Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
Arabic cucumbers pickled with coriander seeds and spices.
Green olives in Rawia’s special red pepper sauce.
Add some spiciness to your meal with these house made favorites.
Chef Rawia's new recipe: smoked green wheat berries, green zaatar, chicken, toasted almonds &Tanoreen spices. Served with yogurt sauce.
House made lamb sausage, spicy red pepper, nuts, garlic & harissa.
Shawarma spiced baby bella mushrooms in mini pitas with tahini & toppings.
Simply sautéed with carrots, olive oil, lemon & garlic.
Bulgur wheat & finely ground fish shell layered with onions, toasted almonds, red snapper & Tanoreen spices. Served with fatoush salad.
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.
Sumac-rubbed half chicken baked with caramelized onions, olive oil, spices, and slivered almonds served on olive oil soaked homemade flatbread.
Fresh green beans and braised beef with coriander and garlic stewed in tomato sauce. Served with rice. Slightly spicy.
As a customer incentive, we offer a discount for cash payments.
Price quoted is the cash discount price. A 3.95% convenience fee will be added if you pay by credit card.