Indulge in the delicious flavors of the Middle East and the Mediterranean.
Indulge in the delicious flavors of the Middle East and the Mediterranean.
The standard for every amazing Middle Eastern meal! Chickpeas, onion, garlic, parsley, cumin and other spices rolled and lightly fried. Great as a main dish platter or as a side.
Homemade Jerusalem-style hummus with chickpea and tahini. Offered with, or without, sautéed mushrooms and onions in olive oil, a regional favorite.
Traditional tahini sauce, fabulous with every dish, prepared with 100% sesame seeds, olive oil, garlic and lemon.
Authentic from the Levant (Middle East), an appetizer of Lebanese origin consisting of mashed, roasted black eggplant and tahini, with spices.
Strained yoghurt with olive oil and za’atar spice, akin to oregano. Used as a dip, a condiment or in a delicious pita sandwich with green salad.
Greek yoghurt, strained and mixed with minced cucumber, garlic and dill. A wonderful side dish or condiment for almost anything.
Tender cauliflower florets tossed with diced Kalamata olives, fried chick peas, lemon and tahini dressing.
Tender cooked carrots tossed with fresh herbs, cumin and harissa sauce, with toasted sesame seed garnish.
Diced cucumber, tomato, green onion, radish, parsley, olive oil, and lemon. A staple salad on the table at most Middle Eastern meals.
A warm tomato salad from the North African Maghreb region. Pan roasted tomatoes, garlic and red bell peppers, peeled and cooked with spices, made into a dip or sauce as a side dish or condiment to main meal.
Grilled eggplant, red pepper and tomato stewed with spices and served as a chunky dip or side dish.
Kruve is the Hebrew word for “cabbage” and represents a variety of cabbage salads - our traditional version is shredded and tossed with a spicy vinaigrette, lemon, spices and poppy seeds.
Creamy potato soup inspired by the French Riviera; potato, carrot, onion, pancetta and a touch of cream. Can be offered vegan.
Puree of squash, onion, garlic and celery; vegan.
Sweet and spicy North African-style couscous with roasted zucchini, sweet potato, chickpea, and a variety of traditional spices. Vegan entree which can be offered as gluten-free with quinoa.
Specialty of the House. Chraime is a pan-prepared elegant fish dish with roasted tomatoes, said to have originated in Tripoli, Libya. We prepare tender filets of salmon in a mildly spicy sauce of tomato, green pepper, and cilantro, spiced with hot paprika and smokey cumin.
A Levatine Arab thinly-sliced chicken dish, marinated in exotic flavors including cardamom, cinnamon, garlic, turmeric and coriander, then gently pan sautéed.
Influenced by the South of France, filet of salmon steamed with garlic, white wine, butter, lemon and sweet paprika. Simple and delicious. Available to substitute white fish filet, if preferred.
A tagine is a dish of North African origin, named for the earthenware pot in which it is cooked. We offer this delicious slow-cooked stew of lamb, chicken, or vegetarian combined with dried fruits, chickpeas, sweet potato, cardamom, ginger, coriander and turmeric, served inside of the beautiful hand-made clay tagine. A unique specialty.
Popular all over the Middle East and proclaimed to first come from Tunisia, Shakshouka is a baked egg dish in a sauce of tomatoes, olive oil, onions, pepper, cumin, paprika and cayenne. Variations of this delicious brunch dish are found in Egypt, Israel, Palestine and it is also excellent as a dinner option!
Not your Grandmother’s liver and onions! Locally farm-raised chicken livers, sautéed in a sauce of onions, mushrooms and Yemenite hawaij spice. A delicacy. Can be offered as a traditional chopped liver salad with vegetable garnish.
Marinated in a savory sauce with onion, garlic and spices, skewered with roasted vegetables.
Mi Va Mi is proud to uniquely offer this dish on Kaua’i!
Tagine is a dish of North African origin, named for the earthenware pot in which it is cooked.
We offer this delicious slow-cooked stew of lamb, chicken, or vegeterian combined with dried fruits, chickpeas, sweet potato, cardamom, ginger, coriander and turmeric, served inside of the beautiful hand-made clay tagine. A unique speciality.
Lentils and rice cooked as a casserole with white onion and spices, a perfect complement to any entree.
Drizzled with olive oil, salt, pepper, and herbs, then roasted until golden brown.
Seasonal roasted green vegetables, Chef’s choice or at your preference.
Turkish phyllo pastry with spiced nuts, powdered sugar and rose honey syrup. A perfect ending to a delicious meal.
Seasonal fruit served with Grand Marnier and shortbread cookies.
A smooth, velvety, dark chocolate dessert. Served with homemade whipped cream and berries.