Winter Lunch & Brunch

Winter Lunch & Brunch2019-11-30T19:15:40+00:00

LUNCH

MEZZE

Hummus ||Syria|| V Marinated chickpeas/lemon/olive oil/ house pita • 8/14

Falafel ||Egypt|| GF • V Mango puree/tahini/pickled onion • 8/14

Baba Ghanoush ||Lebanon|| V Charred eggplant/tahini/olive oil/ house pita • 8/14

Olives ||Pan Mediterranean|| GF • V Citrus marinade/chili/herb infused olive oil • 6

Ful ||Egypt|| V Fava bean puree/marinated chickpeas/heirloom tomatoes • 8/14

Sampler ||Pan Mediterranean||

V Selection of traditional vegetarian dips/pickled vegetables/house pita • 16/24

 

SOUP and SALAD

Beet Salad ||Italy|| GF • VG Roasted beets/winter citrus/pea tendrils/beet Gastrique/pomegranate/taleggio cheese • 10

Seafood Salad* ||Pan Med|| GF Rotating selection of fresh seafood and accompaniments • MP

TIQA Salad ||Levant|| GF • V Local greens/seasonal vegetables/pickled onions/house vinaigrette • 8

Lemon & Lentil Soup ||Jordan|| V Red lentil/toasted pine nuts/fresh herbs/ house pita • 8

 

 

 

 

ENTRÉES

PITA WRAPS:

Street food inspired fillings served in house baked bread with fresh vegetables, Israeli pickles, mango-garlic sauce and fries.

Choice of: – Falafel ││Egypt││ VG • 12 – Braised Lamb Shank ││Israel││ • 16 – Chicken Shawarma ││Turkey││ • 13

SMALL PLATES

Mussels* ||Portugal|| White wine/chorizo/saffron/tomato/toasted bread/ grilled lemon • 16

Fried Cauliflower ||Syria|| GF • VG Tahini/harissa yogurt/crispy shallots/fresh herbs • 12

Brussels Sprouts ||Israel|| GF • VG Crumbled feta/toum sauce/marinated chickpeas • 9

Bacalao * ||Portugal|| Cod/potato/Romesco sauce/caper aioli/micro cilantro • 10

Calamari * ||Italy|| Crispy Italian breading/roasted tomato aioli/grilled lemon • 14

Ribs ││Spain││ GF Braised pork ribs/smoked paprika crust/preserved fruit glaze/manchego cauliflower puree • 13

KABOBS TWO SKEWERS

Chicken ││Turkey││ GF Halal chicken thighs/shawarma spice rub/ pickled vegetables/spiced rice/mango glaze/ toum sauce • 18

Shrimp & Scallop ││Tunisia││ GF Harissa marinade/blistered peppers & tomatoes/couscous/saffron aioli/ grilled lime • 24

Beef Tenderloin ││Morocco││ GF Ras el hanout rub/moroccan spiced potatoes & zucchini/roasted garlic puree/cilantro • 22

Vegetable ││Greece││ V Assorted vegetables/garlic and herb rub/ grilled pita/marinated olives/hummus/lemon vinaigrette • 16

Lamb Merguez ││Algeria││ GF Spicy lamb sausage/couscous/roasted root vegetables/mint and cilantro yogurt • 20

Mixed Grill ││Pan Mediterranean││ GF Choice of any 2 kabobs/spiced rice/pickled vegetables • 24

 

LUNCH PLATTERS:

Served with a salad, spiced rice, garlic sauce, tahini and pickled vegetables.

Choice of: – Falafel ││Egypt││ VG GF • 15 – Braised Lamb Shank ││Israel││• 19 – Chicken Shawarma ││Turkey││ • 16

BRUNCH

BREAKFAST

Steak and Eggs* GF Grilled tenderloin/poached eggs/harissa hollandaise/potatoes • 18

Lamb Hash* Braised lamb shank/potatoes/vegetables/ two poached eggs• 15

Blueberry French Toast VG Cinnamon and honey bread/blueberry compote/ maple syrup • 11

Sausage Gravy and Biscuits* Homemade biscuit/lamb sausage gravy/poached eggs • 14

Eggs Benedict Homemade biscuit/Canadian bacon/hollandaise/ poached egg/breakfast potatoes • 12

Lobster Benedict* 1 ½ lb. Maine lobster/homemade biscuit/ poached eggs/hollandaise/breakfast potatoes •MP

Frittata • GF • VG Crumbled feta/shallots/sautéed squash/lightly dressed greens • 10

Breakfast Sandwich Scrambled eggs/sharp cheddar/Canadian bacon/roasted tomato aioli/homemade biscuit/greens • 12

MEZZE

Hummus ||Syria||V Marinated chickpeas/lemon/olive oil/ house pita • 8/14

Falafel ||Egypt||GF • V Mango puree/tahini/pickled onion • 8/14

Baba Ghanoush ||Lebanon||V Charred eggplant/tahini/olive oil/house pita • 8/14

Olives ||Pan Mediterranean|| GF • V Citrus marinade/chili/herb infused olive oil • 6

Ful ||Egypt|| V Fava bean puree/marinated chickpeas/heirloom tomatoes • 8/14

Sampler ||Pan Mediterranean|| V Selection of traditional vegetarian dips/pickled vegetables/house pita • 16/24

 

SOUP and SALAD

Beet Salad ||Italy|| GF • VG Roasted beets/winter citrus/pea tendrils/beet Gastrique/pomegranate seed/taleggio cheese • 10

Seafood Salad* ||Pan Med|| GF Rotating selection of fresh seafood and accompaniments • MP

TIQA Salad ||Levant|| GF • V Local greens/seasonal vegetables/pickled onions/house vinaigrette • 8

Lemon & Lentil Soup ||Jordan|| V Red lentil/toasted pine nuts/fresh herbs/ house pita • 8

PITA WRAPS

Street food inspired fillings served in house baked bread with fresh vegetables, Israeli pickles, mango-garlic sauce and fries.

Choice of:Falafel ││Egypt││ VG • 12 – Braised Lamb Shank ││Israel││ • 16 – Chicken Shawarma ││Turkey││ • 13

LUNCH PLATTERS

Served with a salad, spiced rice, garlic sauce, tahini and pickled vegetables.

Choice of:

Falafel ││Egypt││ VG • 15

Braised Lamb Shank ││Israel│19

Chicken Shawarma • GF • 16

 

SIDES

Breakfast Potatoes • 4

Blueberry Muffin • 4

Bacon (4 strips) • 5

House Made Lamb Sausage • 8

BRUNCH COCKTAILS

KIR ROYALE Crème de Cassis and Prosecco · 8

SOLEIL Absolut, Galliano, Mango Purée, Orange Juice and A Hint of Fire · 9

BLOODY MARYAbsolut, TIQA’s Special Bloody Mary Mix · 8

FRENCH 75 Bombay Gin, Fresh Lemon Juice and Prosecco · 10

TIQA MIMOSA Choice of Either Blood Orange, Pomegranate or Mango Topped with Prosecco · 8

BERRY BELLINI Berry Puree, White Peach & Simply Reduced Fruit with Prosecco · 8

MAINE MICHELADA TIQA Blood Mary Mix with Allagash White · 7

SEASONAL SANGRIA Special Recipe of Wine, Brandy, Juices and Seasonal Fruit · 10

BEVERAGE DIRECTOR || ANDREW DONOVAN

~ •~

Executive Chef ||Kevin Cappello|| Chef de Cuisine ||Josh Bennett||

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.

GF: Gluten Free VG: Vegetarian V: Vegan

Download Our Winter 2019-2020 Lunch/Brunch Menu