Maydan Menu

Charge per person for Tawle Experience

Charge per person for Tawle Experience

Ingredients: Branzino, Red Shatta (fresno pepper, salt ), cumin & sumac, orange slice Allergens: Fish

Ribeye Spice Ingredients: blue fenugreek, paprika, chili flakes

Cauliflower Marinade Ingredients: grapeseed oil, turmeric, coriander spice, nigella

brown sugar, kosher salt, black pepper, paprika, coriander, cloves, nutmeg, cinnamon, cardamom

Pickled Turnip: Salt, Red beets juice, Water, White vinegar, Bay leaves, Garlic. Pickle Kohlrabi: Serrano, Bay leaves, Water, White vinegar, Salt, Sugar, Garlic, Dill. Pickle Cucumber: Water, White vinegar, Apple cider vinegar, Salt, Bay leaf, Cloves, Coriander seed, Garlic, Dill seed, Black peppercorn, Juniper berries, Dill, Persian cucumber. Honey Soaked Dates: Honey, water, dates Fresh radishes, parsley, mint and green onion when plating.

Couscous Ingredients: couscous, olive oil, salt, saffron, water, green chickpeas, cinnamon stick, cardamom, preserved lemon Allergens: Gluten (couscous). Tfaya Ingredients: yellow onion, butter, black pepper, ground cinnamon, ginger, salt, turmeric, sorghum molasses, saffron, water, orange blossom, golden raisins Allergens: Allium (onion)

Bread Ingredients: water, honey, yeast, ap flour, whole wheat flour, salt, grapeseed oil Allergens: Gluten Dietary Classification: Vegetarian (not vegan due to honey)

Hummus Base Ingredients: cooked chickpeas, lemon juice, chickpea water, salt, garlic Allergens: Allium (garlic) Dietary Classification: Vegan Hummus Ingredients: lemon juice, salt, chickpea water, tahini, hummus base Allergens: None listed Dietary Classification: Vegan

Ingredients: labne, lemon juice, olive oil, dried mint, salt

Muhammara Ingredients: red bell pepper, tomato paste, garlic, olive oil, walnuts, pomegranate molasses, lemon juice, paprika, salt Allergens: Allium (garlic), Tree nuts (walnuts) Dietary Classification: Vegan

Walnut Casik Ingredients: labneh, lemon juice, Persian cucumber, dill, dried marjoram, garlic, olive oil, Aleppo pepper, mint Allergens: Dairy, Allium (garlic) Dietary Classification: Vegetarian

Ingredients: Eggplants, fire roasted, Extra virgin olive oil, Vine ripe tomatoes, fire roasted Cloves of garlic, minced, Paprika, Ground cumin, Cayenne pepper, Salt Chopped cilantro, Lemon juice, Cilantro Pistachios, toasted with salt, pepper, and Aleppo Allergy Information: Contains: Allium (garlic) Citrus, Cilantro, NUTS* (Can be modified to exclude pistachios) Citrus No gluten, dairy, shellfish or

Halloumi: Halloumi cheese (cows, sheeps, goats milk cheese), wildflower honey, Dukkah (Ingredients: peanut, white sesame seed, black sesame seed, coriander, cumin, black peppercorn, Maldon salt Allergens: Peanuts, Sesame), grape seed oil Allergens: Dairy (halloumi), Peanuts & Sesame (Dukkah)

Graffiti Eggplant, toum, Pickled Cucumber (water, white vinegar, apple cider vinegar, salt, bayleaf, cloves, coriander seed, garlic, dill seed, peppercorn, juniper berries, dill, Persian cucumber) Sumac Onions (red onions, sumac, white vinegar) Tahina (tahini, water, garlic, canola oil, lemon juice, salt) Za'atar (Thyme, Oregano, Marjoram, Sesame Seeds, Sumac, Salt) (Allergens: Allium

Ingredients: •Zucchini (marinated in garlic, olive oil, •Aleppo pepper, and parsley) •Tahina •Honey •Hazelnuts (fire-roasted with rosemary) •Chives •Maldon salt •Lemon juice •Cilantro Allergen Information: Contains: NUTS* (Can be made nut-free by excluding hazelnuts) SESAME* (can be removed if made without tahina) Allium (garlic marinade, tahina, chives) Citrus, •Vegetarian •Vegan (if honey can be removed)

Marinade: (Ingredients: yellow onion, garlic, labne, cumin, lemon juice, black pepper, paprika, aleppo pepper Allergens: Dairy, Allium (garlic, onion)

Ingredients: dried limes, garlic, canola oil, dried chile, tamarind paste. Allergens: Allium (garlic)

