Catering
*Our catering menu prices are priced per person, based on your order. Please contact us for an estimate.
Finger Foods
Sambosek: One of our specialties, dough pockets (stuffed with your choice of seasoned meat or vegetables) fried and served alongside our signature basil-dipping sauce.
Stuffed Mushrooms: Whole button mushrooms stuffed with three different kinds of cheese, garlic, olive oil and herbs.
Cigars: Our cigars are stuffed with either Arabic cheese or Musakhan (chicken, caramelized onion & sumac) and fried. Served with a tahini-pepper-pomegranate sauce. A perfect finger food.
Mini Pies:
spinach
tomato and feta cheese
red pepper and onion
meat and pine nuts
chicken and caramelized onions
eggplant & tomato sauce
cauliflower & tahini
Chicken Fingers: Marinated, breaded and fried chicken tenders.
HOT APPETIZERS
Falafel: Our traditional vegetarian chickpea patties, served with the traditional toppings: homemade chili & tahini sauce, sliced vegetables, pickles and bread.
Kibbie: Finely ground lamb, bulghur wheat and spices, formed into a shell and stuffed with lamb, toasted pine nuts & almonds, onions, spices and deep fried until crispy.
Sujok: Armenian dried beef, sautéed with red pepper and garlic.
Meat Grape Leaves: Vine leaves stuffed with rice and lamb, then simmered in garlic-lemon sauce.
Mousakaa: Rawia’s unique version of the Mediterranean specialty Caponata recipe, which was featured in NY Magazine (November 2006). A combination of eggplant, caramelized onions, garlic, and Tanoreen spices cooked in a fresh tomato sauce.
Frekeh: Smoked wheat grain, slow cooked with chicken and/or lamb, toasted almonds & Tanoreen spices.
COLD APPETIZERS
Vegetarian Grape Leaves: Vine leaves stuffed with rice, tomato, parsley, onion & spices, then simmered in lemon sauce.
Eggplant Salad: Fried eggplant, fresh tomato, garlic, lemon juice and olive oil.
Cauliflower Salad: Fried cauliflower topped with tahini & pomegranate molasses.
Tabouleh: Finely chopped parsley, mint, olive oil, bulgar wheat, lemon juice and olive oil.
Cheese Plate: Assorted Middle Eastern cheeses served with cucumbers, tomatoes, & olives.
Eggplant Pate: Thin slices of eggplant topped with tomato-garlic-jalapeno salad. Tangy & spicy.
Makdous: Pickled baby eggplant in olive oil stuffed with garlic, walnuts and red pepper.
Hummus: Chickpeas, lemon, garlic, olive oil and sesame paste (tahini) pureed into a velvety spread.
Tahini-Free Hummus: Pureed chickpeas with garlic, lemon & olive oil.
Baba Ghannouj: A spread made from char-roasted eggplant, garlic, lemon, olive oil and tahini.
Mhammara: Rich, chunky spread of red bell peppers, walnuts, pomegranate molasses & Tanoreen spices.
Turkish Salad: Our spicy tomato and pepper spread with cucumber & red onion, great way to add heat to a variety of our dishes (especially grilled entries).
Olive Spread: Our homemade spread made with black olives, olive oil, herbs and spices.
Labaneh: Creamy yogurt spread mixed with mint and olive oil.
SALADS
Tomato Salad: A traditional salad served with many of our dishes: tomatoes, cucumber, mint, onion, olive oil and lemon.
Fattoush: Lettuce, tomato, cucumber, onion, mint & sumac tossed with toasted pita chips in lemon and olive oil. Can be topped with feta cheese and/or grilled chicken.
Arugula Salad: Fresh arugula tossed with tomato, red onion, bell pepper, lemon juice & olive oil. Topped with red cabbage.
ENTREES
Maklobeh: A very traditional dish! Rice, meat and cauliflower cooked with onions and garlic. Can also be prepareded vegetarian (carrots, eggplant, fava beans, peas etc) cooked, pressed and flipped(Maklobeh) over.
Hashwe: A traditional Middle Eastern dish of rice cooked with meat and aromatic Middle Eastern spices. Served as a side dish or can be topped with shredded chicken, almonds and pignoli nuts and served as an entree.
Kafta: Finely ground lamb, onions and Tanoreen spices, topped with fresh tomato slices and baked in either homemade tomato or tahini sauces.
Kibbie Tray: Finely ground lamb, wheat germ and spices layered with pine nuts, onions, Tanoreen spices, and more lamb, then baked in a tray till golden brown. Great with salad.
Squash with Yogurt: Baby squash stuffed with ground lamb, almonds, and Tanoreen spices, stewed in Tanoreen’s homemade, yogurt mint and garlic sauce.
Squash with Tomato: Baby squash stuffed with ground lamb and rice and then stewed in fresh tomato sauce.
Stuffed Cabbage: Cabbage leaves wrapped around egyptian rice and chopped lamb, then stewed in lemon and garlic.
