Al Wady Restaurant Libanais

Traditional aniseed spirit from the Levant, colorless and unsweetened. It turns cloudy when water and ice are added. Refreshing licorice flavor.

A glass of selected red wine. Pairs well with red meats and grills.

French gentian-based aperitif. Bitter and vegetal flavor, golden color.

Portuguese fortified wine, rich and sweet. Aromas of red fruits and spices.

Aromatic Italian vermouth. Served chilled, often with a slice of lemon or an olive.

Classic cocktail mixing gin and vermouth. Dry and aromatic.

Premium blended Scotch whisky. Soft notes of honey and fruit.

American Tennessee whiskey. Woody character and notes of caramel.

World-renowned blended Scotch whisky. Balance between light peat and spices.

Light and smooth blended Scotch whisky. Easy to drink.

Light and fruity blended Scotch whisky. Ideal for mixing.

Popular French cocktail made with white wine and cassis cream. Sweet and fruity.

Elegant variation of Kir prepared with champagne instead of white wine. Sparkling and festive.

Refreshing cocktail based on gin and tonic water. Served with ice and a slice of lemon.

A glass of prestigious French sparkling wine. Fine bubbles and refined taste.

Cocktail based on Campari, red vermouth, and soda water. Bitter and thirst-quenching.

Lebanese pale lager Pilsner. Light, crisp, and refreshing.

Lebanon's most popular beer. A light and smooth Pilsner, perfect with mezzés.

Classic Dutch pale lager. Balanced with a slight bitterness.

Traditional French pale lager. Malty and thirst-quenching taste.

Danish pale lager (Carlsberg). Fresh with notes of hops.

Renowned French grape eau-de-vie. Complex aromas of dried fruits and wood.

Norman apple brandy. Fruity and warm flavor.

Lebanese digestif produced by Château Kefraya. Similar to a brandy, rich and aromatic.

Gascony grape marc eau-de-vie. Rustic and fragrant.

Fig eau-de-vie from Tunisia. Distinctive fermented fruit taste.

Williams pear eau-de-vie. Very fragrant, captures the essence of fresh fruit.

Digestive liqueur based on mint. Fresh and peppery.

Italian grape marc eau-de-vie. Powerful and aromatic.

Bottle of Champagne. Sparkling and festive.

Sweet and refreshing iced tea, often flavored with peach or lemon.

Bottled fruit juice.

Bitter soda based on quinine.

French orange soda made from juice and pulp.

Classic cola soda.

Orange soda.

Traditional refreshing drink made from fresh lemon juice, sugar, and blended fresh mint. Also called 'Lemonade'.

Freshly squeezed juice from seasonal fruits.

Italian sparkling mineral water, fine bubbles.

Italian sparkling mineral water (half bottle format).

Natural sparkling mineral water from France. Very fizzy.

Version of Perrier with lighter, finer bubbles.

Version of Perrier with lighter, finer bubbles (half bottle format).

Naturally sparkling mineral water from the Loire.

Naturally sparkling mineral water from the Loire (half bottle format).

Naturally still mineral water from the French Alps.

Naturally still mineral water from the French Alps (half bottle format).

Very finely ground coffee with cardamom, boiled in a 'rakwé'. Served strong in a small cup, with grounds at the bottom.

Classic espresso.

Soothing hot drink made from hot water and orange blossom water, sometimes sweetened.

Hot tea, served plain or infused with fresh mint leaves.

Herbal infusion.

A creamy dip made from crushed chickpeas, tahini (sesame paste), lemon, and garlic. An essential classic.

Dish of whole cooked chickpeas, seasoned with garlic, lemon, and olive oil.

Hummus variation with parsley, garlic, and sometimes tomatoes, Beirut style.

Grilled eggplant caviar mixed with sesame cream and lemon. Distinct smoky flavor.

Dish composed of layers of eggplant, crispy bread, and garlic-yogurt with tahini.

Fresh Lebanese salad mainly composed of chopped parsley, mint, tomatoes, and bulgur, seasoned with lemon and olive oil.

Rolled vine leaves stuffed with a mixture of rice and vegetables, gently cooked in lemon and oil.

Cold stew of fried eggplant simmered with tomatoes, onions, and chickpeas (Lebanese Moussaka).

Thick and creamy strained yogurt, seasoned with garlic and dried mint.

Crumbled aged cheese, mixed with tomatoes, onions, and olive oil. Strong and spicy flavor.

Traditional lamb tartare mixed with bulgur and spices. Served raw with olive oil.

Finely minced meat seasoned with parsley, onions, and spices.

