VEGETARIAN & VEGAN MENU

PLEASE MAKE A RESERVATION FOR OUR REGIONALLY-INSPIRED CHEF’S BAR
Offered Sunday-Friday

VEGETARIAN  PLATES

HUMMUS | SYRIA
Sesame, Crispy Chickpeas & Shallots, Yogurt, Pita • 8

SUMMER GAZPACHO | SPAIN
Chilled Soup of Heirloom Tomatoes, Harissa, Sumac Yogurt • 8

WARMED MARINATED OLIVES | ISRAEL
Chili, Citrus, Olive Oil • 8

TIQA MEZZE PLATE | LEVANT
Daily Selections • 16

BABA GANOUSH | LEVANT
Pureed Eggplant, Olive Oil, Lemon, Tahini, Pita • 8

CAULIFLOWER & LABNEH | LEBANON
Golden Fried Cauliflower, Herbed Garlic Cheese • 9

FALAFEL | EGYPT
Chickpea Fritters & Puree, Cucumber Tahini • 8

PESTO BUCATINI 1 ITALY
Hazelnut Pesto, Egg Yolk Puree, Roasted Mushrooms, Sweet Peas • 19

TOMATO & EGGPLANT SALAD | ALGERIA
Heirloom Tomatoes, Crispy Eggplant, Marinated Feta, Buttermilk Aioli • 9

TIQA SALAD | PAN-MEDITERRANEAN
Mixed Greens, Date Puree, Dijon Sherry Vinaigrette, Garden Vegetables, Sunflower Seeds & Mustard Seeds • 7

GRILLED ROMAINE SALAD | ISRAEL
Za’atar & Olive Oil Croutons, Parmesan Reggiano, Crumbled Feta, Garlic Aioli • 8

GLUTEN-FREE DINNER

STARTERS

WARMED MARINATED OLIVES | ISRAEL • Chili, Citrus & Olive Oil • 8

FALAFEL | EGYPT • Chickpea Fritters & Puree, Cucumber Tahini • 8

HUMMUS | SYRIA • Sesame, Crispy Chickpeas & Shallots, Sauteed Kefta, Cilantro Curry Yogurt, Cucumbers • 12 *

SCALLOP CRUDO | ITALY • Cucumber Caviar, Watermelon Gelee, Hazelnut Vinaigrette • 12 *

BABA GANOUSH | LEVANT • Pureed Eggplant, Olive Oil, Lemon, Tahini • 8

CAULIFLOWER & LABNEH | LEBANON • Golden Fried Cauliflower, Herbed Garlic Cheese • 9

TIQA MEZZE PLATE | LEVANT • Daily Selections • 16

KEFTA & KABOBS

BEEF KABOBS | MOROCCO • Coffee-marinated, Buttermilk Aioli • 26 *

CHICKEN KABOBS | ISRAEL • Onion Herb Marinade, Buttermilk Aioli • 23 *

SHRIMP KABOBS | PORTUGAL • Lemon, Garlic Marinade, Sweet & Sour Tehina • 26 *

KEFTA | TURKEY • Spiced Ground Lamb & Beef, Roasted Pepper Yogurt • 27 *

KABOB PLATTER | PAN-MEDITERRANEAN • An assortment of our house-made kabobs For two • 50 | For three • 65 | For four • 80 | For six • 108 *

SALADS & SOUPS

TOMATO & EGGPLANT SALAD | ALGERIA • Heirloom Tomatoes, Crispy Eggplant, Marinated Feta, Buttermilk Aioli • 9

TIQA SALAD | PAN-MEDITERRANEAN • Greens, Date Puree, Dijon Sherry Vinaigrette, Sunflower Seeds, Garden Vegetables • 7

GRILLED ROMAINE SALAD | ISRAEL • Sliced Cucumbers, Parmesan Reggiano, Crumbled Feta, Garlic Aioli • 8

SUMMER GAZPACHO | SPAIN • Chilled Soup of Heirloom Tomatoes, Harissa, Sumac Yogurt • 8

MAIN COURSES

GRILLED MARINATED FLANK STEAK | FRANCE • Smoked Tomato & Feta Butter, Spiced Fries, Buttermilk Aioli • 28 *

SUMAC ROASTED CHICKEN | LEVANT • Roasted Half Chicken, Onion, Roasted Summer Vegetables, Dijon Honey Vinaigrette • 26 *

SCALLOPS | SPAIN • Pan-seared, Chilled Corn Cream, Smoked Potatoes, North Country Bacon • 28 *

LAMB RACK | GREECE • Herb-marinated, Smoked Potatoes, Grilled Spring Onions, Minted Labneh • 30*

WHOLE BRANZINO | ISRAEL • Crispy Fried, Sweet & Sour Tehina Sauce, Julienne Slaw • 28 *

MAINE LOBSTER | NORTH AFRICA • Coconut Brown Butter Nage with Local Corn, Peas, and Potatoes • 36 *

EXECUTIVE CHEF || BO BYRNE

SOME ITEMS ARE SERVED RAW OR COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, FISH, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF A MEMBER OF YOUR PARTY HAS A FOOD ALLERGY.