Restaurant Week

chickpea puree with tahini, lemon and olive oil

eggplant, tahini, olive oil, pomegranate seeds

Lebanese garden salad of spring greens and herbs with tomato, cucumber, radish, crispy pita, in a sumac citrus vinaigrette

walnuts, sundried peppers, pomegranate molasses

ragout of roasted eggplant, tomato, garlic, old world spices

fried chickpea & fava beans croquettes

lamb & beef meatballs, cherry sauce, kataifi, micro chives

sumac, parsley, garlic whip

tomato, parsley, mint, pickled beets, tahini

chicken kebab, iceberg lettuce, toum, kabiss

roasted lamb and beef, oven baked tomatoes, sumac parsley onion, tahini sauce

caramelized duck and chicken with fig toum, lettuce, scallions, pomegranate seeds

grilled vegetables, toum, pita bread

$5

hummus, baba ghannouj, mouhammara

mekanek, kebab kerez, warm eggplant

fattoush, falafel, arnabeet mekle

lamb shank, dirty rice, fried eggplant, cucumber yogurt, mixed nuts

braised baby artichoke, corn puree, candy beets, lemon vinegar

tomato yekhneh, heirloom cherry tomatoes, shishito pickles, afilla cress, yogurt foam

fresh fruits, almond crumble

milk, orange zest, orange blossom, pistachio dust