Kali's Court

Parsley salad with bulgar wheat, onions, and diced tomatoes, fresh mint, lemon and olive oil.

Tomatoes, cucumbers, sweet onions, cubanelle peppers, capers, and imported feta cheese tossed in a balsamic vinaigrette.

Jumbo lump crabmeat and roasted asparagus over jasmine rice.

Slow braised mediterranean style, with yukon gold mashed potatoes and french beans.

10 oz. Hand cut angus beef, yukon gold mashed potatoes and french beans.

Zucchini and carrot ribbons, with shrimp in a white cream sauce.

Tossed with mandarin oranges, toasted walnuts, feta and a splash of sherry vinegar.

Stuffed with aromatic rice, parsley, and onions.

Poached pear on a bud of mixed greens with candied walnuts, goat cheese, and a citrus vinaigrette.

Pureed chick peas, fava beans and tahini sauce seasoned with garlic and cumin.

A classic puree of eggplant, tahini, and garlic, blended with lemon juice and imported extra virgin olive oil.

Greek yogurt mixed with cucumbers, dill, garlic, and imported extra virgin olive oil.

A sampling of our three mediterranean dips hummus, tzatziki, and baba ganoush.

Traditional preparation of sliced tomato and warm haloumi cheese on pita.

Herbed red potatoes and greek lemon potatoes.

Spinach with imported feta cheese, fresh herbs, wrapped in phyllo.

Shredded zucchini folded with a mixture of onions, fresh herbs and feta cheese.

Baby eggplant stuffed with tomato, onions, and herbs, topped with haloumi cheese.

Drizzled with extra virgin olive oil and sprinkled with fresh oregano.

Oven baked with onions, fresh herbs, and finished with extra virgin olive oil.

A medley of mediterranean olives

Fresh grilled asparagus topped with browned bread crumbs and lemon juice.

Simmered with garlic, cream and herbs.

Prepared in a tomato sauce and mediterranean herbs.

Broiled hand picked crab meat cakes, with aioli.

Lacquered with sesame barbeque sauce and served with tzatziki.

Shrimp served over orzo pasta with a splash of raki.

Battered, deep fried and served with homemade tarter sauce.

Thinly sliced raw ahi tuna on a bed of arugula with red onions, drizzled with olive oil and shaved parmesan reggiano.

Baby arugula salad, cherry tomatoes, olives and extra virgin olive.

Battered, deep fried and served with homemade tarter sauce.

Served over baby arugula with red pepper cream sauce.

White wine, tarragon, shallot and cream sauce.

Marinated and grilled mediterranean style.

Bite size meatballs, topped with feta.

Delicate pieces of lamb, on a bed of orzo pasta.

Traditional casserole with layers of beef, eggplant, and bechamel sauce.

With natural jus and potato puree.

Oven garlic potatoes.

Marinated and grilled with roasted potatoes. Minimum of two.

Cubes of marinated NY strip over jasmine rice.

Chicken breast sauteed in olive oil, lemon juice and spinach.

Marinated and grilled mediterranean style.