Phoenician Taverna

CHICKPEAS DIP. Chickpeas pureed with tahini, fresh lemon and garlic. Sprinkled with EV olive oil.

EGGPLANT DIP. Smoked roasted eggplant pureed with tahini, labneh, fresh lemon and garlic, sprinkled with EV olive oil and pomegranate seeds when in season.

BEETS DIP. Roasted beets pureed with tahini, labneh and garlic, sprinkled with EV olive oil.

COMBINATION OF DIPS. Combination of Hommus, Baba Ghannouge and Mama Ghannouge.

WALNUT DIP. Raw walnuts pureed with roasted red bell pepper, pomegranate reduction, onions, spices and EV olive oil.

EGGPLANT RATATOUILLE. Eggplant and Chickpeas baked in tomato sauce, onions and whole garlic.

VEGETARIAN GRAPE LEAVES. Rolled vine leaves with rice, chickpeas, tomatoes, parsley and herbs in lemon and EV olive oil.

SPICED AGED FETA. Feta cheese blended with spices and herbs, coated with zaatar, served with diced tomatoes, sumac onions, EV olive oil.

YOGURT DIP. Low fat strained yogurt, EV olive oil.

PURÉED LENTILS. Pureed lentils with caramelized onions and rice, topped with cabbage salad.

CAULIFLOWER AND TAHINI. Caulifower florets fried to a golden brown, drizzled with tahini sauce.

STEWED FAVA BEANS. Simmered fava beans mixed with fresh lemon, garlic and EV olive oil

CHEESE PIES. Homemade dough filled with feta.

SPINACH PIES. Homemade dough filled with spinach, pine nuts and sumac onions in lemon and EV olive oil.

CHICKPEAS FRITTERS. Coarsely ground chick peas with leeks, garlic, cilantro, parsley, spices and herbs. Served with tomatoes, radishes, scallions and tahini sauce.

FALAFEL AND ROASTED EGGPLANT. Falafel over roasted eggplant with scallions, tomatoes and pomegranate reduction, drizzled with tahini.

SPICY HOT POTATOES. Cubed potatoes sautéed with harissa, tomatoes, cilantro and pine nuts.

PUMPKIN KIBBEH. Vegetarian kibbeh! The shell is burghul and pumpkin filled with walnuts, onions and pomegranate reduction.

FRENCH FRIES. French fries sprinkled with sumac and parsley. Served with garlic whip.

Sampling of Hummos, Baba Ghannouge, Grape Leaves, Tabbouleh, falafel with tahini, pumpkin kibbeh, spinach pie, cheese pie and m’sakaa.

CHICKPEAS DIP WITH MEAT. Hommus topped with minced lamb and pine nuts.

STUFFED MEATBALLS. Oblong burghul and lamb shells shaped like an American football filled with ground lamb, beef, pine nuts and almonds. Served with yogurt sauce.

MEAT PIES. Homemade dough filled with ground lamb, labneh, onions, pine nuts and almonds

MILD SAUSAGE. Homemade lamb and pine nuts sausage in natural casing. Mildly spiced. Sautéed in lemon butter.

SPICY HOT SAUSAGE. Homemade beef and garlic sausage. Sautéed in hot tomato sauce.

VERTICAL ROTISSERIE. Your choice of lamb and beef OR chicken

LAMB TARTARE. Ground raw lamb and crushed wheat with spices and herbs. Served with onions, herbs and garlic whip. Drizzled with EV olive oil.

Sampling of Hummos, Baba Ghannouge, Grape Leaves, Tabbouleh, Falafel with tahini, Kibbeh with labneh, sambousik and m’sakaa.

LENTIL AND SWISS CHARD SOUP. Lentil, swiss chard, cilantro, garlic, lemon and EV olive oil.

PARSLEY SALAD. Parsley, burghul, tomatoes, onions, mint, lemon and EV olive oil

VEGETABLES WITH TOASTED PITA. Lettuce, tomatoes, cucumbers, onions, mint, radishes, parsley, pomegranate-sumac-garlic dressing tossed with toasted pita.

ROASTED EGGPLANT SALAD. Roasted eggplants, tomatoes, scallions, pomegranate reduction, EV olive oil.

YOGURT AND CUCUMBER. Yogurt, cucumber, garlic and mint.

CHEESE PIE. Feta and mozzarella, black olives.

MIXED HERB PIE. Thyme, sumac, sesame seeds, tomatoes, onions and EV olive oil. Served with Yogurt cucumber sauce.

SINACH PIE. Spinach, onions, sumac, pine nuts and mozzarella cheese.

