Blue Camel Café

Smooth chickpea puree with tahini, extra virgin olive oil, paprika, and freshly baked warm pita.

Golden brown chickpea and herb croquettes, served with creamy lemon-tahini drizzle.

Crispy phyllo dough filled with feta cheese, ricotta, and fresh mint, drizzled with local honey.

Crisp romaine lettuce, tomatoes, cucumbers, radishes, and toasted pita shards with sumac-pomegranate dressing.

Juicy strips of chicken marinated in Middle Eastern spices, served with basmati rice, salad, and garlic sauce.

Tender grilled lamb chunks with charred onions and peppers, served alongside rosemary roasted potatoes.

Fresh local CT catch grilled with lemon, herbs, and seasonal sautéed vegetables.

Juicy Angus beef patty with Swiss cheese, caramelized onions, tomato, and signature house sauce on a brioche bun.

A generous feast of chicken, lamb, and kofta skewers, served with seasoned rice, hummus, tabbouleh, and pita.

Shrimp, mussels, and calamari sautéed with garlic, white wine, and spices over a bed of fragrant rice.

Layers of roasted eggplant, spiced minced meat, and creamy baked béchamel sauce.

Freshly squeezed natural lemonade blended with fresh mint leaves and a hint of orange blossom water.

Finely ground coffee brewed slowly in a traditional cezve, served with a hint of cardamom.

Chilled brew of hibiscus flowers infused with fresh ginger, pineapple, and a touch of natural sweetness.