Phoenecia

Tender potato gnocchi tossed with wild foraged mushrooms, herbs, and truffle oil.

Tender bites of chicken breast sautéed in a creamy saffron sauce, served over a pile of linguini, topped with arugula, and grated pecorino cheese.

Tender bites of chicken breast sautéed in a creamy saffron sauce and served with warm pita.

Mixed greens, sun-dried figs, toasted walnuts, goat cheese, and a berry vinaigrette.

Marinated beef bites sauteed with arugula and criminology mushrooms.

Hummus, baba ghanoush, and labneh served with warm pita.

Tender bites of chicken breast sautéed in a creamy saffron sauce and served with warm pita.

Grilled with fresh rosemary garlic butter.

Marinated beef bites sauteed with arugula and criminology mushrooms.

Black tiger prawns sauteed with lemon beurre blanc and arugula.

Served with a tarragon cream dipping sauce.

Rich, sweet, and earthy carrots glazed with honey, rosemary, topped with goat cheese, and crushed pistachios.

Garlic-marinated nicoise, castelvetrano, and green cerignola olives served warm.

Fresh milk burrata cheese sprinkled with zaatar, olives, cherry tomatoes, and evoo served with grilled bread.

Garbanzo, red kidney beans marinated in basil and garlic oil, topped with cherry tomatoes, and pecorino cheese.

Fresh baby kale tossed with spiced garbanzo beans, mama lil's peppers, kalamata olives, blue cheese, and a lemon basil vinaigrette.

Mixed greens, sun-dried figs, toasted walnuts, goat cheese, and a berry vinaigrette.

Deeply caramelized braised lamb shank is served with roasted new potatoes and creamy garlic kale.

Tender bites of chicken breast sautéed in a creamy saffron sauce, served over a pile of linguini, topped with arugula, and grated pecorino cheese.

Tender potato gnocchi tossed with wild foraged mushrooms, herbs, and truffle oil.

Mom's home-made lebanese pastry

Rich and creamy nutella-flavored cheesecake and served with biscotti liquor-enhanced whipped cream.