Sample Entrées

Moroccan Lamb Shank Stew with Dried Apricots and Figs

Tahini Chicken Curry

Braised Oxtails with Green Olives Marinated Rack of Lamb with Cilantro and Honey

Roasted Octopus with Charred Eggplant

Fried Fish with Lemon Lebneh and Crispy Tarragon

Slow Cooked Lamb Stew with Mastic, Tomato, Cinnamon and Rosewater

Whole Porgy with Currents, Pistachio and a Blood Orange Sauce

Shrimp with Orange-Saffron Butter and Rutabaga Tahini Mash

Whole Fish with Pine Nuts, Currents and Gremolata

Basil & Shredded Phyllo Wrapped Shrimp with a Pine-Nut Sauce

Grill/BBQ (Entrée or Small Plate)

Smake Harra (Hot Fish) with a Spicy Red Pepper Sauce

Spiced Goat Leg on the BBQ

Grilled Chicken with Garlic, Sumac, Pomegranate and Tamarind and Walnut Sauce

Roasted Quails with Star Anise and Dried Rose Petals

Lamb Shoulder Kabab with Cardamom, Turmeric and Garlic

Grilled Glams with Garlic Oil, sumac, Preserved Lemon and Parsley

Grilled Trout with Sumac and Garlic Oil

Traditional Lamb and Pistachio Kebab with Smoked Eggplant and Garlic Yoghurt Sauce

Chicken Kebab Wrapped Spring Onion with Grilled Lemon

Grilled Fish Kebab with Parsley and Garlic Butter

Al Halabi Style Lamb Kebabs with Potato Puree

Veal, Shrimp and Cumin Kebab with Shaved Fennel and Radish with Flowers