Our Menu

A warm delicious blend of lentils, chopped onions, carrots, potatoes, chicken stock and olive oil; served with fried Arabic bread.

A warm delicious blend of English cucumbers, heavy cream and chicken stock.

Fresh baby arugula with cherry tomatoes, onions, fresh beetroot, dried apricot, walnuts; dressed in pomegranate molasses.

Romaine lettuce mixed with carrots, tomatoes, cucumbers, garlic; tossed in Aleppo chili paste, lemon and olive oil dressing.

Romaine lettuce, fresh papaya, fresh pineapple, red beans, sweet corn; tossed in the chef’s special dressing.

Grapefruit, iceberg lettuce, corn, fresh mushrooms; topped with traditional cheese and the chef’s special dressing.

Fresh mangos, green apples, cucumbers, cherry tomatoes; tossed in the chef’s special dressing, topped with fried kale.

A mix of fresh lettuce, tomatoes, cucumbers, radishes, bell peppers; tossed with fried Arabic bread, sumac, lemon, and olive oil dressing.

Our traditional fattoush salad with pomegranate seeds and pomegranate molasses.

Finely chopped parsley, onions, tomatoes, bulgur wheat; tossed in olive oil and lemon dressing.

Our traditional tabbouleh salad with lentils; topped with pineapple, pomegranate seeds and the chef’s special dressing.

Fried eggplant cubes, onions, cherry tomatoes, parsley; tossed in pomegranate molasses, lemon and olive oil dressing.

Pureed chickpeas with tahini, olive oil, and lemon juice.

Our traditional hummus topped with olive oil and pine nuts.

Pureed grilled eggplant mixed with tahini, garlic and olive oil.

Pureed beetroot mixed with tahini, walnuts, garlic, olive oil; topped with walnuts and cherry tomatoes.

Seasoned rice mixed with chopped tomatoes, onions, olive oil; rolled inside grape leaves.

Hummus with three flavors: red chili pepper (mild), basil, and beetroot.

Our traditional hummus topped with diced beef and olive oil.

Mixed cheese and parsley wrapped in a crispy spring roll pastry. Four pieces per order.

Seasoned pulled chicken breast, basil, and mozzarella cheese wrapped in a crispy spring roll pastry. Four pieces per order.

Fried bulgur wheat shell stuffed with seasoned minced ground beef and nuts. Three pieces per order.

Fried seasoned ground chickpeas, topped with sesame seeds; served with tahini sauce. Five pieces per order.

Fried traditional Arabic cheese. Four pieces per order.

Layered yogurt dish with fried Arabic bread, beetroot, seasoned beef, parsley, sumac, and olive oil.

Layered yogurt dish with fried Arabic bread, fried cubed eggplant, seasoned beef, parsley, sumac, and olive oil.

Layered yogurt dish with fried Arabic bread, diced chicken, parsley, sumac, and olive oil.

Fried panko crusted chicken stuffed with pistachio butter and mozzarella cheese; topped with the chef's special pistachio aioli. Three pieces per order.

Halloumi cheese wrapped in shredded phyllo dough, fried and served with the chef’s signature sauce. Three pieces per order.

Fried panko crusted potatoes filled with a blend of cheeses; served with the chef’s special sauce. Four pieces per order.

12" round flatbread topped with traditional white cheese.

12" round flatbread topped with a mix of kashkaval, mozzarella, and cheddar cheese.

12" round flatbread topped with zaatar (thyme) and olive oil.

12" round flatbread topped with zaatar (thyme) and white cheese.

12" round flatbread layered with thinly sliced beef tenderloin fillet, olive oil, and the chef's special spices.

12" round flatbread topped with seasoned ground beef and minced vegetables.

Seasoned ground beef and minced vegetables, spread on a flatbread, baked with mixed cheese; garnished with arugula and grape tomatoes.

Green durum wheat sautéed with mushrooms and cream; topped with grated Parmesan cheese, served in a traditional clay pot.

Sautéed tomatoes, diced beef tenderloin, onions, garlic, olive oil, and parsely; served in a traditional clay pot.

