a napoleon sliced eggplant, potato, ground sirloin, lamb, and tomato baked in a savory behamel

thin sirloin cutlets stuffed with pancetta, breadcrumbs, portabella, herbs, and parmigiano reggiano, rolled and baked in a roastd tomato broth with angel hair pasta

grilled chicken, dried chilies, new potato, bell peppers, tomato, olives, capers, and red wine with basmati rice

local shrimp, mussels, clams, calamari, and chicken sauteed in a white wine then baked over a chorizo and oven dried tomato risotto

philly pastires filled with spinach, sweet onion, and feta, brushed with sweet butter and baked to a golden crisp

chicken, almods, onion, fresh herbs, yellow curry, and tomato wrapped in phyllo and baked

spiced meat mixture with onion and fresh herbs wrapped in phyllo and baked

tender calamari flash fried and served with a spicy roasted garlic, red pepper coulis

grilled lamb brochettes marinated in garlic served with pita bread and tzatziki

marinated olives, with roasted peppers, garlic and fresh herbs, add a little heat or crushed anchovies for the adventurous

minced garlic, a traditional spice blend, and extra virgin olive oil served with flat bread and ciabetta

puree of roasted garlic, olive oil, lemon, and sea salt served with flat bread and ciabetta

feta cheese, Greek olives, fresh herbs, and olive oil served with flat bread and ciabetta

roasted eggplant and tahini puree with extra virgin olive oil, garlic, and lemon

a fragrant blend of lentils, onion, traditional spices, and aromatics

marinated in garlic, onion, spices, and lemon basted and grilled

marinated in garlic, aromatics, and savory spices then grilled

tender lamb infused with lemon, garlic, mint and white wine

gronnd sirloin, onion, parsley, and paprika molded on a skewer