Lunch

 

First Course

Cheese Tasting,  served with baguette:*   -12
Buttermilk Bleu Affinee; Wisconsin, raw cow’s milk, soft
Midnight Moon; Holland, goat’s milk, hard     
Pleasant Ridge Reserve; Wisconsin, raw cow’s milk, semi-firm

Crispy Calamari, lemon aioli, crispy parsley, chilies, agrodolce  – 11

Sea Scallops, garbanzo beans, shishito peppers, garden greens, basil, ajvar, pistachios, Minus 8 vinaigrette- 13

Hummus Zatar, lamb, rapini, garbanzo beans, chili flake – 12

Mediterranean Spreads, grilled chickpea flatbread – 4 each
Chickpea Hummus, smoked paprika, olive oil
Baba Ghanoush, sumac, olive oil
Red Pepper Muhummara, pomegranate molasses, walnuts
Ajvar, vincotto

 

Salads and Soup

Roasted Beet Salad, spicy greens, whipped ricotta, Marcona almonds, French green lentil vinaigrette, fine herbs -11

Arugula, house-made pancetta, crimini mushrooms, potatoes, Riverview Farms goat cheese, pancetta vinaigrette – 11

Mesclun Greens, cucumber, radish, sherry vinaigrette – 8

Kale Salad, apples, walnuts, Buttermilk Bleu Affinee,pomegranate vinaigrette -10

Squash Puree, pepitas, balsamic, herbs – 8

Tomato & Basil Bisque, parmesan crostini – 8

 

Sandwiches

served with your choice of side: soup, mesclun green salad or French fries

Crab Cake Sandwich, parmesan aioli, pea shoots, brioche bun – 18

Swordfish Sandwich, grilled swordfish, romaine, green goddess dressing, fennel-radish slaw, focaccia roll- 16

Seared Rare Tuna, lemon aioli, roasted red peppers, arugula, focaccia – 14

Grilled Cheese, cheddar, rustic sourdough – 12

Casbah Burger, house-made pancetta, arugula, oven roasted tomatoes, bordelaise aioli, goat cheese – 15

Roasted Turkey Sandwich, hummus, avocado, roasted red pepper, green tahina, rustic sourdough – 13

Pastrami Sandwich, arugula, pickled red onion, Fontina, whole grain mustard, marble rye – 13

 

Casbah’s Piccola Gusto Menu

A two-course lunch starting with your choice of a salad or cup of soup, followed by your choice of pasta or risotto and half sandwich. – 17

 

Pastas

Mafaldine, forest mushrooms, zucchini, beans, pearl onions, basil butter, sheep’s milk ricotta, walnuts – 14

Orecchiette Pasta, grilled chicken, dried cranberries, Riverview Farms goat cheese, sage cream – 15

Ricotta Cavatelli, house-made fennel sausage, spinach, crushed tomatoes, ricotta – 16

Gnocchi, duck confit, Brussels sprouts, lima beans, rapini leaf, oven roasted tomatoes, pesto, rosemary, burrata
– 16

Short Rib Ravioli, oyster mushrooms, Swiss chard, roasted shallots, gremolata – 17

 

Entrées

Scottish Salmon Salad, avocado hummus, baby lettuces, cherry tomatoes, garbanzo beans, flatbread, pine nuts,
red wine vinaigrette – 21

Jumbo Lump Crab Chop Salad, bibb lettuce, cucumber, pepper, radish, red wine vinaigrette, herbs – 17

Grilled Chicken Salad, garden greens, peaches, cherry tomatoes, orange, feta, Lebanese seven spice vinaigrette – 15

Autumn Squash Risotto, fennel, apple, & kale salad, Midnight Moon, pine nuts- 14

Wild Mushroom & Goat Cheese Omelet, mesclun salad- 12

Scottish Salmon, black lentils, rapini, harissa carrots, tzatziki, Aleppo pepper – 21