Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Pan-seared salmon, grilled asparagus, topped with citrus gremolata, spicy tahini, tahini, and adorned with toasted pine nuts, pomegranate, and charred lemon.

In a bowl, combine chopped parsley, lemon zest, orange zest, and minced garlic. Mix well and set aside.

Prepare the Gremolata

In a small bowl, whisk together tahini, water, sriracha, and lemon juice until smooth. Adjust with more water if necessary.

Prepare the Spicy Tahini

Preheat a grill or grill pan over medium-high heat. Toss asparagus in olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally until tender and slightly charred.

Cook the Asparagus

In a skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and pepper. Sear the salmon for about 4-5 minutes on each side or until cooked through and crispy on the outside.

Cook the Salmon

In a small dry skillet over medium heat, toast pine nuts for 3-4 minutes, stirring frequently until golden brown.

Toast the Pine Nuts

On each plate, arrange grilled asparagus and top with a salmon fillet. Drizzle with spicy tahini, sprinkle with gremolata, toasted pine nuts, and pomegranate seeds. Serve with charred lemon wedges.

Plate the Dish

salmon fillets

asparagus

olive oil

salt

black pepper

pine nuts

pomegranate seeds

lemon

Samke Harra

green lentils, bread dumpling, tamarind, garlic, cilantro, crispy onion, crunchy bread pops, pomegranate

Hurrak Isba'o

beef tartar, burghul, onion, bell peppers, spicy red chili paste, walnuts, olive oil

Kebbeh Orfaliyeh

Kofta kebab, ground lamb mixed with fresh parsley, onions, garlic, and Levantine spices mixed with sweet succulent eggplant, bell peppers, fresh tomato sauce roasted together with crisp potatoes.

Kofta Kawaj

Sweet and smooth Lebanese arak liquor made with quality Anise seeds.

Arak Al Jouzour

Sweet succulent eggplant, bell peppers, fresh tomato sauce roasted together with crisp potatoes.

Veggie Kawaj

Tender marinated chicken kabob served with grilled vegetables, fragrant saffron rice, and jewel-like pomegranate seeds. Accompanied by a zesty Aleppo chili and yogurt sauce, layered upon toasted spiced lavash bread.

Shish Tawouk

Make Samke Harra Recipe in just 30m. Pan-seared salmon, grilled asparagus, topped with citrus gremolata, spicy tahini, tahini, and adorned with toasted pine nuts, pomegranate, and charred lemon.

Samke Harra Recipe

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