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

chicken, steak, and pancetta sauteed in white wine than 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

grape leaves stuffed with sirloin, rice and a traditional spice blend, served warm

chickpea croquettes served with tahini and tzatziki

rich ground sirloin and cracked wheat, filled with fresh herbs and spices served with tzatziki

thinly baked dough, topped with ground sirloin, feta, and fresh herbs, baked crisp and served with tzatziki

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 portabella medallions, cured Italian meats, fresh basil, fennel, crispy pancetta, and parmigiano reggiano

grape leaves stuffed with rice, onion, and pine nuts, finished with lemon, olive oil, and fresh herbs

vine ripe tomato and fresh mozzarella marinated in sea salt pink peppercon with caramalized onion and pesto

savory great Northern beans, garlic, yukon gold potato, greens, and spicy sausage in a rich broth

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

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

protabella, bell pepper, vidalia onion, roma tomato, eggplant, and zucchini steeped in roasted garlic balsamic essence