Grape Leaves · Turkish grape leaves stuffed with exotically flavored basmati rice and pine nuts. Served with a yogurt dill dipping sauce.
Babaghanous · An Egyptian dip consisting of roasted eggplant pureed with sesame paste, Spanish olive oil, lemon juice, and garlic. Served with pita and baby carrots.
Spanakopita · Greek triangle pockets of flaky phyllo dough with a selection of seasoned fillings: feta cheese and spinach, king crab, hot sausage or baby shrimp.
Marak Avocado · The flavors of Israel come alive in this chicken-base soup with the creamy addition of ripe avocados and fresh herbs
Tabbouleh · A traditional Middle Eastern salad with a Lebanese adaptation. Cracked bulgur wheat mixed with exotic greens, flavored with olive oil, lemon and mint. Served on crispy lettuce greens.
Fesinjan · Tender free range chicken breasts sauteed with a delightful Persian blend of walnuts, onions and rich pomegranate syrup. Served over fluffy white basmati rice.
Yemenese Zucchini · Stuffed zucchini with roasted eggplant vinaigrette.
Persian Baklava · Flaky phyllo dough rolls filled with an exotic mixture of pistachio nuts, orange blossom water, and lemon juice.
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