Fennel, poblano, pomegranate, sage, carrots, cilantro, & crumbled feta.
Lentils, fresh herbs, shallots, cucumber, tomato, cilantro, lemon-olive oil dressing. Vegan and gluten-free.
Baby arugula, spinach, onions, cherry tomatoes, walnuts, ginger, lemon & sesame oil. 18 Add halloumi cheese. +6
Combo of our favorite flavors: Classic, beet, roasted pepper & butternut squash .
Green olives in Rawia’s special red pepper sauce.
AKA Manakeesh - Jumbo flatbread, mastic flavored Arabic cheese & fresh veggies. Sized to share.
Shawarma spiced baby bella mushrooms in mini pitas with tahini & toppings.
Recipe from Levant, Chef Rawia’s 2nd cookbook! Half chicken roasted with homemade spicy harissa, garlic, shallots, potatoes, green olives, dill & lemon. Served with rice.
What has become a signature Tanoreen dish is a bone in lamb shank, braised until falling off the bone with carrots, potatoes, cilantro-parsley-basil gremolata & Tanoreen spices. Served with rice or salad.
Baby eggplant, zucchini, shallots, fresh herbs, tomato sauce. Served with Shulbato bulgur pilaf.
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