Vintage78

Citrus, a touch of cream, and ground pistachio garnish.

Green herbs, legumes, noodles, caramelized onions, and mint garnish.

Fresh herbs, radishes, walnuts, feta cheese, and lavash.

Vegetarian grape leaf rolls, over yogurt-cucumber, topped with feta, and basil-olive oil.

Basil olive oil and fig-balsamic drizzle.

Zaytoon pavardeh, hummus, and mast-o-khimar, accompanied by toasted lavash bread, and fresh veggies.

Marinated cucumber and sabzi oil.

Steamed mussels, saffron-tomato, white wine-herb broth, and dipping toast.

Ground beef & potato patty, radish, and tomato-cucumber relish.

Ground beef kabob or crispy potato slices and yogurt drizzle.

Carrot ribbons, radishes, and lemon-olive oil dressing.

Feta, almonds, olives, and pomegranate vinaigrette.

100% ground chuck, crumbled gorgonzola, sauteed mushrooms, grilled onions, and vintage fries.

Goat cheese, lettuce, tomato, onions, and vintage fries.

Hummus, lettuce, tomato, and vintage fries.

Rice, dill-yogurt, Shirazi salad, and pickles.

Pickled onions, herbs, tomato, and vintage fries.

Herbs served with a side salad.

Pomegranate glazed chicken and sour-cherry basmati rice blend.

Spiced braised beef, green beans, tomato, and basmati rice.

Stew braised chicken, walnuts, pomegranate, and basmati rice.

Aromatic stew of lamb, yellow split peas, tomatoes, sundried limes, and basmati rice.

Choice of any two grilled: barg (steak), kubideh (beef), chicken, Mahi, shrimp, or vegetarian. Accompanied by a dill yogurt sauce and salad Shirazi.

Potato Kuku, roasted vegetables, and tomato-herb butter.

Large meatball stuffed with a hard-boiled egg & barberries in a saffron tomato broth.

Mahi Mahi, tuna, mussels, shrimp, in a white wine tamarind broth accompanied by dates and chickpeas & dipping toast.

Sautéed spinach, dried figs, apricots, and tart cherries in a tomato-citrus broth.

Cucumber, tomato, and herbs.

Greek yogurt and cucumber.

Cauliflower and carrots.

Spinach or green beans.

Served with spiced ketchup.

Blended with diced carrots, celery, and onion.

With citrus and cream, ground pistachio garnish.

Soup of green herbs, legumes, and noodles, caramelized onions, and mint garnish.

Gluten-free. Roasted eggplant, baked soufflé style, dill-yogurt sauce.

Gluten-free. Vegetarian grape leaf rolls, over yogurt-cucumber, topped with feta, basil olive oil.

Ground beef and potato patty, tomato-cucumber and radishes.

Gluten-free. Green herbs, carrot ribbons, radishes, lemon-olive oil dressing.

Gluten-free. Feta, almonds, and olives, pomegranate vinaigrette.

Gluten-free. Goat cheese, watercress, almonds, tahini-beet vinaigrette.

Gluten-free. Baby lettuce and watercress salad.

Gluten-free. Green beans rice, braised short rib.

Gluten-free. Sour cherry basmati rice blend.

Gluten-free. Aromatic lamb stew, split peas, fragrant tomato broth. Slow braised stew, served with choice of traditional white basmati, brown, or wild rice.

Gluten-free. Braised veal short rib, celery, green herbs, lime. Slow braised stew, served with choice of traditional white basmati, brown, or wild rice.

Gluten-free. Walnuts and pomegranate, mini meatballs. Slow braised stew, served with choice of traditional white basmati, brown, or wild rice.

Gluten-free. Sautéed spinach, sweet, and sour sauce, dried figs, apricots and tart cherry in a tomato-citrus broth.

Wild rice, sweet and sour jus.

Gluten-free. Crispy saffron rice timbale, combo of grilled steak and chicken kabobs.

Gluten-free. Basmati rice, grilled tomato and chili pepper.

Gluten-free. Steak fries, mushroom sauce.

Gluten-free. Green beans, roasted fingerling potatoes, tomato-herb butter.

Large stuffed meatball, saffron tomato broth.

With rosewater and cardamom.

Topped with pistachio ice cream.

Topped with cinnamon ice cream.

With a cinnamon-vanilla cardamom yogurt sauce.

Served warm with vanilla ice cream.