Suggested Salads

• Classic Caesar Salad:  Hearts of Romaine with our homemade Dressing, Herb Croutons and shredded Parmesan Tuscan
• “Bread” Salad:  Romaine Lettuce, Tomatoes, White Beans, Mushrooms, Capers & cubes of Italian Bread, with Balsamic Dressing &Parmesan Cheese
• Tabbouleh:  Bulgar Wheat, Parsley, Mint, Cucumber, Lemon, Garlic and Tomato
• Salad Caprice: Slices of Tomato and Fresh Mozzarella Cheesewith Fresh Basil and Pesto Vinaigrette
• Greek Pasta Salad with Baby and Sundried Tomatoes, Kalamata Olives, Cucumber, Red Onion, Artichoke Hearts, Red Bell Pepper,  Feta Cheese and Lemon  Mint Dressing
• Mixed Field Greens with Walnuts, Dates, Apples, Red Onion, preserved Lemon and Feta Cheese tossed with Pomegranate Vinaigrette
• Spinach with Sundried Tomatoes, sautéed Mushrooms, Feta Cheese and Kalamata Olives, tossed with Pancetta Vinaigrette

House Specialty Entrées

• Moroccan Style Vegetable Tagine with zesty, aromatic Red Sauce Polenta Pie, layered with roasted Eggplant, caramelized Onions, Peppers, Garlic, Ricotta, Mozzarella and Parmesan Cheeses, and Roasted Tomato Sauce
• Breast of Chicken Sautes:
  - “Piccata”, with Lemon, Capers, White Wine and Garlic Butter Sauce “Marsala”, with Tomato, Mushrooms, Garlic and Marsala Wine
  - “Spumante” with Champagne Sauce and Grapes
  - “Zorba” with Sundried Tomatoes, Kalamata Olives and Feta Cheese“Dijon” with Rosemary, Dijon and Caper Sauce
  - “Morocco” with mild Curry Sauce and Fresh Peaches
• Prawn Sauté with lots of Garlic, julienne Vegetables, fresh Basil and White Wine
• Seared Filet of Salmon with Roasted Red Pepper and ground Almond Romesco 
• Oven Roasted Salmon with Breadcrumb, Sundried Tomato and Olive CrustFilet of Swordfish with Mediterranean Salsa Vert:  finely chopped fresh Thyme, Garlic, Capers, Parsley, Green Olives, Lemon and Olive OilOr, Saffron Orange Sauce
• Rosemary roasted Tri-tip or Tenderloin of Beef with caramelized Onions and Mushroom-Madeira Demi Glaze
• Rosemary Roasted Loin of Pork with Dried Fruits, Mushrooms and Fresh Herbs, and Port-Dried Fruit Demi-Glaze

• Grilled Vegetables garnished with Feta Cheese, Olives and Peppers
• Poached Asparagus with Lemon Vinaigrette and roasted Red Peppers
• Tuscan Vegetable Saute with Garlic, a touch of Balsamic Vinegar,fresh Oregano and Olive Oil
• Sherried Fava Beans with Mushrooms and OnionsRosemary or Curry roasted Baby Red Potatoes
• Creamy Polenta with Wild Mushrooms or Gorgonzola Cheese
• Saffron Rice Pilaf with or without Dried Fruits and Nuts
• Couscous with Pinenuts, Currants and Lemon Cinnamon Dressing