The Quarter At Zahav

The Quarter of Zahav
The Quarter, Chef Michael Solomonov’s exploration of modern Middle Eastern cuisine at Zahav will begin dinner service every Thursday, starting on June 26th. There will be two different six-course menus: a Chef’s Tasting and a Vegetable Tasting.

Highlights include Sweetbreads with crispy chicken skin and tehina and Eggplant “Al Ha’esh” with sesame and almond puree. Sounds like at one side of the table will be grossed out by the other! The cost is $65 per person, $100 with wine pairings and seating is limited.

June 26th menus after the jump.

Chef’s Tasting Menu

Chicken Liver Truffle, Cracklings Lamb Tartare, Truffled Labneh, Malauch Tuna Carpaccio, Taboulleh Fried Mussels, Walnut Sauce
Fino, Bodegas Dios Baco, Jerez, NV

Salmon Gravlax, Soft Egg, Purslane
Pinot Gris, Cloudline, Willamette Valley, 2006

Sweetbreads, Crispy Chicken Skin, Tehina
Gruner Veltliner, Nigl, Kamptal, 2007

Prawns “al Ha’esh,” Cashew
Pinot Blanc, Dopff & Irion, Alsace, 2005

Kobe Strip Steak, Artichoke and Feta Puree
Cabernet Sauvignon, Yogev Series, Binyamina, Zichron Ya’akov, 2006

White Chocolate and Lavender Mousse, Rose and Cherry Compote, Sesame Biscuit
Moscato d’Asti, Paolo Saracco, Piedmont, NV

Vegetarian Tasting Menu

Watermelon and Feta Kebab
Snap Pea Vichyssoise
House-Made Labneh with Paprika
Stuffed Morels
Prosecco, Borgo del Col, Veneto, NV

Zucchini Carpaccio, Summer Truffle-Stuffed Zucchini Blossom
Sauvignon Blanc, Gamla, Galilee, 2007

English Pea Custard, Caramelized Sumac
Gruner Veltliner, Knoll, Wachau, 2006

Eggplant “al Ha’esh”, Sesame, Almond Puree
Cannonau, Sella & Mosca, Sardinia, 2004

Bluefoot and Corn Lasagnetta
Barbera d’Alba, Cortese, Piedmont, 2001

Apricot and Pistachio Napoleon, Hibiscus Sorbet
Muscat, “Vin de L’empeur”, Signal Hill, Capetown, 2005

Zahav [Official Site]

Reserve a table at Zahav.