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APPETIZERS
Crab Cakes
Fresh crab cake pan seared, set
on a bed of mixed greens &
served with tomato remoulade
Artichoke & Spinach Dip
Fresh spinach and artichokes
blended in an herbed cream
cheese baked & served warm
with fried Lebanese bread
Fried Calamari
Fresh calamari deep fried &
tossed with mixed greens, fresh
lemon, feta cheese & red onion
Baba Ghannouj
Fire roasted eggplant pureed
with garlic, lemon juice and
tahini served with Lebanese
bread, carrots & celery sticks
Lamb Stuffed
Grape Leaves
Imported grape leaves stuffed
with seasoned lamb & rice
steamed in a tomato lamb
stock; served hot with yogurt
& Lebanese bread
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ENTREES
Shrimp & Pasta
Large shrimp sautéed with
garlic, sun-dried tomatoes &
Kalamata olives in white wine
lemon butter sauce served over
linguine with feta cheese
Seafood Ardeo
Scallops, shrimp and salmon
sautéed in olive oil with garlic
& a plum tomato herb sauce
served over spinach fettuccine
with fresh mussels
Encrusted Chicken
Spanikopita
Boneless chicken breast dusted
with bread crumbs & fresh
oregano sautéed & layered in feta
cheese, spinach & phyllo dough
Grilled Rosemary Lamb
Twin 4 oz. medallions of
marinated lamb. sliced &
grilled, served with roasted
potato & house vegetable
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Angus Tips
Black Angus Sirloin tips, fire
grilled and smothered with roasted
garlic, caramelized onions and
mushrooms, served with toasted
pine nut rice and house vegetables
Ardeo Andalouse
Lightly breaded eggplant or
chicken, topped with homemade
tomato sauce, parmesan &
mozzarella cheese, fire roasted
& topped with a creamy red
sauce with fresh herbs
Sole Andalouse
Sole filet pan seared, set in a slow
roasted vine ripened tomato with
garlic, Kalamata olives and baby
spinach, served atop roasted
eggplant & garnished with
pan fried potatoes
Wood Stone Pizzas
Panini
Wrapped Sandwiches
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