Pomegranate on Main

All of the menu items are prepared fresh daily using traditional recipes made with fresh ingredients.
Persian cuisine requires the balance of flavors like pairing sweet pomegranate with earthy walnut to make
the Fesenjan stew or lentils with raisins in the delicately prepared basmati rice. The starters are vegetarian
and dips or spreads served with flatbread and a tray of fresh mint, radish, unsalted butter and feta cheese.
The kabobs are perfectly cooked over an open flame on a two-foot skewer and paired with a
complementary basmati rice to ensure the balance of flavors once again.