Ingredients: maple syrup, olive oil, butter, black pepper, salt, paprika Allergens: Dairy, Fish

Ingredients: •Zucchini (marinated in garlic, olive oil, •Aleppo pepper, and parsley) •Tahina •Honey •Hazelnuts (fire-roasted with rosemary) •Chives •Maldon salt •Lemon juice •Cilantro Allergen Information: Contains: NUTS* (Can be made nut-free by excluding hazelnuts) SESAME* (can be removed if made without tahina) Allium (garlic marinade, tahina, chives) Citrus, •Vegetarian •Vegan (if honey can be removed)

Ribeye Spice Ingredients: blue fenugreek, paprika, chili flakes

Ingredients: Branzino, Red Shatta (fresno pepper, salt ), cumin & sumac, orange slice Allergens: Fish

Cauliflower Marinade Ingredients: grapeseed oil, turmeric, coriander spice, nigella

Syrian-7 Spice: brown sugar, kosher salt, black pepper, paprika, coriander, cloves, nutmeg, cinnamon, cardamom.

brown sugar, kosher salt, black pepper, paprika, coriander, cloves, nutmeg, cinnamon, cardamom

Chermoula Ingredients: parsley, cilantro, garlic, paprika, aleppo, turmeric, coriander, saffron, lemon, canola oil, salt Allergens: Allium (garlic)

Toum Ingredients: garlic, lemon juice, canola oil, egg, salt Allergens: Allium (garlic), Egg

Harissa (Duplicate) Ingredients: red bell pepper, aleppo, paprika, cumin, garlic, olive oil, canola oil, lemon juice, water, serrano, salt Allergens: Allium (garlic)

Tahina Ingredients: tahini, water, garlic, canola oil, lemon juice, salt. Allergens: Allium (garlic) Sesame (tahini)

Bekaa Valley, Lebanon Merwah V: Skin contact and natural fermentation, often in clay amphorae or stainless steel. T: Dried fruits, spices, and a distinct tannic structure. P: Middle Eastern dishes, grilled meats, or strong cheeses.

Zenata, Morocco Syrah 2020 Vinification: Traditional red wine fermentation, emphasizing the preservation of fruit and terroir. Tasting: Dark fruit, spices, smooth texture, balanced acidity with a lingering finish. Pairings: Grilled meats, hearty stews, or rich vegetable dishes.

Riesling, Pinot Blanc, Auxerrois, Chardonnay NV Alsace, France Traditional method with zero dosage. Aged on lees to enhance complexity. Bright, crisp, notes of citrus and green apple, with a creamy texture and fine bubbles.

Heathcote, Australia Col Fondo Aglianico 2022 V: Traditional col fondo method with secondary fermentation in the bottle, unfiltered. T: Rustic, lively, tart cherry, earthy notes, fine persistent sparkle. P: Charcuterie, or seafood.

Champagne, France Pinot Meunier, 2016 V: Single vineyard, minimal intervention, aged 6 months on fine lees, low dosage. T: Ripe florals, minerality, bready, oxidative notes, bright citrus zest. P: Poultry, seafood, or rich creamy sauces.

Kakheti, Georgia Kisi 2016 Vinification: Traditional Georgian often with skin contact in qvevri. Tasting: Apricot, honey, black tea, with a complex and evolving profile. Pairings: Georgian dishes, grilled meats, or creamy pastas.

Kartli, Georgia Chinuri 2021 Vinification: fermented in qvevri with skin contact, traditional Georgian method. Tasting: Fresh green herbs, citrus, with a lively acidity and texture. Pairings: Poultry, herbed dishes, or Georgian cuisine.

Bekaa Valley Lebanon Obaideh, Merwah, Cinsault 2017 V:Barrel fermented and aged, blend of indigenous and international grapes. T: Red berries, citrus, hint of floral, dry and elegant finish. P: Light salads, seafood, or Mediterranean dishes.

Trentino-Alto Adige, Italy Pale Mountain Teroldego, Schiava, White grapes blend 2019 V: Various times on skins, aged in multiple vessel types, bottled without filtration. T: Strawberry, ripe nectarine, unripe black cherry. P: Alpine cuisine, cured meats, or fresh cheeses.

West Bank, Palestine Cabernet Sauvignon 2018 V: Traditional red wine fermentation, aged in oak barrels to develop structure. T:Blackcurrant, tobacco, oak, with a full body and elegant finish. P: Steaks, lamb, or richly sauced dishes.

