RECEPTION

CAVIAR CANAPÉ (KHAVIAR)
Housemade Baguette, Plugrá Butter, Key Lime Cocktail ~ The Grace
Ketel One Cucumber Mint Vodka, Hendrick’s Gin, Italicus Liqueur, Green Chartreuse, Aromatic Bitters, Sekenjabin Syrup

FIRST COURSE

DUET OF STUFFED GRAPE LEAVES AND SHIRAZI-STYLE CUCUMBER & TOMATO SALAD (DOLMEH-E-BARG-E-MO, AND SALAD-E-SHIRAZI)
Grape Leaves, Rice, Yellow Split Peas, Dill, Chives, Tarragon, Mint, Parsley, Raisin, Barberries, Almond Slivers
Darioush “Signature” Viognier, Napa Valley

SECOND COURSE

(TRADITIONAL NOWRUZ DISH) PERSIAN BASMATI RICE WITH FRESH HERBS AND SMOKED WHITE FISH WITH SAFFRON LAVASH CRUST (SABZI POLO BA MAHI-YE DOODI)
Persian Chives, Dill, Parsley, Coriander, Steamed Rice with Saffron Golden Crust and Narenj
Darioush “Signature” Chardonnay, Napa Valley

THIRD COURSE

INDIVIDUAL SAFFRON CHICKEN & JEWELED RICE CAKE WITH EGGPLANT QUINCE STEW (KHORESH-E BADEMJAN BA BEH AND TAH CHIN MORGH)
Persian Basmati Rice with Chicken, Saffron, Barberries, Raisin, Pistachios, Eggplant, Onion, Tomato, Unripe Grapes, and Quince
Darioush “Signature” Merlot, Napa Valley

FOURTH COURSE

TRADITIONAL PERSIAN LAMB STEW WITH SANGAK BREAD (ABGOOSHT (DIZI)-BA GOOSHT-E KOODIDEH-BA NAAN-E SANGAK)
Lamb Shank with Marrow, Chickpeas, Pinto Beans, Turmeric, Potatoes, Dry Lime, Tomatoes Garnished with Persian Pickled Raw Vegetables and Fresh Herbs
Darioush “Signature” Cabernet Sauvignon, Napa Valley

DESSERT

ROSE SCENTED SAFFRON ICE CREAM SANDWICH (BASTANI-E GOL-O BOLBOL)

TRADITIONAL TEA

 Persian Blend Cardamom Bergamot Tea with Walnut Date Coconut Crust