Poco Piatti Menu

Breaded and dusted with zaatar, served with spicy marinara.

Sauteed shrimp with garlic, asti-spumante and parsley.

Sauteed shrimp layered with crispy wontons, spicy thai and coconut basil.

Tender lump crab meat folded into a cake accompanied by a Roasted red pepper cream sauce.

Sliced ahi tuna, encrusted with sumac spice, seared rare and served atop fresh cucumber and onion with Tahini.

Chicken tawook tips sauteed with lemon and garlic served on a bed of a hummous.

Lamb Chops marinated in balsamic and fresh herbs and charbroiled. The chef recommends lamb chops be served medium rare.

Spiced and twice ground lamb stuffed inside homemade pita bread toasted and served with hummous.

A Lebanese delicacy. A blend of raw meat (beef or lamb), softened cracked wheat, onion and a secret blend of spices. Served with raw veggies (cucumber, onion, and radishes).

Tender cabbage leaves stuffed with a combination of ground lamb, beef and rice. The rolls are handmade and cooked in layers with fresh garlic, tomato sauce and mint.

Marinated grilled chicken thigh wrapped in thin markouk bread with garlic sauce and a pickle, baked, served with garlic sauce.

A combination of ground lamb and beef with rice handrolled inside a tender grape leaf served with a fresh wedge of lemon.

Spicy chicken meatballs made with homemade seasoned breadcrumbs topped with spicy marinara on brioche bun.

House Ground Lamb sliders topped with a caramelized onion cream cheese and baby arugula on a brioche bun.

Roasted garlic with fresh herbs, feta and cream cheese and topped with fresh diced tomato.

A Lebanese yogurt, topped with extra virgin olive oil, cucumber and mint.

Greek kasseri cheese, flamed tableside!

Button mushrooms sautéed in butter and spices.

Lentils and rice cooked with onions and olive oil, garnished with pickles and caramelized onion.

Hand-rolled grape leaves, filled with rice, chick peas, tomatoes, and a family blend of spices that grant the dish a distinctly citrus flavor, served cold.

Brussel Sprouts with apricots, pecans, arugula and feta topped with a balsamic glaze.

Cauliflower roasted in garlic oil and finished with tahini and fresh dill.

Portabella caps stuffed with a broccoli pesto and topped with 3 cheese blend and fresh tomato. Atop a bed of fresh greens and finished with a balsamic glaze.

Sliced and fried eggplant stuffed with ricotta cheese. Topped and baked with our three cheese bland and marinara.

Buttery rice cooked with onion, carrot and celery.

Pearl potatoes oven roasted in olive oil, lemon, and spices.

Choice of Beef, Chicken, Shish Kafta & Veggies

Choice of Beef, Chicken, Shish Kafta & Veggies

New Zealand rack lamb chops marinated in balsamic and fresh herbs and charbroiled served on top of a bed of rice pilaf. The chef recommends medium rare temp.

7-8 oz center cut filet charbroiled served with sautéed peppers, mushrooms, onions and rice pilaf.

A layered eggplant dish of sautéed eggplant, ground beef and lamb spiced with cinnamon, clove, and nutmeg, and our homemade marinara. Layers are topped with béchamel sauce and a blend of parmesan and shredded mozzarella cheeses.

Tender Beef tips with red peppers, red onion and mushrooms in a wine and cream sauce served over rice pilaf.

Homemade pizza sauce, Chorizo, peppercini, and red onion topped with our homemade three cheese blend

Feta cheese cream sauce, sautéed shrimp, diced tomato and topped with feta

Garlic sauce, sliced tomato, roasted red peppers, onions, kalamata olives and feta

Spicy Italian sausage with ricotta cheese and roasted red pepper topped with fresh basil

Goat cheese pesto, port mush, artichoke, caramelized onion and parm cheese

Feta cream, artichoke, fesh spinach, grape tomatoes, and three cheese blend Pairing pizzas with alcoholic drinks can spark some of the server’s or customer’s creativity. The ideology that red wines should only be served with meat and white wines with chicken and fish went out generations ago. Consumers can be as adventurous as winemakers.

A vegetarian dish. Chopped tomato, cucumber, green pepper, onions, and toasted pita chips tossed together with fresh lemon juice, olive oil and sumac spice. An absolutely wonderful salad. The sumac (sue- mock) is actually a blend of many spices that exhibit a citrus/lemon flavor. The sumac is a fruiting bush that grows wild in most Mediterranean regions – the small berries are cultivated, dried, and ground to spice a variety of dishes in many cultures. The sumac spice is also well known for its medicinal purposes – aiding in digestion, a natural diuretic, fever reducer, and stomach settler. This dish has little prep time, and is a fantastic dish to get your customers started. Pair with most any red or white. The Kefrayas are from the region and would be a first choice.

A finely chopped parsley salad with fresh mint, tomato, cucumber, onion, cracked wheat, lemon juice and olive oil. A vegetarian dish. A Lebanese traditional salad. Fresh, light, bright flavors. Parsley is well known for its medicinal purposes- it has a high content of vitamin C, boosts the immune system, increases mental awareness, and naturally freshens breath. This dish is readily available to get the customer started. It is always a good idea to repeat to the customer that they have ordered the parsley salad, as it is a common mistake for people to confuse the fatoush and tabbouly. Pairs well with Red and White Kefraya, Sauvignon Blanc to balance the lemon and mint.

2 or 4 Falafel patties fried served atop fresh diced cucumbers, diced tomatoes, diced red onions, diced pickles and sliced radishes. All topped with Tahini and parsley. Falafel is a house made vegetable patty that contains flour so this is not a gluten free option.

A traditional Lebanese salad. Artichoke Hearts, Hearts of Palm, Radish, Grape Tomato and spinach with a Lemon Feta vinaigrette.

House spring mix red onions, candied pecans and grape tomato with a house made raspberry balsamic vinaigrette.

Spring mix, roasted beets, carrots, red pepper, red onions, goat cheese and candied pecans in a balsamic dressing