This menu changes with the vegetables of every season grown in the Jezzine area


Cold Starters

Jezzine area salad
Cabbage in season (white/red), boiled chickpeas and roasted pine nuts marinated with lemon, olive oil and a touch of garlic sauce

Tabbouleh
Made with Jezzine berghol

Country flat green beans
Boiled to melting point with raw white almond marinated with lemon, olive oil and a touch of garlic

Country white broad beans
Boiled to melting point marinated with lemon cilantro sauce

Paired with our famous Cloud Nine (White Wine)
A blend of Viognier, Semillon and Sauvignon Blanc


Hot Starters

Makanek & Sojok cooked in its own sauce
Rolled with baked oven Jezzine bread accompanied with fresh tomatoes and Armenian cucumber pickle

Paired with our Arc En Ciel (Rosé Wine)
A blend of Syrah, Cabernet Sauvignon and Pinot Noir


Main Dish
Following dishes are cooked in our “earth oven”:

Fresh country salmon or trout (in season)
Cooked meunière style
OR
Mousakhan composed of underground baked local free-range hen

Served with on wood oven Jezzine bread marinated with Summak and onion sauce
OR
Underground roasted leg of lamb cooked with its own and vegetable juices
Marinated with red wine served with roasted vegetables in season and potato sautéed rosemary style

Paired with our Saint John (Red Wine)
A blend of Cabernet Sauvignon, Syrah, Merlot and Touriga Nacional


Dessert

Jezzine goat cheese
Served on a bed of wood oven baked bread with fresh tomatoes and mint

Paired with our Thouraya (Red Wine)
A mono- cépage of Cabernet Sauvignon

OR
Kharroub molasses with cream of sesame and bread
OR
Kharroub molasses cake
Topped with Saida marmalade  

Paired with our Noble Sweet (Sweet White Wine)
A mono- cépage of Muscat


Kindly note a week’s notice for our home cooked menus, with a minimum of 8 persons would be greatly appreciated.
We regret no use of credit cards and chargeability is by booking rather than attendance.
 

Reserve