Baltimore Summer Restaurant Week

chickpea puree, tahini, sesame seeds, lemon, olive oil (Vg)(GF)

chargrilled eggplant, tahini, olive oil, pomegranate, eggplant strands (V) (GF)

roasted baby potato, spicy dressing, yogurt drizzle, wild thyme, micro greens (V)(GF)

tender marinated chicken kebab served with grilled vegetables, fragrant saffron rice, and jewel-like pomegranate seeds. Accompanied by a zesty Aleppo chili and yogurt sauce, layered upon toasted spiced lavash bread

delicately spiced ground beef, sweet carrots, Engilsh peas, fragrant basmati rice wrapped in flaky phyllo dough, topped with crispy cashews and roasted pine nuts on a base of spicy tahini

pan-seared salmon filet, grilled asparagus, citrus gremolata, spicy tahini, toasted pine nuts, pomegranate, charred lemon (GF)

savory basmati rice layered with beef short rib and tender fried eggplant, finished with toasted cashews, pine nuts & aromatic spices, side of khyar bi laban

semolina custard delicately infused with orange blossom water, layered with soft melted Akkawi cheese, finished with crushed pistachios and crusted rose petals

crisp layers of phyllo pastry filled with house made ashta cream, baked until golden, and soaked in fragrant orange blossom syrup, garnished with crushed pistachios.

fresh berries, pomegranate, ginger & orange blossom syrup (Vg) (GF)