Mezze Sampler ||Levant||  V
Eight Traditional Vegetarian Selections,
Served with House Pita • 16/28

Carrot Salad ||Morocco|| GF • V
Chili, Golden Raisins, Orange • 6

Marinated Olives ||Greece|| GF • V
Citrus, Chili, Olive Oil • 6

Tabbouleh Salad ||Lebanon|| GF • V
Quinoa, Pea Yogurt, Tomato, Mint • 6

Roasted Okra ||Lebanon|| GF • V
Charred Tomato, Garlic Confit, Cilantro • 8

Baba Ghanoush ||Lebanon|| GF* • V
Charred Eggplant, Lemon, House Pita • 8

Ful Medames ||Egypt|| GF* • V
Fava Beans, Chickpeas, Tomato,
Fresh Herbs, Olive Oil • 8

Matbucha ||Morocco|| GF • V
Roasted Tomato & Pepper Stew, Pita • 8

Seafood Salad ||Maine||
Selection of Local Seafood, Tomato Cucumber,
Salad • 8

Beet Salad ||Greece|| GF • V
Grilled Onions, Shaved Asparagus, Feta Cheese,
Mustard Emulsion • 9

Tuna Tartare ||Lebanon||
Style of Kibbe Nayah, Bulgur Wheat, Pickled Onions,
Crispy Pita Chips, seven Spiced Cured Egg Yolk • 18

Local Vermont Burrata ||Levant|| Vg
Crispy Kataifi, Saffron Pickled Rhubarb
Celery Salad, Pistachios • 16

TIQA’s Salad ||Turkey|| GF • V
Chopped Salad of Cucumber, Tomato, Peppers,
Red Onion, Lettuce, Lemon Vinagrette • 8

Falafel ||Egypt|| GF • V
Cucumber Tomato Salad,
Tahini, Amba Sauce • 8

Served with House Made Pita

TIQA’s Hummus ||Israel|| GF* • V
Served Warm, Lemon, Olive Oil • 8/14

Ful Medames ||Egypt|| GF* • V
Hummus Served Warm Topped with a
Fava Bean & Chickpea Stew • 8/14

Baba Ghanoush ||Lebanon|| GF* • V
Hummus Served Warm Topped
with Charred Eggplant • 8/14


Shakshuka ||Israel|| Vg
Spicy Tomato Stew, Poached
Hen Egg, Grilled Pita • 9

Broiled Local Oysters ||Morocco||
Ras el Hanout Butter, Puffed Bulgur,
Wheat, Grilled Orange • 16

Red Lentil Soup ||Jordan|| GF* • V
Roasted Garlic Gremolata, Labneh • 8

Served With Spiced Rice, Grilled Vegetables

Seafood ||Tunisia|| • GF
Chef’s Selection of Seafood, Scented with
Ras el Hanout Spice • MP

Chicken Thighs ||Palestine|| • GF
Maqluba Style Rub, Labneh • 16

Beef Tenderloin ||Morocco|| • GF
Herb Marinated, Toum Sauce • 18

Tomato & Mushroom ||Israel|| • GF • V
Plum Tomato, King Oyster Mushroom,
Okra, Tahini Sauce • 13

Mixed Grill ||Levant|| • GF
One of Each Selection from Above • 22


Grilled Whole Fish ||Lebanon|| • GF
Roasted Okra, Tomato Salad, Grilled Lemon • 32

Crispy Lamb Shank ||Lebanon|| • GF
Mint & Pea Quinoa “Tabbouleh Salad”, Pea Yogurt,
Pistachio Dust, Orange Honey • 34

Filet Mignon ||Morocco|| • GF
Oyster Mushrooms, Asparagus,
Chermoula, Sauce Toum • 29

Za’atar Crusted Yellowfin Tuna ||Egypt|| • GF
Charred Eggplant, Roasted Tomato,
Black Garlic Tahini, Labneh • 30

Maine Lobster Sayadia ||Syria|| • GF
Butter Poached Lobster, Spiced Rice, Carmelized Fennel,
Asparagus, Blistered Tomato, Pine Nuts • MP

Mahshi Stuffed Squash ||Egypt|| • GF • V
Whole Roasted Squash Stuffed with an
Eggplant Infused Rice, Tomato Pepper Stew • 18

EXECUTIVE CHEF   ||   Alexander Y. Williamson


GF: Gluten Free • VG: Vegetarian • V: Vegan


Some items are served raw or may be cooked to order, consuming raw or uncooked meats, poultry, fish, shellfish or egg, may increase your risk of food borne illness. Please inform your server if a member of your party has a food allergy.


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Menu: Fall/Winter 2018-2019