Astoria Cafe & Market

Gluten-free.

Gluten-free.

Vegan Tofu Scramble Available. Gluten-free.

Slow-cooked fingerling potatoes in a broth with leeks, onion, celery, and cream. Finished with crispy fingerling prosciutto, creme fraiche, and green onion. Gluten-free.

A greek salad with freshly chopped tomatoes, cucumbers, bell peppers, kalamata olives, red onion, and feta tossed with extra virgin olive oil and seasoned with Greek oregano. Vegetarian. Gluten-free.

Ohio Amish chicken in a broth of dill, parsley, lemon, and golden rice. Gluten-free.

Black-eyed peas and garbanzo beans cooked in extra virgin olive oil with cumin, bay leaves, and garlic. Tossed with red onion, green onion, sun-dried tomatoes, feta, charred pita, and white balsamic vinaigrette. Vegetarian.

Spanish Fermin Serrano pork loin dry-cured with garlic and smoked paprika. Thinly sliced and served with wild arugula, lemon, Parmigiano-Reggiano and Mediterranean artisans olive oil.

Grape leaves stuffed with golden rice and herbs. Served with a side of tzatziki. Vegan. Gluten-free.

A Spanish tapa board with Matiz sardines, dressed arugula salad, Spanish olives, tapenade, Marcona almonds, piparra peppers, and pita bread. Substitute mussels and octopus for an additional charge. Vegetarian.

The choice of house-made spread served with grilled pita and crudites.

Spanish calamari marinated in buttermilk then fried crisp in peanut oil. Served with harissa aioli and lemon.

Red sauce, herb-roasted tomatoes, fresh mozzarella and basil. Vegetarian.

Red sauce, shredded mozzarella and molinari pepperoni.

Red sauce, mozzarella, pecorino romano, herbed ricotta and caciocavallo aged provolone. Vegetarian.

White sauce with shredded mozzarella, wild mushrooms, and herbs. Vegetarian.

Molinari pepperoni, soppressata and 18-month prosciutto di parma on a toasted baguette with provolone, arugula, beefsteak tomatoes, and pickled onion. Served with a side of crispy fingerling potatoes.

Creole spiced Ohio Amish chicken breast fried crisp in peanut oil. Served on a house-made sesame seed bun with gruyere cheese, bitter green slaw, pickles, and honey-harissa glaze.

A blend of lamb shoulder, beef short rib, and brisket. Served on a house-made sesame seed bun with feta cheese, shaved red onion, pickles, bitter green slaw, and honey-dill vinaigrette.

Served on grilled pita with tzatziki, beefsteak tomatoes and shaved red onion.

24 months, sweet, natural, nutty. Italy.

Salame with Burgundy. The USA.

Dry-cured pork shoulder with black pepper. The USA.

Chicken liver pate, truffles, and sherry. USA.

18 months open-air, natural ham. Italy.

12 month rich, acorn. Spain.

Pungent, tangy, aromatic, fruity, goat. Spain.

Sea salt, nutty. Spain.

3 month semi-soft, fruity, grassy, tangy, sheep. Spain.

3 month velvety, tangy, mildly piquant, cow. Italy.

20 months, salty, sweet, bitter. Spain.

Salame with Burgundy. The USA.

Dried pork loin, paprika, garlic. Northcentral Spain.

Cured 30 days, spice-rubbed back fat. Spain.

Rich, buttery, cow. Switzerland.

Herbaceous, mild, cow. England.

Buttery, nutty, sheep. France.

Rich, creamy, crumbly, goat. Spain.

Buttery, nutty, sheep. Spain.

Buttery, fruity, salty, cow. Spain.

Raw milk, bright, savory, cow. Cleveland.

Raw milk, mild, a hint of white wine, cow. Cleveland.

Raw milk, dill, garlic, cow. Cleveland.

Creamy, buttery, cow. France.

Mellow, creamy, cow. Holland.

Mild, nutty, cow. Holland.

Raw milk, butter, artichokes, sheep. Spain.

Raw milk, piquant, creamy rich, sheep. France.

Funky, fruity, cow. France.

Creamy, milky, tangy, goat. France.

Raw milk, mild, sweet, fruity, cow. Italy.

Full-flavored, nutty, salty, sheep. Italy.

Salty, creamy, sheep and goat. Greece.

Nutty, sharp, sheep. Greece.

Fresh, creamy, milky, sheep and goat. Greece.

Sharp, creamy, cow. Ireland.

Raw milk, smoky, buttery, nutty, sheep. Spain.

