Menu

Menus

“Barbounia’s most appetizing feature is Chef Amitzur Mor‘s open kitchen, equipped with a wood-burning oven. Irresistible bread, served hot from the oven, begins a meal here that should certainly focus on meze and hot appetizers like charred octopus.  Entrees include brick oven-baked branzino with salsa verde, and hanger steak souvlaki with black lentil and jasmine rice pilaf.” – Michelin Guide 2015

Dinner   Lunch   Brunch   Desserts

Chanukah Menu 2017 – Tuesday, 12/12 to Wednesday, 12/20

Chanukah Menu 2017

 Starting Tuesday, December 12 to Wednesday, December 20

Appetizers:

Jerusalem Artichoke and Wild Mushrooms Soup

Sage, crispy Turkish bread and white truffle oil.

House Made Chicken Liver Mousse

Savory sufganiyot, local apples, radishes and wild greens

Leeks and Crab Latkes

Purple tahini preserved lemon and micro cilantro

Main Course

Homemade Rigatoni

Wild mushrooms, roasted celery root, baby Brussels sprouts sage and Parmigiano Reggiano

Taboon Roasted Red Snapper

Winter baby vegetables, local squash a, d lemon- capers coulis

Grilled Rack of Lamb

Tomato confit, Kalamata olives, roasted kohlrabi and grilled scallions.

Desserts:

House Made Sofganiyot

Chocolate, strawberries, halva, pistachio and dolce de leche.

Dinner

Dinner

Dinner

Dinner   Lunch   Brunch   Desserts

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Menu subject to change.

Lunch

Lunch

Lunch

Dinner   Lunch   Brunch   Desserts

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Menu items and prices subject to change.

BRUNCH

BRUNCH

Brunch

Dinner   Lunch   Brunch   Desserts

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Menu items and prices subject to change.

Desserts

Menus

Desserts

Dinner   Lunch   Brunch   Desserts