Baltimore, MD
105 W 39th St, Baltimore, MD 21210, USABelgian Waffles / Fresh Berries, Whipped Cream, Butter, Honey Nuts Syrup / Veggie Egg Frittata / Tomato Feta Flat Breads / Hummus / Hand Made Pita / All Natural Uncured Bacon / Falafels / Grilled Salmon / Grilled Chicken / Grilled Eggplants / Garnished With Greek Wedges And Tabouli Salad / Loukoumades / Chocolate Rose Cake
Belgian Waffles- Toppings / Crab Florentine Frittata / Spinach And Cheese Pies / All Natural Uncured Bacon / Mousaka (Reg Or Vegan) / Keftedes (Cyprus Meat Balls) / Macaroni A You Fournou / Grilled Chicken / Grilled Beef Tenderloin / Grilled Portabella Mushrooms / Garnished With Greek Wedges And Tabouli Salad / Loukoumades / Pistachio Baklava / Chocolate Rose Cake
$55 PER PERSON | Served Family Style | Course 1: Classic Hummus & Wood Baked Pita Bread / Spinach & Cheese Pies / Falafel Balls / Greek Salad / Caesar Salad / Grilled Portabello Mushroom | Course 2: Makaronia Tou Fournou / Grilled Salmon / Grilled Chicken Tenderloins / Grilled Beef Tenderloin / Cyprus Fries / Red Quinoa Pilaf / Lemon Potatoes / Tabouli | Course 3: Loukoumades (Cyprus mini yeast doughnuts) / Chocolate Rose Cake
$65 PER PERSON | Served Family Style | Course 1: Classic Hummus & Wood Baked Pita Bread / Falafel Balls / Sesame Roasted Feta / Wood Roasted Olives / Keoftedes (Cyprus Meatballs) / Spinach & Cheese Pies / Greek Salad / Caesar Salad | Course 2: Grilled Portabello Mushroom / Grilled Chicken Tenderloins / Slow Roasted Lamb Shank / Grilled Beef Tenderloin / Atlantean Shrimp / Lemon Potatoes / Red Quinoa Pilaf / Tabouli / Cyprus Fries | Course 3: Loukoumades (Cyprus mini yeast doughnuts) / Chocolate Rose Cake / Pistachio Sea Salt Baklava
$69 PER PERSON | Served Family Style | Course 1: Classic Hummus & Wood Baked Pita Bread / Sesame Roasted Feta / Falafel Balls / Spinach & Cheese Pies / Keoftedes (Cyprus Meatballs) / Stuffed Grape Leaves / Grilled Octopus / Greek Salad / Caesar Salad | Course 2: Grilled Portabello Mushroom / Grilled Chicken Tenderloins / Grilled Beef Tenderloin / Atlantean Shrimp / Grilled Salmon / Red Quinoa Pilaf / Slow Roasted Lamb Shank / Lemon Potatoes / Whole Bronzini / Cyprus Fries / Tabouli | Course 3: Pistachio Sea Salt Baklava / Chocolate Rose Cake / Loukoumades (Cyprus mini yeast doughnuts)
Creamy hand crafted hummus topped with the Chef's daily choices of toppings, with pita of course...ask server for details | Chef Suggested Wine Pairing: Kir Yiannakies Akakies
We begin with chickpeas, soaked until plump, then we simmer them until very tender, add roasted garlic, fresh squeezed lemon juice, imported tahina (toasted sesame paste) and spices, then we blend it until smooth and light. Topped with smoked paprika, Greek olive oil, fresh parsley and black nigella seeds.
Our luscious creamy hummus baked in a cast iron crock until golden brown topped with butter and fresh parsley, served with our hand crafted pita and a lemon wedge.
