Our Menu

Chickpeas, sesame tahini, fresh squeezed lemon juice, garlic & sea salt. Served with our homemade zaatar chips • Chicken Shawarma +$7.00 | Beef Shawarma +$8.00

Crispy layers of phyllo dough filled with herbed feta, baked to perfection and topped with toasted sesame seeds, honey drizzle and fresh thyme.

Fire-roasted red bell peppers, olives, roasted garlic, olive oil, fresh herbs, feta, confit tomatoes, baked and served on a grilled crostini.

A roasted vegetable medley consisting of eggplant, chickpeas, onions, garlic, tomatoes, herbs and spices. topped with a dallop of Greek yogurt and served with soft pita.

Sautéed shrimp in an amaretto almond-butter honey glaze and topped with toasted slivered almonds and served with pan rustic crostinis.

Turkish lentils, carrots, potatoes, caramelized onions, fresh herbs and topped with candied carrots and sumac.

Vermicelli noodles, basmati rice, roasted chicken, Italian parsley in a homemade chicken stock.

Fresh roasted chopped beets, Italian parsley, roasted garlic cloves, tossed in a lemon zest balsamic vinaigrette, served chilled and topped with goat cheese crumbles, toasted slivered almonds and pistachio dust.

Mixed greens tossed in a raspberry vinaigrette, topped with candied pecans, dried cranberries, granny smith apple wafers and finished with warm goat cheese medallions.

Seared salmon filet, baby spinach, red onion, confit tomato and Greek feta crumbles, tossed in an herb-roasted garlic vinaigrette dressing.

Layers of noodles, roasted butternut squash, fresh herbs, ricotta, fontina and provolone cheese, sundried tomatoes, shallots, confit garlic, baked to perfection, topped with toasted pine nuts, and fried sage.

Airline chicken breast, finished in a creamy lemon zest and pistachio cream sauce, served with a corn succotash and feta pudding.

Slow cooked spice rubbed bone-in pork chop, served with roasted fingerling potatoes, haricot verts and topped with an apple-pear pomegranate salsa.

Braised and served over pomme aligot, roasted rainbow carrots, finished with reduced braising au jus and topped with an olive-cucumber and shallot pomegranate tapenade.

Pan seared to your liking and served with roasted confit tomatoes, fondant potatoes and green bean almondine.

8oz filet served with pomme aligot, spinach-pea purée & mushroom fricassée.