Keyann Bistro

Salad of chopped parsley, mint, bourgol (crushed wheat), onions and diced tomatoes with lemon and olive oil.

Chickpea fondant with lemon sesame cream and a drizzle of olive oil.

2 skewers of minced beef and lamb served with Lebanese rice with vermicelli.

Aubergine caviar with sesame cream, olive oil and pomegranate seed.

2 skewers of marinated chicken breast served with Lebanese rice with vermicelli.

3 pieces. Bean and chickpea meatballs with tarator sauce.

Salad of chopped parsley, mint, bourgol (crushed wheat), onions and diced tomatoes with lemon and olive oil.

Iceberg and rocket salad, tomatoes, cucumber, radish, mint, sprinkled with sumac and topped with crispy Lebanese bread.

Salad of rocket, beetroot, chancklich and caramelised walnuts.

Chickpea fondant with lemon sesame cream and a drizzle of olive oil.

Aubergine caviar with sesame cream, olive oil and pomegranate seed.

Dip of peppers, nuts and tomatoes.

Vegetarian stuffed vine leaves stuffed, olive oil and lemon. 4 pieces.

Fresh sheep cheese, rolled in thyme, placed on a salad of parsley, tomatoes and onions with a drizzle of olive oil.

Cream of cottage cheese with diced tomatoes and olive oil.

2 skewers of minced beef and lamb served with Lebanese rice with vermicelli.

2 skewers of marinated chicken breast served with Lebanese rice with vermicelli.

Fattouch salad served with a selection of cold and hot mezzes.

Potato with garlic, lemon and coraindre.

3 pieces. Bean and chickpea meatballs with tarator sauce.

1 piece. Spinach chausson with onion and sumac.

1 piece. Cigar with sheep and goat cheese & mint.

Grilled pasteurised cow and sheep cheese served on a bed of rocket, olives and tomatoes.

1 piece. Minced meatballs (beef and lamb) of bourgol stuffed with meat, onions, pine nuts.

Chickpea fondant with sesame and lemon cream, minced beef and lamb and pine nuts.

30 cl, date molasses drinks, ice water and pine nuts.

30 cl, squeezed lemon, water, mint and orange blossom.

Lebanese beer.