Friday, March 18, 2011

friday saturday dinner menu 3/18 and 19

First Course
Cheese plate plate 5.75
Hummus plate 5.75

Second Course
Green salad5.95
Piyaz salad 6.95
Portuguese Stone soup 4.95
Turkish yogurt soup 4.95


Barbequed Salmon
Atlantic salmon fillet citric marinated rubbed with a sweet chili mix and oven roasted served with special rice.

Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper grilled and topped with a aioli sauce side of Spanish potato salad.

Spinach, organic crimini mushrooms, tofu, onion, lemon, and tomato with cumin and garlic. Served with special rice.
16.95 or with beef 17.95

Roasted vegetables layered with feta, tofu, olives, and fillo dough topped with egg wash and bread crumbs baked and served with special rice and yogurt sauce.

Shrimp and artichoke pasta
Shrimp sautéed with onion and artichoke hearts finished in a paprika cream sauce tossed with penne pasta.

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