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Field greens, walnuts, goat cheese, seasonal berries with balsamic vinaigrette.
Mixed greens, kalamata olives, tomatoes, feta cheese and balsamic vinaigrette.
Grilled chicken, sauteed brussel sprouts, broccoli, cherry tomatoes in pesto sauce on a bed of field green.
Romaine lettuce with parmesan cheese croutons and housmade Caesar dressing.
Romaine lettuce, tomatoes and red onions with fresh made lemon vinaigrette.
Shredded lettuce topped with Kalamata olives, diced tomato, diced grilled chicken, topped with feta cheese and red wine vinaigrette.
Slow-braised leg of lamb, marinated in Greek spices, goat cheese, roasted red peppers, mini potato buns.
Sauteed brussels sprouts, broccoli, cherry tomatoes in pesto sauce with fresh mozzarella on a baguette.
Ribeye steak, shredded lettuce, tomato and horseradish aioli baguette.
Shredded pork with creamy Dijon sliced cabbage.
Marinated chicken souvlaki wrapped in a pita with feta cheese and tomato.
Slow-braised leg of lamb, marinated in Greek spices, wrapped in a pita with feta cheese and tomato.
Lemon-herb grilled chicken, sliced roma tomatoes, pesto sauce and field greens, ciabatta.
Roast pork topped with melted mozzarella and shredded lettuce with horseradish aioli on a baguette.
Roasted portobello, roasted red peppers with a bed of field greens served in a baguette with balsamic glaze.
Shredded pork with tzatziki, fresh dill, red onions on mini corn tortillas.
8Ounces Angus beef with Greek spices topped with feta cheese, lettuce and tomato.
Served over pita with filed greens, tomatoes, onions covered with cilantro lime aioli.
Grilled flatbread with grilled chicken, diced tomatoes, red onions, Kalamata olives, feta cheese, dilland horseradish aioli. Served open faced.
Orzo with plum tomato sauce , red onions and a touch of cinnamon.
Served with marsala sauce and mushroom over spaghetti.
Tossed in rose sauce with chicken.
Penne pasta tossed in lemon wine sauce with artichoke hearts, roasted red peppers and vegetable sprouts.
Served with tomato sauce.
Served with tomato sauce.
Wild mushroom ravioli tossed in marinara sauce with a touch of cream.
Served with penne in a romano cream sauce.
Tomato sauce and Provolone.
Choice of tomato sauce - Pesto sauce and olive Oil.
Lovely sheets of phyllo dough layered in a triangle with sweet syrup.
Flaky phyllo dough with a delicious soft custard covered in a generous honey, shaped in wedges.
Oven baked and finished with lemon, olive oiland dijon lime sauce.
Grilled and seasoned with Greek spices.
Menu for Talia's Cuzina provided by Allmenus.com
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