Dinner

Topped with corn and gorgonzola

Lightly grilled endive on a bed of arugula, roquefort and shallots with basil chimichurri

Fresh avocado stuffed with jumbo crab meat served with a mango

Mesclun salad with feta, cherry tomatoes, walnut, grapes, mint and lemon dressing

Harvested in Prince Edwards Island. Mild taste and briny finish ($11.95 Half Dozen - $21.95 Dozen)

Harvested in Rhode Island. Sweet and briny finish ($13.95 Half Dozen - $24.95 Dozen)

Harvested in Prince Edwards Island. Sweet and salty meat with a clean salty finish ($11.95 Half Dozen - $21.95 Dozen)

Eggplant puree blended with tahini, garlic and lemon

Chickpeas blended with tahini, garlic and lemon

Home made greek style garlic yogurt and fresh blanched spinach dip

Gourmet cheeses, fig jam and almond apricot cake

Stuffed grape leaves with rice, pine nuts, currants and spices

Crépes with dill mustard cream sauce and stuffed with exotic mushrooms

Grilled porotbello and caramalized onion pizza with mozzarella and provolone

Sautéed halloumi cheese with olives and parsley served with roasted tomatoes

Two slices of toasted french baguette topped with fresh hummus, roasted peppers, chopped olives and cheese

Feta cheese and spinach wrapped in phyllo dough

Sautéed exotic mushrooms in olive and butter

Parmigiano goat cheese and potato wrapped in phyllo dough

Andalusian style lamb meat balls cooked in Sous-Vide with a spicy sweet alla spagnuola tomato sauce

Sautéed spiced meatballs served with a yogurt garlic sauce

Turkish pastirma ravioli with a red pepper, garlic and yogurt sauce

Chicken and apples on a skewer served with port wine sauce

Lamb with béchamel sauce, Sautéed potatoes and kashar cheese

Braised lamb shank with eggplant puree and cheese

Marinated chunks of lamb on a skewer with bell peppers, served with creamy dill, shallot and mustard sauce

Medjool dates stuffed with Castelo Branco goat cheese and served with Turkish pastirma

Fried calamari with cherry peppers

Grilled with Tabaq spice blend

Classic risotto with sautéed scallop, shrimp, salmon and mussels

Baby rock octopus slowly cooked in a garlic Azorian red wine sauce

Tower of tuna with onions, cilantro, ginger and scallions (served with chips)

Grilled lamb and beef skewer seasoned with special Tabaq spices, served with steamed lemon rice and yogurt sauce

Home made papperdelle, lightly tossed with puttanesca sauce with diced grilled chicken, finished with Parmigiano Regiano espousserage

Cream pepper saffrom sauce with a side of fries

10 oz T-Bone Steak, green pepper corn sauce served with fingerling potatoes and sautéed spinach

Braised lamb shank served on an eggplant and cheese puree

Grilled shrimp and scallop kebab with steamed rice, sautéed vegetables, preserved lemon zest, dill and shellfish sauce

Oven roasted honey glazed chicken with mixed vegetables and potato gratin

With Vanilla Ice cream

With Vanilla Ice Cream

Profiterole, Tiramisu and Chocolate marble cake