauteed onion, tomato, garlic, feta cheese, and yogurt sauce. Served over rice and side of fresh salad.

Broccoli, cauliflowers, carrots, celery, cabbages, snow peas, turnips and more with tomato, onion, garlic olive oil, and stir fried with soy sauce, topped with sesame seeds and served with rice.

Strips of gyros are grilled with Persian spices and served with fresh veggies, herbs, yogurt sauce, and pita.

Gyros are grilled with hot peppers, mushrooms, tomato, cilantro, and cumin. Served with rice and cugurt sauce.

Marinated filet mignon charbroiled with bell pepper, tomato, served with onion, rice, and cugurt sauce.

Breast of chicken is marinated and charbroiled with tomato, served with rice and cugurt sauce.

Grain pasta prepared with cheese sauce, feta cheese, and parmesan cheese. Served with toasted garlic pita.

A medley of tastes come together with grilled eggplant folded over sauteed onion, garlic, fresh herbs, tomato, and feta cheese. Topped with yogurt sauce and served with toasted garlic pita bread.

Served with fresh veggies and nan.

Yogurt and blend it with Persian spices, cucumbers, and onions.

Healthy and good looking a veggie dip made from chickpeas, tahini, lemon juice, black pepper, parsley, garlic, and a hint of cayenne. Served with julienne carrots, celery, and fresh whole wheat nan.

Traditionally Persians begin meals with this assortment of fresh herbs and greens, feta cheese, walnuts, and whole wheat nan.

Humus tabouli, falafel, and moist dolmeh. Served over white and brown rice with cugurt sauce. Falafel is topped with tahini. Humus and tabouli served with fresh veggies and nan.

A vegetarian classic an eggplant dip flavored with garlic, parsley, lemon juice, black pepper, and tahini. Served with assorted fresh veggies and fresh whole wheat nan.

Steamed, stuffed, wrapped grape leaves with tabouli on a bed of both brown and white basmati rice, topped with cugurt sauce and saffron raisin almond mix. Served with nan.

Served with nan, vegan fresh and. Served with nan.

Cup of lentil soup, bowl of rice, and salad all in one platter

House salad is prepared with romaine lettuce, fresh herbs dill, chives, parsley and basil, tomato, cucumber, carrots, celery, red cabbage, bean sprouts, radishes, and a Kalamata olive. Served with dressing.

A classic persian salad made of cucumnber, tomato, onion, dried herbs, lemon juice, and sea salt.

Mediterranean salad of romaine lettuce, fresh herbs, feta cheese, tomato, cucumbers, olive oil, lemon juice, garlic, olives, and capers.

Fresh romaine lettuce and herbs tossed with toasted garlic pita croutons. Served with caesar dressing and cracked peppercorns.

Combination of grilled eggplant, tomato, onion, garlic, feta cheese, fresh herbs, and cugurt sauce. Served with chili and pollo rice sprinkled with saffron flavored onions, raisins, and toasted almonds.

Silken soft tofu carefully grilled with onion, garlic, tomato, cilantro, fresh herbs, bean sprouts, ginger roots, and light soy sauce. Served with brown and white basmati rice, topped with saffron almond raisin mix and sesame seeds.

With spinach, parsley, cilantro, chives, dill weed, fenugreek, walnuts, arrowroot, and Persian spices. Served over brown and white basmati, topped with sauteed onion, garlic, fresh herbs, feta cheese, cugurt, and garden herb salad.

Falafel croquettes topped with tahini sauce, served on a bed of tomatoes and pickle chips, along with steamed stuffed marinated grape leaves on a bed of both brown and white basmati rice. Topped with cugurt saffron almond raisin mix.

Potato patty burger made with mushrooms, carrots, celery, onion, garlic, and Persian spices. Served over brown and white basmati rice, topped with sauteed onion, garlic, fresh herbs, tomato, feta cheese, cugurt sauce, almond saffron mix, and house garden salad.

An excellent combination of braised asparagus and grilled eggplant topped with sauteed onion, garlic, tomato, lemon juice, fresh herbs, feta cheese, and cugurt. Served with chello and pollo rice sprinkled with saffron flavored onions, raisins, and toasted almonds.

A dish of herb stew made with spinach, parsley, cilantro, dill weed, chives, fenugreek, and Persian spices, mixed with red kidney beans, tomato juice, lemon juice, and dried lime. Served with brown and basmati rice.

Spinach herb patty spinach, parsley, cilantro, chives, dill weed, fenugreek, and walnuts topped with sauteed onion, garlic, tomato, and feta cheese. Served over both brown and white basmati rice, alongside stuffed grilled eggplant topped with cugurt sauce and saffron almond raisin mix.

A concoction of fresh vegetables and herbs. Snow peas, mushrooms, carrots, celery, onion, tomato, garlic, broccoli, cauliflower, green, and red cabbage, green beans, and ginger roots, bean sprouts, fresh mixed herbs and exotic spices of Persian, lightLY stirfried with soy sauce. Served with both brown and white basmati rice, topped with sesame seeds.

A full mixture of soft tofu, spinach, chives, dill weed, parsley, cilantro, ginger roots, tomato, lemon juice, feta cheese, Persian spices, and soy sauce with portabella mushrooms. Served with cugurt sauce and both brown and white basmati rice, topped with saffron almond raisin mix.

