Poco Piatti - Toledo

Sautéed shrimp with garlic, white wine, fresh oregano, tomato and feta

Breaded and dusted with za'atar, served with spicy marinara.

Sauteed shrimp with garlic, asti-spumante and parsley.

Sautéed shrimp layered with crispy wontons, Thai chili sauce and basil coconut milk

Tender lump crab cakes accompanied by a roasted red pepper cream sauce

AAA tuna, encrusted with house-blend sumac spice, seared rare, sliced and served atop fresh cucumber and onion with tahini

Beef tenderloin tips sautéed with lemon and garlic. Served on a bed of hummous

Chicken tawook tips sautéed with lemon and garlic. Served on a bed of hummous

Lamb chops marinated in balsamic and fresh herbs and charbroiled. The chef recommends medium rare temperature

Lamb, parsley and onion baked in our house-made pita. Served with hummous

​​Lebanese delicacy: a blend of raw meat, (beef or lamb), softened cracked wheat, onion, spices. Served with raw veggies (cucumber, onion, and radishes)

Tender cabbage leaves stuffed with a combination of ground lamb, beef and rice, hand rolled and cooked layered with fresh garlic, tomato sauce and mint

Marinated grilled chicken thigh wrapped in thin markouk bread with garlic sauce and a pickle. Served with garlic sauce for dipping

Hand rolled grape leaves filled with ground beef, lamb, rice and Syrian spice. Cooked with lemon juice and mint.

Spicy chicken meatballs made with homemade seasoned bread crumbs topped with marinara & parmesan on a brioche bun.

Grilled lamb sliders topped with a caramelized onion cream cheese and baby arugula on a brioche bun

Family recipe shared from The Beirut Restaurant

Warm and creamy feta, cream cheese, roasted garlic and fresh herbs, topped with fresh diced tomato

Lebanese yogurt, topped with extra virgin olive oil, cucumber and mint

Greek kasseri cheese, flamed tableside!

Button mushrooms sautéed in ghee and spices.

Lentils, rice and cracked wheat cooked with onions and olive oil, garnished with pickles & caramelized onions

Hand rolled grape leaves filled with rice, chickpeas, tomato, onion, lemon and spices. Served cold

Brussels sprouts with fig jam & mustard, pecans, arugula and feta topped with a balsamic glaze.

Cauliflower roasted in house-made garlic oil, finished with tahini and fresh dill

Portobello caps stuffed with a broccoli pesto and topped with three cheese blend, finished with a balsamic glaze, served over a bed of red onion, tomato and spinach

Fried eggplant stuffed with ricotta cheese, topped and baked with our three cheese blend and spicy marinara

Choice of Beef, Chicken, Shish Kafta & Vegetable Kabob. Served over rice pilaf.

Choice of Beef, Chicken, Shish Kafta & Vegetable kabob. Served over rice pilaf.

Choice of Beef, Chicken, Shish Kafta & Vegetable kabob. Served over rice pilaf.

New Zealand rack lamb chops marinated in balsamic and fresh herbs and charbroiled. Served over rice pilaf. The chef recommends medium rare temperature

A layered dish of fried eggplant, spiced ground beef and lamb, our house-made marinara, topped with bechamel sauce and our three cheese blend

Tender beef tenderloin tips with red and green peppers, onion and mushrooms in a wine and cream sauce. Served over rice pilaf

6-7 oz center cut filet charbroiled and served with sautéed peppers, mushrooms, onions and rice pilaf.

Fresh mozzarella, sliced tomato, fresh basil

Chorizo sausage, roasted tomato sauce, hot pepper, onion, three cheese blend

Roasted feta dip, sautéed shrimp, tomato, garlic, feta

Garlic sauce, diced tomato, roasted pepper, onion, kalamata olive, feta

Spicy Italian sausage, roasted tomato sauce, ricotta cheese, roasted red pepper, fresh basil, parmesan

Goat cheese pesto, portabella mushroom, artichoke, caramelized onion, parmesan

Roasted feta dip, artichoke, fresh spinach, tomato, three cheese blend

Spring mix, tomatoes, cucumbers, onions, peppers, olives, feta, Greek dressing

Tomatoes, cucumbers, peppers, onions, pita chips, house blend sumac, lemon, olive oil

Finely chopped parsley, tomatoes, cucumbers, onions, mint, cracked wheat, lemon, olive oil...named after the home village in Lebanon

Falafel patties, served atop a diced salad of tomatoes, cucumbers, radishes, pickles, onions and tahini sauce

Artichoke hearts, hearts of palm, radishes, grape tomatoes, spring mix, lemon feta vinaigrette

Spring mix, red onions, candied pecans, grape tomatoes, raspberry vinaigrette

Roasted beets, peppers, red onions, goat cheese, candied pecans, spring mix, garlic balsamic vinaigrette

Hand-cut and seasoned.

Buttery rice cooked with onion, carrot and celery.

Pearl potatoes oven roasted in olive oil, lemon, and spices.

Green Pepper, Celery, Carrot, Cucumber, Radish