Starters & Soups

— Lamb Feta Cheese Sambousek —

— Salt Cod Beignets —

— Diced Roasted Beetroot Salad with Smoked Bulgahri Cheese —

— Warm Stuffed Spicy Eggplant Served with Yoghurt in Rose Petal Flower—

—Diced chicken Breast—

—Fried Rkakat with Sojok—

—Stuffed Mushroom—

—Broccoli Soup—

—Harira Soup—

Sea

—Grilled Sea bass—

—Broiled Scottish Cod fillet—

—Langoustine or Lobster—

—Hamour fillet—

—Crispy white grouper in Baklava dough—

Vegeterian

—Fettuccini Pasta— 

—Wild Mushroom Risotto—

— Ratatouille —

Land

—Veal cooked in chef’s choice—

—Oriental Chicken Pastilla—

—Grilled Tenderloin Slices with Halloumi—

—Chicken Tajine—

Dessert

— Cheesecake osamallieh & fruit —

—Warm Maamoul Cheese—

—Apple crumble with ice cream—

—Chocolate fondant and mastic ice cream—

—Orange blossom crème brûlée—

—Pistachio and date tart, sahlab—