|
| "With
its Moroccan pottery, plump pillows, candelabra full of half burnt
candles, and thoroughly organic ingredients, Zatar resembles an opium
den for health-minded diners." |
| (San Francisco Magazine) |
DINNER MENU - AUTUMN
Appetizers * Tapas * Mezza * Small Plates
appetizers
| "It's a place you'll want to return to again and again." |
| (Common Ground Magazine) |
SALADS * SOUPS
salads & soups
SIDES
sides
Grilled leg of lamb with grilled figs, watercress and mulberry salad and freeka.
MAIN COURSES
main courses
| "...the most tender brochette I've ever tasted..." |
| (East Bay Express) |
Grilled eggplant crostini with housemade yogurt, cheese and heirloom tomato and basil salad
|
