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RUTH BONNEVILLE /  WINNIPEG FREE PRESS 


Resto review - Beaurivage Authentic Lebanese Cuisine. 
788 Corydon Ave

Set dinner menu with 3 options, light, supreme or extravaganza all prepared  by Chef George Chamaa.  
Photos of various dishes from lunch and dinner menu. 

Double appetizer plate.  Hummus, a blend of tahini and lemon, topped with parsley and served with pita wedges and Rosettes, cauliflower steamed and golden fried with tahini sauce.  

Stuffed grape leaves. Rice, onion, tomato, mild special spices flambeed in garlic and mint sauce.  Topped with tahini sauce.  

Kibbi Balls.  A Lebanese delicacy, fresh eye of round minced 3 times, mixed with burgle wheat, onion and mild spices. Filled with ground sirloin, onion and mild spices, served with house salad.  

Tabbouleh Salad. Authentic Lebanese blend of parsley, fresh mint, green onions, tomatoes, burgle wheat chopped fine and mixed with fresh lemons and virgin olive oil.  Served on a bed of romaine lettuce.  


Dessert, traditional Baklava served with Lebanese coffee.  


See review.  

June 24, 2019

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RUTH BONNEVILLE / WINNIPEG FREE PRESS Resto review - Beaurivage Authentic Lebanese Cuisine. 788 Corydon Ave Set dinner menu with 3 options, light, supreme or extravaganza all prepared by Chef George Chamaa. Photos of various dishes from lunch and dinner menu. Double appetizer plate. Hummus, a blend of tahini and lemon, topped with parsley and served with pita wedges and Rosettes, cauliflower steamed and golden fried with tahini sauce. Stuffed grape leaves. Rice, onion, tomato, mild special spices flambeed in garlic and mint sauce. Topped with tahini sauce. Kibbi Balls. A Lebanese delicacy, fresh eye of round minced 3 times, mixed with burgle wheat, onion and mild spices. Filled with ground sirloin, onion and mild spices, served with house salad. Tabbouleh Salad. Authentic Lebanese blend of parsley, fresh mint, green onions, tomatoes, burgle wheat chopped fine and mixed with fresh lemons and virgin olive oil. Served on a bed of romaine lettuce. Dessert, traditional Baklava served with Lebanese coffee. See review. June 24, 2019

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RUTH BONNEVILLE /  WINNIPEG FREE PRESS 


Resto review - Beaurivage Authentic Lebanese Cuisine. 
788 Corydon Ave

Set dinner menu with 3 options, light, supreme or extravaganza all prepared  by Chef George Chamaa.  
Photos of various dishes from lunch and dinner menu. 

Double appetizer plate.  Hummus, a blend of tahini and lemon, topped with parsley and served with pita wedges and Rosettes, cauliflower steamed and golden fried with tahini sauce.  

Stuffed grape leaves. Rice, onion, tomato, mild special spices flambeed in garlic and mint sauce.  Topped with tahini sauce.  

Kibbi Balls.  A Lebanese delicacy, fresh eye of round minced 3 times, mixed with burgle wheat, onion and mild spices. Filled with ground sirloin, onion and mild spices, served with house salad.  

Tabbouleh Salad. Authentic Lebanese blend of parsley, fresh mint, green onions, tomatoes, burgle wheat chopped fine and mixed with fresh lemons and virgin olive oil.  Served on a bed of romaine lettuce.  


Dessert, traditional Baklava served with Lebanese coffee.  


See review.  

June 24, 2019

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