The Purple Martin @ Fox Park

Small Plates

Baked Brie A wedge of creamy French Brie !pped wi" whole roas#d garlic cloves. Served wi"
cros%ni and &uit preserves. $8

Dolmades Grape leaves stu'ed wi" rice and lamb. Served wi" harissa and yogurt sauce. $6

Shrimp Skewer Gri(ed shrimp wi" and bourbon-orange glaze over a piquant corn relish. $9

Soft Pretzel Sticks )ree jumbo pretzel s%cks accompanied by garlic-mustard and honey-harissa
sauces. $5

Nuts and Oli ves Ni*oise, Kalamata, and Picholine olives marina#d wi" orange zest and herbs, served
warm wi" spiced mixed nuts. $6

Pickle Plate House-made. Selec%on varies. Served wi" bread and bu+er. $6

House Flatbread Toma! sauce, whole roas#d garlic cloves, roas#d red peppers, basil, and &esh
mozzare(a. $9 Add pepperoni. $1

Flatbread of the Day Fresh, local, and in season. See server for details. $10


Salads and Soups

Soup of the Day Selec%on varies. See server for details. $4/7

Beet and Orange Salad Roas#d red beets, orange supremes, pickled onions, and mixed ,eld greens.
Tossed in a semi-sweet ci-use+e. $7

Seasonal Salad Craf#d wi" &esh, local produce. See server for details. $7






Entrees

Lablabi )e quin#ssen%al Tunisian s-eet food. Garlicky, cumin-rich chickpea s#w, ladled over !rn
bread, !pped wi" olives, house-made pickles, preserved lemon, and poached egg. $10 Add tuna. $4

Mischa Fish Stew Whi#,sh and tuna in a hear. vegetable curry wi" ci-us and herbs. Served over
couscous. $13

Shrimp Lightly blackened shrimp wi" a lobs#r-sage cream sauce. Served wi" corn saut/ed wi"
roas#d garlic and sweet peppers. $17

Chicken Chicken breast rubbed wi" herbs and aroma%cs, roas#d, and drizzled wi" pomegrana# mo-
lasses. Served wi" wil#d spinach, gri(ed zucchini, and a pistachio-chevre &i+er. $14

Shawarma Sandwich Spit roas#d chicken or lamb 0selec%on may vary, see server for details1 served
on warm pita bread wi" feta, cucumber-yogurt salad, and pickled red onion. $9

Lamb Chunks of spit-roas#d garlic and rosemary lamb leg on a bed of creamed leeks. Finished wi"
tapenade, and lemon relish. $16

Duck Provenal Pan seared duck breast sauced wi" !ma!, basil, olive, and lemon. Served wi" roast-
ed pota!es and seasonal vegetables. $18

Hindias Plate Berbere-spiced roas#d pota!es, braised len%ls, saut/ed cabbage and greens, and a &esh
!ma! salad. Topped wi" a hard-cooked egg. $10


Dessert by





Trufe Flight $8
Cheese Flight $7
Trufe and Cheese Pairing $9
k!-k"-# chocolate brownie and Serendipi ty vanilla ice cream sandwich $5