Bulgur wheat croquettes filled with lump crab, preserved lemon, mint, and served with cardamom-spiced yogurt

Caramelized diver scallops, whipped tahini, charred lemon, pomegranate reduction, and toasted pine nuts

Herb-marinated rack of lamb, pistachio-sesame dukkah crust, smoky baba ganoush, sumac-pickled onions, and fresh herbs

Wild arugula, fresh figs, citrus segments, halloumi cheese, toasted pistachios, and pomegranate molasses vinaigrette

Heirloom tomatoes, cucumber, radish, mint, parsley, sumac, crispy pita, and lemon-olive oil dressing

Spice-rubbed Gulf grouper, preserved lemon couscous, charred broccolini, and chermoula sauce

Free-range chicken breast stuffed with gorgonzola, medjool dates, and turkey bacon, served with saffron rice, mint yogurt, and pomegranate seeds

Center-cut beef filet, ras el hanout rub, roasted garlic hummus, glazed baby carrots, and harissa demi-glace

Slow-cooked seasonal vegetables, dried fruit, aromatic saffron broth, toasted almonds, and cardamom-infused couscous

Flourless chocolate cake, layered with honey-pistachio baklava, rose water ganache, and candied orange

Key lime custard infused with cardamom, graham-walnut crust, toasted marshmallow, and guava-rosewater sauce

Creamy vanilla bean panna cotta, orange blossom honey, pistachio crumble, and macerated berries