fresh chick pea spread made with tahini and topped with extra virgin olive oil. served with pita.
5.00
Aegean Shrimp Salad
spiced grilled shrimp over a bed of spring greens, red peppers, tomatoes onions, cucumbers and roasted walnuts, topped with gorgonzola cheese, served with mango dressing.
11.00
Chicken Kabob
char-grilled beef filet medallions skewered with tomatoes, onions and peppers served with roasted vegetables and orzo.
16.00
Thessaloniki
mediterranean roasted vegetables, sliced feta cheese with melitzanosalata wapped in a pita.