fried calamari is a universal mediterranean snack. whether you go to a spanish tapas bar, an italian friggitoria, a greek taverna, a turkish mezzes bar, or an egyptian beach shack, you will be able to nibble on a serving of crisply fried tender calamari, served with herb tomato and alfredo sauces.
an assortment of freshly grilled vegetables, artichoke hearts, fresh mozzarella, fresh basil and sicilian caponata (a rich tomato relish with eggplant, capers, pine nuts and olives).
fresh mozzarella, fresh roma tomatoes and fresh basil, lightly drizzled with extra virgin olive oil and balsamic wine vinegar.
delicate grape leaves stuffed with heavenly blend of rice, onions, dill, pine nuts, currents, and mint and cooked in olive oil.
hummus is now part of the global menu, made by garbanzo beans pureed with tahini sauce, garlic and fresh lemon juice, topped with chopped parsley, paprika and extra virgin olive oil and served with flat bread.
bisara is an egyptian fava bean puree made with abundance fresh green herbs and spices, and eaten in the same manner as lebanese and palestinians eat hummus, as part of a meze table with flat bread. bisara is flavored quite differently from hummus, with its fresh mint, coriander and dill.
baba-ghannouj is a middle eastern puree of roasted eggplant, tahini, fresh lemon juice, extra virgin olive oil and garlic, topped with chopped parsley, paprika and served with flat bread.
famous muhammara comes from aleppo in syria. this blend of walnuts, red bell peppers, and pomegranate molasses is used as a dip or a spread. it is served with flat bread.
a south of france specialty from the provence region: a blend of black and green olives, garlic, capers, anchovies, dijon mustard, fresh lemon juice, extra virgin olive oil and a touch of cognac and served with flat bread.
a blend of fresh spinach, feta cheese, green onions and spices wrapped in home made phyllo dough and baked in the wood stone oven and served with plain yogurt.
marinated mini lamb cubes skewered and broiled to perfection.
marinated mini chicken breast cubes skewered and broiled to perfection.
choose three from hummus, baba-ghannouj, muhammara, tapenade or bisara. it is served with flat bread.
this pizza with fresh roma tomato sauce, fresh mozzarella, and fresh basil will be displaying the national colors of italy.
fresh roma tomato sauce and mozzarella cheese with each covering a quarter of the pizza; prosciutto ham, finely chopped artichokes, mushrooms and sliced black olives.
a superb combination of ground beef, peppers, tomatoes and spices, it melts as it cooks into thin, flat dough, which is garnished with fresh greens then rolled into a tube for easier eating.
marinated shrimp, scallops, calamari and mussels on baby greens with lemon, roma tomatoes, red and green bell peppers, cucumbers, red onions, sun dried tomatoes and dijon dill dressing.
this salad is resplendent with flavors and colors of the mediterranean riviera: baby greens, oranges, roma tomatoes, red and green bell peppers, red onions, cucumbers, sun dried tomatoes, splash of extra virgin olive oil, balsamic vinegar, and dijon dill dressing. it is topped with grilled fresh salmon.
fresh spinach leaves, mushrooms, red onions, feta cheese, crisp prosciutto ham, mustard and lemon vinaigrette topped with toasted almonds and parmigiano cheese.
romaine lettuce tossed with cucumbers, plum tomatoes, red onions, red and green peppers and lemon garlic vinaigrette topped with feta cheese, kalamata olives, chopped parsley and mint.
crisp romaine lettuce, grilled chicken breast and tangy dressing with parmigiano cheese.
hollow, spaghetti like pasta served with sauteed blend of onions, garlic, roasted red bell peppers, capers, pine nuts, white wine, herbs and spices.
cheese ravioli tossed into fresh genovese pesto sauce and topped with parmigiano cheese and roasted red bell peppers.
chicken breast, sauteed fresh mushrooms and green onions served over fettuccine with alfredo.
wood stone oven baked lasagna with bolognese meat sauce, mozzarella and parmigiano cheese, topped with alfredo sauce and sauteed portobello mushrooms.
wood stone oven baked lasagna with chicken, caramelized onions, pesto ricotta and cream sauce topped with parmigiano cheese and roasted red bell peppers.
wood stone oven baked lasagna with spinach, zucchini, squash, red and green bell peppers, caramelized onions, ricotta cheese, marinara and cream sauce topped with parmigiano cheese.
