Coconut milk, mint, tarragon and saffron.

Served with shallots, burnt orange, white Bordeaux and fresh herbs.

Pomegranate-tahini.

Tomato water, shallots and micro greens and chips.

Jícama, feta and labne.

Ginger, watercress pickled currents and watermelon.

Salad shirazi, labne, marinated red cabbage and carrots.

Oranges, pistachios, arugula, Greek feta and pistachio oil.

Pita chips, armenian cheese, radishes and lemon vinaigrette.

Black sour cherries, Aleppo pepper and yogurt.

Spring harvest and meguez sausage.

Cumin scented hummus, dill broth and preserved lemon.

Serevan's coleslaw and tamarind-coriander glaze.

Served with seasonal vegetables, mushrooms, haloumi cheese, herbs, spinach puree and curry oil.

Golden raisins, spices, wilted romaine with ginger and orange broth.

French lentils, pears and ginger-pomegranate reduction.

Served with braised red onions, oven roasted tomatoes, haricots verts, with sumac and Aleppo pepper.

Herbed labne, stew of eggplants and Persian style herbed basmati.

Chocolate caramel sauce and orange ice cream.

Served with macerated fruits.

Served with hazelnut crust and apricot sorbet.

Served with labne and walnut sorbet.