Wild Lebanese tiger shrimp, thinly sliced with olive oil, capers, microgreens, and a splash of rice vinegar. Parmesan served on the side
Wild-Caught Fish with Spinach & Meunière Elegance
Pan-seared filet on a bed of sauteed spinach surrounded with a
classic sauce meunière
Fishbarak
Adaptation of the great classic shishbarak. Fish kafta dumplings
in tahini, Bou Sfeir orange sauce and green marjoram. As a main
course or shared mezza