Afghan ravioli filled with leeks and scallions, served on yogurt-mint topped with ground beef sauce. Vegetarian aushak also available.

Homemade pastry shells filled with onions and beef. Served on yogurt and topped with carrots, yellow split peas and beef sauce.

Brick oven baked twin pastry shells, one filled with leeks and scallions the other filled with spiced potatoes. Garnished with yogurt and mint.

Pan-fried eggplant seasoned with spices, then baked with fresh tomatoes, served on yogurt garlic mint sauce.

Pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with ground beef sauce.

Afghan ravioli filled with leeks and scallions, served on yogurt, garlic and mint sauce topped with yellow split peas and carrot sauce.

Brick oven baked twin pastry shells, one filled with leeks and scallions the other filled with spiced potatoes. Garnished with yogurt and mint.

Pan-fried eggplant seasoned with spices, then baked with fresh tomatoes, served on yogurt garlic mint sauce.

Pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce.

Potatoes and chick peas on a bed of mixed greens served with cilantro vinaigrette dressing.

Mixed green salad served with balsamic vinaigrette or pomegranate dressing.

Homemade noodle soup served with beef sauce and mint yogurt.

Lamb, mung beans, chick peas, black-eyed peas and yogurt soup.

Fresh sea bass pan fried, then sauteed with onion, peeled tomatoes, garlic, ginger, sun dried tomato, radishes and potato served with challow rice.

Filet of trout pan fried, served with sauteed eggplant and rice seasoned with dates and walnuts.

Fresh boneless breast of chicken, marinated then grilled, served on mixed green salad with grilled vegetables and vinaigrette dressing.

A platter of baked pumpkin, pan-fried eggplant, sauteed spinach and okra sauteed in fresh tomatoes, served with pallow rice.

Fresh green beans, carrots, cauliflower, tumips and potato sauteed with onions, tomatoes, garlic, ginger and cilantro served with spinach and challow rice.

Afghan ravioli, filled with leeks and scallions, served on yogurt, garlic and mint sauce, topped with yellow split peas and carrot sauce.

Spinach sauteed with afghan seasonings, served with garlic mushrooms, okra and challow rice.

Pan fried then baked pumpkin and eggplant served with yogurt garlic sauce and challow rice.

Medium rice, mong beans and black-eyed peas, sauteed with onion, tomatoes and fresh garlic, then baked with dill and coriander seeds, served with poblano pepper filled with spinach and cheese, served with tomato and cilantro sauce.

Homemade noodles and fresh vegetable soup.

Pallow rice baked with chunks of lamb tenderloin, raisins and glazed julienne of carrots.

Seasoned tenderloin of lamb cooked with onions, sauteed with yellow split-peas and tossed with onions lightly marinated in vinegar. Served with pallow rice.

Half rack of lamb marinated, grilled and served on a bed of afghan bread with sauteed eggplant and pallow rice.

Char-broiled leg of lamb marinated in puree of onion, sun-dried baby grapes and garlic. Served with sauteed eggplant and pallow rice.

Homemade pastry shell filled with onions and beef. Served on yogurt and topped with carrots, yellow split peas and beef sauce.

Afghan ravioli filled with leeks. Served on yogurt and topped with ground beef and mint.

Leg of lamb sauteed with onion, tomatoes, garlic, mushrooms, fresh cilantro, yogurt and spices served with sauteed spinach and challow rice.

Spinach sautéed with chunks of beef and afghan seasonings. Served with challow rice.

Choice tenderloin of beef marinated, grilled with a puree of grilled tomatoes, hot peppers, onions and cumin seeds served with lentils, mung beans and spinached rice.

Leg of lamb sauteed with onions, tomatoes, garlic, green beans, potatoes and spices served with lentils and challow rice.

Prime rib of beef, marinated in puree of onion, sun-dried baby grapes and garlic, then grilled and served with sauteed lentils and pallow rice.

Ground beef with coriander flat kababs. Cucumber and tomato salad with balsamic dressing and fried battered potatoes.

Beef meatballs with Afghan seasonings sauteed with sun-dried tomato, hot peppers and green peas in a fresh tomato sauce, served with challow rice.

Char-broiled marinated chicken breast, served with sauteed spinach and pallow rice.

Chicken breast sauteed with spices and yellow split-peas, then sauteed with yogurt, cilantro and curry, served with challow rice.

Eggplant sauteed with onion, tomatoes, pepper, garlic and turmeric.

Pan-fried eggplant seasoned with spices, then baked with fresh tomatoes, served on yogurt garlic mint sauce.

Spinach sauteed with onions, garlic, salt and black pepper.

Pan fried baked baby pumpkin seasoned with sugar and served on yogurt and garlic sauce, topped with ground beef sauce.

Okra sauteed with onion fresh tomatoes, black pepper and garlic.

Side of lentils

Layers of homemake thin pastry with walnuts, almonds, pistachios, spiced with cinnamon and cloves, then baked and finished with honey caramel.

Cream pudding topped with fresh kiwi, pineapple, blueberry, and strawberry.

Rice pudding, served with pistachio and cardamom.

Homemade ice cream served with fresh pineapple, dates, figs, pistachio and cardamom.

Homemade cardamom and pineapple cake served with ice cream with fresh pineapple, dates and figs on pomegranate sauce.