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DESSERT: Seasoned with Sweet Onion, Basil, 6 PICKLES and OLIVES Mint, Marjoram & Long Hots Chef’S Selection

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DESSERT: Seasoned with Sweet Onion, Basil, 6 PICKLES and OLIVES Mint, Marjoram & Long Hots Chef’S Selection MEZZA MASHAWI 25 KAFTA KEBAB 30 KAWARMA COLD HOT 2 ground beef kebabs seasoned slow roasted lamb, baharat, dill REQUIRED ON FRIDAY AND with cumin, mint, parsley & onion yogurt, pomegranate & cucumber SATURDAY • served with a small hummous, salad 12 HUMMOUS 11 BATATA HARRA charred onion, tomato & pepper chickpeas seasoned with tehina, crispy potatoes tossed with long lemon & garlic hots, garlic, lemon & cilantro $68 per guest for the entire party 22 FATAR MESHWI 27 HALABI KEBAB shawarma spiced grilled 12½ BABA GANOUSH 12 WARAK ENAB 2 ground lamb kebabs brushed mushrooms, toasted almonds, charred eggplant, seasoned with grapeleaves stuffed with rice & with muhammara and seasoned tarator, watercress & pickled onion tehina, lemon, garlic & urfa biber • pine nuts • served with lemon with chili peppers, cinnamon, finished with pomegranate seeds yogurt & barberries ON THE TABLE: coriander & paprika• served with Hummous, Baba Ganoush, a small hummous, charred onion, 31 NEW CALEDONIAN Muhammara, Labneh & tomato & pepper 10 LABNEH 16 FATTEH PRAWNS strained yogurt, finished with warm chickpeas, eggplant, Taboulé grilled head-on prawns, tossed in a za’atar, tomatoes, cucumber, olives & crispy pita & tehina yogurt cilantro & toasted garlic vinaigrette 32 mint • almonds, cashews & brown ABU SAYF finished with lemon yogurt marinated halibut kebab butter • served with asparagus, charred choose one remaining scallions, tomatoes & limon omani 12 MUHAMMARA 28 SAMKE HARRA roasted red pepper and walnut MEZZA: grilled branzino fillet served with dip, seasoned with chili, cumin & (listed to the left) a spicy sauce of red peppers, pomegranate 95 DRY AGED RIB EYE tomatoes, walnuts & pine nuts • FOR 2 finished with parsley & cilantro grilled 28oz dry aged rib eye • 12 SIDES TABOULÉ choose one served wth toum, hummous, baba parsley salad with cucumber, ganoush, onion, tomato & pepper tomato, scallion & mint • seasoned MASHAWI: 6½ TURMERIC RICE with lemon & pomegranate molasses Kafta Kebab ◊ Halabi Kebab ◊ 6 ZA’ATAR MANOUSHE Abu Sayf ◊ Kawarma ◊ 35 DJEJ MESHWI whole grilled poussin marinated 12 FATTOUCH 8 CHARRED ONIONS, Samke Harra ◊ Fatar Meshwi in sumac, lemon, garlic & thyme • salad of chopped raw vegetables with TOMATOES & PEPPERS served with charred potatoes & toum toasted pita • dressed with a lemon- (Prawns, Djej Meshwi or Ribeye for 2 pomegranate vinaigrette 9 SUMAC SPICED FRENCH available for an additional charge) FRIES WITH TOUM 16 KIBBEH NAYYEH 6½ CHARRED LONG HOTS raw lamb mixed with bulgur • DESSERT: seasoned with sweet onion, basil, 6 PICKLES AND OLIVES mint, marjoram & long hots Chef’s Selection Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition. 05272021 SWEETS COCKTAILS BY R&D 10 14 13½ 13½ 14½ 14 45 STRAWBERRIES THE THE GOLDEN THE HOUSE OF THE THE ENCHANTED SPIRITS & ASHTA BOARDROOM BELT FORTUNE POET FOREST REBELLIOUS lemon curd & choux pastry, finished with pistachios & olive oil blanco tequila, ancho, bluecoat barrel finished, rittenhouse rye, bluecoat gin, cucumber, vodka, blood orange, (SERVES 2-4) passion fruit, lime, toki, laphroaig, eggplant, bitters blend génépy, za'atar, limon zhourat tea, singani, aperol, tangier, ginger beer, tiki bitters turmeric, burnt honey, omani, aquafaba lemon thyme dolin blanc, brut coriander, arak 16 KANAFEH FOR 2 traditional Lebanese dessert of crispy kataifi and semolina WINE & BEER ARAK surrounding melted fresh cheese curd, finished with rose blossom syrup and pistachio WHITE RED Arak is an anise-flavored aperitif commonly enjoyed in the Levant. It is clear and colorless, and typically distilled from grapes. 12 GRECO BIANCO 12 AGHIORGHITIKO HOW IT’S SERVED: Traditionally, arak is mixed with a ratio of 1/3 arak to 2/3 water then ippolito • CALABRIA, ITALY skouras • NEMEA, GREECE poured into small, ice-filled cups. Emulsification of the anise oils turns the spirit a milky- 10 white color when mixed with water, earning arak the nickname “the milk of lions.” 13 OBEIDI/SAUVIGNON 13 SANGIOVESE RHUBARB & RICE BLANC rocco • TUSCANY, ITALY VERRINE massaya • BEKAA VALLEY, LEBANON 2oz 8oz rhubarb sorbet & jasmine rice S PARKLING ice cream, served with orange CHÂTEAU KEFRAYA BEKAA VALLEY, LEBANON 12 | 46 O RANGE blossom chantilly & almond 11 PROSECCO estate grown cinsault grapes, distilled four times with • halawa dukkah 12 ALBANA (draft) rocchina VENETO, ITALY high quality aniseed • fresh, milky & medium bodied tre monti • EMILIA ROMAGNA, ITALY MASADA "JABALNA" MI'ELYA, ISRAEL 11 | 42 BEER dabooki grapes distilled with molasses & aniseed • bitter, sweetened milk, peppermint & long R OSÉ 5 LOVE CITY LAGER MASSAYA BEKAA VALLEY, LEBANON 13 | 49 10 SANGIOVESE (draft) tre monti • EMILIA ROMAGNA, best obeidi grapes used along with fresh, green aniseed • ITALY aged for 2 years • peppermint, milky & floral.
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