Grilled jumbo wild-caught shrimp skewers seasoned with a piquant mix of herbs and chilies. Cilantro, parsley, mint, and preserved lemon. With olive oil that is not only the marinade but also the sauce when finished.

Fresh lamb shoulder ground and seasoned with a traditional spice called zatar. A spice blend of wild thyme grown in the Middle East, sesame seeds and sumac which brings citrus notes. The lamb meatballs are then finished in a pomegranate reduction and garnished with cilantro and pomegranate seeds.

Grilled boneless skinless chicken thighs marinated in lemon, garlic, and olive oil. Thighs are used because they have more flavor and can stand up to the marinade. The kebabs are served with Lebanese yogurt, cumin, and lemon zest.

Kafka is the Middle East version of hamburgers seasoned with cumin, cinnamon, garlic, onions, mint, cilantro and parsley. Served on slider buns with tomato, arugula, and tzatziki.

The customer will pick three from the following list: 1. Smoked eggplant seasoned with garlic and tahini, 2. Traditional hummus, 3. Labneh yogurt topped with mint olive oil, pistachios, and pomegranate, 4. Blistered tomato harissa spread, 5. Whipped feta with black pepper, honey, and roasted beet goat cheese dip, 6. Harissa which is a North African spice blend of cumin, cinnamon, paprika, chilies, garlic, onion, mint, tomato, allspice, parsley. All choices are served with fresh pita, cucumbers, carrots, peppers, and radishes.

Mashed potatoes with green onions breaded and fried served with goat cheese and chives.

A traditional street food made of chickpeas, garlic, parsley, and mint. Fried like a fritter served on a cucumber with a tahini garlic yogurt sauce.

An array of local cheeses featuring cow, goat, and sheep milk with 3 kinds of olives served with honey and lavash crackers.