This Month's Recipe Harissa - North Africa A spicy sauce that is great for meat and vegetable dishes. Recipe | View Specials

Our produce is organic. Our meats are certified. All our lamb is from Cattail Creek Lamb.

Meet the Zolun family: Greg, Kim, and owner Mark. (left to right)

Marinated Olives 5.50 (vegan)
A mixture of olives in our unique homemade marinades

Lemon-Orange Orzo Salad 8.50 (vegetarian)
Orzo pasta with orange lemon dressing. Topped with black oil-cured Moroccan olives and feta.

Beet Salad 10.00 (vegan)
A layered salad of beets, carrots and thinly sliced red onion, with a dressing of parsley-pesto Videsan Spanish sherry vinegar, extra virgin olive oil, and topped with roasted walnuts.

Hazelnut Yogurt Beet Salad 10.00 (vegetarian)
A layered salad of beets, carrots, apples or pears, topped with a yogurt-hazelnut dressing with lemon and agave syrup. Topped with toasted hazelnuts.

Salad Fattoush 10.00 (vegetarian)
Vegetable and Pita bread salad with cucumber, bell pepper, tomato, red onion, coriander in extra virgin olive oil, with toasted lemon soaked pita pieces.

Haloumi Salad 10.00 (vegetarian)
(vegetarian)
Mixed organic greens with grilled Haloumi Cheese, mild grilled anaheim peppers, grilled cherry tomatoes, and our champagne vinaigrette.

Polenta Starter 1 7.50 (vegan or vegetarian)
Choose from our cream OR vegetable stock polenta. Served with our grilled red bell pepper sauce and romesca sauce -a classic Spanish tomato, bell pepper, hazelnut blend.

Capriata 10.00 (vegan)
This southern Italian dish consists of savory puréed white beans and yellow split-pea purée. Served with grilled bread and topped with sautéed lemon-garlic chard. Build your own!

Aunt Joyce's Gnocchi (vegetarian/meat) whole order 10.50 ½ order 6.50
Hand-rolled with ricotta cheese, eggs and flour. Topped with hazelnut-butter sauce or meat sauce OR marinara and parmesan.

Catalan Flatbread 10.00
Carmelized onion, roasted red bell pepper, and manchego cheese on Spanish flatbread.

Appetizer Medley 12.00
Skordalia Me Kapari--Greek potato, caper, almond dip, Grilled Eggplant and pomegranate syrup dip, rice, raisin and pine nut stuffed grape leaves, with pita and bread.

Baked Feta & Kalamata 12.00 (vegetarian)
Israeli feta, baked with garlic and grilled red bell pepper sauce, with spicy Kalamata olives, roasted garlic clove, tomato and ciabatta roll. allow extra time for feta to get nice and gooey.

Lebanese Spiced Fruit Meatballs 12.00
Fresh ground Cattail Creek lamb with pine nuts, yogurt, onion, apricots and raisins cooked in olive oil and white wine. Served with toasted bread and apricot-yogurt dipping sauce.

Portuguese Grilled Shrimp 12.00
Shrimp marinated in orange juice and zest, garlic and olive oil & then grilled. Served with Spanish style garbanzo, garlic and Vindesan sherry aioli, and grilled bread.

Lemon Garlic Chard 4.00 (vegan)
Chard with lemon juice, garlic and olive oil.

Iman Bayildi 14.00 (vegan)
When first served this ragout of eggplant, Turkish paprika, onion, tomato, mild Anaheim chiles and pine nuts, the Turkish sultan swooned with delight. with lentil-garbanzo salad and pita.

Polenta Bowl (vegan) 13.50
Israeli Feta 1.00 Grilled Portobello 3.50
Seasonal vegetables on a bed of couscous, topped with either a cream-based OR a vegetable based polenta and topped with your choice of romesco or grilled red bell pepper sauce.

Lagane e Ceci (Vegan) 13.50 with Cattail Creek Sausage 16.50 15.00 (meat sauce)* 13.50 (vegetarian)
Fettuccine with garbanzo beans, olive oil and fresh basil. With seasonal vegetables.

Chicken Picatta 18.00
Classic Italian dish with chicken breast, white wine, capers and lemon. Served over orzo with a side of seasonal vegetables.

Kotopoulo Filo Chicken 19.00
Roasted pasture-range chicken with lemon, cumin, caramelized onions, and feta cheese, topped with buttery filo dough. With couscous and seasonal vegetables.

Pork Chop Provolone 20.50
Like Aunt Joyce, we use the best provolone, imported prosciutto & sage to stuff our chops. With seasonal vegetables and lentil -garbanzo salad.

Honey-Rosemary Lamb Skewer 19.50
Cubed lamb marinated in olive oil, rosemary,honey, paprika. Skewered and grilled with seasonal vegetables. Served with a dipping sauce, couscous, and seasonal vegetables.

Domates Soslu Kebap 17.50
Southeastern Turkish dish combines grilled fresh ground lamb with garlic and red pepper flakes. With grilled eggplant and lemon-garlic chard, Topped with a grilled red bell pepper sauce.

Calamares 15.00
A unique 2400 year old Greek recipe for squid pan-sautéed with roasted garlic, parsley, finely ground walnuts, honey, cayenne and diced tomatoes, with couscous & lentil-garbanzo salad.

Gambas al Ajillo (Garlic Shrimp) 16.00
Shrimp infused with garlic, dry sherry, lemon and served with grilled bread and couscous.

Pesce All'acqua Pazza "Crazy Water Fish" 20.00
Mark learned this Italian dish in Sorrento. Halibut in a "crazy" mixture of white wine, capers, olive, tomato and red pepper flakes. With Seasonal vegetables and lentil-garbanzo salad.