Middle Eastern Cuisine
Chef Rabih specializes in creating and preparing exquisite flavours and presentations that will bring to life all five senses.
He will discuss with you the details of the menu as well as coordinating the rest of the event.
Please check below a very small sample of our menu.
Brie en Croute: Wheel of Brie cheese wrapped with puff pastry or roasted almonds served with strawberry, raspberry or pineapple coulis.
Smoked Salmon: Wild Pacific Sockeye Salmon served with Chef's choice of fresh bread.
Fatayer: Home made dough filled with spinach and onions, baked.
Sambousek: Fresh pastry dough filled with imported Greek Feta, parsley and onions, baked.
Rolled Vine Leaves Meatless: Grape vine leaves filled with rice vegetables and pine nuts, simmered in a lemon sauce.
Italian Sushi: Chinese pears wrapped with prosciutto, drizzled with balsamic vinegar reduction and roasted sesame seeds.
Stuffed Tomatoes: Roma tomatoes filled with rice, vegetables, pine nuts and spices in lemon sauce, baked.
Cheese Stuffed Tomatoes: Cherry tomatoes with cream cheese sweet vermouth and dried basilico.
Crepes: Fresh crepes made a la minute, rolled and served with melted parmiggiano.
Chicken Pate: Made with boneless fresh chicken breast served in a pita bread with Lebanese style pickled cucumber and fresh mint leaf.
Salmon Terrine: Old fashion Salmon pate, with a layer of sautéed shrimp, served with various crackers and fresh lemon.
Terrine de Foie Gras: Foie gras made into a pate flavoured with Camus Cognac VSOP, cooked in terrine, served with slices of fresh French baguette.
Champignons au Fromage: Mushroom tops with goat cheese and rosemary baked till cheese is browned to perfection.
Filo Rolls: Filo pastry filled with beef and browned in the oven to perfection.
Spinakopita: Filo pastry filled with spinach, Feta cheese and onions.
Beeftequi: Mini cubes of top sirloin steak cooked with caramelized onions and tomatoes, flambéed with Tequila, served with slices of French baguette.
Jump Shrimp: Jumbo shrimps cooked with a lemon juice and Chipotle hot sauce.
Tabbouleh: Parsley, onions, tomatoes, mint, burghol (cracked wheat) and spices with lemon juice and extra virgin olive oil.
Mixed Greens: Fresh seasonal greens served with a choice of vinaigrette dressings.
Fattoush: Romaine lettuce, tomatoes, parsley, mint, onions and spices with lemon juice and extra virgin olive oil, served with toasted pita bread.
Pasta: Penne served with fresh peppers, baby carrots, corn, red wine vinaigrette dressing and thyme.
Potato: Mini red potatoes served with red onions, spices, lemon juice and extra virgin olive oil.
Hommos: Chick peas, tahineh (sesame butter and lemon juice) and garlic, served with fresh pita bread.
Baba Ghannouj: Baked eggplant tahineh (sesame butter and lemon juice) and garlic, served with fresh pita bread.
Labneh: Lebanese style cream cheese, served with mint extra virgin olive oil and fresh pita bread.
Roasted Red Pepper: Roasted red peppers, mixed with goat cheese and spices, served with fresh baked breads.
Capon with Rice: Pan seared Fresh Capon breast served with Lebanese style rice, roasted red pepper sauce and sautéed seasonal vegetables.
Arrosto and Spaghettini: Eye of the round cooked in wine and vegetable sauce served au jus with spaghettini and sautéed seasonal vegetables.
Riz au Poulet: Rice cooked with ground beef in chicken stock served with a full boneless skinless chicken breast, fried pine nuts and almonds.
Cotelettes d'Agneau: Pan seared lamb chops served with sautéed mini red potato, zucchini, carrot, roasted red pepper and red wine sauce.
Poisson Grille: Oven baked fresh catch of the day with lemons, olive oil and thyme, served with garlic and chives whipped baked potatoes.
Quail Coriander: Baked fresh quails with coriander and garlic served with hay bail potatoes and zucchini.
Mishwy: Your choice of either lamb, beef, chicken or pork marinated in lemon juice and spices, cooked on the barbeque or the oven on a skewer with seasonal vegetables, served with Lebanese style rice.
Chicken Coriander: Baked fresh chicken breast with coriander and garlic served with hay bail potatoes and baby carrots with tops.
Chicken Cordon Bleu: Whole chicken breast, stuffed with black forest ham and Swiss cheese, breaded and baked, served with Pasta of your choice.
Paella: Rice cooked with Saffron and a medley of sea food, corn, baby carrots and green peas.
Wasabi & Ginger Salmon: Fresh salmon steaks cooked in wasabi and fresh ginger, served with basmati rice and fresh chopped green onions.
Steaks: Strip loin steak stuffed with gorgonzola, Bosc pears and red onions, baked served with baked potato and sautéed vegetables.
Chef can also serve Whole Pork Roast, Whole Lamb Roast or Whole Ostrich Roast. Please call for details.
Caramelized Fruits: Fresh seasonal fruits cooked in maple syrup or pure Canadian honey, flambéed with cognac.
Tarte au Poires: Bosc pears caramelized in pure Canadian honey, baked on puff pastry.
Esmallieh: Shredded dough filled with Ashta (la crème de la crème), topped with pistachios a light sugar syrup flavoured with rose water.
Baklawa: Filo pastry filled with roasted Almonds, Pistachios or Walnuts, served with a sugar syrup flavoured with rose water.
Crepes: Served with either caramelized fruits or chocolat fondue.
Chocolat Fondue: The best of the Swiss chocolate served with a variety of fresh seasonal fruits for dipping.
Pate de Chocolat: The best of the Swiss chocolate served with a Raspberry sauce; Definitely a Favourite with Chocolat Lovers.