Restaurant Baroushka Restaurant - Salisbury

Mint

---

Fries

---

Rose

---

Iced Coffee

---

Frozen Lemanade

---

Sauvignon Blanc, Chile

---

Elegant aromas of citrus and troical fruits with a touch of minerality; Medium bodied with concentrated mid palate and along, fresh finish.

Pinot Grijio terre Del Noce

---

From the foothhills of the dolomites, elegant and dry,with apple and banana fruit aromas, floral lift in the mouth and a clean, crisp finish

Chateau Ksara, Blanc de blanc

---

The Chardonnay gives this wine its finesse and elegance, the sauvignon its subtle aroma of hazelnut and exotic fruits and the semilion its roundness, length andrich taste. This wine seduces with its finesse, elegance andfloras aroma on the palate, it is soft, fresh and long lasting.

Casablanca Beer

---

Lager, Morroco (5%)

Beirut Beer

---

Beirut Lager, Lebanon, (4.6%)

Mythos

---

Mythos Lager, Greece (5%)

Rose Lemane

---

Ginger Beer

---

Elderflower Sparkle

---

A deliciously refreshing drink made from a blend of lightly sparkling Kingsdown Spring Water and picked wild elderflowers. Elegance in a bottle.

Baklava

---

Rich, sweet filo pastry layers, filled with chopped nuts and honey.

Kanafeh

---

Luxury cheese Arabian dessert soaked in sugar-based syrup.

Saffron Cheesecake

---

Orange zest and pistachio biscuit, topped with light cream cheese and a touch of saffron.

Sautéed Potatoes

---

Sweet Potato Fries

---

Couscous

---

Fattoush

---

Baby gem, vine tomatoes, sweet peppers, cucumber, sliced radish and mint leaves, mixed with toasted Lebanese bread in a citrusy olive dressing.

Tabbouleh

---

Finely chopped parsley, diced tomatoes, shallots, bulgur, pomegranate and fresh mint, drizzled with olive oil and lemon squeeze.

Halloumi Salad

---

Rocket leaves, orange zest, mint, halloumi slices and tomato.

Jordanian Fish Tagine

---

With green lentils, corriander and olives, sprinkled with toasted chestnuts.

Lamb Kofte Tagine

---

Lamb kofte tagine with dried fruit, poached egg and herbs.

Chicken and Preserved Lemon Tagine

---

With dried fruits, coriander and saffron.

Spice Baked Whole Sea Bream

---

With preserved lemon, bell peppers and thyme, served with Arabian rice.

Puy Lentils and Halloumi

---

With cumin and cilantro, drizzled with olive oil and tahini. VG, GF.

Slow Roasted Lamb Shank

---

With moroccan spice coating, on a bed of caramelised onion sauce, with parsley and chopped tomato, served with rice.

Shish Taouk

---

Marinated chicken breast skewers with grilled tomato, shallots and biber, served with sauteéd vegetables and honey mustard dressing. GF.

Rosemary and Pistachio Seasoned Lamb Cutlets

---

Rosemary seasoned lamb cutlets with Persian herbs, rice and grilled vegetables.

Duck Breast

---

Served with israeli coucous and spicey tomato drizzle.

Chicken Sandwich

---

Sliced, marinated roasted chicken, with fresh herbs, pickles, tomato and tahini sauce.

Falafel Sandwich Gyros

---

Fried mix of soaked chickpeas, sesame oil, parsley, tomatoes and pickles. V.

Halloumi Sandwich

---

Grilled halloumi, cucumber and tomato. V.

Beirut Style Sautéed Chicken Liver

---

With pomegranate molasses, parsley and tahini, served with pitta.

Spiced Grilled Halloumi

---

With sunblushed tomato and green harissa. V.

Sesame and Black Seed Crusted Goat’s Cheese

---

With mint and watercress salad. V.

Cold Mezze

---

Hummus, mutabal (aubergine and tahini crush), tabbouleh, stuffed vine leaves, koshka (strained yoghurt), potato salad and muhamara (syrian wholewheat and pepper dip).

Hot Mezze

---

Hummus with shawarma chicken, falafel, batata harra (sautéed potatoes), lamb safiha (baked pastry), fasulye (seasoned fine beans) and lebanese sausage.

Vegan Mezze

---

Walnut and roasted pepperdip, sweet potato falafel, smoked aubergine crush, sauuted potato with parsley and paprika, fasulya, tabbouleh and hummus.