Sitti

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

Blend of pickled vegetables and marinated olives

Lebanese steak tartare mixed with cracked wheat and spices, topped with extra-virgin olive oil, garnished with green onion, mint, and radish

Chef’s selection of raw seasonal vegetables to accompany your ordered dip...or dips!

Lebanese salad of parsley, mint, tomato, cucumber, cracked wheat, lemon juice, and olive oil

Roasted red pepper and walnut purée mixed with spices and pomegranate molasses; finished with extra-virgin olive oil

Lebanese strained yogurt drizzled with extra-virgin olive oil and za’atar

Roasted eggplant mixed with tahini, yogurt, garlic, and lemon juice, finished with extra virgin olive oil

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

Yogurt blended with finely diced cucumbers, garlic paste, lemon juice, and mint

Blended with basil, lemon juice, olive oil, and spicy roasted red peppers, served with crispy pita triangles

Enjoy a trio of our dips. Choose 3 from the following: Mouhamra, Hummus, Feta Cheese Dip, Baba Ghanouj, Labneh, or Laban bi Khiar

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

Fried dumplings of ground beef and lamb mixed with cracked wheat and onions, then stuffed with sautéed minced beef and lamb, onion, pine nuts, and spices; served with labneh, and extra-virgin olive oil

Tossed with za'atar spice blend, cilantro, diced tomato, and goat cheese; served with spicy tahini sauce (Vegan upon request)

Crispy crêpes stuffed with a mix of Gruyère, feta, mint, and spices

Stuffed with whipped lemon-herb goat cheese and pomegranate-balsamic drizzle

Seared Mediterranean cheese, orange, dates, lemon-honey vinaigrette and pistachio

Roasted mini sweet peppers stuffed with whipped lemon-herb goat cheese and finished with pomegranate-balsamic drizzle

Pan-seared salmon, topped with tahini sauce, cilantro, mint, onions, and a hint of jalapeño; served with sautéed kale and Sitti rice

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

Lightly breaded chicken breast sautéed and served over basmati rice and topped with artichoke hearts, sun-dried tomatoes, and capers; finished with lemon-butter sauce

Marinated skewers of eggplant, squash, and zucchini, served with moujedra, sautéed kale, and a side of spicy tahini sauce

Thinly sliced marinated petite tender beef and lamb served with basmati rice, grilled tomato, sumac onions, and tahini sauce

Red wine marinated lamb chops, fingerling potatoes, garlic butter sauteed green beans, and pomegranate red wine demi

Thinly-sliced, marinated chicken thigh served with garlic whip, pickled wild cucumbers, and Sitti rice

Grilled, yogurt-marinated petite tender beef

Grilled and seasoned ground beef and lamb

Grilled, marinated, blackened shrimp, sweet peppers and onions served with mango salsa, harissa garlic whip, and basmati rice

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

Grilled assortment of chicken, kafta, and beef kabobs

With basmati rice and garlic whip

With basmati rice and garlic whip

With basmati rice and garlic whip

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

Hummus, mouhamra, fattoush, warak anab, roasted vegetables, falafel

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

Fresh mozzarella, pesto, artichoke hearts, and chicken shawarma

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

Ground beef and lamb mixed with spices, za'atar, extra-virgin olive oil, pine nuts, pomegranate molasses, diced tomato, and parsley

Mixed greens, tomatoes, and cucumbers tossed in a blend of extra-virgin olive oil, lemon juice, and dried mint; topped with red onion

Mixed greens, sliced orange, goat cheese, dates, and walnuts in a lemon vinaigrette (Vegan upon request)

Diced feta, cucumber, tomato, Kalamata olives, red onion, green peppers, and arugula with sumac vinaigrette (Vegan upon request)

Kale, manchego cheese, toasted pita, extra-virgin olive oil, za'atar, Aleppo pepper, grilled lemon, with garlic-anchovy dressing

Chopped romaine, tomato, cucumber, red onion, radish, green peppers, parsley, mint, and sumac vinaigrette, topped with crispy pita chips

Mixed greens, tomatoes, and cucumbers tossed in a blend of extra-virgin olive oil, lemon juice, and dried mint; topped with red onion

Mixed greens, sliced orange, goat cheese, dates, and walnuts in a lemon vinaigrette (Vegan upon request)

Diced feta, cucumber, tomato, Kalamata olives, red onion, green peppers, and arugula with sumac vinaigrette (Vegan upon request)

Kale, manchego cheese, toasted pita, extra-virgin olive oil, za'atar, Aleppo pepper, grilled lemon, with garlic-anchovy dressing

Chopped romaine, tomato, cucumber, red onion, radish, green peppers, parsley, mint, and sumac vinaigrette, topped with crispy pita chips

Basmati rice with lentils and caramelized onions

With vermicelli noodles, topped with roasted almonds

French fries dusted in za'atar spice

Phyllo, pistachio, walnuts, and orange blossom syrup

Sweetened Lebanese cream, layered with crispy phyllo triangles and bananas; topped with crushed pistachio and honey drizzle

A flourless chocolate cake served with a honey-nut brittle, espresso whipped cream, and caramel sauce

Chocolate ganache topped with caramel sauce, and cherry preserves. Served with a scoop of vanilla ice cream.

Passion fruit nectar, ginger-finused simple syrup, tea; served over ice

Fresh lemon juice, mint-infused simple syrup, water; served over ice

Pomegranate molasses, honey, freshly squeezed limes, ginger ale, club soda; served over ice

Extra virgin olive oil made in Lebanon; 16.9 fl oz.

Extra virgin olive oil made in Lebanon; 8.45 fl oz

Lebanese za'atar spice mixed with extra virgin olive oil; 5 Fl oz