4 grape leaves rolled with meat, rice and onions and topped with laban (yogurt).

A deliciously seasoned patty prepared from ground and dried vegetables served with sesame dressing, tomato and lettuce.

All appetizers (hommos, grape leaves, artichoke hearts, falafel, baba ghanoush) plus 3 small salads (fattoush, tabbouleh, the mediterranean).

A dip made from eggplant, with a touch of garlic, lemon and sesame oil dressing.

4 artichoke hearts prepared and broasted according to our special recipe.

Lettuce, tomato, cucumber, hearts of artichoke, ripe olives, feta cheese enhanced by our house dressing.

One of the foremost salads of lebanon made from finely chopped parsley, burghol (wheat germ), tomatoes and onions. Tossed with olive oil and lemon juice and flavored with secret spices.

A delightful salad! fresh garden vegetables tossed with toasty bits of pita bread. An age-old recipe from the mountains of lebanon.

Baked with beef, onions, garlic, cheese and tomato sauce. Topped with pecans, walnuts and almonds. Also comes with cheese.

Served with vegetables and fried potatoes an topped with taratour or florentine sauce.

Kibbee (ground round steak with wheat germ) kibbee kafta (a meat patty with parsley and onion), stuffed grape leaves (filled with meat and rice), rice topped with eggplant.

It consists of almost all the appetizers and salads and it comes with meat or chicken or vegetarian.

Chicken tenders baked in oregano and olive oil and topped with lemon sauce.

Chicken tenders, delicately prepared with a spinach cheese, mushrooms and onion topping.

Seasonal rice with egg noodles topped with artichoke hearts, florentine sauce and fresh vegetables.

Prime lamb sauteed with garlic and onion. Cooked to tender perfection by Nicola with his special seasonings. This recipe won the silver medal at the U.S.A. Chef open.