rigatoni pasta tossed into bolognese meat and bechamel sauces, baked in the woodstone oven and topped with mozzarella and parmigiano cheese.
linguine pasta, prawns, fresh clams, fresh mussels, scallops and calamari tossed in garlic dill cream sauce with parmigiano cheese.
eggplant baked in the oven with mozzarella, parmigiano cheese and tomato sauce.
marinated chicken breast broiled to order on a skewer. served over a bed of basmati rice, seasonal fresh vegetables with a side of garlic allioli.
chicken breast prepared with mushrooms, onions, diced tomatoes, white wine and served with basmati rice and seasonal fresh vegetables.
fresh pan seared salmon with sweet roasted nut butter served with basmati rice and seasonal fresh vegetables.
steamed fresh mussels and clams with sauteed prawns, squid and chicken, baked in the oven with tomatoes, peas and saffron rice.
these nine prawns are marinated in our garlic, extra virgin olive oil, fresh squeezed lemon juice and fresh oregano. skewered and broiled to perfection. served over a bed of basmati rice and seasonal fresh vegetables.
grilled fresh ahi tuna with romesco sauce. romesco is a vinegary-almondy sauce with onion, garlic, pablano chilies and tomatoes. served with basmati rice and seasonal fresh vegetables.
fresh swordfish marinated in extra virgin olive oil, garlic, fresh squeezed lemon juice and fresh rosemary. skewered and broiled to perfection. served over a bed of basmati rice and seasonal fresh vegetables.
marinated lamb broiled to order on a skewer. served over a bed of basmati rice, seasonal fresh vegetables and side of tahini dip.
marinated pork tenderloin broiled to order on a skewer. served over a bed of basmati rice, seasonal fresh vegetables and side of tahini dip.
fourteen ounces of new york steak charbroiled with garlic, rosemary, sage and olive oil, served with roasted baby red potatoes and seasonal fresh vegetables.
eight ounces of tenderloin of beef, broiled to perfection. topped with tri color peppercorn sauce. served with roasted baby red potatoes and seasonal fresh vegetables.
eight ounces of tenderloin beef medallions, sauteed with portobello mushrooms, garlic and marsala wine, and served with roasted baby red potatoes and seasonal fresh vegetables.
sixteen ounces of rib eye steak rubbed with baharat and grilled to perfection. baharat is a mixed middle eastern spices used all around the mediterranean countries. served with roasted baby red potatoes and seasonal fresh vegetables.
marinated lamb chops in extra virgin olive oil, black pepper, fresh oregano and a hint of garlic. broiled and served with roasted baby red potatoes and seasonal fresh vegetables.
veal medallions sauteed with prosciutto, fresh sage and marsala wine, and topped with fresh mozzarella, served with roasted baby red potatoes and seasonal fresh vegetables.
tiramisu "carry me up", a light composition of lady fingers dipped in starbucks coffee-marsala wine mixture, then layered with mascarpone cheese and shaved chocolate, served with caramel sauce.
mediterranean custard, baked in a caramel-coated mold, chilled and glazed with caramel sauce. also known in france as creme renversee, in italy as crema caramela and in spain as flan.
baklava is very popular in greece, turkey and the middle east. this sweet dessert is made with many layers of butter drenched phyllo pastry, spices and chopped walnuts, baked and finished with honey lemon syrup.
this popular turkish dessert is best when it is served hot. our kunefe is made with shredded phyllo pastry, butter and walnuts, mascarpone and kasseri cheese. baked in our wood stone oven, topped with pistachio nuts and finished with honey lemon syrup.
a giant mouthful chocolate pudding between two layers of dark, moist chocolate-drenched chocolate cake.
the marriage of two great classics; the rich perfection of madagascar vanilla bean flecked creme brulee layered a-mingle with the lightest cheesecakes to create something unimaginably luscious. hand-fired and mirrored with burnt caramel.
a silken smooth yet refreshingly light white chocolate cheese a-swirl with vibrant red raspberry. a striking contrast alive with flavor. hand-fired and glazed in simple elegance.
creamy sweet white chocolate cheesecake marbled and layered with a rich dulce infused cheesecake and pockets of gooey dulce de leche caramel all sitting on a crunchy crust.
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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