Beets tossed with mint, roasted walnuts, almonds, basil-olive oil dressing.
Fried eggplant topped with fresh tomato-jalapeno-garlic salad.
Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
A chef Rawia original! cauliflower steak breaded with panko & parmesan, drizzled with tahini sauce, sweet pomegranate molasses & homemade spicy harissa.
Pureed lentils with carrots & spices.
Artichoke hearts, braised beef, cilantro, pomegranate molasses, green olives, shallots, & spices.
Bulgur wheat & shredded striped bass 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 cilantro-parsley-basil gremolata, carrots, potatoes & Tanoreen spices.
Basmati rice topped with braised
chunks of lamb, house-made goat milk yogurt & almonds.
Toasted pita layered with Egyptian rice, shredded chicken & chopped Mlookhia. Choose sauce of coriander & garlic OR red onion & vinegar.
Sumac-rubbed half chicken baked with caramelized onions, olive oil & spices, & slivered almonds, served on house-made flatbread OR gluten free over a bed of potatoes.
Pumpkin, yam & bulgur wheat layered with fresh spinach, chickpeas, onion, walnuts & pomegranate.