The Philly favorite: Tender strips of marinated steak topped with melted cheese, loaded into a large 3 oz. spring roll.

Traditional reuben mix with corned beef, Swiss cheese, & sauerkraut packed into a 3 oz. spring roll.

A large 3 oz. version with slow braised short ribs combined with caved-aged Manchego cheese packed into our empanada dough.

Southwest seasoned tender beef paired with fire roasted vegetables & black beans, packed into our large homemade empanada dough.

A Philadelphia tradition- Chopped ribeye topped with “whiz” and loaded into our homemade large empanada dough.

Premium Maryland style choice lump crab meat blended with fresh breadcrumbs.

The time-honored classic: Tender pieces of marinated chicken accented with traditional mushroom duxelle and encased in a French style puff pastry.

4 oz. skewer of tender, marinated portions of chicken paired with red and green bell peppers and red onion.  

The time-honored classic: Savory pieces of beef tenderloin accented with mushroom duxelle and encased in a French style puff pastry. - Entree size

4 oz. skewer of tender, marinated portions of beef paired with red and green bell peppers, and red onion.

Crispy on the outside and fluffy on the inside, these large Bavarian pretzels work perfect for any bar or restaurant menu. - 10 oz.

Squash, zucchini, and other Autumn vegetables are layered with olive oil and house blended hummus inside a gluten friendly, corn meal shell. - Gluten Friendly, Vegan

Roasted Vegetables and Israeli couscous blended with two cheeses and fresh herbs in a crispy phyllo shell.

Cabbage, carrots, bean vermicelli noodles and ginger wrapped in a crispy, egg roll. - Gluten Friendly

This traditional Sicilian dish is composed of a medley of delicately fried eggplant, tofu, and whole roasted pine nuts, which is dressed in a sweet and tangy reduction and folded into an elegant phyllo star. – Entrée size

Hearty blend of eggplant, squash, red bell peppers, and zucchini sauteed with fresh garlic, tomatoes, & olive Oil and served in our hand formed pastry shell.

A large 3 oz. version with fire roasted tomatoes, onions, black beans and jalapeno peppers combined with cheddar and Pepper Jack cheeses, packed into our homemade empanada dough.

A flavorful mix of imported and domestic Portabella and Shitake mushrooms, blended with seasonings, a touch of cheese, and a hint of Brandy, presented in our buttery puff pastry.  

A vegetarian favorite, amplified: Buttery puff pastry filled with layers of humus, portabella mushrooms, onion confit, spinach and roasted red peppers.

Our flaky phyllo dough encompassing hearty Mediterranean vegetables.