VEGAN MEZZEDES - Small Plates

Classic Hummus & Wood-Baked Pita Bread
We begin with chick peas, 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

Falafels
Voted Baltimore’s Best over a half dozen times! A blend of chick peas, veggies and herbs, rolled like a meatball, fried crispy and served with out house-made tahini dressing.

Mougendra
This is our grandmother’s recipe of Lentil and rice pilaf. A delicious vegan delight, served with warm pita.

Wild Mushroom Stuffed Grape Leaves
Hand-rolled, tender grape leaves, stuffed with a blend of wild mushroom & herbs & jasmine rice. Served withtahini sauce.

Vegan Mousaka of Cyprus
Layers of grilled eggplants, grilled zucchini, grilled potatoes, topped with our chef’s creamy hummus bechemel sauce on the side.

Roasted Beets & Tahina Sauce
With Chef's freshly cut herbs from our herb garden.

Roasted Eggplant Imam
Twice cooked eggplant in a tomato ragù. Garnished with wood-baked pita bread.

Spicy Carrot Salad with Pine Nuts

Sweet Pea with Tomato Basil