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.