Entrées
Opening courses that begin the meal with structured, well-balanced flavors.
These dishes highlight seasonal ingredients and apply Levantine–Mediterranean culinary techniques, with attention to texture, temperature, and composition.
Portions are designed to prepare the palate for subsequent courses while reflecting the kitchen’s ingredient-driven approach.
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• • Amuse – Bouche • • Entrées • • Main Courses • • Sides • • Condiments • • Palette Cleansers • • Desserts & Petits Fours • • Non-Alcoholic Mocktails • • Special Hot Drinks • • Tasting Flights • •
• • • • • • • • • •
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– Trio Sliders –
Trio Sliders: Three mini olive oil buns and falafel burgers, each paired with a velvety hummus, and finished with distinct oils, spices and other toppings highlighting three different cuisines; the Classic Levantine cuisine, the Spanish – Latin American cuisine and the Asian cuisine.
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Many allergens in this dish can be eliminated.
Dish name meaning:
“Trio” refers to the three small sandwiches served together, and “sliders” means mini, handheld buns. The name was chosen to reflect variety in a single course; one concept, presented in three different flavors.
The Story:
Growing up, Falafel was something woven into our daily life and i have always loved it as it is, yet I had never seen it treated as a centerpiece, never encountered it beyond street food, never watched it step into a different role on the table. Over time, that familiarity became a question. If falafel carries such depth of flavor, such technical precision in its preparation, why should its expression remain so narrow?
This dish is an exploration of that. By presenting falafel in multiple expressions, it reveals how one foundation can travel across flavors, textures, and world’s cuisines without losing its identity. It honors memory while allowing evolution; a quiet reimagining of something deeply familiar, offered with the care and attention usually reserved for dishes far more formal than the street ever required.
– Za’tar Picadillo –
Za’tar Picadillo: Two pieces of Crispy Wheat Tortillas holding Jenin-Za’tar-Paste-Coated Georgian Sulgoni Cheese and topped with a bright sour-spicy Pico de Gallo.
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Main Ingredients: Wheat tortillas, paprika, Sulgoni cheese, Za’tar blend, Summaq, olive oil, Pico de Gallo (Tomatoes, red onions, corn, green apple, red cabbage, bell pepper; coriander, Jalape
nos, lime, cumin).
Similar Dishes:
Manaqeesh with Cheese & Za’tar (Levant Countries), Tyropita (Greece), Peynirli Börek (Turkey), Pinchos de Queso (Spain), Tacos (Mexico).
Dish name meaning:
“Za’tar” highlights the herb blend that gives the dish its Levantine identity, while “Picadillo” (meaning “finely chopped” in Spanish) points to the careful preparation, layered textures, and attention to detail. The name was chosen to showcase a fusion of traditions – Levantine flavors meeting Mediterranean technique – and to signal that this is a thoughtful, elevated dish built from simple ingredients with precision and care.
The Story:
This dish was born from my love of Za’atar and a desire to showcase it in a playful, elevated way; as a Taco. Growing up, a Jenin Za’atar sandwich, especially the ones made with charred pita, cheese and crispy vegetables, was my favorite late-night snack. It was simple, comforting, and full of flavor. I wanted to take that beloved combination and share it with my guests, transforming a familiar pleasure into a thoughtful, hand-held dish that celebrates both nostalgia and other cuisines i love.
– Lake Monster –
Lake Monster: Knafeh – battered shrimps, fried and set atop a velvety bed of cream cheese and home-made Tunisian harissa, gently pooled with a table-side pour of house-made shrimp bisque. Finished with charred grapefruit segments, green onions, and a dusting of pistachio.
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– Kapnistos Salata –
Kapnistos Salata: Grilled vegetables on a bed of creamy Tahini sauce and candied walnuts, drizzled with a smoky honey – vinaigrette, garnished with crisp white onions.
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• • Amuse – Bouche • • Entrées • • Main Courses • • Sides • • Condiments • • Palette Cleansers • • Desserts & Petits Fours • • Non-Alcoholic Mocktails • • Special Hot Drinks • • Tasting Flights • •
• • • • • • • • • •
Back to Food and Drinks Main Page
Please inform us of any food allergies or specific dietary requirements in advance. We are committed to accommodating your preferences and ensuring your dining experience is tailored to your needs.
Disclaimer: While every effort is made to accommodate dietary requirements, dishes are prepared in a working kitchen environment, and trace amounts of allergens cannot be fully guaranteed.
Food containing Dairy / Lactose
Milk from cows, goats, or sheep and any of their derivatives.
Food containing Eggs
Whole eggs and egg-based preparations.
Food containing Fish
Includes all finned fish.
Food containing Shellfish
Includes crustaceans and mollusks.
Food containing Peanuts
Peanuts and peanut-derived oils or pastes.
Food containing Tree Nuts
Includes almonds, walnuts, pistachios, cashews, and nut oils.
Food containing Gluten
Wheat & Related Grains.
Food containing Soy
Soybeans and soy-derived products.
Food containing Sesame
Sesame seeds, tahini, and sesame oil.
Food containing Cooked Alcohol
Cooked wine, beer, liquers and spirits.
Food containing Spicy Ingredients
Fresh or dried chilies and hot spice blends.
Vegetarian – Friendly Food
Dishes prepared without meat or fish.
Vegan – Friendly Food
Dishes prepared without meat, fish, dairy, eggs or other animal-derived ingredients.
Adaptable Food
Dishes that can be modified to suit vegetarian or vegan preferences.
