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6 small plates with distinctive classic flavors, perfect for sharing.
Fresh romaine lettuce, cucumbers, tomatoes, red onions and parsley is the base of the salad, which is then topped with pepperoncini, Kalamata olives and feta cheese, then tossed with extra, virgin Greek olive oil and vinegar and served with our famous creamy tarragon dressing on the side.
Come with handmade pita baked in our wood-burning oven. We begin with chickpeas, soaked until plump, then we simmer them until very tender, add roasted garlic, fresh squeezed lemon juice, imported tahina (toasted sesame paste) and spices, then we blend it until smooth and light. Topped with smoked paprika, Greek olive oil, fresh parsley and black nigella seeds.
Come with handmade pita baked in our wood-burning oven. A special recipe of hummus, baked and topped with butter served with handmade pita.
Come with handmade pita baked in our wood-burning oven. A special blend of hummus topped with the chef's special blend of toppings.
Wood-fired flatbread (pita pizza from our wood-fired oven). A fresh pita drizzled with olive oil and topped with feta cheese, fresh tomatoes, oregano and mozzarella, baked golden brown.
Wood-fired flatbread (pita pizza from our wood-fired oven). A blend of spinach, onions, herbs, feta, provolone and mozzarella cheeses, baked hot and crispy.
Wood-fired flatbread (pita pizza from our wood-fired oven). Fresh pita brushed with extra virgin olive oil and topped with grilled eggplant, zucchini, roasted red peppers, mozzarella and provolone cheese.
Wood-fired flatbread (pita pizza from our wood-fired oven). Portabella mushrooms, caramelized onions, roasted red peppers, mozzarella. and provolone cheese, baked and melted.
Wood-fired flatbread (pita pizza from our wood-fired oven). Baked in our wood-burning oven topped on flatbread and covered with spinach pesto, provolone, mozzarella, feta and jumbo lump crab meat.
We start with imported Greek sheep's milk feta, sliced thick and roasted in our wood burning oven. Topped with delicious wildflower honey and toasted sesame seeds, and served with a fluffy hot pita right out of our oven.
Traditional Greek spanakopites and tyropites.
This is the national cheese of Cyprus, made with sheep's and goat's milk. It is unique in that it does not melt when it is grilled. So we grilled crispy on the outside and soft on the inside.
The perfect portion of oven-baked imported Greek pasta with wine ragu, halloumi cheese, topped with custard bechamel sauce.
Layers of grated halloumi cheese, eggplants, zucchini, potatoes and lentil ragu topped with the chefs vegetarian bechamel sauce.
Semi-hard grilled cheese, native to Cyprus.
Voted baltimore's best over a half dozen times! A blend of chick peas, veggies and herbs, rolled like a meatball, fried crispy and served with out house-made tahini dressing.
Ripe eggplants, marinated with sea salt and olive oil and slowly grilled until tender. Garnished with our balsamic fig reduction.
This is our grandmother's recipe of lentil and rice pilaf. A delicious vegan delight, served with warm pita.
The king of mushrooms, marinated and grilled over the coals... a Cypriot delicacy.
Using Cyprus, Greek, and Italian olives, we roast them with fresh-squeezed lemon juice and Greek extra virgin olive oil until they are toasty on the top. Served with our wood-fired pita, this will take you straight back to the islands!
Tender grape leaves, hand-rolled and stuffed with a blend of wild mushrooms and herbs, jasmine rice. Served with our tahini dressing on the side. It's a vegan's dream!
Chef Maria version of traditional mousaka made with a lentil tomato ragu, layered with potatoes, grilled eggplants, zucchini, topped with almond bechemel sauce
A Cyprus specialty ... traditional hand-rolled pork crepinette made with Yiayia Androulla's family recipe! Served in our handmade pita with tomato cucumber relish, yogurt dill sauce and tahini.
Topped with colossal crab lumps, spinach and creamy Ouzo sauce. Served with our delicious handmade pita.
Marinated in the chef's special blend, we throw those babies on the "barbie" and grill them perfectly. Served with tahini mousse and handmade pita.
Delicious blend ground lamb and beef, tomatoes herbs and spices?served with handcrafted pita.
We use only free range Angus beef, no hormones. Tender and tasty, grilled to your liking and garnished with Cyprus fries, as well as the chef's gluten-free tabouli, made with our own home-grown herbs.