Sautéed diced beef tenderloin, onions, and olive oil; garnished with parsley and sliced serrano peppers, served in a traditional clay pot.

Fried cubed potatoes sautéed with butter, Aleppo chili paste, garlic and lemon juice; served in a traditional clay pot.

Fermented beef sausage links sautéed with the choice of mushroom sauce or pomegranate molasses; served in a traditional clay pot.

Fresh chicken liver sautéed with pomegrante molasses, butter, garlic, and lemon juice; served in a traditional clay pot.

Pureed grilled eggplant, sautéed with onions, olive oil, and kashkaval cheese; topped with diced beef tenderloin, served in a traditional clay pot.

Mushrooms sautéed in the chef's special cream sauce, drizzled with pomegranate molasses; served in a traditional clay pot.

Chargrilled marinated beef tenderloin, served with pickled vegetables, onions, and tahini sauce. Side of french fries, rice, or chargrilled vegetables.

Chargrilled chicken breast marinated in peanut butter and spices; served with pickled vegetables, onions, and garlic cream sauce. Side of french fries, rice, or chargrilled vegetables.

Two skewers of marinated chargrilled chicken pieces; served with chargrilled vegetables, onions, and garlic cream sauce. Side of french fries, rice, or chargrilled vegetables.

Two skewers of marinated chargrilled beef tenderloin pieces; served with chargrilled vegetables and onions. Side of french fries, rice, or chargrilled vegetables.

Three skewers of mixed ground beef, lamb, onions, and parsley; served with chargrilled vegetables and onions. Side of french fries, rice, or chargrilled vegetables.

Three skewers of kafta kebab covered in traditional white cheese; served with chargrilled vegetables and onions. Side of french fries, rice, or chargrilled vegetables.

Three skewers of kafta kebab covered in cooked yogurt sauce; topped with fried bread and parsley. Side of french fries, rice, or chargrilled vegetables.

Four chargrilled seasoned lamb chops; served with chargrilled vegetables and onions. Side of french fries, rice, or chargrilled vegetables.

One skewer of chargrilled shish tawooq, sugaf, and kafta kebab; served with chargrilled vegetables, onions, and garlic cream sauce. Side of french fries, rice, or chargrilled vegetables.

Serves 4-6 persons. Six skewers of each: chargrilled shish tawooq, sugaf, and kafta kebab. Includes two servings of rice, french fries, chargrilled vegetables, and garlic cream sauce.

Layers of seasoned rice, eggplant, potatoes, cauliflower, and bone-in chicken; served upside down with a side of yogurt sauce.

12" round flat bread baked with onions marinated in sumac and olive oil; topped with chargrilled chicken shish tawooq.

A dish of grilled kafta, tahini sauce, sliced fried potato, olive oil, and a hot serrano pepper. Side of french fries, rice, or chargrilled vegetables.

A dish of grilled kafta, tomato sauce, sliced fried potato, olive oil, and a hot serrano pepper. Side of french fries, rice, or chargrilled vegetables.

A dish of grilled mahi mahi fish fillet, tahini sauce, olive oil, and a hot serrano pepper. Side of french fries, rice, or chargrilled vegetables.

A dish of grilled mahi mahi fish fillet, tomato sauce, olive oil, and a hot serrano pepper. Side of french fries, rice, or chargrilled vegetables.

Fresh grilled salmon fillet served with chef's lemon butter fish sauce. Side of french fries, rice, or chargrilled vegetables.

Four colossal chargrilled prawns in a dish of chef's lemon butter fish sauce. Side of french fries, rice, or chargrilled vegetables.

A traditional Jordanian dish made up of a tender lamb shank, cooked in a fermented yogurt sauce, plated on a bed of seasoned yellow rice, garnished with sautéed almonds and parsley. Served with a bowl of the fermented yogurt sauce on the side. This dish is served only on Fridays.

Layered toasted bread pudding with milk, coconut flakes, golden raisins, crushed almonds, pistachios, and cinnamon.

Baked shredded phyllo dough with a vanilla ice cream center; drizzled in strawberry syrup and garnished with crushed pistachios.

