Join us on Wednesday, December 17 in The Barn at The Hope Farm for Chef Orlando Amaro’s Middle Eastern Dinner. The evening opens with Kibbeh Nayeh followed by a beautiful mezze table: muhammara, smoked eggplant purée, hummus, tabbouleh, falafel, stuffed grape leaves, handmade kibbeh, toum, wood-fired pita, and pickles. For the main course, enjoy baharat-braised lamb shank with pomegranate molasses and ruz bil sha’riyeh (rice with toasted vermicelli), finishing with knafeh bil jibneh perfumed with orange blossom and pistachios. Optional Wine Pairing Offered. Seats are limited so reserve now to experience this one-night only menu in the Barn!

MIDDLE EASTERN WINE DINNER MENU

PASSED HORS D’OEUVRE

Kibbeh Nayeh – Beirut Style · Beef Tartar · Mint · Onion · Jalapeño · Al-Wazir Pure Olive Oil

CHEF’S LEVANTINE MEZZE TABLE

Roasted Red Pepper & Walnut Muhammara · Aleppo Chile · Pomegranate Notes

Smoked Eggplant Purée · Tahini · Charred Lemon

Silky Chickpea–Tahini Purée · Olive Oil · Sumac

Herb-Forward Tabbouleh · Parsley · Mint · Tomato · Bulgur

Crisp Herb Falafel · Chickpeas · Coriander · Sesame

Grape Leaves Filled with Aromatic Rice · Lemon · Dill

Handmade Kibbeh · Bulgur · Spiced Beef · Pine Nuts

Toum · Whipped Garlic Emulsion · Lemon · Olive Oil

Wood-Fired Pita · Extra Virgin Olive Oil · Za’atar

Assorted Levantine Pickles · Vinegar · Spices

SECOND COURSE

Baharat-Braised Lamb Shank · Pomegranate Molasses · Date–Tahini Purée

Ruz bil Sha’riyeh · Long-Grain Rice with Toasted Vermicelli · Almonds · Mint

DESSERT

Knafeh bil Jibneh

Inverted Sweet Cheese Tart · Semolina Crust · Orange Blossom Syrup · Pistachios