Small plates
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Baby Mazzah (For 2)
(14)
Hummus, baba ghanooj, pickled vegetables, dolmas & pita.

Sambosik
(10)
Lamb sautéed with pine nuts, onions, and spices, wrapped in pastry, pan-fried then served with a
spicy jalapeno salsa and tahini – lemon sauce.

Crostini Fagioli
(8)
Puree of white beans, garlic & olive oil baked on baguette slices
with parmesan cheese.

Souvlaki
(10)
Beef tenderloin cubed and marinated in onion, parsley, garlic, oregano, rosemary, red wine vinegar &
extra virgin olive oil and served with cucumber yogurt.

Sote Di Vongole
(10)
Sautee of clams with white wine, butter garlic and sweet herbs.

Salads
*Salads available in half-portion

House*
(6)
Baby field greens, carrots, jicama & roasted apple vinaigrette.

Caesar*
(9)
Romaine lettuce, homemade Caesar dressing, parmesan & garlic croutons.

Poached Pear and Baked Chevre
(9)
Poached pear with ruby port dressing and hazelnut crusted chévre served over mixed greens.

Tossed Spinach
(9)
Spinach, carrots, raisins, feta cheese, and sun-dried tomatoes with a maple tahini dressing.

Entrées

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Baqar (Beef)

Steak Diane
(32)
Beef tenderloin, Burgundy brown sauce, seasonal mushrooms, scallions, dijon mustard, garlic, mashed potatoes & seasonal vegetables.

Grilled Rib-eye Steak
(24)
Served with roasted garlic au jus.
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Samak (Fish)

Salmon du Jour
(24)
Daily creations, please inquire with your server.

Prawns Jerico
(21)
Tiger prawns sautéed with scallions, peppercorns, garlic, mushrooms and white wine.

Greek Seafood Sauté
(24)
An assortment of seafood sautéed with green chilies, tomato, garlic, fresh basil, mint, mustard, oregano, lemon juice and feta.
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Kharouf (Lamb)

Lamb Shank
(22)
Braised with tomato, onion & Mediterranean seasonings, served on a bed of pearl couscous.

Lamb Mediterranean
(22)
Shaved leg of lamb served with a Dijon, horseradish and mint cream sauce.
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Dajaj (Fowl)

Chicken Jerusalem
(19)
Breast of chicken sautéed then finished in a sauce of artichoke hearts, mushrooms, spinach,
lemon juice, white wine, feta and cream.

Chicken Tikka Masala
(19)
Indian chicken curry with a tomato based sauce served with grilled eggplant and basmati rice, finished with yogurt.
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Nabati (Vegetarian)

Stuffed Portabello Mushroom
(16)
Portabello mushroom, filled with spinach, artichoke hearts and feta cheese, served over creamy polenta, topped with toasted pinenuts.

Roasted Root Vegetable Risotto
(16)
Risotto style rice with a medley of seasonal root vegetables and tomato herb sauce.