Chef Alae Bouabid

Deconstructed Hummus with Smoked Paprika Oil & Crispy Chickpeas A velvety smooth hummus base artfully presented with a vibrant smoked paprika oil swirl, finished with crunchy, roasted chickpeas and a sprinkle of Za'atar dust

Lamb Kibbeh Croquettes with Tahini-Yogurt Drizzle Crispy, golden-fried croquettes, reimagining the classic kibbeh, filled with seasoned minced lamb, served with a tangy tahini and Labneh (strained yogurt) sauce

Beetroot Mutabal with Pistachio Crumble & Mint Oil A vibrant and earthy roasted beetroot dip, subtly enhanced with tahini and lemon, crowned with a textural pistachio crumble and fragrant mint-infused olive oil

Fig and Halloumi Skewers with Balsamic-Date Glaze Sweet dried figs and salty grilled Halloumi cheese, skewered and drizzled with a rich reduction of balsamic vinegar and Medjool dates

Za'atar Dusted Sweet Potato Fries with Garlic Labneh Dip Crispy sweet potato fries seasoned with earthy Za'atar, served alongside a creamy and pungent garlic Labneh dipping sauce

Arugula and Grilled Peach Salad with Pistachio Vinaigrette Fresh peppery arugula, combined with sweet grilled peaches, toasted pistachios, and a light, nutty pistachio vinaigrette

Slow-Braised Lamb Shank with Saffron Risotto & Pomegranate Jus Fork-tender lamb shank, slow-cooked to perfection, served atop a creamy, aromatic saffron risotto, and finished with a reduction of pomegranate and lamb jus

Pan-Seared Sea Bass with Harissa-Lime Butter & Herbed Freekeh Flaky sea bass fillet, perfectly seared and basted with a zesty harissa and lime-infused butter, accompanied by a savory freekeh (smoked green wheat) pilaf with fresh herbs

Sumac-Crusted Chicken Roulade with Roasted Red Pepper Muhammara Tender chicken breast, rolled and crusted with tangy Sumac, stuffed with a savory filling, and served with a rich, smoky roasted red pepper and walnut dip

Vegetable Tagine Pot Pie with Phyllo Crust A hearty medley of seasonal vegetables and chickpeas simmered in aromatic Moroccan spices, topped with a golden, flaky phyllo pastry crust. (Vegetarian)

Date and Cardamom Créme Brûlée The classic French dessert infused with the warm, aromatic notes of dates and cardamom, with a perfectly caramelized sugar crust

Saffron and Rosewater Panna Cotta with Candied Almonds Silky smooth Italian panna cotta, delicately flavored with fragrant saffron and rosewater, topped with crunchy candied almonds

Pistachio Kunafa Cheesecake with Orange Blossom Syrup A delightful fusion of creamy cheesecake and the traditional Kunafa, featuring layers of shredded phyllo and a rich pistachio cream, drizzled with delicate orange blossom syrup

Velouté de Petits Pois à la Menthe, Croûtons au Chèvre Frais Chilled green pea and mint soup, served with crisp goat cheese croutons. A modern take on a classic spring flavor

Tartare de Bœuf aux Câpres, Moutarde à l'Ancienne et Tuile de Parmesan Finely diced beef tenderloin seasoned with capers, whole grain mustard, shallots, and a delicate Parmesan crisp

Carpaccio de Saint-Jacques, Agrumes et Baies Roses Thinly sliced scallops with a vibrant citrus vinaigrette, grapefruit segments, and pink peppercorns. A light and refreshing start

Gratin Dauphinois Revisité A lighter, more elegant presentation of the classic potato gratin with thinly sliced potatoes, cream, and garlic

Légumes de Saison Glacés au Beurre et Herbes Fines Seasonal vegetables (e.g., haricots verts, carrots, baby turnips) glazed with butter and fresh herbs

Filet de Canette Rôti, Purée de Panais Truffée et Cerises Amarena Pan-roasted duck breast with a creamy truffle-infused parsnip purée, complemented by sweet and tart Amarena cherries

Loup de Mer en Croûte de Sel, Écrasé de Pommes de Terre aux Olives de Kalamata Whole sea bass baked in a salt crust, revealing tender, flaky fish, served with crushed potatoes enhanced with Kalamata olives and herbs

