Everything halal.
Everything fresh.

Chopped beef shawarma on rice and pomegranate-dressed greens with hummus, three beans, red cabbage, carrots, olives, tomato, pickles, and tahini.

Chopped gyro over rice and greens with hummus, chickpeas, beans, red cabbage, carrots, cucumber, tomato, and feta, drizzled with tzatziki.

Falafel over rice and pomegranate-dressed greens with hummus, chickpeas, beans, red cabbage, carrots, onion, cucumber, olives, pickled turnips, and tomato. Vegan tahini to finish.

Thin-shaved beef shawarma over rice with hummus, house salad, and warm pita.

Two skewers — chicken tawook, beef kefta, or beef tenderloin — over rice with hummus, house salad, and pita. Extra skewer $7.50.

Falafel on a bed of rice with hummus, garbanzo bean salad, and warm pita.

Hummus, foul mudamas, labneh, olives, cheese, makdous, sliced tomato, cucumber, fresh mint, falafel, and baba ghanoush with warm pita.

Two skewers each of kefta, chicken tawook, and beef kebab over rice with hummus, house salad, and pita. Ideal for three.

Two skewers each of kefta, chicken kebab, and beef kebab, plus sliced chicken shawarma and gyro, over rice with hummus, mixed salad, and pita. Feeds six.

Salmon seared skin-side down, served over rice with baba ghanoush, house salad, pita, and tahini sauce.

Pan-seared salmon and two grilled lamb chops over rice with baba ghanoush, hummus, house salad, and pita. Garlic or mint jelly, plus tahini.

Baked flatbread topped with ground beef, minced tomato, bell pepper, onion, paprika, pomegranate glaze, and seven-spice.

Flatbread baked with za'atar, sesame seeds, and extra-virgin olive oil — the way it comes out of ovens in Beirut.

Flatbread baked with mozzarella, feta, and sumac.

Baked flatbread spread with thick labneh, topped with sliced tomato, olives, cucumber, and mint.

Two puff-pastry beef pies with chopped parsley, mint, onion, pomegranate glaze, and tahini sauce.

Three flaky fried dumplings, filled with beef, cheese, or vegetables.

Pita pockets stuffed with seasoned beef kefta and pan-seared until the bread crisps.

Fire-roasted eggplant folded into tahini — smokier, silkier cousin of hummus.

Fire-roasted red pepper dip with walnuts, pomegranate molasses, breadcrumbs, and olive oil.

Slow-simmered fava beans and chickpeas with tomato, garlic, onion, and lemon.

Baby eggplant cured in olive oil, stuffed with walnuts, garlic, and red pepper.

Two crisp bulgur shells around spiced beef and onion.

Hummus, baba ghanoush, muhamara, and mutabal with warm pita.

Hummus, grape leaves, fried kibbeh, falafel, baba ghanoush, and a samosa with warm pita.

Mixed greens, fresh tomato, cucumber, onion, and feta with pomegranate vinaigrette.

Garbanzo beans, onion, tomato, sumac, and parsley in olive oil and fresh lemon.

Golden and crispy, seasoned with sumac.

Hand-rolled with rice, parsley, and vegetables.

A generous side of seasoned basmati.

Two pieces, fried to order.

Warm pita bread, or crispy herb-dusted chips.

Sharp, pink, essential.

Tzatziki, tahini, garlic dip, or harissa (spicy).

Baked semolina cake with sugar syrup, butter, almond, and coconut flakes.

Shredded phyllo rolled around pistachios and cashews.

Blond-baked kataifi pressed with whole pistachios.

Traditional semolina cookies filled with pistachios and walnuts, dusted with powdered sugar.

Fresh mint and a whisper of rosewater.

Iced or hot.

Assorted cans and bottles.