Vegan Restaurant Week Menu
August 16 - September 1, 2019
All You Can Eat Menu for $35
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
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.
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
VEGAN MEZZEDES - From Our Grill
Ripe eggplants, marinated with sea salt and olive oil and slowly grilled until tender. Garnished with our balsamic fig reduction.
Grilled Portabella Mushrooms
The king of mushrooms, marinated and grilled over the coals… a Cypriot delicacy.
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!
This is the Cyprus version of yeast doughnuts. Handmade and dipped in honey syrup, with sprinkles, cinnamon and pistachios.
* Our Vegan dishes do NOT contain any meat, dairy (animal milk, cheese, butter), eggs or honey.