An excellent combination of vegetables and herbs in a balanced tomato based sauce, along with yellow split peas, eggplant, dried limes, accented with Persian spices, lemon juice, and lime. Served with pollo and chello rice, cugurt sauce, and nan.

Grilled stuffed eggplant and steamed rolled grape leaves with tabouli grain. Served over both white and brown basmati rice, topped with cugurt sauce, and saffron almond mix.

Silken soft tofu, angel hair pasta, garlic, onion, mushrooms, herbs, artichoke hearts, feta, and parmesan cheese sautéed with olive oil. Served with toasted garlic pita bread.

Sockeye wild salmon grilled with fresh dill, garlic, olive oil, Persian spices, lemon juice, and soy sauce. Served with braised asparagus and grilled eggplant, topped with cugurt sauce and served with brown and white basmati rice.

Grilled salmon with lemon juice and soy sauce, mixed with fresh romaine and herbs, garlic toasted croutons, and caesar dressing. Topped with parmesan cheese and fresh cracked pepper.

Sockeye wild salmon prepared with lemon juice, olive oil, soy sauce dill, mixed with eggless angel hair pasta, artichoke hearts, mushrooms, parmesan, and feta cheese. Served with toasted garlic pita bread.

Feta cheese, basil, chives, capers, and lemon juice mixed with romaine lettuce and grilled wild sockeye salmon. Served with nan.

Grilled with wild sockeye salmon are the portabella mushrooms, tomato, tofu, spinach, chives, parsley, dill weed, lemon juice, soy sauce, feta cheese, and Persian spices. Served with basmati rice and cugurt sauce.

Sockeye wild salmon grilled with Persian spices, fresh herbs, lemon juice, soy sauce, olive oil and garlic. Served with steamed veggies, feta cheese, brown and white basmati rice, topped with almond, saffron and cugurt sauce.

Jumbo shrimp sautéed with olive oil, lemon juice, fresh garlic, mixed with angel hair pasta, artichoke hearts, mushrooms, parmesan, and feta cheese. Served with toasted garlic pita bread.

Jumbo shrimp sauteed with onion, garlic, capers, lemon juice, fresh herbs, and spices, served over both brown and white basmati rice and a serving of steamed veggies with feta cheese.

Sauteed jumbo shrimp with olive oil, garlic, lemon juice, tucked in merza farangee, topped with cugurt sauce and served with garlic toasted pita.

Herb stew made of spinach, parsley, chives, dill and fenugreek with sautéed breast of chicken, with garlic, onion, lemon juice, soy sauce and Persian spices, served with brown and white basmati rice, topped with saffron mix, cugurt sauce and nan.

Breast of chicken, eggplant and fresh veggies, along with Persian spices, yellow split peas and limo omani dried lime in a light veggie sauce, served with rice and nan.

An assortment of fresh vegetables, broccoli, cauliflower, carrots, celery, red and green cabbage, turnips, snow peas, string beans and tomato, fresh herbs and spices are stirfried with breast of chicken with light soy sauce, garlic and onion, served with both brown and white basmati rice, topped with sesame seeds and almond raisin saffron mix.

Grilled boneless and skinless breast of chicken mixed with angel hair pasta, artichoke hearts, mushrooms, fresh herbs, lemon juice, soy sauce and feta cheese, topped with parmesan and feta cheese. Served with toasted garlic pita bread.

Silken soft tofu lightLY grilled with onion, garlic, ginger, boneless skinless breast of chicken, tomato, fresh herbs, soy sauce and bean sprouts, served with brown and white basmati rice, topped with almond raisin saffron mix, sesame seeds and fresh herbs.

Breast of chicken grilled with Persian spices, garlic, onion, mushroom, celery, green bell pepper, fresh ginger roots, tomato, juice and light soy sauce, feta cheese lemon and herbs. Served with brown and white basmati rice, steamed veggies, cugurt and nan.

Filet of tenderloin marinated in lemon juice, saffron, and yogurt, broiled over an open fire. Served with basmati rice, broiled tomato, pepper, cugurt, onion and nan.

Skewered Persian spiced ground beef prepared over open fire, served with broiled tomato and basmati rice.

Breast of chicken is marinated and charbroiled with tomato, served with rice and cugurt sauce.

Shish kebab and chicken kebab, served with rice, broiled tomato and nan.

Strips of gyros are grilled with Persian spices and served with fresh veggies, herbs, yogurt sauce, and pita.

Strips of lamb gyros, served with stuffed grilled eggplant. Topped with cugurt and a serving of both brown and white basmati rice.

Gyros are grilled with hot peppers, mushrooms, tomato, cilantro, and cumin. Served with rice and cugurt sauce.

Strips of lamb gyros seasoned with Persian spices, served with white basmati rice, cucumber yogurt sauce, along with onion, tomato, pickles, radishes, olives, feta cheese, and pita bread.

Mint, peach, plain, cinnamon, green, and black.

Mint, peach, black, plain, cinnamon, and ginseng.

Cardamon and rose water.

Freshly brewed on demand.

Naturally decaffeinated and brewed on demand.

Persian with pistachios and Greek with walnuts.