Lemon Mediterranean Restaurant Menu

stuffed with fresh Mozzarella & Green Peas topped with Roasted Tomato Garlic Sauce

stuffed Grape Leaf with Cilantro Rice served with Tzatziki Sauce

with onions, fresh herbs and dill with Greek yogurt

Topped with a béchamel sauce and Sicilian breadcrumbs

With spicy mint yogurt sauce

served with Organic Grape Tomato, Garlic, Thyme & White Wine

With romaine lettuce, cherry tomatoes, and tahini sauce

with Lime & Cilantro sauce and feta cheese

homemade pasta with lamb sausage ragu and pistachio goat cheese

Artichoke hearts, sundried tomatoes, shittake mushrooms, capers and green olives, in a white wine garlic sauce, topped with feta cheese.

with Crabmeat and Gorgonzola cheese in a Port Wine Reduction

Mediterranean catch, marinated & grilled, served with Gigantic Beans Relish and Red Pepper sauce

With zucchini, eggplant, carrots, chickpeas, butternut squash, and caramelized onions with raisins and mint

Au Poivre with a Peppercorn Brandy Dijon sauce and Grilled Lemon roasted potatoes

served with grilled eggplant, roasted grape tomatoes, extra virgin olive oil and ricotta salata

With eggplant farro mint pesto and an apricot grand marnier glaze

A tender lamb cube stew with potatoes, green peas, carrots, tomatoes and Moroccan couscous

With lemons, garlic, onions, and green, olives in a saffron sauce over couscous

Served with braised artichoke hearts, tomato, grilled squash, preserve lemon risotto finished with an ouzo sauce

Served on a hot skillet with porcini mushrooms, artichoke hearts, peas, preserved lemon and Israeli couscous with a spicy yogurt sauce

with butternut squash, bulgir lentil relish, garbanzo been fennel relish, roasted beets and onions, truffled mushroom and eggplant caponata, drizzled with mint oil

Sautéed with Garlic, Grape Tomatoes, and White Wine with Spanish Risotto

% crabmeat, served over Lentil Relish with Orange Beurre Blanc

Mediterranean Sea Bass filleted roasted with Grape Tomatoes, Garlic, fresh thyme, grilled Lemon and Spanish Risotto

Served with butternut squash, fried sage quinoa, with mint oil and aged balsamic

With wild salmon and cod with peppers, grilled zucchini and onions, finished in a preserve and ginger sauce, over Moroccan rice

Served with apricots, carrots, and Moroccan couscous, topped with dried cranberries and finished in lemon preserve and ginger port reduction sauce

With Clams, Mussels, Chicken, Fish Fillet, Lamb Sausage, Shrimp, with Spanish Risotto

With braised lamb short ribs, porcini mushrooms, and green peas in a light brandy cream sauce

With madeira and a red wine reduction

Served with roasted lemon potatoes, finished with a port wine reduction