GROUND LAMB PIE. Ground Lamb, tomatoes, onions, peppers and spices. Served with yogurt cucumber sauce.

SPICY HOT BEEF SAUSAGE PIE. Spicy hot tomato sauce, grilled homemade spicy beef sausage, mozzarella cheese.

MEAT GRAPE LEAVES. Vine leaves rolled with ground lamb and rice. Served with yogurt salad.

TRADITIONAL YOGURT DISH WITH CHICKEN. Layered braised chicken breast, chickpeas, toasted pita, warm yogurt garlic, sautéed pine nuts, and pomegranate seeds when in season.

TRADITIONAL YOGURT DISH WITH LAMB. Layered braised lamb, chickpeas, toasted pita, warm yogurt garlic, sautéed pine nuts, and pomegranate seeds when in season.

TRADITIONAL YOGURT DISH WITH EGGPLANT. Layered eggplant, chickpeas, toasted pita, warm yogurt garlic, sautéed pine nuts, and pomegranate seeds when in season.

GROUND LAMB AND PARSLEY KEBAB. Grilled ground lamb-onion-parsley patties, served with grilled vegetables and basmati rice. Accompanied by salsa harra.

CHICKEN KEBAB. Grilled marinated chicken breast cubes, served with grilled vegetables and basmati rice. Accompanied by our garlic whip.

LAMB KEBAB. Grilled lamb cubes, served with grilled vegetables and basmati rice. Accompanied by salsa harra.

MIXED GRILL. Mixed Grill of Kafta, Taouk and Lamb, served with grilled vegetables and basmati rice. Accompanied by salsa harra and our garlic whip.

BEEF KEBAB. Grilled cubes of fillet mignon, served with grilled vegetables and basmati rice.

BRAISED LAMB SHANK. Lamb shank braised in tomato sauce, Served with crushed wheat pilaf.

BRAISED LAMB AN RICE. Braised seasoned chunks of lamb over spiced rice with bits of lamb, pine nuts and almonds. Served with yogurt salad.

BRAISED CHICKEN AND RICE. Braised seasoned chicken Breasts over spiced rice with bits of lamb, pine nuts and almonds. Served with yogurt salad.

LAMB LOIN. Grilled lamb loin, sliced into thin slices and topped with green herb sauce. Served with potatoes and garlic whip.

CHICKEN VERTICAL ROTISSERIE. Marinated chicken breasts slowly cooked on the vertical rotisserie, served with onion-sumac-parsley, basmati rice and our garlic whip.

LAMB AND BEEF VERTICAL ROTISSERIE. Marinated lamb and beef slowly cooked on the vertical rotisserie, served with onion-sumac-parsley, basmati rice and tahini sauce.

MIXED VERTICAL ROTISSERIE. Mixed shawarma, served with onion-sumac-parsley and basmati rice. Accompanied by tahini sauce and our garlic whip.

HALF ROTISSERIE CHICKEN. Free-Range, all-natural marinated chicken. Served with grilled vegetables, garlic whip, choice of rice or french fries.

GRILLED SALMON. Grilled salmon fillet served with grilled vegetables, couscous, spicy tomato-cilantro-pine nut sauce.

GRILLED SHRIMPs. Grilled shrimps served with grilled vegetables, basmati rice, spicy tomato-cilantro-pine nut sauce.

Spicy hot homemade Moroccan paste.

Garlic, lemon and oil whip.

Garlicky mild blend of raw vegetables.

Sesame seeds paste, fresh lemon, garlic and parsley.

Harrissa, tahini sauce and garlic whip.

An assortment of pickled vegetables and olives.

Basmati rice.

Spiced basmati with bits of lamb, pine nuts and almonds.

Crushed wheat, tomatoes and chickpeas.

Crispy rolled dough filled with halloumi cheese and herbs.

Pulled chicken sautéed with onions, sumac and pine nuts. Rolled in thin Lavash bread and baked. Served with smoked eggplant dip.

Artichokes tossed with scallions, parsley and tomatoes in fresh lemon and EV olive oil.

Halloumi cheese sautéed in EV olive oil, served with english cucumbers, tomatoes, black olives and fresh mint.

Simmered baby okra and chunks of lamb in tomato-garlic-cilantro sauce. Served with basmati rice.

Baked Branzino fillet over spicy onion-cilantro-tomato sauté with pine nuts and almonds. Served with grilled vegetables, tahini and basmati rice.

Notes of tropical fruit are balanced by citrus tones yielding a juicy and energetic finish.

Beautifully rich and complex. The lush dark berry and sweet baking spice notes are echoed on the palate by a firm underlying structure and fine tannins with long robust finish.