Arnavut Cigeri. Cubes of calf's liver fried in oil, served with onions, lemon and spices.

Fried chickpeas mixed with vegetables served with cajik and tahini sauce.

Cheese roll. Phillo (pastry) scrolls stuffed with feta and dill, pan fried till golden brown and served with cajik sauce.

Homemade chickpea dip flavored with lemon juice and spices, topped with olive oil and parsley.

Fire-grilled eggplant flavored with garlic, dill, parsley, red bell peppers, onions and olive oil.

Our hummus topped with spiced ezme topped with olive oil and parsley.

Hummus topped with cherry peppers, olives, roasted garlic, olive oil and parsley.

Hummus topped with crushed chipotle peppers, olives oil and parsley.

Hummus topped with saksuka, olive oil and parsley.

Homemade grilled eggplant dip mixed with tahini, parsley, lemon juice, olive oil and parsley.

A homemade sour cream with walnuts, dill and garlic topped with olive oil and parsley.

Eggplant with sauce. Small cubes of sauteed eggplant and green peppers, garlic, fresh tomato, olive oil and parsley.

Spicy mashed vegetables mixed with walnuts, garlic, paprika, olive oil and parsley.

Sauteed cauliflower mashed coarsely and mixed with tahini, garlic and lemon juice, olive oil and parsley. Served cold.

Sliced Jersey tomato with melted feta cheese, oregano, and extra virgin olive oil, baked in our brick oven.

Fresh mozzarella, tomato, basil, and extra virgin olive oil, baked in our brick oven and topped with Parmesan cheese.

Bell pepper stuffed with eggplant topped with fresh tomato sauce and shaved parmesan cheese.

Spiced ezme, cauliflower dip, hummus, eggplant salad and labhne, topped with olive oil and parsley.

Fried calamari with house tomato sauce.

Pan seared blackened shrimp, Parmesan crusted and topped with a balsamic reduction.

Tomatoes, cucumbers, green peppers, red onions, parsley, white vinegar, lemon juice, salt, pepper and extra virgin olive oil.

Steamed milk with espresso.

Half traditional coffee, half steamed milk with a dollop of foam.

Steamed milk, espresso, with a dollop of foam.

Double-shot topped off with a dollop of foam.

Tomatoes, cucumbers, green peppers, red onions, parsley, lemon juice, salt, pepper, tahini sauce and extra virgin olive oil.

Parsley, tomatoes, scallions, and brown wheat flavored with lemon juice and extra virgin olive oil.

Couscous mixed with tomato, green pepper, olives, diced red onion, pine nuts, and toasted almonds finished in a lemon vinaigrette, topped with jumbo shrimp.

Romaine lettuce, cucumber, tomatoes, and onions topped with toasted pita tossed with sumac, lemon juice and olive oil.

Chopped greens with grilled chicken, roasted peppers, tomatoes, pine nuts and Kalamata olives finished in balsamic vinaigrette and topped with crumbled feta cheese.

Romaine lettuce, tomatoes, cucumbers, red onion, Kalamata olives, and dressed with an olive oil vinaigrette topped with feta.

Crisp romaine lettuce and croutons with Parmesan.

Cubes of marinated chicken breast char-broiled on skewers. Served with rice and burgol.

Hand diced lamb flavored with fresh red bell peppers, gently spiced with paprika and grilled on skewers. Served with rice and burgol.

Ground chicken flavored with fresh red bell peppers and hot peppers, grilled on skewers. Served with rice and burgol.

Cubes of marinated lamb char-broiled on skewers. Served with rice and burgol.

Skinless, boneless marinated chicken thighs, grilled to perfection. Served with rice and burgol.

Sauteed chicken breast topped with fresh tomatoes and melted feta cheese, finished with a lemon garlic sauce. Served with vegetables and mashed potato.

Sauteed chicken breast topped with sauteed mushrooms, crushed black peppercorns, Dijon and a light cream sauce. Served with vegetables and mashed potato.

Sauteed chicken breast topped with sliced roasted eggplant, roasted red pepper, fresh mozzarella and finished with a pink sauce. Served with vegetables and mashed potato.

Select lamb chops specially marinated and char-broiled. Served with rice and burgol.

Slow-braised beef short ribs with fresh herbs and a demi-glace sauce. Served over couscous.

Braised beef with vegetables in a light tomato sauce. Served over couscous and topped with toasted almonds.

Slow-braised lamb shank on the bone topped with celery, potato, carrot, and onion in a tomato sauce. Served with couscous.

Serves 2. Chicken kebab, chicken chops and chicken adana. Served with rice and burgol.

Serves 2. Choose 2 of adana kebab, chicken adana kebab, or chicken kebab. Served with rice and burgol.

Serves 4. Adana kebab, chicken kebab, chicken adana kebab, chicken chops and shish kebab. Served with rice and burgol.

Tilapia filet sauteed with fresh tomato and capers in a garlic lemon sauce. Served with vegetables and mashed potato.

Salmon prepared with leeks and fresh tomato, finished with a lemon-garlic sauce. Served with vegetables and mashed potato.

Grilled, marinated Jumbo Shrimp served with vegetables and mashed potato.

Shrimp cooked in our spicy tomato sauce. Served with vegetables and mashed potato.

Sauteed shrimp with capers and fresh tomato, finished with a light lemon garlic sauce. Served with vegetables and mashed potato.

Vegetables in a light tomato sauce, served over couscous and topped with toasted almonds.

Eggplant stuffed with rice and fresh vegetables, topped with melted feta cheese.

Zucchini cake. Zucchini, carrot, and feta patty sautéed until golden brown and topped with ranch dressing. Served with salad.

Fried chickpeas mixed with vegetables. Served with rice and burgol.

Bell pepper stuffed with eggplant topped with fresh tomato sauce and shaved Parmesan cheese. Served with rice and burgol.