Marinated green olives
Aleppo pepper & fennel seeds
From the KAYAN kitchen
Our roots. Our take.
From Wagyu beef hummus to beef shawarma — Lebanon, reinterpreted.
To begin
Artisanal sourdough
Tahini compound butter, zaatar, extra virgin olive oil
Rip & dip
All dips are served with warm homemade pita.
Classic hummus
Chickpea purée, tahini, lemon, extra virgin olive oil
Wagyu beef hummus
Classic hummus, Baharat-spiced Wagyu beef, pine nuts, extra virgin olive oil
Smoked eggplant moutabal
Smoked eggplant, tahini, lemon, pomegranate seeds, extra virgin olive oil
Muhammara
Red pepper, walnuts, pomegranate molasses, extra virgin olive oil
Batata Mahrouseh
Mashed potato, extra virgin olive oil, green olives, oregano
Add truffle
Field & garden
Tabbouleh
Tomatoes, parsley, green onions, burghul, lemon, extra virgin olive oil
Fattoush
Tomatoes, cucumber, green onions, lettuce, crispy bread, pomegranate dressing
KAYAN Batata Harra
Layered crispy spiced potatoes, toum
Broccolini
Charred broccolini, smoked labneh, sesame dukkah, chili oil
Oceans & rivers
Dill & arak salmon
Cured salmon, labneh, crispy shallots
Halibut nayyé
Raw halibut, pickled beets, sumac, tahini & pomegranate dressing
Grilled tiger prawns
Preserved lemon, green chili & parsley butter
Sea bass Samke Harra
Charred boneless sea bass, spicy tahini, toasted almonds & pine nuts
Land
Kibbeh Nayyé
Spiced beef tartare, onion, burghul, garden vegetables
Add truffle
Moussakhan Djej
Shredded chicken, red onions & sumac in markouk bread
Pomegranate kafta
Kafta in pomegranate molasses, cherry tomatoes, charred onions, pine nuts
Beef shawarma
Charred shawarma-spiced New York striploin, zesty tahini, parsley oil
Marinated chicken
Taouk-spiced marinated and charred chicken, pickled chili, toum