Puree of garbanzo beans, parsley, sesame paste, garlic, lemon, and olive oil.

Home-made yogurt blended with shredded cucumbers, dill, and garlic.

Roasted eggplant pureed with olive oil, lemon, and garlic.

Pureed potatoes blended with olive oil and garlic.

A garlic blast. Hummus, tzatziki, melitzanosalata, and skordalia.

Octopus marinated in wine, olive oil, black peppercorns, and herbs.

Octapodi, feta, hummus, and melitzanosalata.

Drizzled with extra-virgin olive oil. Serves with Kalamata olives.

Melted kasseri cheese flamed table side with brandy and doused with lemon juice.

Octopus with onions baked in vinegar, red wine with peppercorns, and bay leaf.

Hot. Grilled and spicy pork sausage.

Hot. Loukaniko, koupepia, and gyros with tzatziki.

Fried chicken wings sprinkled with lemon, oregano, and pepper.

Broiled mushroom caps stuffed with crab meat and onions with a touch of garlic.

Fried and topped with honey-mustard dressing over mixed greens.

On a bun.

Slices of the rotisserie favorite with tzatziki in a pita fold.

Bun. 1/3 lb with American cheese.

Skewered pcs of pork tenderloin, marinated and broiled. Serves on pita fold with tomatoes, parsley, onions, and tzatziki.

Skinless breast, marinated, broiled and cut into strips with romaine lettuce, tomatoes, onions, and tzatziki.

Fried croquettes of ground and herbed garbanzos. Serves with tahini and tabouli on the side.

Hot. Grilled and spicy pork sausage.

Side with meal.

Lemon lime soda.

Sweet confection of walnuts, honey, and buttery phyllo pastry.

Velvety nutmeg custard baked in phyllo pastry.

Creamy, cool rice pudding with cinnamon, and golden raisins.

Glazed apple slices baked in phyllo with ricotta and cream cheese.

Absolutely scrumptious.

Frozen white chocolate and lime filling encrusted in toasted almond, walnut, and hazelnut. With tropical fruit and blueberry sauce.

Glazed cherries baked in phyllo with ricotta and cream cheese.

Puree of garbanzo beans, parsley, sesame paste, garlic, lemon, and olive oil.

Home-made yogurt blended with shredded cucumbers, dill, and garlic.

Roasted eggplant pureed with olive oil, lemon, and garlic.

Pureed potatoes blended with olive oil and garlic.

A garlic blast. Hummus, tzatziki, melitzanosalata, and skordalia.

Octopus marinated in wine, olive oil, black peppercorns, and herbs.

Octapodi, feta, hummus, and melitzanosalata.

Drizzled with extra-virgin olive oil. Serves with kalamata olives.

Melted kasseri cheese flamed table side with brandy, and doused with lemon juice.

Octopus with onions baked in vinegar, red wine with peppercorns, and bay leaf.

Hot. Grilled and spicy pork sausage.

Hot. Loukaniko, koupepia, and gyros with tzatziki.

Fried chicken wings sprinkled with lemon, oregano, and pepper.

Broiled mushroom caps stuffed with crab meat and onions with a touch of garlic.

Fried and topped with honey-mustard dressing over mixed greens.

On a Bun. 1/3 lb with American cheese.

Skinless breast, marinated, broiled and cut into strips with lettuce, tomatoes, onions, and tzatziki.

Fried croquettes of ground and herbed garbanzos. Serves with tahini and tabouli on the side.

Hot. Grilled and spicy pork sausage.

Side with meal.

Sweet confection of walnuts, honey, and buttery phyllo pastry.

Velvety nutmeg custard baked in phyllo pastry.

Creamy, cool rice pudding with cinnamon, and golden raisins.

Glazed apple slices baked in phyllo with ricotta and cream cheese.

Absolutely scrumptious.

Frozen white chocolate and lime filling encrusted in toasted almond, walnut, and hazelnut. With tropical fruit and blueberry sauce.

Glazed cherries baked in phyllo with ricotta and cream cheese.