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(Includes but not restricted to)

Meat

Hot
  • Kabakeeb - Fine ground lamb, burghul wheat, salt and spices oval shaped and filled with minced meat, fried onions, roasted pine kernels, salt, herbs and spices, deep fried and served with a creamy cucumber yoghurt dip.
  • Sambousik - Handmade pastry semicircular shaped, filled with minced meat, fried onions, roasted pine kernels, salt and spices, deep fried.
  • Lamb kafta - Mini skewer of kafta served with a fragrant minted garlic yoghurt.
  • Lamb kafta balls - Served on cocktail fork with garlic dipping sauce.
  • Spicy sausage - Traditional Lebanese sausage served on sweet potato disc.
  • Wara inab - Rolled vine leaves filled with rice, minced lamb, onions, tomatoes, salt and spices, stove top cooked with added lemon juice.
  • Shish tawook - Mini skewer of marinated barbecued chicken breast cubes served with labna.
  • Eggplant - Baby eggplant stuffed with rice and minced lamb in a rich tomato sauce.
  • Zucchini - Baby zucchini stuffed with rice and minced lamb in a distinctive minted yoghurt sauce.
  • Hommos - Hommos bi lahme served on crostini topped with roasted pine kernels.
Cold
  • Kebbe nay - Tartare of fine ground lamb, burghul wheat blended with a selection of fresh herbs and spices served raw on crostini.
  • Lamb tongues - Cubes of boiled lamb tongues marinated in a garlic, lemon juice and olive oil served with a fresh herb sauce.
 

Chicken

Hot
  • Shish tawook - Pieces of chicken breast on mini skewers, marinated and barbecued.
Cold
  • Chicken medallions - Minced chicken breast with herbs and spices, crumbed and deep fried.
  • Drummettes - Marinated and barbecued, then cooked in tomato sauce, for a distinctive taste.
  • Frenched drummettes - Marinated with herbs and spices, crumbed and deep fried.
  • Jwenih - Chicken wingetts marinated with herbs and spices, crumbed and deep fried.
 

Vegetarian

  • Omelette roll - Thin omelette filled with a mixture of labna, roasted pine kernels, herbs and spices.
  • Wara inab - Rolled vine leaves filled with rice, onions, tomatoes, salt and spices, stove top cooked with added lemon juice, served with labna.
  • Arnabit - Marinated grilled cauliflower crostini served with a taratoor sauce.
  • Batinjan - Marinated grilled eggplant crostini served with a taratoor sauce.
  • Cucumber - Slices of Lebanese cucumber topped with labna drizzled with olive oil and our own blend of dried herbs and seeds.
  • Traditional pizza - Handmade dough topped with a mixture of ground oregano, thyme and toasted sesame seeds in olive oil, oven baked.
  • Ajie - A traditional Lebanese frittata of eggs, flour, fresh herbs and spices pan fried.
  • Shanklish - A shanklish crostini topped with tomato and parsley.
  • Cheese fingers - Grilled haloumi served on its own.
  • Spinach and feta - Filo pastry cigars filled with spinach and feta, pan-fried.
  • Bruschetta - Tomato, basil, onion and buffalo mozzarella bruschetta.
  • Cheese parcel - Baked mini parcels of grape and brie.
  • Mushroom - Ricotta and walnut stuffed mushroom.
 

Seafood

  • Salmon - Smoked salmon crostini with a refreshing lemon dill cream.
  • Fish cocktail - Fish fillet pieces coated with herbs, spices, crumbed and deep fried.

Download a printable version of this menu. (PDF)

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