FEYROUZ

Chickpea purée with sesame paste (tahini), lemon, and olive oil. Creamy texture and rich flavor. Enjoyed with Lebanese bread.

Grilled eggplant caviar mixed with tahini and lemon. Slightly smoky flavor and creamy texture. A mezze classic.

Fresh salad of chopped flat-leaf parsley, mint, tomatoes, onions, and fine bulgur, seasoned with lemon and olive oil. Tangy and herbaceous taste.

Salad of fresh seasonal vegetables with pieces of fried or grilled Lebanese bread. Seasoned with sumac for a tangy touch. Crispy and refreshing.

Vine leaves stuffed with rice, vegetables, and mild spices. Slowly cooked in a lemony broth. Served cold, tender, and fragrant.

Cooked lentil salad mixed with fresh vegetables and a light vinaigrette. Nutritious and healthy.

Dish of cooked eggplants with tomatoes, onions, and chickpeas in a rich tomato sauce. Served cold as a Lebanese appetizer (different from the baked Greek version).

Fresh yogurt mixed with diced cucumber, garlic, and dried mint. Very refreshing and light.

Creamy fresh cheese made from strained yogurt, flavored with aromatic herbs. Dense and creamy texture, ideal for spreading on bread.

Grilled eggplant salad with diced fresh vegetables (tomatoes, peppers, onions). Seasoned with lemon and olive oil. Smoky and fresh flavor.

Crumbled aged cheese, mixed with tomatoes, onions, and thyme. Strong and pungent flavor. Served with olive oil.

Traditional dish made of lentils and rice (or bulgur) cooked together, topped with caramelized fried onions. Rustic and flavorful.

Chicken wings marinated in garlic, lemon, and coriander, then grilled or fried. Tender meat and fragrant skin.

Pan-fried poultry livers with garlic, lemon, and pomegranate molasses. Melting texture and intense sweet-sour taste.

Spicy Lebanese mini sausages, sautéed and deglazed with lemon juice. Juicy and flavorful.

Spicy and garlicky beef sausages, sautéed with tomatoes and onions. Pungent and spicy taste.

Fried potato cubes sautéed with fresh coriander, garlic, and chili (Batata Harra). Crispy and spicy.

Fried or oven-baked small pastries. Stuffed with spicy minced meat or melted cheese. Crispy and golden.

Crispy phyllo dough rolls stuffed with a mixture of cheeses and herbs. Very crispy texture and melting center.

Oval-shaped patties made of a meat and bulgur shell, stuffed with minced meat, onions, and pine nuts. Fried until brown and crispy.

Fried patties made from ground chickpeas and herbs. Crispy on the outside, soft and green on the inside. Served with a sesame sauce (tarator).

Mini Lebanese pizzas topped with minced meat, tomatoes, onions, and spices. Soft dough and flavorful topping.

Triangular pastries stuffed with spinach, seasoned with lemon and sumac. Light dough and flavorful filling.

Lebanese bread stuffed and then grilled over charcoal. The bread becomes crispy and absorbs the flavors of the filling (meat or cheese).

The chef's special dish of the day. Ask your server for the current suggestion.

Vegetarian main course composed of fried falafel patties, accompanied by fresh vegetables and tahini sauce.

Skewers of minced meat (lamb and beef), marbled and spiced, grilled over charcoal. Served with chickpea purée and potatoes.

Skewers of marinated chicken cubes (Shish Taouk) with lemon and garlic, grilled. Tender and juicy, served with accompaniments.

Skewers of tender grilled lamb pieces. Rich grilled meat flavor, served with classic accompaniments.

Assortment of grills including one skewer of each type (Kafta, Taouk, Lamb). Ideal for tasting everything.

Thinly sliced beef or lamb marinated and roasted on a vertical spit. Served with a creamy sesame sauce and accompaniments.

Thinly sliced marinated chicken roasted on a vertical spit. Served with an intense and creamy garlic sauce (toum).

Assorted selection of small portions of cold and hot dishes (mezze). An excellent way to discover several flavors in one meal.

Quick lunch deal including a starter, a main course, and a hot drink. Available weekdays only.

Complete lunch deal including a platter of assorted starters, a main course, a non-alcoholic drink, and a hot drink.

Milk flan flavored with orange blossom water. Silky texture and delicate taste, often served with sugar syrup and crushed pistachios.

Classic Italian dessert with coffee and mascarpone.

The sweet treat of the moment prepared by the chef.

A glass of whisky.

Arak is a traditional anise-flavored spirit from the Levant, distilled from grapes. Similar to Ouzo, it turns cloudy when water and ice are added.

A glass of Arak, Lebanese anise-flavored spirit.

Alcohol served after the meal to aid digestion.

Wine from Château Ksara, the oldest winery in Lebanon. Produced in the Bekaa Valley.

Wine from Château Kefraya, a renowned estate in the Bekaa Valley.

Wine from Clos St Thomas, a vineyard located in the Bekaa Valley.

Table wine served by the pitcher.

A glass of house wine.