L'Arack de Musar is produced by Chateau Musar, which is located in the Bekaa Valley of Lebanon. This region is known for its wine production and has a long history of viticulture dating back at least 6,000 years. Chateau Musar itself was founded in 1930 and has a strong commitment to organic farming and minimal intervention in their vineyard management and winemaking processes

Massaya Arak is produced in the Bekaa Valley, Lebanon, at the Massaya winery and distillery. This family-owned establishment is operated by the Ghosn brothers, Sami and Ramzi, and is located on the Tanaïl property near Chtaura and Zahlé. The distillery is known for its traditional production methods, including the use of copper stills heated by vine wood and the aging of arak in clay amphoras​​​

Ksarak arak is produced by Château Ksara, a winery located in the Bekaa Valley of Lebanon. Château Ksara, founded in 1857 by Jesuit priests, is known as Lebanon's oldest and most visited winery. The vineyards of Château Ksara are situated in various locations across the central and western Bekaa Valley, benefiting from a unique micro-climate provided by the surrounding mountain ranges

Muaddi Craft Distillery, the producer of Muaddi Arak, is a boutique distillery located in Palestine. This family-owned and operated establishment specializes in handcrafted small-batch arak, emphasizing traditional methods and local ingredients. The distillery sources its grapes from regions in western Bethlehem and northern Hebron, including villages like Beit Jala, Al Khader, Shuyukh al-Arrub, Beit Ummar, and Halhoul. The aniseed used in their arak comes from Raba, Jaba’, and Maythaloun in Jenin. They also use rainwater harvested on site for their production. The distillery's first vintage was produced in October 2017, consisting of 480 bottles that debuted in November 2018. Muaddi Craft Distillery maintains a commitment to low-volume, seasonal production to uphold the quality of their arak​

Ramallah Golden Arak is produced by Ramallah Distilleries. This distillery, established in Lebanon in 1919, was the first to export Arak to the USA. The Jubran family acquired it in 1945 and has been managing it ever since. The distillery follows traditional methods for making Arak, including using a copper alembic for distillation. The grapes for Ramallah Golden Arak's brandy base are grown with low irrigation to enhance flavor concentration, and are harvested in September and October. The juice from these grapes is then fermented with anise in barrels for several weeks before distillation. The final spirit is proofed to 50% ABV​

A Georgian brandy with a dark amber color, featuring aromas of ripe yellow plum and fresh almonds. It has a clean mid-palate, fruity and spicy finish, often compared to grappa. Fun fact: Integral to Georgian cuisine and culinary traditions.

Aged four years in bourbon barrels, it's distinctly oaky with notes of apple peels, salted caramel, and tea. Tannic and woody with a spicy, drying finish. Fun fact: The first ever bottled-in-bond grape brandy.

Created in 1817 for King George IV of England, Hennessy VSOP is known for its consistency and vitality. It has a flamboyant mahogany color and mature notes with fresh fruit and suppleness. Fun fact: Its bottle design features eco-friendly details including a natural wood stopper.

Produced from Quebranta grape, it's clear, full-bodied, with floral, earthy notes and a sweet, warm finish. Notable for its purity, containing no additives or preservatives. Fun fact: Named after the iconic Machu Picchu in Peru.

Matured in new oak barrels, Hennessy VS is bold and fragrant with toasted and fruit notes. It offers a rich palate with juicy fruits, vanilla, spices, and mild tobacco. Fun fact: Hennessy invested in African American community leadership in the 1950s.

A blend of 15 different eau-de-vie, aged for an average of 14-18 years. Features notes of vanilla, chocolate, oak, almond, and leather. Fun fact: Sarajishvili was founded in 1884 by David Sarajishvili, a student of cognac-making in France.

A blend of 240 eaux-de-vie, aged between 4-20 years, with notes of plum, fig, toffee, and dark chocolate. Notable for its rich, creamy taste with a leathery undertone. Fun fact: Named after King Louis XV's royal approval granted to Rémy Martin.

A Georgian brandy with a dark amber color, featuring aromas of ripe yellow plum and fresh almonds. It has a clean mid-palate, fruity and spicy finish, often compared to grappa. Fun fact: Integral to Georgian cuisine and culinary traditions.

Lavina Pet-Nat | Imereti, Georgia | Chinuri | Nik and Nora/Flute

Kamara Nimbus Ritinitis | Thessaloniki, Greece | Pine-Resin Assyrtiko AP Glass

Commandaria Alasia Mavro Limmasol, Cyprus Dessert Cordial

Field Recordings Pet-Nat Arroyo County Valley, Paso Robles, CA 100% Chardonnay with Mosaic and Amarillo Hops Nik and Nora/Flute

Tierra de Marmol Rioja, Spain Primarily Garnacha and Tempranillo with a blend of other local native varietals AP Glass

Oremus Late Harvest Tokaj, Hungary Furmint Dessert Cordial

N/A Negroni

Euphrates

Töst Rosé