Lunch & Brunch

Lunch & Brunch2019-04-26T15:55:28+00:00

LUNCH

STARTERS

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

HUMMUS
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

SMALL PLATES

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

 

KABOBS
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

SANDWICHES/ Platters
Served with a Small Salad

Wrap – Pita, Fresh Vegetables, Hummus,
Sauce Toum, Baby Field Greens
Platter – Basmati Rice, Carrot Salad, Tabbouleh,
Sauce Toum, Pita

Chicken ||Palestine|| • 14/16
Yellowfin Tuna ||Egypt|| • 18/22
Shredded Lamb Shank ||Lebanon|| • 18/22
Falafel ||Egypt|| • 12/14

Burger ||America||
8 oz. House Blend Patty, Hummus, Feta Cheese
Tomato Jam, Baby Field Greens • 12

BRUNCH

STARTERS

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

SALADS

Beet Salad ||Greece|| GF • V
Grilled Onions, Shaved Asparagus, Feta Cheese,
Mustard Emulsion • 9
Add Chicken Thighs • +6
Add Yellowfin Tuna • +8

TIQA’s Salad ||Turkey|| GF • V
Chopped Salad of Cucumber, Tomato, Peppers,
Red Onion, Lettuce, Lemon Vinagrette • 8
Add Chicken Thighs • +6
Add Yellowfin Tuna • +8

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

HUMMUS
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

EGGS N’ STUFF

Baked Frittata ||Greece|| GF • VG
Roasted Tomato, Oyster Mushrooms,
Feta Cheese, Baby Field Greens • 9

Shrimp n’ Lentils ||New Orleans||
Red Lentil Stew Topped with Shrimp
& Soft Poached Eggs • 16

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

Honey Cake French Toast ||Israel|| • Vg
House Made Honey Cake, Maine Blueberry
Compote, Fresh Whipped Cream • 9

Steak n’ Eggs ||Morocco|| • GF
Filet Mignon, Two Sunny Eggs, Oyster
Mushrooms, Asparagus, Chermoula Sauce • 22

TIQA’S Egg Sandwich ||America||
Scrambled Eggs, Everything Spiced Biscuit,
Roasted Tomato Jam, Baby Field Greens • 9

 

SANDWICHES/ Platters
Served with a Small Salad

Wrap – Pita, Fresh Vegetables, Hummus,
Sauce Toum, Baby Field Greens
Platter – Basmati Rice, Carrot Salad, Tabbouleh,
Sauce Toum, Pita

Chicken ||Palestine|| • 14/16
Yellowfin Tuna ||Egypt|| • 18/22
Shredded Lamb Shank ||Lebanon|| • 18/22
Falafel ||Egypt|| • 12/14

Burger ||America||
8 oz. House Blend Patty, Hummus, Feta Cheese
Tomato Jam, Baby Field Greens • 12

SPARKLING COCKTAILS

Berry Bellini
Berry Puree, Simply Reduced Fruit and Prosecco • 8
Tiqa Mimosa
Choice of Either Blood Orange, Pomegranate, or Mango • 8
Bloody Mary
Absolut, TIQA’s Special Bloody Mary Mix • 8
Maine Michelada
TIQA Bloody Mary Mix with Allagash White • 8

COFFEE

TIQA CBD BLEND | ITALIAN ESPRESSO & DECAF
Single • 2 Double • 3 Cappuccino • 4 Latte • 4 Macchiato • 4

TIQA CBD BLEND • REGULAR | DECAF
French press 8 oz • 2.20 French press 17 oz • 4

TEA

CEYLON ORANGE PEKOE TEA WITH NATURAL SAGE LEAYES | 2-cup Teapot • 16 oz • 3

DECAF GREEN TEA WITH NATURAL SAGE LEAYES | 2-cup Teapot • 16 oz • 3

PACIFIC ORGANIC SPICY CHAI TEA | 8 oz • 4

EXECUTIVE CHEF || Alexander Y. Williamson
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 foodborne illness. Please inform your server if a member of your party has a food allergy.

Download Our Fall/Winter 2018-2019 Lunch/Brunch Menu