Chocolate lava cake dusted with powdered sugar; served with a scoop of vanilla ice cream and a drizzle of chocolate syrup.

Flakey layers of phyllo dough with crushed pistachios and a vanilla ice cream center; drizzled in simple syrup. Can be requested without the ice cream.

Our traditional milk pudding with dried apricot; topped with caramelized brown sugar.

New York style cheesecake with a choice of chocolate syrup, caramel syrup, or blueberry topping.

Nabulsi cheese covered with a layer of finely shredded phyllo dough, toasted; drizzled in simple syrup and garnished with crushed pistachios.

Crispy breaded chicken served with french fries.

One chargrilled skewer of kafta kebab served with french fries.

One chargrilled skewer of chicken served with french fries.

One chargrilled skewer of beef tenderloin served with french fries.

Four pieces of fresh house made pita bread.

Crispy seasoned french fries.

Seasoned white rice with vermicelli.

A chargrilled Roma tomato, bell pepper and shallot.

One skewer of marinated chargrilled beef tenderloin pieces.

One skewer of marinated chargrilled chicken pieces.

One skewer of mixed ground beef, lamb, onions, parsley, and spices.

Red chili pepper paste and olive oil.

Fresh baby arugula with cherry tomatoes, onions, fresh beetroot, dried apricot, walnuts; dressed in pomegranate molasses.

Romaine lettuce mixed with carrots, tomatoes, cucumbers, garlic; tossed in Aleppo chili paste, lemon and olive oil dressing.

Romaine lettuce, fresh papaya, fresh pineapple, red beans, sweet corn; tossed in the chef’s special dressing.

Grapefruit, iceberg lettuce, corn, fresh mushrooms; topped with traditional cheese and the chef’s special dressing.

Our traditional tabbouleh salad with lentils; topped with pineapple, pomegranate seeds and the chef’s special dressing.

A warm delicious blend of lentils, chopped onions, carrots, potatoes, chicken stock and olive oil; served with fried Arabic bread on the side.

A warm delicious blend of English cucumbers, heavy cream and chicken stock.

Pureed chickpeas with tahini, olive oil, and lemon juice.

Our traditional hummus topped with olive oil and pine nuts.

Pureed grilled eggplant mixed with tahini, garlic and olive oil.

Pureed beetroot mixed with tahini, walnuts, garlic, olive oil; topped with walnuts and cherry tomatoes.

Seasoned rice mixed with chopped tomatoes, onions, olive oil; rolled inside grape leaves.

Hummus with three flavors: red chili pepper (mild), basil, and beetroot.

Our traditional hummus topped with diced beef and olive oil.

Sautéed tomatoes, diced beef tenderloin, onions, garlic, olive oil, and parsely; served in a traditional clay pot.

Sautéed diced beef tenderloin, onions, and olive oil; garnished with parsley and sliced serrano peppers, served in a traditional clay pot.

Fresh chicken liver sautéed with pomegrante molasses, butter, garlic, and lemon juice; served in a traditional clay pot.

Pureed grilled eggplant, sautéed with onions, olive oil, and kashkaval cheese; topped with diced beef tenderloin, served in a traditional clay pot.

Mushrooms sautéed in the chef's special cream sauce, drizzled with pomegranate molasses; served in a traditional clay pot.

A dish of grilled kafta, tahini sauce, sliced fried potato, olive oil, and a hot serrano pepper. Side of chargrilled vegetables.

A dish of grilled kafta, tomato sauce, sliced fried potato, olive oil, and a hot serrano pepper. Side of chargrilled vegetables.

A dish of grilled mahi mahi fish fillet, tahini sauce, olive oil, and a hot serrano pepper. Side of chargrilled vegetables.

A dish of grilled mahi mahi fish fillet, tomato sauce, olive oil, and a hot serrano pepper. Side of chargrilled vegetables.

Four colossal chargrilled prawns in a dish of chef's lemon butter fish sauce. Side of french fries, rice, or chargrilled vegetables.

Our traditional milk pudding with dried apricot; topped with caramelized brown sugar.

A chargrilled Roma tomato, bell pepper and shallot.