Serevan's 2008 Valentine Menu

Katafi Crusted Halibut, Cucumbers, Israeli Pickles,
  Basturma and Herb Broth
25

Black Sea Bass, Jeweled Basmati Rice, Mint-Pistachio
 and Sour Cherry Reduction
25

Roasted Monkfish with Squid Taboulee, Olives
and Spicy Tomato Coriander
23

Pan Seared Branzino, Cumin Scented Hummus,
 Preserved Lemons and Fresh Dill
25

Couscous Crusted Chatham Cod, Watermelon, Aleppo Pepper,
Greek Feta and  Fresh Mint
25

Wild Salmon, Shiitake Mushrooms, Organic Swiss Chard,
Fingerlings  and Anise Reduction
24

Diver Scallops, Organic Arugula, Mergueze and Grapefruit
27

Breast of Duck, Parsnip Puree, Brussel Sprouts, Currants
and Ginger-Pomegranate Reduction
24

Rack of Lamb, Herbed Labne, Madjoul dates,
Dried Limes and Persian Style Basmati
29

Hanger Steak, Braised Red Onions, Roasted Tomatoe,
Potato Puree  and Sumac Reduction
23

Saffron infused Goat Cheese Spaetzle, Morels,
 Wild Ramps and Fresh Herbs
19

Natural, Free Range Chicken, Preserved Lemons,
Olives and Fresh Herbed Couscous
21

Roasted Tomatoes Filled with Legumes, Pickled Raisins,
 Wild Mushrooms with Herbed Yogurt and Couscous
17

Chicken Bastillia with Orange-Curry Emulsion, Wilted Romaine
 and Cinnamon Caramel
23

Lamb Tagine with Apples, Cardamom and Steamed Couscous
23



Please Note: Menu Selections Vary Weekly