Le Cèdre

House-cooked chickpeas, tahini, lemon, garlic, finished with olive oil and warm pita.

Charcoal-smoked eggplant whipped with tahini, lemon, and a touch of garlic.

Finely chopped parsley, mint, tomato, and bulgur with lemon and olive oil.

Strained yogurt, wild thyme blend, extra-virgin olive oil.

Fried fava and chickpea patties, tarator sauce, pickled turnip.

Bulgur shells filled with seasoned ground lamb, onions, and pine nuts.

Crispy potatoes tossed with chili, coriander, and garlic.

Crisp filo cigars filled with akkawi and halloumi cheeses.

Marinated chicken skewers, garlic toum, fries, pickles, fresh pita.

Hand-minced lamb with parsley and onion, charcoal-grilled, tahini sauce.

Shish taouk, lamb kafta, lamb cubes, served with rice, salad, and breads.

Cured lamb sausage seared with tomato, peppers, and pomegranate molasses.

Wood-fired pizza with San Marzano tomato, fior di latte, and fresh basil.

Layered filo with walnuts and pistachios, orange-blossom syrup.

Lebanese clotted cream, raw honey, candied pistachios.

Warm cheese-and-semolina pastry, rose syrup, crushed pistachios.