Sitti’s cuisine honors the Lebanese tradition of welcoming guests with delectable food and exceptional hospitality. Immerse yourself in Lebanese culture as you savor our authentic yet modern menu composed of an extensive variety of mezze, house-baked flatbreads, and entrees. These distinct culinary offerings partnered with our warm and inviting dining room, featuring a communal table and antique Art Deco bar, create an intimate atmosphere for family and friends to enjoy quality time together. Remember to ask our team about our unique selection of Lebanese liquors, beers, and wines as well as our sensational spirit-free beverages to pair with your meal.

Chef Reagan Walker, born and raised in North Carolina, embarked on her journey in the culinary arts due to her passion for creating recipes in her own kitchen. Although she has been a member of the Sitti family for less than a year, her time in the industry spans 15 years. The synergy between her expertise and creativity results in the unique features on our menu each week, and she enjoys experimenting with new baklava flavors the most. When Reagan’s not crafting Lebanese cuisine, she loves physical activity and live music (especially jam bands!).

 

Pick one from each category
$45 per person
Dinner and dine-in only

 

Dinner $45

Cold Mezze:

  • Roasted red pepper hummus and tabouleh

    Purée of chickpeas whipped with roasted red pepper, tahini, garlic, and lemon juice, finished with extra virgin olive oil Lebanese salad of parsley, mint, tomato, cucumber, cracked wheat, lemon juice, and olive oil (Hummus-GF/Vegetarian/DF) (Tabouleh- DF/Vegetarian)

  • Beet and Feta Cheese Salad

    Roasted red and yellow beets, chopped parsley, feta cheese, and candied walnuts with a light citrus vinaigrette. (Vegetarian/GF)

Hot Mezze:

  • Grilled Octopus with Coriander and Moghrabieh salad

    Pearl couscous salad with tomatoes and pesto (DF)

  • Meatball Soup

    Kafta meatballs, chickpeas, spinach and tomatoes in a rich chicken stock (GF/DF)

Entrees:

  • Seared Duck Breast with Figs, Beets, and Olives

    Served over a za’atar-encrusted polenta cake, with roasted asparagus and carrots

  • Harissa Roasted Chicken Thigh

    Layers of sweetened puff pastry, yogurt, and figs. Topped with pistachios, drizzled with honey (Vegetarian)

Dessert:

  • Fig Mille Feuille

    Layers of sweetened puff pastry, yogurt, and figs. Topped with pistachios, drizzled with honey (Vegetarian)

  • Namoura

    A syrup-soaked semolina cake topped with almonds, served with a scoop of ice cream (Vegetarian)