La Table Libanaise

A refreshing salad dominated by chopped parsley, mixed with fine bulgur, tomatoes, and mint. Simply seasoned with lemon and olive oil. Crunchy texture and tangy herbaceous flavor.

A creamy chickpea puree blended with sesame cream (tahini), lemon, and garlic. Smooth and creamy texture. Enjoyed by dipping Lebanese bread.

A creamy puree of grilled eggplants with a characteristic smoky flavor, mixed with sesame cream. Silky texture and rich flavor. A classic cold meze.

A variation of classic hummus, enhanced with more lemon, fresh parsley, and a touch of chili. More vibrant and spicy flavor than the traditional version.

Small rolls of vine leaves stuffed with a mixture of rice and vegetables, slow-cooked. Tender and melting texture, slightly tangy flavor.

Crumbled aged cheese, mixed with herbs (thyme), spices, and fresh vegetables (tomatoes, onions). Strong and salty flavor, softened by olive oil.

A vegetarian stew composed of eggplant pieces and whole chickpeas in a rich tomato sauce. Served cold or warm as an appetizer.

A fish preparation (or just the sauce depending on the menu) with a spicy sauce based on tomatoes, peppers, garlic, and coriander. Zesty Mediterranean flavor.

Flat green beans slow-cooked in olive oil, tomatoes, and onions. Tender and flavorful, served at room temperature.

Okra stew cooked in a tomato sauce with olive oil, flavored with coriander. Unique texture of okra, melting and slightly slimy.

A rustic dish based on lentils and rice cooked together until thick, topped with crispy fried onions. Earthy and comforting flavor.

Thick and creamy strained yogurt cheese, served drizzled with olive oil. Can be flavored with garlic and dried mint. Fresh and tangy taste.

Cold soup or dip made from liquid yogurt, crunchy cucumber pieces, dried mint, and a hint of garlic. Very refreshing.

Thin slices of dried and heavily spiced beef, coated in a paste of fenugreek, garlic, and red spices. Intense, salty, and slightly spicy flavor.

Salted and dried mullet roe (bottarga), served in thin slices with garlic and olive oil. Very pronounced marine flavor and waxy texture.

Classic hummus served warm, topped with sautéed lamb pieces and toasted pine nuts. A mix of creamy and crunchy textures, rich in flavor.

Hummus served with pine nuts browned in clarified butter (ghee). Rich nutty flavor and creamy texture.

Hot whole chickpeas, simply seasoned with cumin, lemon, garlic, and olive oil. Melting texture and rustic taste.

Stewed fava beans, seasoned with lemon juice, garlic, and olive oil. A rich and nourishing traditional breakfast dish.

Crispy fried fritters made from ground chickpeas and fava beans with herbs. Served with tahini sauce. Soft green interior, golden exterior.

Triangular pastry turnovers filled with a tangy mixture of spinach, onions, and lemon (sumac). Golden pastry and moist filling.

Fried half-moon shaped turnovers, filled with seasoned minced meat and pine nuts. Crispy pastry and flavorful center.

Fried turnovers filled with a mixture of melting cheeses. Crispy on the outside and gooey on the inside.

Open small pizzas or turnovers filled with minced meat, tomatoes, onions, and spices. Soft dough and juicy filling.

Oval shaped fried fritters, made with a meat and bulgur shell, stuffed with sautéed minced meat and pine nuts. Crispy outside, savory inside.

Crispy fried phyllo pastry cigars, filled with halloumi or feta cheese. Very crispy and salty.

Pita bread stuffed with a thin layer of spicy minced meat, then grilled until crispy. Like a crispy hot sandwich.

Toasted Lebanese bread stuffed with halloumi cheese that melts when cooked. Crispy bread texture and chewy/melty cheese.

Marinated and roasted chicken wings, served with a garlic, lemon, and coriander sauce (Provençal style). Juicy and fragrant.

Simply grilled chicken wings, served with Lebanese garlic cream (toum). Crispy skin and tender meat.

Pan-fried poultry livers with a tangy garlic and lemon sauce (and often pomegranate molasses). Tender texture and rich flavor.

Small spicy sausages (often lamb and beef), sautéed and deglazed with lemon juice or wine. Complex and spicy flavor.

Very spicy fermented beef sausages (garlic and chili), sliced and pan-fried. Piquant and strong taste.

Potato sticks fried until golden and crispy.

Choice of side dish: Lebanese vermicelli rice or bulgur cooked with tomato.

Very pure lamb tartare, without bulgur, pounded to a smooth paste. Served very fresh with garlic cream.

The Lebanese national dish. Raw lamb mixed with fine bulgur and spices. Pasty texture and delicate flavor. Eaten with olive oil and bread.

