First Course

Mezze Plate by Chef Abdulkareem (Syria)
Traditional Syrian hummus, baba ganoush (eggplant dip), veggies and pita bread GFA V – Gluten-free upon request if pita is excluded

Eggplant Rollatini by Chef Asma (Sudan)
Sudanese meets Italian in Chef Asma’s special eggplant rolls, featuring seasoned ground beef, ricotta, mozzarella, red sauce GF

Reina Pepiada Arepa by Chef Ricardo (Venezuela)
Cornmeal patties stuffed with tasty shredded chicken-avocado salad; served with zesty mango pico de gallo and cilantro garlic sauce GF Dairy-free

Second Course

Nyonya Chicken Laksa Noodles by Chef Alice (Malaysia)
Southeast Asian noodle dish featuring slow-cooked chicken in a creamy coconut curry broth, topped with beansprouts, tofu puffs, herbs, shredded chicken and cucumber. If you like heat, add spicy sambal (served on the side). Contains cashews Dairy-free

Tarkari by Chef Mitra (Bhutan)
Unique Nepali-style mixed vegetable curry made with bamboo shoots, black-eyed peas, mushrooms, jackfruit, onion, garlic and ginger, featuring flavors of cumin, coriander, turmeric. Served with rice GF V+

Derek Tibs Stir Fry by Chefs Kidane and Besrat (Eritrea)
Eritrean stir fried beef, with onion and colorful bell peppers. Served with rice, traditional himbasha bread and an East African sauce GFA – Gluten-free upon request if himbasha bread is excluded

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