Cold Mezze Mashawi SERVED WITH PITA REQUIRED ON FRIDAY SERV ED WITH PITA AND 11 HUMMOUS SATURDAY 25 KAFTA KEBAB chickpeas seasoned with tehina, 2 ground beef kebabs seasoned lemon & garlic with cumin, mint, parsley $65 per guest & onion • served with a small 12 BABA GANOUSH hummous, charred onion, charred eggplant, seasoned with tehina, for the entire party tomato & pepper lemon, garlic & urfa biber • finished with ON THE TABLE: pomegranate seeds 27 HALABI KEBAB 2 ground lamb kebabs brushed with Hummous, Baba Ganoush, 9½ LABNEH Muhammara, Labneh & muhammara and seasoned with chili strained yogurt, finished with za’atar, peppers, cinnamon, coriander & paprika tomatoes, cucumber, olives & mint Taboulé • served with a small hummous, charred onion, tomato & pepper 11½ MUHAMMARA choose one remaining roasted red pepper and walnut MEZZA: dip, seasoned with chili, cumin & 32 ABU SAYF pomegranate (listed to the left) yogurt marinated halibut kebab • served with charred ramps, asparagus, tomatoes & limon omani 12 TABOULÉ choose one parsley salad with cucumber, tomato, MASHAWI: scallion & mint • seasoned with lemon & 95 DRY AGED RIB EYE FOR 2 pomegranate molasses Kafta Kebab ◊ grilled 28oz dry aged rib eye• served with toum, hummous, baba ganoush, onion, Halabi Kebab ◊ tomato & pepper 12 FATTOUCH Abu Sayf ◊ Kawarma ◊ Samke salad of chopped raw vegetables with toasted pita • dressed with a Harra ◊ Fatar Meswhi 35 DJEJ MESHWI lemon-pomegranate vinaigrette whole grilled poussin, marinated in sumac, (Prawns, Djej Meshwi or Ribeye lemon, garlic & thyme • served with charred for 2 available for an additional potatoes & toum 15½ KIBBEH NAYYEH raw lamb mixed with bulgur • charge) seasoned with sweet onion, basil, mint, 28 KAWARMA marjoram & long hots slow roasted lamb, baharat, dill yogurt, DESSERT: pomegranate & cucumber salad Chef’s Selection 22 FATAR MESHWI shawarma spiced grilled mushrooms, Hot Mezze toasted almonds, tarator, watercress & pickled onion SERVED WITH PITA 10½ BATATA HARRA Sides 30 NEW CALEDONIAN PRAWNS crispy potatoes tossed with long 6½ TURMERIC RICE grilled head-on prawns, tossed in a cilantro hots, garlic, lemon & cilantro & toasted garlic vinaigrette finished with 5 ZA’ATAR MANOUSHE lemon 11 WARAK ENAB grapeleaves stuffed with rice & 8 CHARRED ONIONS, pine nuts • served with lemon 26 SAMKE HARRA TOMATOES & PEPPERS grilled branzino filet served with a spicy yogurt & barberries sauce of red peppers, tomatoes, walnuts & 8 SUMAC SPICED FRENCH pine nuts • finished with parsley & cilantro 15 FATTEH warm chickpeas, eggplant, crispy FRIES WITH TOUM pita & tehina yogurt • almonds, 6½ CHARRED LONG HOTS cashews & brown butter 6 PICKLES AND OLIVES • angostura Sweets 10 DATE CAKE 16 KANAFEH FOR 2 10 TEHINA PRALINE MOUSSE orange blossom chantilly, pomegranate, traditional Lebanese dessert of crispy kataifi hazelnut-sesame dukkah, morello spiced walnuts and semolina surrounding melted fresh cheese cherry curd, finished with rose blossom syrup and pistachio C O C K T A I L S B Y R & D 13 THE BOARDROOM 13½ THE POET blanco tequila, ancho, passion fruit, lime, ginger bluecoat gin, cucumber, génépy, za'atar, limon beer, tiki bitters omani, aquafaba 13½ THE GOLDEN BELT 14 THE ENCHANTED FOREST bluecoat barrel finished, toki, laphroaig, vodka, blood orange, zhourat tea, singani, turmeric, burnt honey, coriander, arak lemon thyme 14 THE HOUSE OF FORTUNE 45 SPIRITS REBELLIOUS (SERVES 2-4) rittenhouse rye, eggplant, bitters blend aperol, tangier, dolin blanc, brut W I N E & B E E R 12 RED 10 ROSE (DRAFT) 12 ORANGE (DRAFT) 12 WHITE aghiorghitiko • skouras • sangiovese • tre monti • albana • tre monti • greco bianco •ippolito • nemea, greece emilia romagna, italy emilia romagna, italy calabria, italy 5 LOVE CITY LAGER WINE BY THE BOTTLE SPARKLING WHITE CAVA • 52 ASSYRTIKO • 58 MALVASIA • 75 Casas del Mar Karamolegos, 2018 Lantieri, 2018 Penedes, Spain Santorini, Greece Sicily, Italy apples, apricot & bready fresh citrus, sharp & volcanic Dried apricots, honey & Mineral CHAMPAGNE • 87 LISTÁN BLANCO • 54 GODELLO • 68 Margaine, premier cru, NV Bodegas ViÑÁtigo, 2018 Rafael Palacios, 2019 Champagne, France Canary Islands, Spain Galicia, Spain apples, white flowers & creamy tart citrus, mineral & salty Meyer Lemon, Mandarin BLossom & Saline ROSÉ RED CINSAULT • 58 BEAUJOLAIS CRU • 59 CABERNET SAUVIGNON/MOURVEDRE • 108 massaya, 2019 Laurent Perrachon, 2016 Massaya, 2011 bekaa valley, lebanon Morgon, France Bekaa Valley, Lebanon citrus, watermelon & complex cherry kirsch, earthy & light dark cherries, earthy & oaky CINSAULT/ROLLE • 56 GRENACHE/CINSAULT • 55 Chateau de Ferrages, 2020 Massaya, 2018 CHÂTEAU MUSAR Provence, France Bekaa Valley, Lebanon A blend of Cabernet Sauvignon, Cinsault candied citrus, rhubarb & mineral raspberry, black pepper & fresh & Carignan from the Bekaa Valley, Lebanon. Each wine is blended to reflect SYRAH/CABERNET SAUVIGNON • 74 the character of the vintage and is released Chateau Kefraya, 2015 Bekaa Valley, Lebanon seven years after bottling. cherry, spice, leather & vanilla CABERNET SAUVIGNON/ CINSAULT/CARIGNAN PRIMITIVO • 59 BEKAA VALLEY, LEBANON Trullo Di Pezza, 2017 Manduria, Italy 175 Château Musar 2003 red plum, tobacco & round 215 Château Musar 2010.