Raw minced lamb meat (not pounded) mixed with fresh parsley and thinly sliced onions. Similar to a seasoned beef tartare.

A large assortment allowing you to taste the different raw meat preparations (Habra, Kebbe, Kafta).

A complete feast designed for 4 people, including a variety of hot and cold appetizers (mezzes), mixed grills, desserts, and wine. Ideal for sharing and discovering Lebanese cuisine.

A complete individual menu including a selection of mezzes as an appetizer, a main course of your choice, a dessert, and a drink. An excellent way to taste several specialties.

Menu specially designed for children under 10 years old. Includes fritters, a meat skewer with fries, a drink, and a dessert.

Classic oriental pastries made of thin layers of buttered phyllo dough, filled with chopped nuts and drizzled with sugar syrup or honey. Crispy and very sweet.

Lebanese milk pudding, thickened with cornstarch and flavored with orange blossom water. Silky texture, often garnished with pistachios.

Small shortbread cookies made from semolina, filled with dates, walnuts, or pistachios. Crumbly and flavored with rose water.

Dense and crumbly confectionery made from sesame paste (tahini) and sugar. Sandy texture that melts in the mouth.

Soft gelatinous candies made from starch and sugar, flavored with rose water or lemon and dusted with powdered sugar.

Refreshing ice cream.

Roll-shaped pastry made of fried angel hair dough wrapped around whole pistachios or cashews, all bound with syrup.

Thick and rich clotted cream (ashta), served drizzled with pure honey and often garnished with dried fruits or bananas.

A coffee or tea accompanied by an assortment of miniature pastries.

Wine from the Château Kefraya estate, located in the Bekaa Valley.

Kefraya estate red wine (37.5cl format according to the price column).

Kefraya estate rosé wine.

Kefraya estate white wine.

A prestige cuvée from Château Kefraya.

A great Lebanese vintage red wine, a blend of Cabernet Sauvignon and Syrah, aged in oak barrels.

Château Ksara red wine, the oldest winery in Lebanon.

Château Ksara rosé wine.

Château Ksara white wine.

Special cuvée from Château Ksara.

Wine from the Cave Kouroum estate, located in Kefraya.

Monthly Champagne selection.

Branded Champagne, known for its consistency and fine bubbles.

Prestige vintage Champagne, complex and elegant.

Fruit juice served fresh.

Sparkling tonic or citrus drink.

Natural sparkling mineral water.

Classic cola soda.

Mineral water, still (Evian) or sparkling (Badoit).

Lebanese grape eau-de-vie, similar to brandy.

Renowned French grape eau-de-vie.

Southwestern French grape eau-de-vie.

Liqueur based on cognac and bitter orange.

Normandy apple eau-de-vie.

Crystalline orange liqueur.

Anise liqueur.

Irish cream liqueur.

Pear eau-de-vie.

Raspberry eau-de-vie.

Mirabelle plum eau-de-vie.

Mint liqueur.

Very finely ground coffee, boiled with water and sugar (optional) in a small pot (cezve). Served with grounds at the bottom, often flavored with cardamom.

Infusion of hot water and orange blossom water, sometimes sweetened. Soothing and digestive.

Classic espresso.

Espresso with hot milk.

Double espresso.

Selection of teas or herbal teas.

Hot tea served with pine nuts floating on top.

Cocktail based on Aperol, prosecco, and sparkling water.

Cuban cocktail with rum, lime, mint, sugar, and sparkling water.

Traditional Levantine anise-flavored spirit. Drunk diluted with water and ice, turning a milky white color.

French cocktail mixing white wine and cassis cream.

House specialty for aperitif.

Kir version prepared with Champagne.

Glass of champagne.

French anise aperitif.

Italian vermouth.

Juniper berry flavored spirit.

Classic gin and tonic water cocktail.

Distilled neutral spirit.

Mix of vodka and orange juice (Screwdriver).

Blended Scotch whisky.

Premium Scotch whisky.

Johnnie Walker Red Label whisky.

Johnnie Walker Black Label 12 year old whisky.

Sweet fortified Portuguese wine.

Cocktail based on Campari, red vermouth, and sparkling water.

Italian brand of vermouth.

Coconut-flavored rum liqueur.

French aperitif based on gentian.

Draught or classic bottled beer.

Very popular Lebanese pilsner beer, light and refreshing.

Premium Kefraya estate Arak, triple distilled from grape and anise.

Prestigious Bordeaux red wine.

Bordeaux red wine, Saint-Émilion appellation.

Rhône Valley red wine.

Generic Bordeaux red wine.

Light and fruity Beaujolais red wine.

Rhône Valley rosé wine, known for its structure.

Dry rosé wine from Provence.

Dry and mineral Alsace white wine.

Dry white Burgundy wine, Chardonnay grape.

House wine served by the glass or pitcher.