Taking full advantage of the restaurant's wood burning hearth, Paul
K specializes in roast and grilled entrees gently kissed by the
fire. Menus will be market driven to take full advantage of
Florida's abundant produce, fresh seafood and organic meats. In
addition to traditional Mediterranean recipes, Chef Paul crafts
daily soups, mezze small plate appetizers - including a variety of
vegetarian dips and roast seasonal veggies topped with imported
olive oil - and house made jams, pickles and compotes.
- Mezze small plate appetizers (change daily)
- House made bread with hummus, tahini, and vegetable dips
- Cheese & spinach pies
- Nightly roasts will include beef, pork or lamb (served whole at holidays)
- Grilled seafood (MP)
- Lamb stew with mint & green onion, bulgar pilaf
- Sarma - Swiss chard rolls filled with spiced beef
- Eggplant Moussaka
- Dolmasi - Ground Lamb stuffed peppers
- Leek Stew with chickpeas (daily vegetarian specials)
- Sweet butternut squash with yogurt
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