Food

house made red sauce with poached eggs, Bulgarian sirene cheese, served with rosemary garlic fry bread

lamb, beef, and pork meatballs served with house made pepper sauce and a mixed Bulgarian cheese bake

lemon salt and dill seasoned hand cut fries topped with a creamy bechamel sprinkled with Bulgarian feta

lamb, beef, pork and rice stuffed into grape leaves served warm with a creamy roasted red pepper and eggplant puree

stuffed with a rice and mushroom vegetable medley into pickled cabbage leaves topped with a worcestershire mushroom sauce and a pesto yogurt dipping sauce (sauce on side and is vegan and diary free without)

six crispy dill and lemon marinated and breaded in house meaty wings served with a roasted red pepper sauce and a dill lemon yogurt sauce

poached salmon with house made hollandaise over warm banitsa

honey, cinnamon, clove crepes with pistachio crème anglaise and a fig gastrique

braised meatballs and sauteed leek over hand cut chopped fries with your choice of egg

homemade Bulgarian yogurt with fig oat clusters, house apricot preserves

kushkaval cheese stuffed French toast with a fruit coulis

eggs, peppers, onions, Bulgarian sirene cheese with chef’s breakfast toast

gluten free hollandaise biscuits smothered in a Mediterranean heat sausage gravy (available vegetarian without sausage gravy)

braised pork sausage with a spicy tomato horseradish aoli, kushkaval, and lemon picada kale

chicken cutlets, sherry mushroom hummus, pickled onions, cucumber slices on rosemary garlic fry bread

lamb, pork, beef smash burger, chickpea salad topped with tarragon cream sauce wrapped in a zucchini tortilla

crispy seasoned house made falafel, kale, tomatoes, and pickled onions, tossed in our sherry mushroom hummus all on our house made fry bread - includes a side cucumber & tomato salad or can upgrade to feta fries for $4

fried eggplant rounds topped with a bafti Bolognese, topped with a cheese bechamel, with house cut fries and zucchini fritters

Kushkaval stuffed deep fried rice balls made with lamb, beef and pork. Served on marinara with sauteed mini portabella mushrooms and Worcestershire finishing sauce.

Poached, then seared, wild caught Atlantic salmon served over wilted greens, pickled onions, and lemon rice. Finished with a zucchini cream sauce.

Slow roasted and spiced marinara coated vegetables over rice with our dry rubbed chicken thighs. Side of rosemary garlic fry bread.

6-hour Bolognese, lemon orzo, seared slices of vegetables, and a hot tossed rosemary-garlic tomato topping.

mint syrup and lemon curd

fig gastrique and chocolate syrup