Starters

Lamb Feta Cheese Sambousek

Salt Cod Beignets, Lemon, Sweet & Sour Emulsion – Deep fried

Diced Roasted Beetroot Salad with Smoked Bulgahri Cheese

Warm Stuffed Spicy Eggplant Served with Yoghurt in Rose Petal Flower

Diced chicken Breast “Ras Asfour”

Fried Rkakat with Sojok

Stuffed Mushroom

Broccoli Soup

Harira Soup

Main Plates

Vegetable & Pasta

Fettuccini Seafood

Wild Mushroom Risotto

Vegetable Ratatouille

Fish & Crustacean

Grilled Sea bass

Broiled Scottish Cod fillet

Langoustine or Lobster

Hamour fillet

Crispy white grouper in Baklava dough

Meat & Poultry

Veal cooked in chef’s choice

Oriental Chicken Pastilla

Grilled Tenderloin Slices with Halloumi

Chicken Tajine

Cheesecake osamallieh and red fruits

Warm Maamoul Cheese

Chef created Apple crumble with soy ice cream

Chocolate fondant and mastic ice cream

Orange blossom water crème brûlée

Pistachio and date tart, sahlab