Avgolemono -- Traditional egg-lemon soup.

Baklava -- Sweet confection of walnuts, honey and buttery phyllo pastry.

Dolmathes -- Chilled grape leaves stuffed with herbed rice, parsley and scallions. Dressed with lemon and olive oil.

Falafel -- Fried balls of ground garbanzos mixed with finely chopped onions, parsley and garlic.

Galatopoureko -- Velvety nutmeg custard baked in phyllo pastry.

Gyros -- Slices of the rotisserie favorite with Tzatziki.

Hummus -- Puree of garbanzo beans, parsley, sesame paste, garlic, lemon and olive oil.

Keftedakia -- Fried meatballs of beef, lamb and pork with herbs and spices.

Kota Sto Phyllo -- Boneless, skinless breast of chicken stuffed with saute`ed spinach and leek, feta and kasseri cheeses, baked in phyllo pastry.

Koupepia -- Cyprus Dolmathes. Grape leaves stuffed with ground beef, lamb and pork, rice and herbs.

Loukaniko -- Broiled Greek pork sausage in natural casing.

Manitaria -- Broiled mushroom caps stuffed with crabmeat and onions with a touch of garlic.

Melintzanosalata -- Roasted eggplant pureed with olive oil, lemon and garlic.

Milopita -- Glazed apple slices baked in phyllo with ricotta and cream cheese.

Mousaka -- Layered ground beef, eggplant and potatoes baked in bechamel sauce. Topped with tomato sauce.

Pastitsio -- Ziti pasta and ground beef baked in bechamel sauce. Crowned with tomato sauce.

Rizogalo -- Creamy rice pudding with cinnamon. Golden raisins optional.

Souvlaki -- Pieces of pork tenderloin, marinated and broiled, served over pita with tomatoes, cucumbers, onions and Tzatziki sauce.

Spanakopita -- Spinach, feta cheese, dill and scallions baked in phyllo pastry.

Tabouli -- Chopped parsley, scallions, tomatoes and mint mixed with bulgur (cracked wheat), dressed with lemon juice and olive oil.

Tyropita -- Feta and kasseri cheeses with a hint of mint baked in phyllo pastry.

Tzatziki -- Homemade yogurt blended with shredded cucumbers, dill and garlic.