Mazen Grill

six oysters topped with a traditional spinach and herb sauce, baked on the half-shell.

six oysters topped with a traditional shrimp and cheese sauce, baked on the half-shell.

herb crusted and pan-seared fillet of ahi tuna served medium rare, topped with a lemon butter sauce.

double smoked norwegian salmon served with capers, purple onions and sour cream.

one crepe filled with jumbo lump crabmeat in a mournay sauce, accented in a lemon butter sauce.

one six oz. jumbo lump crab cake served in a lemon butter sauce, accented in a hollandaise sauce.

one grilled quail set in a raspberry reduction sauce.

six jumbo shrimp served in our homemade cocktail sauce.

five grape leaves stuffed with ground beef and rice.

three kibbies made with lean ground beef, pine nuts, and onions.

roasted eggplant spread, served with pita bread.

chic pea and tahini spread topped with diced beef tenderloin, served with traditional garnish.

chic pea and tahini spread. served with pita bread.

five deep fried chic pea and vegetable patties.

one avocado served over a bed of romaine lettuce, topped with jumbo lump crabmeat in our mustard remoulade sauce.

one avocado served over a bed of romaine lettuce, topped with fresh la. crawfish tails in our mustard remoulade sauce.

one avocado served over a bed of romaine lettuce, topped with fresh shrimp in our mustard remoulade sauce.

a bed of romaine lettuce topped with hearts of palm and artichoke hearts. served with vinaigrette.

baby spinach leaves topped with bleu cheese, walnuts and bacon. served with honey-mustard remoulade.

diced parsley and tomatoes mixed with bulgur wheat and mint.

a bed of romaine lettuce topped with pecans and grated parmesan cheese. served with our homemade traditional caesar dressing.

a bed of romaine lettuce topped with buffalo mozzarella and fresh tomato slices. served with vinaigrette.

a bed of romaine lettuce topped with grape tomatoes, mushrooms, purple onions and walnuts. served with vinaigrette.

jumbo lump crabmeat, crawfish tails, and boiled shrimp on a bed of romaine lettuce.

pan-sautéed fillet of fresh fish topped with jumbo lump crabmeat, served in a lemon, butter saffron sauce.

pan-sautéed fillet of fresh fish topped with jumbo lump crabmeat, tomatoes and mushrooms in a crab au jus sauce. “heart healthy”.

pan-sauteed fillet of fresh fish topped with shrimp and artichoke hearts, served in a jalapeno olive oil sauce.

pan-sautéed fillet of fresh fish topped with shrimp and mushrooms, served in a mournay sauce and accented with lemon butter.

pan-sautéed fillet of fresh fish topped with shrimp, baby spinach leaves and tomatoes in a light lemon sauce. “heart healthy”.

pan-toasted fillet of fresh fish topped with roasted pecans or almonds, served in a brown meuniere sauce.

pan-sautéed fillet of fresh fish topped with jumbo lump crabmeat, served in a basil-shallot cream reduction.

pan-toasted fillet of fresh fish topped with jumbo lump crabmeat, served in a brown meuniere sauce.

pan-toasted fillet of fresh fish topped with flash fried oysters, served in a roasted pepper sauce.

pan-toasted fillet of fresh fish topped with jumbo lump crabmeat, served in a roasted pepper.

pan-toasted fillet of fresh fish topped with flash fried oysters, served in a brown meuniere sauce.

u.s.d.a. prime cut, grilled and served in a three wine reduction sauce. accented in a hollandaise sauce.

u.s.d.a. prime cut, grilled and served in a three wine reduction sauce. topped with jumbo lump crabmeat and accented in a hollandaise sauce.

u.s.d.a. prime cut, grilled and served in a three wine reduction sauce. accented in a hollandaise sauce.

pan-seared, oven-roasted baby new zealand rack of lamb served in a basil mustard cream sauce.

two six oz. pan-seared, oven-roasted tame duck breasts. served in a raspberry reduction sauce.

three grilled quails served in a raspberry reduction sauce.

pan-sautéed veal medallions topped with jumbo lump crabmeat, mushrooms and asparagus spears. served in a mournay sauce and accented with a lemon butter sauce.

breaded and pan-toasted veal medallions topped with capers, served in a lemon butter sauce. steamed asparagus side.

six to eight steamed asparagus spears topped with a hollandaise sauce.

