Cypriana of Roland Park

We begin with chick peas, 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 with paprika, Greek olive oil, fresh parsley and black nigella seeds.

Our classic hummus topped with our fresh selection of toppings.

A special blend of hummus baked in a cast iron crock, topped with butter and fresh parsley…an amazing twist on traditional cold hummus.

A fresh pita drizzled with olive oil and topped with feta cheese, fresh tomatoes, oregano and mozzarella, baked golden brown.

A blend of spinach, onions, herbs, feta, provolone and mozzarella cheeses, baked hot and crispy.

Fresh pita brushed with extra virgin olive oil and topped with grilled eggplant, zucchini, roasted red peppers, mozzarella and provolone cheese.

Portabella mushrooms, caramelized onions, roasted red peppers, mozzarella and provolone cheese, baked and melted.

Our chef prepares a selection of seasonal chopped salads served with fresh pita.

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.

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.

Hand-rolled, tender grape leaves, stuffed with a blend of lamb, beef, jasmine rice and pomodoro tomatoes. Served with our handmade mint and yogurt sauce.

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.

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.

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 grill it crispy on the outside and soft on the inside.

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 freshsqueezed 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.

Layers of grilled eggplants, grilled zucchini, grilled potatoes, ground beef and lamb, topped with our chef’s creamy bechemel sauce.

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.

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. 14ese, 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.

Our salmon has been called “the best”,“the juiciest”, “the most amazing".

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 best! Wrapped in our warm pita with tomatoes, onions, cucumbers and yogurt dill tzatziki.

A blend of lamb and beef spiced just right. Baked and served in a pita with lettuce, tomatoes, cucumbers, onions and our homemade yogurt dill dressing.

Marinated portabellas grilled and served in 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, corn and imported roasted red peppers, then stuff them in a pita with hummus and fresh greens.

Feta cheese, fresh greens, tomatoes, cucumbers and onions, stuffed in a pita and topped with extra virgin Greek olive oil. Served with our homemade Cypriana sauce.

Layers of cake dipped in Greek coffee, Metaxa brandy, chocolate mousse and chocolate ganache. Topped with hand-whipped cream and pistachio dust.

We begin with delicate filo pastry, hand-rolled with pistachios and sea salt, then dipped in the chef’s blend of cinnamon citrus syrup.

Angel hair pasta, sauteed with butter, layered in a champagne flute with hand-made lemon custard and pistachio nuts, then topped with hand-whipped cream.

Our homemade sour dough waffle topped with roasted almonds, pine nuts, cinnamon, Greek yogurt and honey.

Layers of dark chocolate cake with rich Belgian chocolate and edible roses with a semi-sweet fudge icing.

Perfect for sharing. This is the Cyprus version of yeast doughnuts. Handmade and dipped in honey syrup, with sprinkles, cinnamon and pistachios.