A smooth, creamy chickpea dip blended with sesame tahini and lemon, finished with a drizzle of sweet and tangy pomegranate molasses.
A savory dip made from roasted red peppers, crushed walnuts, and tangy pomegranate molasses.
A creamy, strained yogurt dip served with fresh cucumbers, mint, and a savory blend of za'atar herbs.
A creamy dip made from smoked eggplant, tomatoes, garlic, and traditional spices.
Tender grape leaves hand-rolled with a savory filling of rice, tomatoes, parsley, and olive oil.
A traditional Lebanese dish featuring finely minced raw lamb blended with bulgur wheat, onions, mint, and olive oil.
Crispy, golden-fried pastry pockets filled with a savory blend of halloumi and akkawi cheeses and fresh mint.
Crispy pastry pockets filled with seasoned ground beef and onions.
Crispy, deep-fried chickpea patties served with creamy sesame tahini sauce and tangy pickles.
A savory, spiced Armenian sausage sautéed with fresh tomatoes.
Pan-seared Lebanese beef sausages finished with a bright lemon glaze and toasted pine nuts.
A traditional Middle Eastern dish of slow-cooked fava beans seasoned with garlic, lemon juice, and olive oil.
A toasted pita bread pocket stuffed with a savory mixture of minced lamb, pine nuts, and spices.
A refreshing Mediterranean salad featuring gem lettuce, tomatoes, cucumbers, and radishes tossed with tangy sumac and crunchy pieces of toasted pita bread.
A refreshing Mediterranean salad featuring finely chopped parsley, bulgur wheat, tomatoes, and onions, tossed in a lemon and olive oil dressing.
Crispy spiced meat croquettes served with a tangy cherry sauce, cool tzatziki, and fresh microgreens.
Crispy, torpedo-shaped croquettes filled with spiced ground beef, onions, and pine nuts, served with a side of creamy labneh and a tangy sumac-infused herb sauce.
Crispy potato cubes tossed in a flavorful blend of spicy seasonings and fresh cilantro sauce.
Roasted Brussels sprouts served with fig jam, walnuts, and grapes.
Roasted carrots served with creamy labneh, a drizzle of sumac-infused honey, and a crunchy pistachio dukkha spice blend.
Succulent prawns served with a spicy harissa and tomato-based ezme relish, finished with fresh lemon and herbs.
Fresh market fish cured in a citrus-based leche de tigre marinade, served with strawberries and crunchy cashews.
Thinly sliced raw tuna served in a tangy pomegranate and smoked jalapeño sauce, garnished with crisp ninja radish.
Tender octopus served with slow-cooked potatoes, briny capers, and a vibrant Lebanese herb sauce.
Tender Australian wagyu beef skewers seasoned with Japanese-inspired citrus chili paste and fresh scallions.
Slow-cooked duck served with fig spread, pomegranate seeds, and bibb lettuce, accompanied by soft pita bread.
A creamy, plant-based spread made from cashews, finished with olive oil, fresh mint, and a savory za'atar spice blend.
These spiced lamb dumplings are served with a savory Beirut-style adobo sauce and a cooling mint-infused yogurt.
A refreshing salad of heirloom tomatoes, peaches, and melons, finished with earthy truffles and a tangy pomegranate vinaigrette.
Thinly sliced spiced beetroot served in pita bread with cashew-based labneh, parsley, olives, and shallots.
This dish features black cod served with a pistachio butter sauce and topped with Questro caviar.
A whole grilled snapper served in a traditional spicy tomato and cilantro sauce.
Pan-seared scallops served with a sweet corn puree, pickled chanterelle mushrooms, blistered tomatoes, and fresh cilantro.
Smoked duck breast served with a spiced vegetable marinade, carrots, a sweet and tangy cherry sauce, and toasted almonds.
A tender rack of lamb served with confit potatoes, a brown butter pomegranate sauce, fresh mint, and a savory lamb reduction.
Tender summer squash stuffed with a savory blend of Egyptian rice and spiced lamb, served in a creamy yogurt and tomato sauce.
A savory tart made with roasted pumpkin and bulgur wheat, filled with spinach and pine nuts, and served with a side of spicy maple yogurt.
A large, shareable porterhouse steak served with a Lebanese-spiced bordelaise and a rich cognac cream sauce.
A slow-cooked lamb shank served with traditional Lebanese-style rice, roasted vegetables, and a savory pan reduction.
A whole roasted Mediterranean sea bass served with a bright lemon-herb butter sauce, creamy walnut-tahini dip, and fresh pomegranate seeds.
A platter of grilled chicken, beef kebab, spiced ground meat, and lamb chops, served with pickled chilies and garlic oil.
A whole organic chicken served with pickled chillies and herb-infused oils, designed for sharing.