THE MENUS

Lunch (PDF)
Dinner and Wine (PDF)
Restaurant Week 2010 (PDF)

The menu is organized into three regions: Spain, India and the Eastern Mediterranean.

Spain
Borrowing from the momentum of Spain's current culinary climate, Chef Pyles introduces his own interpretations of Spanish classics and modern-day versions by forging new flavors with innovative preparation techniques. A classic interpretation includes Potatoes and Chorizo with fried Motley Farm organic egg and Hudson Valley foie gras. An Almond Gazpacho with Liquid Grapes channels Spain's latest foray into ingredient composition and molecular cooking.

India
A Tandoor Master presides over an authentic gas-fired tandoor oven in the open kitchen. Guests can enjoy a Bread Bar that features a selection of naan and pitas baked fresh and paired with assorted chutneys. Several dishes are cooked in the tandoor oven including Saffron and Cumin infused Tri-Colored Cauliflower with Crunchy Amchur Salad; along with delicacies that inflect both ancient and modern takes on Indian cuisine, such as Tiger Prawns "Bombay Style" with Crispy Okra Salad and Spiced Pear Chutney.

Eastern Mediterranean
Samar's Eastern Mediterranean small plates channel the cuisines of Lebanon, Turkey, Greece and Morocco. While Morocco is not quite Eastern Mediterranean, Chef Pyles notes, "I know it very well, and it's still Arabic." Persian-Spiced Fried Chicken with Fenugreek Mashed Potatoes; Endive-Orange Salad with Fennel, Pecan Labne and Sumac; and Haloumi Stuffed Squash Blossoms with Green Olive-Pomegranate Salad are among Samar's Eastern Mediterranean offerings.

Beverage Program
Samar by Stephan Pyles has a highly developed cocktail menu that is both original and international. Chef Pyles has selected custom-created tea blends from Dallas' own Cultured Cup for Samar's tea service.