Thin flour pastry rolls stuffed with feta, dill, and mint. Fried and served with Tahini sauce.

Medjool dates, shredded coconut, ground walnuts, dark chocolate, orange blossom, and cinnamon.

Chunks of roasted Cauliflower, broccoli, shallots, and carrots cooked with tahini sauce and served over basmati rice.

Coarsely ground dry chick peas, parsley, cilantro, onions, garlic and imported spices. Flash-fried, served with Tahini.

Sliced Zatar-encrusted seared tuna served over Spinach salad with dried cranberries, crumbled feta, & walnuts tossed in an oregano-honey vinaigrette.

Low-Fat Greek yogurt, walnuts, dried rose petals, golden raisins, seedless cucumbers, finely chopped chives, fresh mint, dill, sumac, and ground pepper. Served with pita chips.

Broth-based with ground lamb, kale, baby spinach, chickpeas, and cardamom. Served with pita bread.

Middle Eastern Couscous

Half Cornish Hen simmered in a light tomato broth with whole chick peas, julienne onions, tomatoes, and butternut squash. Served over bulgur wheat.

Thin strips of chicken marinated in organic olive oil and various traditional spices, grilled and wrapped with some romaine, lots of parsley, sliced red onions, sumac, and Tahini sauce. Served with chick peas salad.

Thin slices of eggplant wrapped around firm tofu. Baked and served atop roasted red pepper and sun-dried tomato puree; with organic Quinoa-Almond pesto and a side of Sabanekh Kale.

Pan-seared fillet of Rockfish topped with a sautéed onions, garlic, cilantro, parsley, tamarind, dried lime, and curry sauce. Served with grilled plum tomato over Basmati rice.

Cold, rose-flavored semolina pudding. Topped with fresh whipped cream, crushed pistachios and a drizzle of organic simple syrup.

Moroccan Eggplant Appetizer

Diced eggplant, red peppers, green peppers, tomatoes, preserved lemons, and garlic sautéed with spices. Served cold with baked pita chips.

Marinated strips of chicken breast grilled with, tomatoes, fresh cilantro, and garlic, a top a layer of hummus. Served with pita, olives and pickled turnips.

Add Serrano peppers for a spicy twist.

Kale, mixed greens, carrots, red cabbage, sweet grape tomatoes, roasted quinoa, crumbled feta and toasted almonds tossed in a fresh oregano and honey vinaigrette.

Beharat spiced eggplant steak, goat cheese, roasted red peppers, and an almond-spinach-parsley-basil pesto.

Marinated, baked, and served over Bisara (mashed split Yellow Peas and Green Mallow topped with sautéed Red Onions and Sumac), and a side of red cabbage salad.

A broth-based chicken and red skin potato soup with fresh cilantro and roasted garlic. Served over Basmati rice.

Toasted Focaccia Bun with our famous Tuna Salad, Grilled Halloumi Cheese, Crisp Lettuce, Sliced Tomatoes, drizzled with Yogurt-Mint-Raisin Dressing. Served with dressed Potato Fries and a side of dressing.

Grilled wild Shrimp marinated in Citrus Juices, Roasted Garlic, and Honey. Served over organic Quinoa-Almond Pesto and Sabanekh (sautéed spinach, kale, red onion).

Medjool dates, shredded coconut, ground walnuts, dark chocolate, orange blossom, and cinnamon.

With sautéed onions, garlic, fresh mint, and sumac. Served warm.

Chunks of tender New Zealand Lamb simmered with Green Beans, ripe Tomatoes, Garlic, and Onions.
Served with either Pita Bread or Basmati Rice.

Hand-rolled tender cabbage leaves stuffed with a savory mix of brown rice, diced tomatoes, diced onions, chickpeas, and spices. Cooked in a light tomato, garlic and lemon juice broth.

Also, available with ground lamb.

Grilled organic VA (Twin Oaks) Tofu over kale mixed with red onions, english cucumbers, dried cranberries, and toasted almonds tossed in with raw tahini vinaigrette.

Hearty, savory, stack of Baked Pita Chips, topped with cooked Fava Beans, crisp Romaine, fresh Shepherd Salad, a dollop of our signature Hummus, and imported Labneh.

Add Hoseh or your favorite Shawermah for a delicious twist.

Baked pita pie topped with ground lamb & beef, red onions, tomatoes, tahini, yogurt, red wine vinegar, spices, and pine nuts.

Succulent, slowly simmered stew of Russet Potatoes, Carrots, Sweet Potatoes, Whole Chickpeas, Dried Apricots, Tomatoes, Garlic, Onions, and variety of spices. Served with Couscous.

Substitute to Rice for a GF Option.