Easter Menu

CHEESE PLATE

Fresh-cut vegetables, Lebanese cheese, and marinated olives.

HOUSE CABBAGE SALAD

Thin-sliced cabbage and tomatoes tossed in a lemon vinaigrette.

HAMMOS

Crushed garbanzo beans blended with tahini, lemon juice, and garlic.

MUTABBAL (BABA GANNUJ)

Roasted eggplant purée with garlic, tahini, and lemon juice.

TABBULEH

Chopped parsley, cracked wheat, tomatoes, onions, lemon juice, and olive oil.

MUHAMMARA

A bold dip of crushed walnuts, red pepper paste, and pomegranate molasses.

RED TABBULEH (EECH)

Bulgar wheat with sautéed tomatoes, onions, and warm spices.

SARMA

Fresno grape leaves stuffed with seasoned rice and vegetables.

LABNEH KHALEEJHI

Thick yogurt cheese with garlic, pickled jalapeños, and diced tomatoes.

KBBEH NAYYEH (CHI-KOFTA)

Traditional Lebanese steak tartare, fresh beef with cracked wheat, topped with our house salad and drizzled with olive oil.

KBBEH MAKLIEH (KOFTA)

Crispy shells of ground beef and wheat, stuffed with spiced minced meat, onions, and pine nuts.

FATAYER (CHEESE BOREG)

Golden turnovers filled with white cheese and pan-fried to perfection.

FALAFEL

Crispy chickpea patties served with lettuce, tomatoes, parsley, and tahini sauce.

CHICKEN BREAST KEBAB, FILET BEEF KEBAB, AND MINCED BEEF LULA KEBAB

(6 oz./person) Served with broiled tomatoes, peppers, onion-parsley mix, seasoned pita bread, rice, and bulgur pilaf.