Summer Restaurant Week
Available July 21st until August 17th
Lunch - 2 Courses for $45 | Monday to Friday
Appetizers
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Chilled Local Corn Soup
Herbal oil & crispy Turkish bread
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Hummus “ Fattet”
Greek yogurt, tahini, warm chickpeas, scallions, pickles, toasted almonds & crispy pita
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Atlantic Salmon Ceviche
Cucumbers, celery, mint, jalapeño, red onions, almonds, cumin tuile & Canary melon-lime broth
Mains
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Wild Mushroom Flatbread
Ricotta, mozzarella, baby arugula & Italian black truffle paste
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Taboon Roasted Mediterranean Dorade
Grilled local corn, baby carrots, roasted radishes & harissa-labneh sauce
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Braised Beef Shank ‘Mansaf’
Braised freekeh, tomato confit, Japanese eggplant, pine nuts, mint & tahini
Dinner - 3 Courses for $60 | Sunday to Friday
Appetizers
-
Chilled Local Corn Soup
Herbal oil & crispy Turkish bread
-
Hummus “ Fattet”
Greek yogurt, tahini, warm chickpeas, scallions, pickles, toasted almonds & crispy pita
-
Atlantic Salmon Ceviche
Cucumbers, celery, mint, jalapeño, red onions, almonds, cumin tuile & Canary melon-lime broth
-
Crispy Halloumi
Blistered shishito peppers, pepitas, sea salt & spicy labneh sauce
Mains
-
Taboon Roasted Mediterranean Dorade
Grilled local corn, baby carrots, roasted radishes & harissa-labneh sauce
-
Braised Beef Shank ‘Mansaf’
Braised freekeh, tomato confit, Japanese eggplant, pine nuts, mint & tahini
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Uzbek Shish-Kebab
Blistered baby tomatoes, shishito peppers, pearl onions, salsa verde, fire roasted eggplant & labneh
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Vegetable Terra Cotta
Taboon roasted root vegetables, wild mushrooms, tomato confit, toasted pine nuts & tahini
Dessert
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Daily Special Dessert
Our pastry chef’s daily creation
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Rose Water Panna-Cotta
Poached strawberries, toasted nuts & crispy kadaifi
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Selection Of Homemade Ice Creams & Sorbets