Chef Mari

Spiced Cauliflower And Chickpea Salad

Roasted Cauliflower And Chickpeas With Tahini, Pomegranate Seeds, Fresh Parsley, And Sumac Dressing.

Marinated Beet And Orange Salad

Thinly Sliced Beets, Oranges, Shaved Fennel, And Radicchio, Drizzled With An Orange-Balsamic Vinaigrette And Topped With Fresh Mint And Toasted Hazelnuts.

Labneh With Za’atar And Olive Oil

Creamy Homemade Labneh Sprinkled With Za’atar And Extra-Virgin Olive Oil, Served With Warm Flatbreads.

Roasted Delicata Squash With Yogurt, Cilantro, And Harissa

Reekeh And Roasted Vegetable Pilaf With Feta

Stuffed Aubergine With Pomegranate Molasses And Pine Nuts

Herbed Bulgur With Toasted Almonds – Light And Fluffy Bulgur Wheat Tossed With Fresh Herbs, Lemon Zest, And Crunchy Almonds.

Charred Broccolini With Lemon And Garlic

Crispy Smashed Potatoes With Aleppo Pepper And Yogurt – Golden, Crispy Potatoes Dusted With Aleppo Pepper, Served With A Cooling Yogurt Dip.

Grilled Asparagus With Dukkah And Lemon – Tender Asparagus Spears Topped With Nutty Dukkah And A Squeeze Of Fresh Lemon.

Orange Blossom And Spelt Cake

Central Park New York Cheesecake

A Luscious And Creamy New York-Style Cheesecake, Served With Tangy Rhubarb And A Medley Of Fresh Seasonal Fruits.