Sabur

Name: Sabur
Address: 212 Holland St., 02144, MA, 02144
Telephone: 617-776-7890

212 Holland St., Somerville, MA 02144, US

• Monday: 5:00PM-10:30PM •Tuesday: 5:00PM-10:30PM •Wednesday: 5:00PM-10:30PM •Thursday: 5:00PM-10:30PM •Friday: 5:00PM-10:30PM •Saturday: 11:00AM-10:30PM •Sunday: 11:00AM-10:30PM •

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Details

Cuisine: Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH MENU

BRUNCH ITEMS

Traditional Biscuits

with Fig Jam & Apricot Butter

Grilled Balkan Sausages

with Yogurt Sauce & Thick Pita

Hummus & Warm Pita

Potato Pancakes

with Sour Cream

Greek Salad

Seasonal Field Greens Salad, Lemon & Virgin Oil Dressing

Pears, Walnuts, & Gorgonzola Salad

with Mixed Greens & Port Wine Dressing

French Toast

with Fig Jam, Maple Syrup & Apricot Butter

Omelet of Mushrooms, Feta, Roated Red Pepper, Roasted Eggplant

Scrambled Eggs

with choice of: Gorgonzola Polenta, Roasted Lamb & Potato Hash, Potato Pancakes, or Traditional Biscuits* topped with Yogurt

Macedonian Breakfast of Eggs, Lutenica, Cheese & Biscuits*

Hand Stretched Burek

with Beef Or with Cheese

Grilled Chicken Sandwich

with Gouda, Pickles, Mayo and Fries

Mousaka

with Eggs, Lamb, Vegetables

Pljeskavica

with Eggs and Ajvar or as an Sandwich with Pita and Fries

SIDES

Side of sausage

biscuits

potato pancakes

gorgonzola polenta

DINNER MENU

APPETIZERS and SALADS

Potato & Celery Root Cakes, Pear Spiced Relish & Sour Cream

Warm Goat Cheese

with Roasted Eggplant and Pepper Dip

Grilled Balkan Sausages

with Yogurt Sauce & Thick Pita

Assortment of Olives

with Preserved Lemon

Pistachio Lamb Kofta

Gorgonzola Olives, Fried

with Safron Aioli

Hand Stretched Burek

with Beef, Potato & Onion

Grilled Shrimp Wrapped in Vine Leaves, Spicy Saffron Rouille

Hummus & Warm Pita

Confit of Duck

with Caramelized Onions, Apples & Sauerkraut

Chick Pea Fritters

With Yogurt

Bell Peppers, Feta Cheese & Cucumbers

with Tomatoes and Yogurt

Pears, Walnuts, & Gorgonzola

with Mixed Greens & Port Wine Dressing

Greek Salad

Seasonal Field Greens, Lemon & Virgin Oil Dressing

Mezze, Chef`s Selection for 2 or 4

Today`s Soup

ENTREES

Open Hearth Roast: Slow Roasted Lamb, Vegetables & Natural Jus

Beef Sirloin

with Gorgonzola Walnut Cream and Garlic Potato

Mousaka

with Lamb, Zucchini, Eggplant & Potato; Cracked Pepper Biscuit Crust & Swiss Chard

Duck Breast

with Porcini Risotto and Swiss Chard, Red Currant Sauce

Pan Roasted Tilapia

with Grilled Artichokes, Tomatoes & Cured Olives; Served over Soft Polenta

Spinach and Ricotta Stuffed Gnocchi

with WhiteTruffle Oil Dressing, Roasted Peppers and Grana Parmesan

Herb Grilled Chicken Breast

with Pumpkin Gnocchi, Walnuts, Gorogonzola, Spinach & Porcini Demi Glace

Roasted Garlic Polenta, Wood Grilled Artichokes, Tomato & Olives

Vegetable Tagine over Cous Cous

with Sultanas, Almonds and Dates

Wild Mushroom Risotto

with Swiss Chard and Honey Roasted Squash, Parmesan

Salmon in Filo Pastry

with Shrimp Mousse and Spinach, Saffron Lobster Sauce

DESSERT

Apple, Cherry and Pistachio Strudel

with Warm Caramel and Vanilla Gelato

Baklava

with Figs and Lemon Rosewater Syrup

Chocolate and Hazelnut Filled Crepes, Berry Sauce

Glazed Apricots Filled

with Mascarpone and Almonds

Rice Pudding

with Vanilla Gelato and Warm Caramel

Gelato:

Vanilla, Chocolate; Raspberry Sorbet or Today’s Treat

Macedonian Wild Fig Sundae

with Vanilla Gelato, Almond Frangipane & Pomegranate Caramel

Chocolate Tort

with Raspberry Sauce and warm Caramel

Poached Pear in Spice Red Wine Reduction

VEGETARIAN MENU

APPETIZERS

Potato & Celery Root Cakes, Pear Spiced Relish & Sour Cream

Warm Goat Cheese

with Roasted Eggplant and Pepper Dip

Assortment of Olives

with Preserved Lemon

Hummus & Warm Pita

Chick Pea Fritters

With Yogurt

Bell Peppers, Feta Cheese & Cucumbers

with Tomatoes and Yogurt

Pears, Walnuts, & Gorgonzola

with Mixed Greens & Port Wine Dressing

Greek Salad

Seasonal Field Greens, Lemon & Virgin Oil Dressing

Entree

Spinach and Ricotta Stuffed Gnocchi

with Walnut Oil Dressing, Roasted Peppers and Grana Parmesan

Roasted Garlic Polenta, Wood Grilled Artichokes, Tomato & Olives

Vegetable Tagine Cous Cous, Sultanas and Dates

Wild Mushroom Risotto

with Swiss Chard and Honey Roasted Winter Squash