435 W Diversey Pky, Chicago, IL 60614

SAMPLER – 16

Includes Hummus, Kashk, Olivieh, Olives Feta, Shirazi Salad and Bread.

HUMMUS – 6

Chick Peas, Tahini, Garlic, Fresh Lemon.

EGGPLANT KASHK – 7

Baked with Fresh Garlic, Mint, in Special Yogurt.

DOLMEH – 6

Baked Vegetarian Stuffed Grape Leaves.

FETA OLIVES – 7

With Tomato, Virgin Olive Oil Oregano.

SOUP  – 5

Vegetarian Lentil.

SHIRAZI SALAD – 5

Tomato, Cucumber, Shallots Lemon Olive Oil.

OLIVIETH – 6

Pars Potato Salad.

Over seasonal mixed greens in balsamic Vinaigrette, Add Salad + 3

SOUP and SALAD – 10

Vegetarian Lentil Soup, Cove Salad.

HUMMUS SHIRAZI SALAD

Topped with Shirazi Salad, Pars Bread.

OLIVIEH COVE SALAD – 10

Served With Tapanade & Pars Bread.

HUMMUS VEGGIE SALAD – 12

Topped with Roasted Vegetables.

CHICKEN OLIVIEH

Grilled Chicken over Olivieh Salad.

VEGGIE SAMPLER – 16

Hummus, Kashk, Dolmeh, Olivieh, Feta, Shirazi Salad and Bread.

Served over Cove Salads with Rice Pilaf.

Chicken – 12 Atlantic Salmon – 16 Lamb Koubideh – 12 ( ground ) Leg of Lamb – 16 Beef Tenderloin – 15 Grilled Jumbo Shrimp – 14 Grilled Racks of Lamb – 19 ( four cuts )

THREE COURSE HALAL CHICKEN TENDERLOIN

Served with choice of Lentil Soup or Cove Salad, Basmati Rice, and Desert.

CHICKEN JU-JEH – 19

Chicken Tenderloin Kabob.

CHICKEN KOUBIDEH – 19

Ground Chicken Tenderloin Kabob.

CHICKEN SOLTANI – 19

Skewer of Ju-Jah and Skewer of Koubideh.

CHICKEN FESENJAN - 20

Tenderloin in Walnut Pomegranate Sauce.

CHICKEN MEDI – 19

Tenderloin in Crushed Garlic Tomato.

CHICKEN SPICY – 19

Tenderloin in Spicy Crushed Garlic Tomato.

THREE COURSE HALAL LAMB or CHOICE BEEF

Served with choice of Lentil Soup or Cove Salad, Basmati Rice, and Desert.

LAMB SHANK MEDI – 22

In Crushed Garlic Tomato.

LAMB SHANK FESENJAN – 22

In Walnut Pomegranate Sauce.

LAMB KOUBIDEH – 18

Grilled Ground Lamb & Beef on Skewer.

LAMB KABOB – 22

Grilled Marinated Skewers of Leg of Lamb.

BEEF KABOB – 22

Grilled Marinated Beef Tenderloin (not halal).

LAMB CHOPS – 27

Grilled 5 Cuts of … over Rice and Vegetables.

BEEF SOLTANI – 22

Skewer of ... & Skewer of … Koubideh.

THREE COURSE FRESH SEAFOOD

Served with choice of Lentil Soup or Cove Salad, Basmati Rice, and Desert.

SALMON – 21

In Walnut Pomegranate Sauce.

SCALLOPS – 23

In Walnut Pomegranate Sauce or Garlic Sauce.

SHRIMP KABOB – 24

Well Seasoned and grilled with vegetables.

Includes: Appetizer Sampler, Choice of Vegetarian Lentil Soup or Cove Salad, Basmati Rice, and Finished with House Dessert.

KABOB TRAY – 59

Grilled Lamb Koubideh (ground lamb and beef), Chicken tenderloin, Beef tenderloin, and racks of Lambs with roasted vegetables.

MIXED GRILLS – 59

Grilled Chicken Koubideh (ground), Chicken Tenderloin, Jumbo Shrimp and Two racks of Lamb with Roasted Vegetables and Rice.

PERSIAN TRAY – 55

Lamb Shanks in Walnut Pomegranate and Chicken Tenderloin in Berry Sauce.

VEGETARIAN TRAY – 45

Roasted Veggies in choice of two sauces, Walnut Pomegranate Sauce, Crusted Garlic Tomato Sauce, Sabzi Sauce, Served with Basmati Rice.

SALMON and SHRIMP – 59

Broiled Atlantic Salmon and Two skewers of Shrimps with Roasted Vegetables and Basmati Rice.

CHICKEN AND SHRIMP – 59

Grilled two skewers of Shrimps with two skewers of Chicken  Tenderloin, Vegetables and Basmati Rice.

RACK & CHICKEN TENDERLOIN – 59

Grilled 5 Cuts of Rack of Lamb with Two Skewers of Grilled Chicken Tenderloin, Roasted Vegetables and Basmati Rice.

MEAT LOVERS – 65

Grilled Two Skewers of Beef Tenderloin with Five Racks of Lamb with Roasted Vegetables and Basmati Rice.

FOUR COURSE DINNER AND DRINKS FOR TWO - 79

Includes: Appetizer Sampler, choice Soup or Salad, Choice of Two entrees (up to 25) and drinks for Two and Ice Cream Dessert and choice of premium pitcher Sangria or Selected Bottle of Wine.

Fesenjān

Fesenjan is flavored with pomegranate paste and ground walnuts and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud. It is traditionally made with eggplant and poultry (duck or chicken). Fesenjan can also be made using balls of ground meat or chunks of lamb. Depending on the recipe, it can have a sweet or sour taste. Fesenjan is served with Iranian white or yellow rice (polo or chelo). If the pomegranate sauce comes out too sour, sugar and fried onions may be added to sweeten it. Sometimes, a hot iron is applied to cause oxidation and darken the sauce's color.

Jujeh kabab

Jujeh kabab (Persian: literally "grilled chick") is an Iranian dish that consists of grilled chunks of chicken which are sometimes with bone and other times without bone. This is one of the most common and popular dishes of Iran. It is common to marinate the chunks in minced onion, lemon juice and saffron. It is sometimes spelled as Joojay kebob or Joojeh kabab. Often served on chelo rice or wrapped in lavash bread, both of which are staples in the Iranian cuisine. The former is more often served in restaurants and elaborate parties such as wedding receptions while the latter is often eaten in domestic settings, kebab joints and picnics or packed for road trips. Other optional components include grilled tomatoes,  peppers (grilled or raw), fresh lemons or other vegetables

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