Homemade bottarga from Great Amberjack, fusilli pasta, local almonds, lemon zest, fresh sea fennel, parsley and basil leaves

Now in season, deep-fried whole with a side of picante tartar sauce

“Jabali” mountain tomatoes, sliced and topped with Tannourine garlic white paste and sumac

Flaked fish gently poached in olive oil, blended with lemon, red onion, and basil into a creamy, delicate spread. Served with crispy sourdough, sun-dried tomatoes, and nori

Fish croquettes with coriander and ginger, served with a coulis de tomate

Wild Lebanese tiger shrimp, thinly sliced with olive oil, capers, microgreens, and a splash of rice vinegar. Parmesan served on the side