Saturday lunch buffet runs from 11:00 am until 1:30 pm

Appetizers:

Green Olive Tapenade: Coarsely chopped green olives, walnuts, parsley, onion, lemon and olive oil. *Vegan  GF

Beirut Hummus: Fresh made hummus whisked with chopped parsely, lemon zest and Aleppo pepper* Vegan GF

Beet Hummus: Soft cooked Fresh beet boiled and then mashed with chopped pickled pepper, lemon zest, lemon juice, garlic and tahini for a delicious and beautiful dip. *Vegan GF

Salad:

Baby Green and Arugula Salad:   Baby arugula tossed with baby greens, red cabbage, celery and pomegranate seeds and then drizzled with balsamic vinaigrette.  *GF Vegan .

House Salad: Chopped Romaine lettuce tossed with chopped parsely, diced tomatoes, garbanzo beans and then drizzled with olive oil and lemon juice dressing. Vegan

Main Dishes:

Beef Kufta :   Beef mixed with parsley, onion and spices made into balls and then baked in tomato and rosemary sauce.  *  GF Dairy Free

Chicken Shish Tawook: Chicken breasts cooked in Sanaa’ signature orange sauce.*GF Dairy Free

Saffron Rice Pilaf: Basmati rice cooked in saffron infused sauce  and topped with  cranberries and carrots.*GF Vegan

Baby OkraTagaine: Baby okra seared in olive oil and then cooked in cilantro infused tomato sauce. *GF Vegan

Egyptian Kushari Pilaf: A popular Egyptian street food. Basmati rice cooked with lentil in caremelized onion infused broth, topped with cooked short pasta and then drizzled with seasoned vinegar sauce. *Vegan

Zaatar bread and pita bread.

KEY: *GF = Gluten Free; V = vegetarian