Lebanese Tahini (Creamy sesame) Greek Yogurt with Za’atar (Intense freshness) Mild Tunisian Harissa (Smoked peppers and spices) Mild Yemeni Zhoug (Coriander pesto), served with warm pita bread
Brik, potatoes, tuna, capers, onion, parsley, smoked paprika, garlic, pomegranate molasses, and zaatar.
Roasted buttered and stuffed mushrooms, béchamel sauce, pine nuts, basil pesto, and fresh arugula.
Risotto with Panko Crust and Egg ; Shrimp and Scamorza or Black Truffle Oil and Hazelnuts Homemade Tzatziki Sauce: Greek yogurt, grated cucumber, garlic, dill, a squeeze of lemon, and Harissa oil
Brick with tuna or shrimp, egg, potatoes, smoked paprika, onions, parsley, and caper flowers.
Mix of arugula and iceberg lettuce, cherry tomatoes, cucumbers, seasonal fruits, feta, and olives. Dressed with zaatar, sumac, lemon juice, and extra virgin olive oil.
Iceberg Salad: Iceberg lettuce, tomatoes, cucumbers, green peppers, red onions, black olives, feta cheese, extra virgin olive oil, vinegar, za’atar, and lemon zest
Iceberg and arugula salad with tomatoes, cucumber, corn, egg, black olives, pecans, feta cheese, dressed with extra virgin olive oil, lemon, and balsamic glaze.
Tomates, poivrons, concombres, oignons, œufs, thon, olives, huile d’olive extra vierge, menthe séchée, aneth, .
Arugula and Iceberg Salad: arugula, iceberg lettuce, oranges, extra virgin olive oil, vinaigrette, orange zest, cherry tomatoes, shrimp, Parmesan cheese, and black olives.
Carrots, three types of chili, balsamic vinegar, pomegranate molasses, and zaatar yogurt.
Fresh penne with tarragon, eggplant, cherry tomatoes, olives, basil, and extra virgin olive oil.
Al dente pasta coated in a rich and flavorful creamy Gorgonzola sauce.
Greek-style marinated chicken skewers with homemade tzatziki sauce. Served with a salad of arugula and iceberg lettuce, cherry tomatoes, lemon, and extra virgin olive oil.
Minced meat balls with Moroccan spices, served in tomato sauce with onions, feta, cilantro, parsley, and extra virgin olive oil. (Meat: heart of rump steak)
Fresh penne with beef meatballs (Moroccan spices), fresh tomato and garlic sauce, mint, parsley, smoked paprika, Parmesan, and extra virgin olive oil.
Rice with Tender Chicken: tender chicken, mushrooms, garlic, extra virgin olive oil, Parmesan, smoked paprika, nutmeg, and saffron.
Ground Chicken Meatballs with toasted hazelnuts, butter, onion, garlic, parsley, coriander, Turkish spices, tomato purée, Parmesan, and a pinch of nutmeg.
Beef skewers with Mediterranean spices, cauliflower purée with sumac, hazelnut pieces, cumin, and smoked paprika.
Spaghetti with langoustines, cherry tomatoes, sautéed garlic, flat-leaf parsley, and extra virgin olive oil.
Shrimp with spinach shoots in cream and butter, cherry tomatoes, Parmesan, and a touch of smoked paprika.
Grilled red mullet fillet with beurre blanc sauce, served with a sauté of three bell peppers and red onions. Accompanied by a salad of arugula and iceberg lettuce with cherry tomatoes, lemon, and extra virgin olive oil.
Grilled octopus glazed with soy sauce and date molasses, served with creamy mashed potatoes. Accompanied by sautéed fennel, bell peppers, and red onions with olives, capers, cumin, and fresh parsley.
Enjoy our generous and authentic seafood paella: fragrant saffron rice, slowly cooked in a rich broth with shrimp, mussels, and calamari. Enhanced with vegetables, spices, and a touch of fresh parsley for a warm, sun-filled, and convivial dish.
Kunafa sautéed in butter with crushed hazelnuts, served with smooth whipped cream, red fruit coulis, apple compote, mint, blueberries, and fresh raspberries.
A revisited tiramisu, fresh and indulgent, made with a light and creamy mascarpone filling, combined with fresh strawberries, speculoos crumbles, and lightly golden crispy kunafa. Finished with a few fresh mint leaves for an extra touch of freshness. A unique dessert, perfectly balanced between sweetness, crunch, and freshness for an irresistible experience.
Caramelized apples, Breton shortbread, whipped cream, zaatar, caramel, fresh blueberries, and red fruit coulis.
Panna cotta à la fleur d'oranger et sa marmelade d'orange amère, crème montée, tuile craquante et coulis de fruits rouges.
Intense dark chocolate mousse with orange cream, fresh mint pieces, and orange zest.
Signature Pistachio Tiramisu: crispy kunafa and speculoos, smooth mascarpone cream with orange blossom, and a dusting of cocoa.
Verrine Bar (5 Choices): Orange Panna Cotta, Pistachio Tiramisu, Chocolate Tiramisu, Chocolate-Orange Mousse, Chocolate & Forest Fruits.
Exclusive Selection of Dishes for Buffets & Groups
1 Lebanese Tahini (Creamy sesame) 2 Greek Yogurt with Zaatar (Intense freshness) 3 Mild Tunisian Harissa (Smoked peppers and spices) 4 Mild Yemeni Zhoug (Coriander pesto) Served with warm pita bread.
Brik with potatoes, tuna, capers, onion, parsley, smoked paprika, garlic, pomegranate molasses, and zaatar.
Roasted buttered and stuffed mushrooms, béchamel sauce, pine nuts, basil pesto, and fresh arugula.
A trio of crispy stuffed risotto balls – shrimp, truffle, and smoked scamorza – served with tzatziki sauce.
Minced meatballs with Moroccan spices, served in tomato sauce with onions, feta, cilantro, parsley, and extra virgin olive oil. (Meat: heart of rump steak)
Two Greek-style marinated chicken skewers with homemade tzatziki sauce. Served with a salad of arugula and iceberg lettuce, cherry tomatoes, lemon, and extra virgin olive oil.
Two beef skewers with Mediterranean spices, served with cauliflower purée with sumac, hazelnut pieces, cumin, and smoked paprika.
Smelts with egg, flour, smoked paprika, panko, yogurt, dill, mint, and lemon.
Two shrimp skewers with sumac, za’atar, garlic, dill, lemon, smoked paprika, pomegranate molasses, and extra virgin olive oil, served with arugula and cherry tomato salad with lemon.
