Orchard Market & Café Menu

Grilled ground beef kebob with sumac*, Bulgarian feta cheese and black olives.

The classic Persian lunch sandwich. Tender poached beef tongue with curry and garlic.

Cumin, curry & garlic seasoned chicken sauteed with onions and mushrooms.

Grilled large mushroom with grilled onion, tomato and green peppers.

Grilled eggplant, tomato, green peppers, and onion with Bulgarian feta cheese and black olives.

Grilled leg and breast of chicken, with grilled tomato and onion.

Mildly spiced breast of chicken, pan-seared with onions and melted provolone cheese.

A single skewer of marinated butterfly cut filet mignon, grilled to order with tomatoes and onions, seasoned with sumac.*

Twin grilled skewers of seasoned ground beef with sumac* and grilled tomato and onion.

Grilled mixed leg and breast of chicken, served with grilled tomato and onion.

Poached bone in breast and leg of chicken with with sauteed eggplant in a curry garlic stew with sour cream.

Poached breast of chicken with the traditional sweet and tangy pomegranate walnut sauce.

Lamb stew with eggplant and in a tangy tomato sauce, garnished with zingy pickled sour grapes.

Filet mignon tips sauteed in a spicy garlic curry, with mushrooms, green peppers, tomatoes and onions.

Mahi Mahi, shrimp and scallops sauteed with onions, portobello mushrooms in a tomato curry and garlic sauce. Served with basmati rice.

Soft, creamy Bulgarian sheep's cheese melted over farm tomatoes, onions. Topped with black olives. Served with warm pita bread.

Jumbo tiger shrimp sauteed with onions and vegetables in a sweet and spicy Indian mango chutney sauce. Served with warm pita bread.

A thick peasant soup with sun-dried herbs, lentils, red kidney beans, chickpeas and Persian vermicelli noodles (Reshteh). Served with warm pita bread.

Layers of eggplant and artichokes and Bulgarian feta cheese smothered in a tangy-sweet dill Dijon mustard sauce. Served with warm pita bread.

Sauteed scallops and calamari, pan-seared with black olives, tomato and onions and simmered in a savory garlic tomato curry sauce. Served with warm pita bread.

Curried poached tender beef tongue, sauteed with onions and portobello mushrooms. Served with warm pita bread.

Portobello mushroom, marinated in a pomegranate vinaigrette, grilled with tomatoes and peppers, topped with Bulgarian feta cheese, on a bed of yogurt cilantro dressing. Served with warm pita bread.

Homemade yogurt and chopped cucumbers with dill, mint and spring onions. Served chilled. Served with warm pita.

Mixed greens with sun-dried mixed fruit and nuts with a pomegranate vinaigrette. Served with warm pita.

Poached leg and breast of duck in a sweet and tart walnut pomegranate sauce.

Sun dried plums and butternut squash in a sweet tomato stew with braised chunks of lamb leg.

Leg and breast of bone in chicken in a garlic tomato sauce with eggplant, topped with sour cream and paprika.

Poached beef tongue, simmered in a savory garlic tomato curry sauce with a variety of vegetables.

Boneless leg of lamb in a tangy tomato stew with eggplants and pickled sour grapes.

Leg and breast of chicken on the bone with an orange mango sauce and colorful jeweled rice of saffron, barberries, carrots, oranges, and raisins.

Fileted chicken breast sauteed with onions, topped with a medallion of eggplant and melted provolone cheese in a curry sauce. Served with basmati rice.

Seasoned breast of chicken sauteed with onions, tomatoes, peppers and olives in a savory tomato garlic curry sauce. Served with basmati rice.

Boneless chicken breast sauteed with onions, mushrooms, artichokes in a melted feta and herb sauce. Served with basmati rice.

One full skewer of butterfly-cut beef tenderloin and a skewer of finely ground beef grilled with tomato and onion, seasoned with sumac. Served with basmati rice.

A skewer of butterflied beef tenderloin with grilled tomato and onion, seasoned with sumac. Served with basmati rice.

Twin skewers of finely ground beef, grilled with tomato and onion, seasoned with sumac. Served with basmati rice.

1 skewer of grilled boneless chicken breast, marinated in yogurt with tomato and onion. Mildy seasoned. Served with basmati rice.

Tenderloin, ground beef and chicken breast with grilled tomato, onion and sumac. Served with basmati rice.

Broccoli, cauliflower, carrots, green peppers, celery, tomatoes, onions, mushrooms and other vegetables simmered in a tomato garlic and curry stew with basmati rice.

Mildly seasoned breast of chicken sauteed with jumbo shrimp and scallops, onions and farm tomatoes in a light curry sauce. Served with basmati rice.

Mahi mahi, shrimp and scallops simmered in a tomato based sauce with Persian Advieh (cinnamon, cumin, cardamom, ginger, and ground rose petals). With artichokes and peas. Served with basmati rice.

Mahi Mahi, shrimp and scallops sauteed with onions, portobello mushrooms in a tomato curry and garlic sauce. Served with basmati rice.

Mixed greens or romaine lettuce with pepperoncini peppers, black olives, carrots, & artichokes with Bulgarian feta & pomegranate vinaigrette.

A colorful salad of diced cucumbers & tomatoes, mint, parsley & spring onions marinated with lemon juice. Served chilled. Our lightest appetizer.

The traditional Middle Eastern spread of ground chickpeas, tahini,, garlic, and lemon. Blended with Bulgarian feta cheese.

Boneless breast of chicken in a smokey garlic and cayenne and herb sauce with mushrooms, herbs and pistachios.