Sitti

Arugula, red onion, grilled apples, roasted red pepper, toasted pumpkin seeds and cilantro-jalapeno vinaigrette.

Mixed greens, sliced oranges, goat cheese, dates and walnuts in a lemon vinaigrette.

Romaine lettuce tossed with tomatoes, cucumbers, red and green onion, radish, parsley, green peppers, mint and sumac vinaigrette topped with crispy pita chips.

Diced feta, cucumber, kale, tomato, kalamata olives red onion and green peppers with sumac vinaigrette.

Our house salad of romaine lettuce, tomatoes, cucumbers tossed in a blend of olive oil, lemon juice and dried mint, topped with red onion.

Puree of chickpeas whipped with tahini, garlic and lemon juice, finished with extra virgin olive oil.

Roasted red peppers and walnut puree mixed with spices and pomegranate molasses, finished with extra virgin olive oil.

Chickpea puree mixed with lemon juice, garlic, tahini, roasted pumpkins and spices, finished with extra virgin olive oil and topped with toasted pumpkins seeds.

Lebanese salad of parsley, tomato, spring onion cracked wheat, lemon juice and olive oil.

Roasted eggplant whipped with tahini, garlic and lemon juice, finished with extra virgin olive oil.

Lebanese steak tartare, served raw, mixed with cracked wheat and spices, topped with extra virgin olive oil, radish and green onion.

Lebanese strained yogurt drizzled with extra virgin olive oil and za'atar.

Chef's selection of seasonal vegetables for dipping.

Fresh yogurt blended with finely diced cucumbers, garlic paste, lemon juice and mint.

Rice and vegetables mixed with pomegranate molasses, served wrapped in grape leaves.

Blended with herbs and roasted red peppers, served with crispy pita chips.

Lightly breaded chicken breast, sliced and served over basmati rice and topped with sauteed artichoke hearts, sun-dried tomatoes and capers finished with lemon butter.

Pan-seared marinated tofu, served with moujedra, sauteed kale, spicy tahini sauce and topped with cilantro, onions and a hint of jalapeno.

Crushed chickpea patties, seasoned and fried, served with a mix of roasted seasonal vegetables and tahini sauce.

Filet mignon crusted with cracked pepper, served with haricot vert, roasted fingerling potatoes and finished with cognac cream sauce.

Stewed lamb over basmati rice, crispy pita chips, pine nuts, roasted eggplant, chickpeas, whipped yogurt and garlic.

Butternut squash, Portobello mushrooms, chickpeas, onions, tomatoes, garlic, cilantro, coconut milk and braised leg of lamb, served with basmati rice.

Lamb chops marinated with Lebanese herbs and spices, char-broiled and served with stone ground polenta, asparagus and lamb demi-glace.

Pan-seared, served with roasted root vegetables, smoked sweet potato polenta, finished with pomegranate gastrique and topped with shiitake mushroom confit.

Pan-seared salmon topped with tahini sauce, cilantro, mint, onions and a hint of jalapeno. Served with sauteed kale and sitti rice.

Grilled tender pieces of chicken marinated in yogurt, garlic and lemon juice.

Mix of grilled seasonal vegetables served with vegan moujadra and harissa sauce.

Ground beef and lamb, seasoned and grilled.

Grilled marinated coastal shrimp, sweet peppers, served with basmati rice and spicy garlic whip.

Grilled pieces of marinated petite tender.

Grilled assortment of chicken, kafta and beef kabobs.

Fried dumplings of ground beef and lamb mixed with cracked wheat and onion, then stuffed with sauteed minced beef and lamb, onion, pine nuts and spices. Served with labneh and extra virgin olive oil.

Thinly sliced marinated tender beef and lamb served with tahini sauce.

Roasted local sweet potato blended with cracked wheat and onions, stuffed with spinach, onions and walnuts. Served with labneh and apple-lemon marmalade.

Thinly sliced marinated chicken thigh served with garlic whip and pickled wild cucumbers.

Roasted mini peppers stuffed with goat cheese and finished with balsamic reduction.

Mediterranean cheese seared and topped with dates roasted almonds, olive oil and fresh thyme.

A mix of gruyere, feta, mint and spices rolled in paper thin pancakes then fried crispy.

Wrapped in house-made lamb bacon, stuffed with goat cheese, served with spicy micro greens and finished with pomegranate reduction.

Crushed chickpea patties, seasoned and fried, served with tahini sauce.

Pan-seared, served with medjool date puree, diced tomato, toasted pumpkin seeds, golden raisins and finished with minted yogurt.

Baba ghanouj, arugula, onions, grilled apples, lamb bacon, manchego cheese and fresh thyme.

Pesto, sun-dried tomatoes, mozzarella and manchego cheeses, grilled onions and balsamic drizzle.

Fresh mozzarella, pesto, artichoke hearts and chicken shawarma.

Hummus, baba ghanouj, fattoush, chicken shawarma, kibbee mikli and cheese rolls.

Pumpkin hummus, mouhamra, warak anab, falafel, sitti salad, seasonal vegetables.

Hummus, baba ghanouj, fattoush, falafel, warak anab and cheese rolls.

Sitti rice contains vermicelli noodles and is topped with roasted almonds.

House-made mozzarella.

Hummus, baba ghanouj, labneh.

Grilled marinated chicken breast with basmati rice.