Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
Arabic cucumbers pickled with coriander seeds and spices.
Sliced artichoke hearts sautéed with fresh tomato, basil-pesto & garlic.
Orzo, sunchoke, sundried tomato, fresh basil & olive oil.
Shawarma spiced baby bella mushrooms in mini pitas with tahini & toppings.
What has become a signature Tanoreen dish is a bone in lamb shank, braised until falling off the bone braised with carrots, potatoes, cilantro-parsley-basil gremolata & Tanoreen spices. Served with rice or salad.
White canella beans, braised beef & cilantro cooked in a medium spicy tomato sauce. Served next to rice.
Baby squash & baby eggplant hollowed then filled with rice & filet mignon cooked in fresh tomato sauce. Chef favorite!
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