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Good Food Enjoyed in Good Company Since 1979 - November 2008
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Tues, November 4th through
Thur, November 6th


$5 OFF
 with a purchase of a $25 or more
available at all locations
Recipe of the Month

Salmon Meshwi Recipe

SALMON MESHWI
grilled fresh salmon fillet
on a bed of sauteed onions, pine nuts and cilantro with a medley of vegetables
November Events

Capital Food Fight
Benefiting DC Central Kitchen


Tues, November 11th at 6pm
Ronald Reagan Int’l Trade Center

Lebanese Taverna Bethesda Now Open

The newest addition to our collection of restaurants has opened
on the corner of Arlington and Elm.
 
The full-service restaurant
seats 220 people in the
main dining room and lounge.

Stop by for lunch and dinner!

Plan Your Holiday Gathering with Us!
Gobble Gobble...!

All Lebanese Taverna Locations will be closed on November 27th, 2008

 

Life With Cancer
Benefiting Inova Health

Wed, November 12th at 6pm
Crate and Barrel in Tysons
Tickets are $35 at the door.
Saks Fifth Avenue: Badgley Mischka Runway Fashion Presentation
Tuesday, December 2, 2008
6:30 - 9:00 pm

Saks Fifth Avenue
Chevy Chase, Maryland

Tickets are $150 Buy your Tickets here
Cooking Classes Register Online
NOVEMBER
Tuesdays: 4, 11& 18 | Wednesdays: 12(vegetarian) & 19
 DECEMBER
Tuesdays: 2 & 16(vegetarian) | Wednesdays: 10 & 17

House Salad
Our famous tossed salad topped with the Lebanese Taverna house dressing

 Artichoke Salad
Artichoke hearts with mixed vegetables tossed in a lemon garlic dressing
M'saka
Eggplant and chickpeas cooked with tomatoes, onions and garlic 		Baba Ghannouge
Eggplant puree with Tahini, lemon juice and garlic
Fatteh Djaje*
Seasoned chunks of chicken layered over chickpeas on roasted Lebanese bread smothered with warm yogurt and sautéed pine nuts and garlic

Warak Inab Mahshi served with Lamb Chops *
Simmered vine leaves rolled with bits of spiced lamb, beef and rice, served with yogurt salad
Ashta a la banana
Lebanese bread pudding topped with bananas and honey		 Macaroon Cookies
Coconut cookies dipped in chocolate
* Fatteh Bathenjam (vegetarian class)
Eggplant and chickpeas topped with toasted Lebanese bread, smothered with warm yogurt and sautéed pine nuts		 * Okra Stew (vegetarian class)
Baby okra simmered in tomato sauce, garlic and spices served over rice
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