Baklava, phyllo dough and walnut dessert; phyllo dough cups filled with cream and topped with orange blossom syrup; knafeh.
Preparing kibbeh three different ways -- kibbeh nayeh, a Lebanese-style steak tartare; kibbeh kbekib (meat pies); kibbeh batata, a potato, bulgur wheat and herb spread.
Crown roasted leg of lamb infused with herbs; fire-roasted baby wheat grains infused with freekeh and steamed spring vegetables tossed in a garlic and herb butter sauce.
Samak harrah, a Lebanese fish dish using whole branzino, a Mediterranean sea bass; long grain rice and orzo pasta pilaf with sauteed arugula and onion leeks.
A peasant-style bread salad consists of vegetables, herbs and mixed greens tossed with pita bread pieces.
The meze table includes various hot and cold small plates, including chickpea and sesame seed spread.
Manoush, personal dough pies topped with a signature Lebanese spice blend called Zaatar; homemade yogurt; Arabic coffee called Ahwa.
Desserts featuring rose water syrup include shredded phyllo dough layered with pistachio-walnut filling and birds nest-shaped sweets topped with pistachios.
Shawarma, a sandwich of thinly sliced marinated lamb meat, roasted and layered with caramelized onions and stewed tomatoes, topped with tahini and wrapped in warm pita bread.
Fire-roasted eggplant spread; baby Indian eggplants stuffed with a meat and pine nut mixture and baked in a tomato casserole; baked eggs and eggplants.
Makbouseh, a Lebanese-style summertime squash stew; pasta tossed in garlic sauce; fried squash blossoms.
Tabouli; lamb kebabs; Lebanese-style french fries; a garlic, olive oil and lemon sauce called toum.
Cooking with homegrown garden ingredients, including eggplant, ruby red tomatoes, Swiss chard, herbs, peppers and potatoes.