six oysters topped with a traditional spinach and herb sauce, baked on the half-shell.

six oysters topped with a traditional shrimp and cheese sauce, baked on the half-shell.

herb crusted and pan-seared fillet of ahi tuna served medium rare, topped with a lemon butter sauce.

double smoked norwegian salmon served with capers, purple onions and sour cream.

one crepe filled with jumbo lump crabmeat in a mournay sauce, accented in a lemon butter sauce.

one six oz. jumbo lump crab cake served in a lemon butter sauce, accented in a hollandaise sauce.

one grilled quail set in a raspberry reduction sauce.

six jumbo shrimp served in our homemade cocktail sauce.

five grape leaves stuffed with ground beef and rice.

three kibbies made with lean ground beef, pine nuts, and onions.

roasted eggplant spread, served with pita bread.

chic pea and tahini spread topped with diced beef tenderloin, served with traditional garnish.

chic pea and tahini spread. served with pita bread.

five deep fried chic pea and vegetable patties.

one avocado served over a bed of romaine lettuce, topped with jumbo lump crabmeat in our mustard remoulade sauce.

one avocado served over a bed of romaine lettuce, topped with fresh la. crawfish tails in our mustard remoulade sauce.

one avocado served over a bed of romaine lettuce, topped with fresh shrimp in our mustard remoulade sauce.

a bed of romaine lettuce topped with hearts of palm and artichoke hearts. served with vinaigrette.

baby spinach leaves topped with bleu cheese, walnuts and bacon. served with honey-mustard remoulade.

diced parsley and tomatoes mixed with bulgur wheat and mint.

a bed of romaine lettuce topped with pecans and grated parmesan cheese. served with our homemade traditional caesar dressing.

a bed of romaine lettuce topped with buffalo mozzarella and fresh tomato slices. served with vinaigrette.

a bed of romaine lettuce topped with grape tomatoes, mushrooms, purple onions and walnuts. served with vinaigrette.

jumbo lump crabmeat, crawfish tails, and boiled shrimp on a bed of romaine lettuce.

pan-sautéed fillet of fresh fish topped with jumbo lump crabmeat, served in a lemon, butter saffron sauce.

pan-sautéed fillet of fresh fish topped with jumbo lump crabmeat, tomatoes and mushrooms in a crab au jus sauce. “heart healthy”.

pan-sauteed fillet of fresh fish topped with shrimp and artichoke hearts, served in a jalapeno olive oil sauce.

pan-sautéed fillet of fresh fish topped with shrimp and mushrooms, served in a mournay sauce and accented with lemon butter.

pan-sautéed fillet of fresh fish topped with shrimp, baby spinach leaves and tomatoes in a light lemon sauce. “heart healthy”.

pan-toasted fillet of fresh fish topped with roasted pecans or almonds, served in a brown meuniere sauce.

pan-sautéed fillet of fresh fish topped with jumbo lump crabmeat, served in a basil-shallot cream reduction.

pan-toasted fillet of fresh fish topped with jumbo lump crabmeat, served in a brown meuniere sauce.

pan-toasted fillet of fresh fish topped with flash fried oysters, served in a roasted pepper sauce.

pan-toasted fillet of fresh fish topped with jumbo lump crabmeat, served in a roasted pepper.

pan-toasted fillet of fresh fish topped with flash fried oysters, served in a brown meuniere sauce.

u.s.d.a. prime cut, grilled and served in a three wine reduction sauce. accented in a hollandaise sauce.

u.s.d.a. prime cut, grilled and served in a three wine reduction sauce. topped with jumbo lump crabmeat and accented in a hollandaise sauce.

u.s.d.a. prime cut, grilled and served in a three wine reduction sauce. accented in a hollandaise sauce.

pan-seared, oven-roasted baby new zealand rack of lamb served in a basil mustard cream sauce.

two six oz. pan-seared, oven-roasted tame duck breasts. served in a raspberry reduction sauce.

three grilled quails served in a raspberry reduction sauce.

pan-sautéed veal medallions topped with jumbo lump crabmeat, mushrooms and asparagus spears. served in a mournay sauce and accented with a lemon butter sauce.

breaded and pan-toasted veal medallions topped with capers, served in a lemon butter sauce. steamed asparagus side.

six to eight steamed asparagus spears topped with a hollandaise sauce.