Maydan Menu (Update 2025)

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, datesFresh 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)

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- 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

Bekaa Valley, LebanonMerwahV: 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, MoroccoSyrah 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, ChardonnayNVAlsace, FranceTraditional 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, AustraliaCol FondoAglianico 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, FrancePinot Meunier, V: Single vineyard, minimal intervention, aged months on fine lees, low dosage.T: Ripe florals, minerality, bready, oxidative notes, bright citrus zest.P: Poultry, seafood, or rich creamy sauces.

Bekaa Valley, LebanonMerwahV: 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.

Kakheti, GeorgiaKisiVinification: 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.

Bekaa ValleyLebanonObaideh, Merwah, CinsaultV: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.

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 , years. Chateau Musar itself was founded in 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 Tanail property near Chtaura and Zahle. 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 Chateau Ksara, a winery located in the Bekaa Valley of Lebanon. Chateau Ksara, founded in by Jesuit priests, is known as Lebanon's oldest and most visited winery. The vineyards of Chateau 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 , consisting of bottles that debuted in November . 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 , was the first to export Arak to the USA. The Jubran family acquired it in 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 % 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.

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

N/A Negroni