Fish, shrimp, and calamari cooked with vegetables in a light aromatic herb broth. (F) (MO) (CR) (D) (G)

Clam with potatoes, leeks, butter, and herbs. (MO) (D) (C)

Mixed greens, tomatoes, onions and toasted bread with pomegranate sumac dressing. (G)

Parsley, mint, tomatoes, onions, burghul with lemon juice and olive oil. (G)

Mixed greens, vegetables in a light dressing.

Rocca, beetroot, walnuts, green onion, and garlic-lemon dressing. (TN)

Rocca, fresh thyme, onion, sumac, lemon juice, and olive oil.

Shrimp, calamari, mussels, capers, and vegetables, with sesame and citrus dressing. (CR) (MO) (SS)

Mashed chickpeas with tahini, garlic, and lemon. (SS)

Fava beans, parsley, and tomatoes. (SS) (SB)

Lemon, olive oil, and roasted pine nuts. (TN) (SS)

Smoky eggplant blended with tahini and garlic. (SS)

Grilled eggplant, tomatoes, bell pepper, parsley, onions, with garlic lemon-olive dressing.

Moutabal with crispy breaded eggplant, pomegranate and cherry tomatoes.(SS) (G)

Walnuts, almonds, and cashew paste with chilli paste, olive oil, and pomegranate molasses. (SS) (TN)

Muhammara and hummus, blended with pistachios, and olive oil. (SS) (TN)

Vine leaves stuffed with rice, tomatoes, and herbs.

Artichoke hearts in lemon-garlic sauce.

Oven-baked potatoes with dill, and olive oil.

Sliced tomatoes, garlic paste, and sumac. (G) (E)

Grilled fish, tahini, onions, coriander, and roasted almonds. (SS) (F) (TN) (G)

Mediterranean style with tomatoes, mixed bell peppers, garlic, cilantro, and chili. (F) (TN) (G)

Traditional fish harra Beiruteh with tahini sauce. (F) (TN) (SS) (G)

Steamed shrimps served with cocktail sauce. (CR) (D) (E) (MS)

Thinly sliced cured mullet roe with sliced garlic, extra virgin olive oil, and lemon. (F)

Crispy golden fries.

Crispy thinly sliced fried potatoes.

Crispy potato cubes with garlic, chili, and coriander.

Golden fried and served with lemon and tahini sauce.

Crispy pastry filled with melted cheese.

Topped with pan-fried shrimp, paprika, cherry tomatoes, Kalamata olives, and garlic.

Traditional fish kibbeh with bulgur and spices.

Fried and lightly seasoned, served with tahini sauce.

Crispy fried, and served with tahini sauce.

Crispy calamari rings served with tartar sauce.

Served with Provençal sauce of tomato, garlic, coriander, and lemon juice.

Sautéed with garlic, chili, and olive oil, served over toasted baguette.

Golden breaded fried shrimp.

Served on baked potatoes, with chili-lemon or Provençal sauce.

Served on baked potatoes, with chili-lemon or Provençal sauce.

Cooked in pepper cream or Provençal sauce.

Cooked in pepper cream or Provençal sauce.

Fresh clams with olive oil and black pepper.

Sliced with olive oil, lemon, soy sauce, chili, and onion. (F)

Smoked salmon with citrus and herbs. (F) (MS)

Citrus-marinated tuna saku. (F)

Locally farmed oysters with a clean, briny finish. (CR)

French oysters with delicate flavor. (CR)

Fresh oysters with a briny flavor. (CR)

Mixed seafood in white, pink, or tomato sauce. (CR) (G) (D) (MO)

With garlic and tomato. (CR) (G) (D)

Cooked in rich curry sauce. (F) (D)

Cooked in curry sauce. (CR) (D)

Fish spiced rice, mixed nuts, and caramelized onions. (F) (G) (TN)

Grilled fish with spiced rice, traditional Gulf seasonings, raisins, and fried onions. (F) (TN) (D)

Saffron rice with shrimp, mussels, and calamari. (CR) (MO)

Grilled beef skewers with spices. (G)

Marinated chicken skewers with garlic sauce. (G)

Fried crispy bites coated in golden breadcrumbs. (G) (E) (D)

Fried crispy bites coated in golden breadcrumbs. (G) (E) (F) (D)

Crispy fillet with tartar sauce, brioche bun, pickles, onions, and lettuce. (G) (E) (F) (D)