Savor Cafe Online Ordering Menu

Romaine heart, tomato, cucumber, red onion, sumac, feta, black olives, fresh mint, quinoa with olive oil, and lemon.

Fresh fava beans and zattar.

Butternut squash, heirloom carrots, beets, cranberry preserves, and sunflower seeds with cinnamon over garlic yogurt.

Hummus, baba ganoush, green hummus, saffron, eggplant, falafel, tahini, and pita.

Potatoes, onion, fresh sage, mustard in phyllo, baked with vegan herbed butter.

Pine nuts, baba ghanoush, caramelized onions, sumac, and harissa.

Vegan cheese, shredded phyllo, roasted tomato-bell pepper sauce.

Okra, molokhia (Egyptian spinach), kale, brown rice.

Savor flatbread topped with mushrooms, veggies, beyond meat, and salad.

Forbidden rice, lentils, caramelized onions, cinnamon, tahini, arabic salad, and hodo tofu.

Fresh fava bean puree, cauliflower, eggplant, artichoke puree.

Arugula, dill, cumin pickled onions, avocado, vegan feta, and harissa mayo.

Beyond meat, caramelized onion, garlic aioli, tomato, and greens.

With tabbouleh, tahini, greens, babaganoush.

Served with tahini, tabouleh, and greens wrapped in lavash bread.

Onion, sumac, roasted tomato, and garlic lemon tahini.

House bbq sauce, coleslaw.

Hummus, tomato, cucumber, onion, sumac tahini and pita.

Chopped avocado, tomato, and basil.

Romaine heart, tomato, cucumber, red onion, sumac, feta, black olives, fresh mint, quinoa with olive oil, and lemon.

Cream cheese, almonds, jalapeños, watercress, spiced garlic yogurt, prunes, and honey mustard.

Hummus, babaganoush, green hummus, saffron, eggplant, falafel, tahini, and pita.

Potatoes, onion, sage, mustard, in phyllo, baked with vegan herbed butter

Pine nuts, babaganoush, caramelized onions, sumac, and harissa.

Vegan cheese, shredded phyllo, roasted tomato-bell pepper sauce.

Egyptian okra with onion, tomato, turmeric, ginger, fresh cilantro, and olive oil.

Roasted quarter stalk of cauliflower, served over BBQ lentils.

Quinoa, fresh house-made tabbouleh, and avocado with an orange-honey-olive oil reduction.

Caramelized fennel, agave nectar, dijon mustard, pistachio, cinnamon, and rosewater wrapped in phyllo to bake then served with olive tapenade.

Falafel with mint, cilantro, allspice, olive oil, and garlic over tahini sauce.

Leek, anaheim pepper, organic corn, sumac, pine nuts, and yogurt garlic sauce. (Vegan optional)

Beyond meat, shimeji mushrooms, mint, parsley, allspice, shallots, and bell pepper with saffron sauce.

Toum (garlic) roasted veggies.

Artichoke heart, peas, fresh tomatoes, onion, garlic, ras-al-hamut, and saffron sauce.

Butternut squash, vegan cream cheese, wheat, ginger, and cumin