GREEK SALAD: Feta cheese, cucumbers, kalamata olives, roasted red peppers,
onions, and green peppers on a bed of fresh greens with our house citrus
SPICY EGGPLANT: Juicy Eggplant slices drizzled with a light spicy vinaigrette
and served with tzaziki sauce and pita bread.
PLATTER: Award winning, freshly made falafels served on a bed of greens,
cucumbers, chickpea salad, topped with tahini sauce and pita bread.
MEDLEY: Assorted Mediterranean delicacies: hummus, zaaluk (Moroccan
eggplant/tomato spiced stew), dolmas (stuffed grape leaves), tangy carrot
salad, falafels, and cucumber and chickpea salad.
POT PIE: Assorted vegetables cooked in delicate Algerian and Moroccan
spices, baked in phylodough, and served with tangy carrots and Greek
Delicious Greek spinach and feta cheese pie baked in phylodough and served
with tangy carrots and Greek salad.
ANTIPASTO: Assorted cold cuts and cheese, salamis, prosciutto, ham, lamb
sausage, saffron meat ball, hummus, zaaluk, stuffed grape leaves, olives,
tzaziki, tangy carrot salad, spicy eggplants, and pita bread.
LAMB SAUSAGE: Served in pita bread with tzaziki sauce and Greek salad.
GLAZED HAM: Award winning (N.Y. Times 1993 best ham) slices of sweet ham
baked to perfection, served with roasted potatoes, carrots, and Greek
Greek delicacy. Layered baked potatoes, eggplant and delicately seasoned
ground beef topped with béchamel sauce and sprinkled with parmesan
cheese. Served with Greek salad.
CHICKEN: Skinless, boneless chicken breast baked with Algerian spices.
Served with Greek salad, roasted potatoes, and carrots.
POT PIE: Chicken and assorted vegetables cooked in delicate Algerian and
Moroccan spices and baked in phylodough, served with Greek salad.
KABOBS: Chicken, tomatoes, onions, and green peppers marinated in citrus
and spices, grilled and served on skewers over rice and lentil salad, with
KABOBS: Marinated lamb cubes, tomatoes, onions, and peppers served on
skewers over rice and lentil salad.
TENDERLOIN KABOBS: Marinated pork tenderloin, tomatoes, peppers, onions,
served on skewers over rice and lentil salad.
Spicy shrimp, mussels, and fried calamari rings, served on saffron rice.
DERSA: Marinated in Algerian spices, served with spicy eggplant, roasted
potatoes, and Greek salad.
JALAPEÑO SALAD: Served on a bed of greens and slices of pita bread.
SALMON SALAD: Served on a bed of greens with tomatoes, onions, roasted
peppers, hard boiled eggs and capers, cucumbers, and kalamata olives.