Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Harvested in prince edwards islan. mild taste and briny finish.
Harvested in rhode island. sweet and briny finish
Harvested in prince edwards lsland. mild taste and briny finish
Harvested in prince edwards Island.Mild taste and briny finish
Harvested in rhode island. sweet and briny finish.
Harvested in price edwards island. mild taste and briny finish
Clasically Golden And Crisp Tabaq Fries
Eggplant puree blended with tahini, garlic and lemon
Chickpeas blended with tahini, garlic and lemon
Home made greek style garlic yogurt and fresh blanched spinach dip
Two slices of toasted french baguette topped with fresh hummus, roasted peppers, chopped olives and cheese
With red bell peppers, jalapeno and caper sauce
Served with tabaq spice bland
Sauteed meatballs will spices, served with a yogurt garlic sauce
Chicken and apples on a skewer with port wine sauce
Marinated chunks of lamb on skewer with bell peppers served with creamy dill , shallot and ,mustard sauce
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Lightly grilled endive on a bed of arugula, roquefort, and shallots with basil chimichurri
Fresh avocado stuffed with jumbo crab meat served with a mango citrus salsa.
Mesculin salad with feta, cherry tomatoes, walnut, grapes, mint and lemon dressing
Potatoes, leeks, and onions pureed in chicken broth. served cold
Eggplant puree blended with tahin, garlic, and lemon
Chickpeas blended with tahini, garlic, and lemon
Home made greek style garlic yogurt and fresh blanched spinach dip
Gourmet Cheese, fig jam and almond apricot cake
Stuffed grape leaves with rice, pine nuts, currants and spices.
Grilled portobello and caramelized onion pizza with mozzarella and provolone
Sauteed haloumi cheese with olives and parsley served with roasted tomatoed
Two slices of toasted french baguette topped with fresh hummus, roasted peppers, chopped olives and cheese
Feta cheese and spinach wrapped in phylo dough.
Parmagiano, goat cheese and potato wrapped in potato wrapped in phylo dough
Andalusian style lamb meat balls cooked in sous vide with a spicy sweet alla spagnuolla tomato sauce.
Sauted Spiced meat balls served with a yogurt garlic sauce.
Turkish Pastima ravioli with a red pepper. garlic and yogurt sauce.
Chicken and apples on a skewer served with port wine sauce
Lamb with bchamel sauce, sauteed potatoes and kashar cheese.
Braised lamb shank with eggplant puree and cheese.
Marinated chunks of lambs on a skewer with bell peppers, served with creamy dill, shallot and mustard sauce.
Medjool dates stuffed with castelo branco goat cheese and served with turkish pastima
Fried Calamari with cherry peppers.
Served with tabaq spice blend
Classic risotto with sauteed scallop, shrimp, salmon and mussels.
Baby rock octopus slowly cooked in a garlic azorian red wine sauce.
Tower of tuna with onions, cilantro, ginger, and scallions. served
Grilled lamb and beef skewer seasoned with special tabaq Spice, served with steamed lemon rice and yogurt sauce.
Home made papperdelle, lightly tossed with puttanesca sauce with diced grille chicken, finished with pamagiano gegiano espousserage.
Cream pepper saffron sauce with a side of fries.
Beef medallion, eggplant, mushrooms and potato au gratin served with kalecik karasi wine sauce.
Baked halibut with cream lascaux sauce and first press olive oil served with potato gratin
Oven roasted honey glazed chicken with mixed vegetables and potato gratin
Braised lamb shank served on an eggplant and cheese puree
Baked halibut with creamy lescaux sauce first press olive oil served with potato gratin
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.