Baran's Cafe Menu

Serve with soppressata sausage, prosciutto, manchego, cave-aged gruyere, house-made olive oil cracker, and chutney.

Homemade beef lamb meatballs stewed in Moroccan spiced tomato sauce.

Baked portobello. Topped with spinach-artichoke gratin.

Crispy fritters of salted cod & whipped potato and peri peri.

Serve with eggplant, tomato, red onion, cilantro, feta, and hummus.

Baked goat cheese, ground walnuts tomato basil, and garlic toast.

Serve with gulf shrimp, garlic, lemon, madei wine, and olive oil peri peri.

Serve with chicken, prosciutto cream, green peas, and spinach topped with goat cheese.

Serve with white wine cream sauce with seared salmon topped with asparaguses.

Serve with grilled chicken with Alfredo sauce topped with parsley and Parmesan cheese.

Rigatoni served with gulf shrimp and paprika cream sauce.

Serve with grilled chicken, creamy Parmesan dressing, sauteed mushrooms.

A puree of roasted eggplant with sauteed onions, salad garlic, mint, and kashk.

Blend of perfectly seasoned potato, roasted onion, and parsley wrapped in bread.

Layered saffron rice marinated in yogurt, saffron, egg, baked with chicken topped with pistachios, and barrbery.

Meat kabob made with ground beef served with salad, rice, and pita bread.

Chicken kabob made with chicken tender pieces. Served with salad.

Mediterranean style chicken and potato mixed with mayonnaise.

Skewered and grilled meat Shirazi salad and saffron rice.

Cilantro, parsley, onion, and leek. Served with tomato, cilantro, and fresh herbs.

Grape leaf wrap, potato patty, potato tortilla, eggplant crostini, and kashk-e -bademjoon.

Noodle soup with beans and herbs, intensely aromatic, lip-smacking, and nutrient-rich-a wholesome meal BG itself.