Squash & Grape Leaves Combo: A combination of stuffed grape leaves and baby squash, both stuffed with rice & lamb, simmered in lemon-garlic sauce with lamb chops. Minimum of 20 people required for this dish.
Musakhan: Homemade flatbread topped with shredded chicken, caramelized onions, sumac (a unique, lemon flavored herb) Tanoreen spices and pine nuts. One of our specialities!
Stuffed Artichoke Hearts: Jumbo fresh artichoke heart stuffed with chopped lamb, toasted nuts and Tanoreen spices and stewed until fork tender.
Chicken OR Lamb Fetti: Toasted pita chips topped with Egyptian spiced rice, shredded chicken OR lamb and yogurt-tahini sauce and topped with toasted almonds.
Beef Stews: String beans/ sweet peas/ white beans/ okra traditionally stewed in fresh tomato sauce with cubes of beef and served with rice. A great fall dish.
Baby Eggplant: Baby eggplant stuffed with Tanoreen spiced chopped lamb, baked with garlic in a lemon-lamb broth.
Kafta Roll: A Rawia twist on a classic. Kafta rolled and stuffed with caramelized onion, parsley, sumac, & toasted almonds, baked & slathered with a Tanoreen special made harissa, tahini sauce.
Chicken Rollatini: Marinated & breaded chicken cutlet rolled with a mixture of cheese, basil, garlic, and herbs and baked in fresh tomato sauce.
Sayadiyya: “The fisherman’s meal.” Rice is first sautéed with shredded fish, caramelized onion & Tanoreen spices, then served with a whole tilapia fillet. Great with our arugula salad.
Samake Harra: Fresh whole fish stuffed with walnuts, cilantro, parsley, peppers, garlic, lemon, olive oil & spices, then baked. (Fish variety depends on market availability)
Mediterranean Entrees
Baked Mediterranean Eggplant: Thinly sliced eggplant layered with ground lamb, tomatoes, potatoes and Tanoreen spices, topped with toasted pignoli nuts. One of the most popular dishes in the restaurant!
Vegetarian Baked Mediterranean Eggplant: Layers of eggplant, squash, potato, tomato, caramelized onion and toasted nuts.
Mediterranean Grilled Chicken: Chicken breast sauteed with basil, sun dried tomatoes and mushrooms. Great with our rice pilaf.
Sautéed Shrimp: Shrimp sautéed in a delicious garlic sauce.
Baked Salmon OR Tilapia: Pesto marinated salmon OR tilapia fillet baked to Mediterranean perfection with artichoke hearts, garlic and fresh tomato.
Grilled Entrees
Kafta Kabab: Ground lamb meat combined with onions, parsley & Tanoreen spices.
Chicken Kabob: Tender chicken breast cubed and bathed in our special marinade.
Shish Kabob: Tender, simply marinated lamb cubes.
Grilled Combo: A grilled combination platter that includes kafta kabob, chicken kabob and shish kabob.
All grilled entrees served with rice
Side Dishes
Mujaddara: Lentil pilaf cooked with rice, caramelized onions and Tanoreen spices. Great with Tabouleh or Tomato salad.
Shulbato: Cracked wheat, fresh tomato, chickpeas and Tanoreen spices simmered into a delicious pilaf, topped with roasted vegetables.
Sautéed Spinach: Fresh spinach leaves, sautéed with fresh garlic and olive oil.
Sauteed Dandelion: Fresh dandelion leaves sautéed in olive oil with caramelized onion.
Sautéed Okra: Baby okra sautéed with garlic, fresh tomato and spices.
Kale: Sauteed with olive oil & caramelized onion.
Brussel Sprouts: Fried then topped with yogurt-tahini-pomegranate sauce.
Rice Pilaf: Egyptian rice simmered with vermicelli.
Yogurt Sauce: Yogurt with diced cucumbers, garlic and mint.
Broccoli: Sauteed with garlic & lemon.
Vegetables according to market & seasonal availability.
Desserts
Knafeh: Shredded fillo dough stuffed with two kinds of cheese and baked in the oven until golden brown and bathed in a spice infused simple syrup. A Tanoreen speciality.
Baklava: Layers of fillo dough, stuffed with ground nuts and sweet spices, baked in the oven and topped with our simple syrup – ask about similar variations including bird’s nests and lady’s fingers.
Sahlab: Custard flavored with a unique Middle Eastern sweet spice (mastic), topped with pistachio nuts and simple syrup.
Harisa: Fresh baked semolina-coconut cake soaked in syrup and topped with toasted almonds. Delicious.
Macaroni Cookie: Dairy-free cookie made of flour, olive oil and anise seeds.
Date Roll: Homemade farina dough rolled around dates, cinnamon and cloves, baked until golden and topped with a touch of powered sugar.
Orshaleh: A Middle Eastern biscotti. Twice baked cookie with walnuts.