Caramel, sweet, mild goat, goat and cow. Norway.

12 months, rich, acorn. Spain.

Garlic, nutmeg, pimenton, oregano. Spain.

Pimenton, garlic, oregano. Spain.

Pimenton, garlic. Spain.

Free-range chicken poached until falling off the bone in a broth of dill, parsley, lemon and golden rice. Gluten-free.

Grape leaves stuffed with golden rice, herbs, lemon, shallots, and garlic. Served with a side of tzatziki. Vegetarian, vegan, gluten-free.

An assortment of house-made baba ghannouj, tzatziki, and tyrokafteri (spicy feta spread). Served with warm pita bread and crudites. Gluten-free olive oil and sea salt crackers available. Vegetarian. Gluten-free.

House imported a selection of castelvetrano, kalamata and red cerignola olives. Accompanied with greek white anchovies, marinated artichoke hearts, and fire-roasted red peppers. Vegan option is available. Gluten-free.

Spanish calamari fried crisp in peanut oil. Served with Mediterranean olive salad and honey-harissa glaze. Spicy.

Slow-cooked fingerling potatoes in a broth with leeks, onion, celery and cream. Finished with crispy prosciutto, creme fraiche, and green onion. Gluten-free.

Chickpea spread with garlic, lemon, cumin, tahini, red pepper, parsley, and extra virgin olive oil. Served with warm pita bread. Gluten-free olive oil and sea salt crackers available.

Breaded and seared kasseri cheese served with crostini and lemon. Vegetarian.

Belletoile triple cream brie topped with fig jam and fresh thyme. Wrapped in phyllo and baked until golden brown. Finished with honey and crushed pistachios. Served with crostini. Vegetarian.

Classic french-style P.E.I. mussels sauteed with shallots, garlic, white wine, cream, and parsley. Served with garlic toast points.

Zucchini blossoms stuffed with dill, mint, garlic, ricotta, kefalotiri, mizithra, and manouri cheeses. Tempura battered and fried crisp in peanut oil. Served with a lemon wedge.

Spanish Fermin Serrano pork loin dry-cured with garlic and smoked paprika. Thinly sliced and served with wild arugula, lemon, Parmigiano-Reggiano and Mediterranean artisans olive oil.

Crispy spanish octopus tossed in a sesame vinaigrette with parsley, dill radicchio, prosciutto di parma, ricotta Montella and pine nuts. Served with a grilled lemon and hummus. Gluten-free.

A Greek salad with freshly chopped tomatoes, cucumbers, bell peppers, kalamata olives, red onion, and feta cheese. Tossed in extra virgin olive oil and seasoned with Greek oregano.

Roasted red and golden beets, baby rainbow carrots, candied walnuts, and bucheron goat cheese with arugula, frisee and radicchio tossed in honey-balsamic vinaigrette. Vegetarian. Gluten-free.

Chopped tomatoes, fresh mozzarella and basil. Vegetarian.

Fresh mozzarella, baby arugula and prosciutto di parma.

Shredded mozzarella and pepperoni.

Mozzarella, pecorino Romano, herbed ricotta and asiago. Vegetarian.

Shredded mozzarella and wild mushrooms. Vegetarian.

Mozzarella, kalamata olives and herbes de Provence.

Seared Maine diver sea scallops over creamy white cheddar polenta. Topped with apple cider reduction and crispy pancetta. Gluten-free.

Roasted manchester farms semi-boneless quail stuffed with herbed golden rice and feta cheese. Served over creamed spinach. Gluten-free.

Grilled Iberico pork shoulder eye steak served over baked cannellini beans with Toulouse sausage and pancetta. Topped with whole grain mustard and cane syrup drizzle.

Pepper crusted gulf shrimp and grilled feta cheese over orzo pasta in a saute of Astoria's house shrimp sauce. Spicy.

Spanish octopus poached in white wine, lemon and garlic then charcoal grilled and topped with extra virgin olive oil, cracked black pepper, and fresh oregano. Gluten-free.

Fresh figs with prosciutto di parma, bucheron aged goat cheese, Marcona almonds, and fresh basil. Topped with thyme-honey, black sea salt, and extra virgin olive oil. Gluten-free.

Braised Ohio domestic lamb shank dressed with rosemary sugo and bitter greens salad. Served over truffle-mascarpone fingerling mash. Gluten-free.

Sponge cake soaked in milk 3 ways.

With Bailey's Irish cream.

Crushed pistachios and clove syrup.

Baked fillo in custard with rainier cherries.

Decaf and soy milk available.