Jumbo prawns sauteed in olive oil, lemon, garlic, bread bits and ouzo liqueur.

Assortment of sliced ham, Mediterranean olives, feta and sun-dried tomato dip, sliced tomatoes and pita bread.

Creamy yogurt dip topped with Zaatar and olive oil.

Homemade garbanzo bean dip with pita bread.

Topped with special sauce of oregano, lemon, garlic and olive oil.

Oven baked in olive oil, lemon and garlic.

Combination appetizers plate with hummus, feta cheese, olives, artichoke, sun-dried tomatoes, feta dip, sliced cucumber, tomatoes and pita bread.

Organic mixed greens, feta cheese, walnuts and honey lemon vinaigrette.

Organic arugula, roasted beets, oranges and avocado with a mustard orange vinaigrette.

Cubed watermelon, feta, basil and pine nuts drizzled with olive oil.

In tomato cream sauce, chopped sun-dried tomatoes and sliced green olives.

In a browned butter sage sauce.

Organic homemade ravioli with kalamata olives and get in a sun-dried tomato, garlic sauce.

Homemade lamb and beef sausage, zucchini, garlic and tomato sauce on fresh artisan pappardelle pasta.

Zucchini, garlic and tomato sauce on fresh artisan pappardelle pasta. Veggie.

Shrimp, salmon, octopus and petrale in a tomato cream sauce over fresh pappardelle pasta.

2 skewers served with a slice of rice pilaf, tabouli salad and tzatziki yogurt dip.

Grandmother's recipe of eggplant, potatoes, bell peppers, tomato, garlic, basil and olive oil. Served with rice and pita.

Fresh salmon pan seared in lemon and butter, side of rice and sauteed spinach.

Fresh local petral sauteed in butter, lemon and almonds.

Chicken breast with apricot sauce and almonds.

Charbroiled and topped with a brandy and Gorgonzola cream reduction. Served with roasted potatoes.

Premium New Zealand cutlets accompanied with mashed potatoes and spinach.