Hummus B Tahini (GF, V)
7/12

A family recipe shared from The Beirut Restaurant

Roasted Garlic
Feta Dip (GF)

7/12

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

Lebanee (GF)
6/10

Lebanee yogurt, topped with extra virgin olive oil, cucumber and mint

Sanganaki Kasseri
7

Greek kasseri cheese, flamed tableside!

Sauteed Mushrooms (GF, V)
11

Button mushrooms sauteed in
vegetable ghee and spices

Mujadara
7/13

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

Fried Brussels
Sprouts
14

Brussels sprouts with figs, pecans, arugula and feta topped with balsamic glaze

Roasted Cauliflower (GF, V)
8/15

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

Stuffed
Portobello Caps
9/16

Portobello caps stuffed with broccoli pesto and topped with three cheeses blend, finished with balsamic glaze

Shrimp Saganaki
10/18

Sauteed shrimp with garlic, white wine,
fresh oregano, tomato and feta

Fried Calamari Za’atar
12/20

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

Shrimp Asti-Spumante
10/18

Sauteed shrimp with garlic, Asti-Spumante and parsley

Poco Tips
11/19

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

Grilled Baby Lamb
Chops* (GF)
20

Lamb chops marinated in balsamic and fresh herbs and charbroiled.

The chef recommends medium rare temperature

Ara-yes Halabi
10/18

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

Kibbe Nayee (raw)*
Beef 14/ Lamb 19

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

Cabbage Rolls (GF)
9/16

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

Markouk Chicken Wraps
9/16

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

Meat Grape Leaves (GF)
6/11

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

Lamb Sliders
14/24

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

Greek Salad (GF)
11/18

Spring mix, tomatoes, cucumbers, onions, peppers, olives, feta, greek dressing

Fatoosh (V)
10/17

Tomatoes, cucumbers, peppers, onions, pita chips, sumac, lemon, olive oil

Falafel Salad (V)
10/17

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

Caprese
14

Fresh mozzarella, sliced tomato, fresh basil

Chorizo &
Pepperoncini
14

Fresh mozzarella, sliced tomato, fresh basil

Mediterranean
Shrimp
14

Roasted feta cream, sautéed shrimp, tomato, garlic, feta

Italian Sausage
& Ricotta
14

Spicy Italian sausage, roasted tomato sauce, ricotta cheese, roasted red peppers, fresh basil, parmesan

Portobello
& Artichoke
14

Goat cheese pesto, portobello mushroom, artichoke, caramelized onion, three cheese blend

Spinach Artichoke
14

Roasted feta cream, artichoke, fresh spinach, tomato, three cheese blend

Beef Tenderloin
Shish Kabob

Beef tenderloin fillet, skewered and grilled with vegetables

Shish Tawook
Kabob

Marinated chicken breast, skewered and grilled with vegetables

Shish Kafta
Kabob

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

Vegetable
Kabob

Seasonal vegetables, skewered
& charbroiled

Grilled Baby Lamb Chomps*(GF)
32

New Zealand rack lamb chops marinated in balsamic and fresh herbs and charbroiled. Served over rice pilaf.

The chef recommends medium rare temp

Poco Piatti Filet* (GF)
32

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

Moussaka
16

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

Beef Marsala (GF)
20

tender beef tenderloin tips with red and green peppers, onions and mushrooms in a wine and cream sauce. Served over rice pilaf.

Hand-cut
French Fries (V)
4/8

Rice Pilaf (GF)
3/6

Buttery rice cooked with carrots, celery and onions

Greek Potatoes (GF, V)
4/8

Pearl potatoes oven roasted in olive oil, lemon and spices