3 tender lamb chops, rubbed with the chef's blend of herbs, grilled over the coals and cooked and served tender and juicy... the traditional Cypriot way.
We start with the best part of the chicken, marinated in our blend of tarragon herbs, then grilled over an open flame. Garnished with Cyprus fries and tabouli, as well as the chef's famous creamy tarragon dressing.
The most popular cut of pork in Cyprus, slow roasted until tender, then grilled over our open flame until crisp. Served with our refreshing yogurt dill sauce, and garnished with Cyprus fries and tabouli.
Marinated portobello mushrooms grilled over the coals. Garnished with roasted red pepper, grilled onions, Cyprus fries and tabouli.
Locally-sourced, organic lamb. So tender and cooked in red wine and herbs in our wood burning oven for 12 hours until it's falling off the bone. Served with lemon potato wedges and tabouli.
Char-grilled one and a half inch thick whole rib chop. Served with our delicious traditional Cyprus fries.
Hand-rolled, tender grape leaves, stuffed with a blend of lamb, beef, jasmine rice and pomodoro tomatoes. Served with our yogurt sauce on the side.
A blend of ground beef chuck and beef tenderloin, imported and home-grown Cyprus mint. Using our traditional family recipe, these are the most authentic Cyprus meatballs this side of the Mediterranean.
Layers of grilled eggplants, zucchini, grilled potatoes, ground beef and lamb, topped with our chef's creamy bechemel sauce.
The perfect portion of oven-baked imported Greek pasta with beef, lamb, halloumi cheese, topped with cream sauce.
After brining our imported octopus, we grill it over an open flame in the traditional way it is done in Cyprus and chios ... charred to perfection and garnished with tabouli and red quinoa.
Marinated in the chef's special blend, we throw those babies on the "barbie" and grill them perfectly. Served with quinoa pilaf and taboulli.
Our salmon has been called "the best","the juiciest", "the most amazing" chargrilled on our open flam served with taboulli and red quinoa pilaf.
Born in Baltimore, Chef Maria's family recipe, passed down from her godfather, is truly a winner. No bread or fillers...served with taboulli, Cyprus fries?and it's gluten-free.
Crab cakes and lamb chops.
A blend of chickpeas, fresh herbs and spices create this delicious, high-protein, middle eastern, vegetarian specialty. We serve our famous falafels in fresh pita with lettuce, tomatoes, cucumbers, onions, tahini and tangy hot red pepper sauce. Consistently voted baltimore's best by the baltimore magazine and the city paper!
Grilled boneless chicken breast, tasty and lean. Stuffed in a freshly baked pita, with lettuce, tomatoes, cucumber, onions and our homemade Cypriana sauce flavored with tarragon.
Grilled pork at its be! in our warm pita with tomatoes, onions, cucumbers and yogurt dill tzatziki.
A blend of lamb and beef grilled and served in a pita with lettuce, tomatoes, cucumbers, onions and our homemade yogurt dill dressing.
Marinated portabellas grilled and served m our fresh pita with caramelized onions, fresh garden greens, roasted red peppers, and topped with Cypriana sauce.
A Mediterranean specialty, blending chickpeas, roasted sesame seed paste flavored with lemon and extra virgin olive oil with a hint of garlic. A healthy, tasty, high-protein dip ... with no cholesterol and no trans fats! We grill fresh eggplant, zucchini, imported roasted red peppers, then stuff them in a hand crafted pita with hummus and fresh greens.
Feta cheese, fresh greens, tomatoes, cucumbers and onion, stuffed in a pita and topped with extra virgin Greek olive oil. Served with our homemade D.
A fresh pita drizzled with olive oil, topped with feta cheese, fresh tomatoes, oregano, and mozzarella cheese. Baked golden brown. Personal pizza at its best.
Portabella mushrooms, caramelized onions, roasted red peppers, mozzarella, and provolone cheese. Baked and melted it's the mushroom lovers' meal.
A blend of spinach, onions, herbs, feta, provolone, and mozzarella cheeses. Baked hot and crispy! An excellent source of folic acid. Vitamins a and e, iron, calcium. Whatever. It's just simply delicious!
We start with a fresh pita. Brushed with extra virgin olive oil. Topped with grilled eggplant, zucchini, roasted red peppers, mozzarella, and provolone cheese.
Menu for Cypriana of Roland Park provided by Allmenus.com
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