Risotto Crémeux aux Asperges Vertes, Citron Confit et Copeaux de Parmesan Arborio rice cooked to creamy perfection with fresh green asparagus, bright preserved lemon, and generous shavings of Parmesan cheese. (Vegetarian)

Crème Brûlée à la Lavande Classic vanilla bean crème brûlée infused with subtle notes of lavender, topped with a perfectly caramelized sugar crust

Mousse au Chocolat Noir et Coulis de Fruits Rouges Light and airy dark chocolate mousse paired with a vibrant mixed berry coulis

Tarte Tatin Déstructurée, Glace Vanille de Madagascar A playful deconstruction of the classic caramelized apple tart, served with rich Madagascar vanilla bean ice cream

Hummus with Warm Pita Bread Creamy chickpea dip blended with tahini, lemon juice, and garlic, served with soft, freshly baked pita

Tzatziki with Cucumber and Dill Refreshing Greek yogurt dip with grated cucumber, fresh dill, garlic, and a hint of olive oil

Marinated Olives and Feta A selection of Kalamata and green olives marinated in herbs and citrus, served alongside crumbled feta cheese

Chicken Souvlaki with Lemon-Herb Marinade Tender chicken pieces marinated in lemon, garlic, and Mediterranean herbs, grilled to perfection and served with a side of tzatziki

Baked Salmon with Cherry Tomatoes and Capers Flaky salmon fillet baked with bursting cherry tomatoes, briny capers, fresh parsley, and a splash of white wine

Moussaka (Vegetarian Option Available) Layers of seasoned ground lamb (or lentils for vegetarian), sliced eggplant, and a creamy béchamel topping, baked until golden brown

Lemon-Roasted Potatoes Crispy on the outside, tender on the inside potatoes roasted with lemon, oregano, and garlic

Grilled Asparagus with Toasted Almonds Fresh asparagus spears lightly grilled and topped with crunchy toasted almonds

Baklava Sweet and sticky layers of phyllo pastry, chopped nuts (walnuts or pistachios), and a fragrant honey syrup

Greek Yogurt with Honey and Walnuts Thick, creamy Greek yogurt drizzled with local honey and sprinkled with crushed walnuts

Fresh Fruit Platter A vibrant assortment of seasonal Mediterranean fruits like figs, grapes, melon, and oranges

Mozzarella di Bufala con Prosciutto di Parma e Melone Creamy buffalo mozzarella paired with thinly sliced Parma ham and sweet cantaloupe

Bruschetta al Pomodoro e Basilico Grilled ciabatta bread topped with ripe, diced tomatoes, fresh basil, garlic, and a drizzle of olive oil

Focaccia al Rosmarino con Olio d'Oliva Freshly baked rosemary focaccia served with high-quality extra virgin olive oil for dipping

Risotto ai Funghi Porcini Creamy Arborio rice cooked with earthy porcini mushrooms, Parmesan cheese, and a touch of white wine

Lasagne alla Bolognese Classic baked lasagna with layers of rich meat ragù, béchamel sauce, and Parmesan cheese

Spaghetti Cacio e Pepe A Roman classic: spaghetti tossed with Pecorino Romano cheese and freshly ground black pepper, creating a surprisingly rich and savory sauce

Saltimbocca alla Romana Veal cutlets topped with prosciutto and sage, pan-fried in white wine and butter. The name literally means "jumps in the mouth."

Filetto di Branzino al Limone con Asparagi Pan-seared sea bass fillet with a light lemon-butter sauce, served with tender grilled asparagus

Pollo alla Cacciatora "Hunter's style" chicken braised with tomatoes, onions, bell peppers, mushrooms, and herbs. A hearty and flavorful dish

Patate al Forno con Rosmarino Roasted potatoes with rosemary

Verdure Grigliate Assorted grilled seasonal vegetables (e.g., zucchini, eggplant, bell peppers)

Tiramisù Classico Layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder

Panna Cotta con Frutti di Bosco Silky smooth cooked cream dessert topped with a vibrant berry compote

Affogato A scoop of vanilla bean gelato "drowned" in a shot of hot espresso