AZIZA  
 
 

executive chef mourad lahlou - chef de cuisine alan li - pastry chef felicia bock


tasting menu

 
tasting - $115 per guest / $75 wine pairing
participation of entire table required
 
 
shigoku oyster
tomato dashi, scallion
 
 
potato
smoked crème fraîche, salmon roe
 
 
cured fluke
pickled kelp, agrumato, fresh wasabi
 
 
baby carrot
zhug, lemon verbena, fines herbes
 
 
green farro
jidori yolk, black truffle
 
 
spanish octopus
baby fennel, pear, roasted garlic
 
 
couscous
harissa, herbs & flowers
 
 
aged squab
swiss chard, curry, pomegranate
 
 
lamb shoulder
stinging nettle, wild mushrooms
 
 
pt. reyes toma
beet, concord grape, pecan
 
 
fig leaf ice cream
candied rosemary, pine nuts, aged balsamic
 
 
honey & saffron sabayon
stone fruit, pistachio cake, lemon balm
 

starters

 
olive
almond, parsley, rosemary
  7
 
lentil soup
medjool date, celery
  11
 
spreads
eggplant, yogurt-dill, piquillo-almond-tahini, flatbread
  16
 
extra flatbread
  3
 
tomato
melon, sunflower, preserved lemon crème fraîche
  15
 
raw fish
picked strawberry, snap pea, seaweed
  18
 
chicken wings
honey, nigella seed, cashew, fresno chile, yogurt
  16
 
basteeya
duck, raisin, almond
  24

entrée

 
couscous
parsnip, pickled currants, harissa
  26
 
black cod
maitake mushroom, english pea, oyster-saffron
  34
 
salmon
corn pudding, baby corn, broccolini, brown butter
  36
 
chicken roulade
fregola, kale, herb butter
  32
 
short rib
wild mushroom, potato, carrot, green charmoula
  36
 
lamb loin & belly
roasted garlic, sumer squash, arugula
  38

desserts

 
zucre coco
coffee pearls, chia seeds, candied lemon zest
  12
 
tomato leaf panna cotta
basil tomato jam, chickpea sable
  12
 
chocolate tart
tahini caramel, paprika almond, mint tea granita
  12
 


   
5800 Geary Boulevard, San Francisco, CA, 94121,  tel 415 752 2222, dine@aziza-sf.com
   
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