FLAVORSof theMEDITERRANEAN

Sautéed shrimp with garlic, white wine, fresh oregano, tomato and feta.

Breaded and dusted with za’atar, served with spicy marinara.

Sautéed shrimp with garlic, Asti-Spumante and parsley.

Sautéed shrimp layered with crispy wontons, spicy thai and basil coconut milk.

Tender lump crab cakes accompanied by a roasted red pepper cream sauce.

AAA Graded tuna, encrusted with house-blend sumac spice, seared rare, sliced and served atop fresh cucumber and onion with tahini.

Beef tenderloin tips or chicken sautéed with lemon and garlic. Served on a bed of hummous.

Lamb chops marinated in balsamic and fresh herbs and charbroiled. The Chef recommends medium rare temperature.

Lamb, parsley and onion baked in our house-made pita. Served with hummous.

Lebanese delicacy: a blend of raw meat, (beef or lamb), softened cracked wheat, onion, spices. Served with raw veggies (cucumber, onion, and radish).

Tender cabbage leaves stuffed with a combination of ground lamb, beef and rice, hand rolled, layered with fresh garlic, tomato sauce and mint.

Marinated grilled chicken thigh wrapped in thin markouk bread with garlic sauce and a pickle. Served with garlic sauce for dipping.

Hand rolled grape leaves filled with ground beef, lamb, rice and Syrian spice. Cooked with lemon juice and mint.

Spicy chicken meatballs made with homemade seasoned bread crumbs topped with marinara on a brioche bun.

Grilled lamb sliders topped with a caramelized onion cream cheese and baby arugula on a brioche bun.

Family recipe shared from The Beirut Restaurant.

Warm and creamy feta, cream cheese, roasted garlic and fresh herbs, topped with fresh diced tomato.

Lebanese yogurt, topped with extra virgin olive oil, cucumber and mint.

Greek kasseri cheese, flamed tableside!.

Button mushrooms sautéed in ghee and spices.

Lentils and rice cooked with onions and olive oil, garnished with pickles and caramelized onions.

Hand rolled grape leaves filled with rice, chickpeas, tomato, onion, lemon and spices. Served cold.

Brussel Sprouts with figs, pecans, arugula and feta topped with a balsamic glaze.

Cauliflower roasted in house-made garlic oil, finished with tahini and fresh dill.

Portobello caps stuffed with a broccoli pesto and topped with three cheese blend, finished with a balsamic glaze.

Fried eggplant stuffed with ricotta cheese, topped and baked with our three cheese blend and marinara.

Pick any combination of kabobs. Served over rice pilaf. 2 for 18, 3 for 26, 4 for 35

Beef tenderloin filet, skewered and grilled with vegetables.

Marinated chicken breast, skewered and grilled with vegetables.

Mixture of ground lamb, ground beef, seasoning, onion and parsley, skewered and charbroiled.

Seasonal Vegetables, skewered & charbroiled

New Zealand rack lamb chops marinated in balsamic and fresh herbs and charbroiled. Served over rice pilaf. The Chef recommends medium rare temperature.

6 to 7 oz center cut filet. Served with sautéed peppers, mushrooms, onions and rice pilaf.

A layered eggplant dish of sautéed eggplant, ground beef and lamb spiced and our house-made marinara, topped with bechamel sauce and our three cheese blend.

Tender beef tenderloin tips with red peppers, red onion and mushrooms in a wine and cream sauce. Served over rice pilaf.

Fresh mozzarella, sliced tomato, fresh basil, olive oil.

Chorizo sausage, roasted tomato sauce, hot pepper, onion, three cheese blend.

Roasted feta dip, sautéed shrimp, tomato, garlic, feta.

Garlic sauce, sliced tomato, roasted peppers, onion, kalamata olives, feta.

Spicy Italian sausage, roasted tomato sauce, ricotta cheese, roasted red pepper, fresh basil.

Roasted feta dip, artichoke, fresh spinach, tomato, three cheese blend.

Goat cheese pesto, portabella mushroom, artichoke, caramelized onion, three cheese blend.

Spring mix, tomatoes, cucumbers, onions, peppers, olives, feta, Greek dressing.

Tomatoes, cucumbers, peppers, onions, pita chips, house blend sumac, lemon, olive oil.

Finely chopped parsley, tomatoes, cucumbers, onions, mint, cracked wheat, lemon, olive oil...named after the home village in Lebanon.

Falafel patties, served atop a diced salad of tomatoes, cucumbers, radishes, pickles, onions and tahini sauce.

Artichoke hearts, hearts of palm, radishes, grape tomatoes, spring mix, lemon feta vinaigrette.

Spring mix, red onions, candied pecans, grape tomatoes, raspberry vinaigrette.

Roasted beets, peppers, red onions, goat cheese, candied pecans, spring mix, garlic balsamic vinaigrette.

5 pieces