Marinated Portobello mushrooms grilled over the coals. Garnished with roasted red pepper, grilled onions, Cyprus fries, and tabouli | Chef Suggested Wine Pairing: Underwood Pinot Noir
This special Greek Sea Bass is grilled to perfection, seasoned with fresh herbs, and makes for a healthy and incredibly satisfying meal. Served with Tabouli and Cyprus Fries or Yiayia Angie's Greek lemon potatoes | Chef Suggested Wine Pairing: Tsiakkas, Xynisteri
Three tender lamb chops rubbed with the chef's blend of herbs, grilled over the coals, and cooked and served tender and juicy... the traditional Cypriot way | Chef Suggested Wine Pairing: Tsantali Reserve Agiorgitiko
Locally-sourced, organic lamb. So tender and cooked in red wine and herbs in our wood burning oven for 12 hours until it's falling off the bone. Served with potato wedges and tabouli. We include a knife just for fun! | Chef Suggested Wine Pairing: Avation Cabernet Sauvignon/agiorgitiko/limino
We use only free range Angus beef, no hormones. Tender and tasty, grilled to your liking and garnished with Cyprus fries, as well as the chef's gluten-free tabouli, made with our own home-grown herbs | Chef Suggested Wine Pairing: Worthy Sophia's Cuvee Cabernet Sauvignon
We start with the best part of the chicken, marinated in our blend of tarragon herbs, then grilled over an open flame. Garnished with Cyprus fries and tabouli, as well as the chef's famous creamy tarragon dressing | Chef Suggested Wine Pairing: Telios Chardonnay
Marinated in the chef' special blend, we throw those babies on the "barbie" and grill them perfectly | Chef Suggested Wine Pairing: Hatzyiannis Assrytiko, Santorini Greece
After brining our imported octopus, we grill it over an open flame in the traditional way it is done in Cyprus and Chios ... charred to perfection and garnished with tabouli and red quinoa. Chef Suggested Wine Pairing: Papaioannou Pinot Noir / Hatziyiannis Assrytiko, Santorini, Greece
Our salmon has been called "the best," "the juiciest," "the most amazing" | Chef Suggested Wine Pairing: Kourtaki Kouros
The most popular cut of pork in Cyprus, slow-roasted until tender, then grilled over our open flame until crisp. Served with our refreshing yogurt dill sauce, and garnished with Cyprus fries and tabouli | Chef Suggested Wine Pairing: Kanenas Mavroudi/syrah
Topped with colossal crab lumps, spinach, and creamy Ouzo sauce. Served with our delicious handmade pita.
Fresh cilantro tahini, served with pita wedges and lemon.
A blend of ground beef chuck and beef tenderloin, imported and home-grownCyprus mint. Using our traditional family recipe, these are the most authentic Cyprus meatballs this side of the Mediterranean.
The perfect portion of oven-baked imported Greek pasta with beef, lamb, halloumi cheese, topped with cream sauce.
Layers of grilled eggplants, zucchini, grilled potatoes, ground beef, and lamb, topped with our chef's creamy bechamel sauce.
A Cyprus specialty ... traditional hand-rolled pork crepinette made with Yiayia Androulla's family recipe! Served in our handmade pita with tomato-cucumber relish, yogurt dill sauce, and tahini | Chef Suggested Pairing: Aris Beer, Greece.
Delicious blend ground lamb and beef, tomatoes herbs and spices…served with handcrafted pita.
Hand-rolled, tender grape leaves, stuffed with a blend of lamb, beef, jasmine rice, and Pomodoro tomatoes. Served with our refreshing handmade mint and yogurt sauce.
Fresh romaine lettuce, cucumbers, tomatoes, red onions and parsley is the base of the salad, which is then topped with pepperoncini, kalamata olives and feta cheese, and served with our famous creamy tarragon dressing on the side.
Our chef prepares a selection of seasonal chopped salads served with fresh pita. The perfect way to start your meal.
Voted Baltimore's Best over a half dozen times! A blend of chick peas, veggies and herbs, fried crispy and served with house-made tahini dressing.
Ripe eggplants, marinated with sea salt and olive oil and slowly grilled until tender. Garnished with our balsamic fig reduction.
Cypriot delicacy, the king of mushrooms, marinated & grilled over the coals.
This is our grandmother's recipe for Lentil and rice pilaf. A delicious vegan delight served with warm pita.
Tender grape leaves, hand-rolled and stuffed with a blend of wild mushrooms, herbs, and jasmine rice. Served with our tahini dressing on the side. It's a vegan's dream!
Using Cyprus, Greek, and Italian olives, we roast them with fresh-squeezed lemon juice and Greek extra virgin olive oil until they are toasty on the top. Served with our wood-fired pita, this will take you straight back to the islands!
Ricotta and feta bites.
This is the national cheese of Cyprus, made with sheep's and goat's milk. It is unique in that it does not melt when it is grilled. Grilled to a crisp on the outside and soft on the inside.
We start with imported Greek sheep's milk FETA, sliced thick and roasted in our wood-burning oven. Topped with delicious wildflower honey and toasted sesame seeds, and served with a fluffy hot pita right out of our oven.
Warm and creamy. A blend of fresh spinach, sautéed with fresh cream and herbs, anointed with Ouzo from Chíos topped with a blend of cheese served with handcrafted pita.
Layers of grated Halloumi cheese, eggplants, zucchini, potatoes and lentil ragu topped with the Chefs Vegetarian Béchamel sauce.
Fresh pita brushed with extra virgin olive oil and topped with grilled eggplant, zucchini, roasted red peppers, mozzarella and provolone cheese.
Portabella mushrooms, caramelized onions, roasted red peppers, mozzarella, and provolone cheese, baked and melted.
Crab meat baked in our wood-burning oven on flatbread and covered with spinach pesto, provolone, mozzarella and feta.
A blend of spinach, onions, herbs, feta, provolone and mozzarella cheeses, baked hot and crispy.
A fresh pita drizzled with olive oil and topped with feta cheese, fresh tomatoes, oregano and mozzarella, baked golden brown.