Warm, herb-bright spreads — grilled meats, rice pilafs, and a mezze table built for grazing between conversations.
Marinated lamb, chicken, and beef skewers, char-grilled and finished with sumac and fresh herbs.
A full spread for grazing — tabbouleh, fattoush, marinated olives, and warm pita, laid out for guests to build their own plate.
House-made hummus and smoky roasted eggplant baba ganoush, drizzled with olive oil and served with warm pita.
Tender grape leaves rolled with seasoned rice, herbs, and a touch of lemon — served warm or chilled.
Layers of crisp phyllo, chopped nuts, and honey syrup, cut into diamonds for a sweet finish to the meal.
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