Very smooth and seasoned raw meat preparation (variation of Kibbeh Nayeh without bulgur or specific texture).

Very fresh raw lamb meat pieces, served as is.

Dish of pounded raw meat with bulgur and aromatic herbs.

Fresh lamb's liver served raw in cubes, often with mutton fat and spices.

Salted and dried fish roe (bottarga), served in slices with garlic and olive oil.

Dried and spiced beef, coated in a fenugreek and garlic paste. Intense and salty flavor.

Fish prepared with a spicy sauce based on tahini or tomatoes, walnuts, and coriander.

Fried potato cubes sautéed with garlic, coriander, and chili.

Spicy dip made from roasted red peppers, walnuts, and pomegranate molasses. Sweet-savory and spicy flavor.

House specialty hummus, prepared fresh for maximum flavor.

Eggplant caviar enriched with crunchy walnuts and tangy pomegranate seeds.

Dish made with chicken breast, prepared in a homemade style.

Plate of hummus topped with sautéed lamb meat and toasted pine nuts.

Plate of hummus topped with slices of roasted chawarma meat.

Sauté of tender lamb pieces with onions and mushrooms.

Small spicy sausages sautéed, often deglazed with lemon juice or pomegranate molasses.

Pita breads stuffed with spicy minced meat then grilled until crispy.

Grilled pita bread sandwich stuffed with halloumi cheese and tomatoes.

Grilled Halloumi cheese slices, firm and chewy texture, salty taste.

Crispy chickpea and fava bean fritters. Served with tahini sauce.

Grilled chicken wings marinated in garlic and lemon.

Sautéed poultry livers deglazed with lemon juice or pomegranate molasses.

Stewed broad bean stew, seasoned with garlic, lemon, and olive oil.

Spicy and garlicky beef sausages, sautéed. Piquant flavor.

Tender cooked lamb tongues, served hot or cold with a lemony dressing.

Delicate lamb brains, served breaded and fried or in a lemony salad.

Small fried pastries filled with minced meat and pine nuts.

Triangular pastries stuffed with tangy spinach with lemon and sumac.

Small fried pastries filled with melted cheese.

Small Lebanese pizzas with a very thin crust topped with spicy minced meat (Lahmacun).

Crispy filo pastry cigars stuffed with a mixture of cheeses.

Crispy filo pastry cigars stuffed with chicken.

Fried oval fritters made of a bulgur and meat crust, stuffed with minced meat and pine nuts.

Whole grilled fish, served simply with lemon and oil.

Simple lettuce salad seasoned with a lemon and garlic vinaigrette.

Refreshing cucumber salad mixed with yogurt and dried mint.

Mixture of fresh diced vegetables with a light vinaigrette.

Colorful salad with pieces of crispy grilled pita bread and tangy sumac.

Fresh salad garnished with shrimp.

Small whole grilled birds, tender and flavorful.

Marinated lamb meat cubes grilled on a skewer.

Spicy minced meat skewers served on a bed of hot tomato sauce.

Marinated chicken cubes skewers with yogurt, lemon, and garlic. Tender and juicy.

Traditional seasoned minced meat skewers.

Whole or half deboned and grilled chicken.

Dish of vertical rotisserie roasted meat, cut into thin slices.

Dish of vertical rotisserie roasted chicken, cut into thin slices. Served with garlic sauce.

Grilled lamb chops, juicy and flavorful.

Assortment of different grilled meats (lamb skewers, chicken, kafta).

Assortment of cold and hot vegetarian dishes (hummus, moutabbal, tabbouleh, falafel, fritters, etc.). Price per person.

Complete selection of Lebanese specialties for one person.

Complete selection of Lebanese specialties to share for two.

Large assortment of Lebanese specialties for three.

Feast of Lebanese specialties for four guests.

Very large assortment of Lebanese specialties for five guests.

Superior tasting menu with additional or premium dishes.

Assortment of small cakes made from filo pastry, nuts, pistachios, and honey (Baklava).

Shortbread filled with pistachios or walnuts, often served with a marshmallow cream (Natef).

Ice cream or sorbet, various flavors.

Milk flan flavored with orange blossom, silky texture.

Sweet cheese and semolina pastry rolls, filled with creamy milk pudding (Ashta).

Dessert made from semolina and pistachio dough, topped with cream (Ashta) and nuts.

Dessert composed of two layers of crispy angel hair (vermicelli), filled with cream.

Plate of fresh seasonal fruits.

Cheese semolina cake with melted cheese, drizzled with sugar syrup. Served hot.

Coffee accompanied by a selection of mini-desserts.