Fried eggplant topped with fresh tomato-jalapeno-garlic salad.
Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
House-made flatbread, mastic flavored Arabic cheese, fresh veggies.
A chef Rawia original! cauliflower steak breaded with panko & parmesan, drizzled with tahini sauce, sweet pomegranate molasses & homemade spicy harissa.
Farm fresh, organic, simply marinated with garlic,pepper & lemon served with spicy tahini dipping sauce. New House Favorite!
Fresh olive oil sauteed kale with shallots and frizzled onions
Pureed lentils with carrots & spices.
House made lamb sausage sauteed with spicy harissa, pignoli nuts & garlic.
Bulgur wheat & shredded striped bass shell layered with onions, toasted almonds, red snapper & Tanoreen spices. Served with fatoush salad.
A Rawia twist on the classic Kafta, ground lamb is wrapped around caramelized onion, parsley, sumac, & toasted almonds. Baked with harissa-tahini-pomegranate sauce. (As seen on ABC News!).
Baby squash stuffed with almonds & lamb stewed in homemade yogurt-garlic sauce. Served with rice.
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.
Toasted pita layered with Egyptian rice, shredded chicken & chopped Mlookhia. Choose sauce of coriander & garlic OR red onion & vinegar.
Grape leaves & baby squash rolled/stuffed with lamb & rice stewed in lemon broth.