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

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

Ground USDA choice beef, accented with a hearty seasoning blend, and topped with a sweet tomato glaze. - 4.75oz.

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

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

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.

Savory potato gratin enhanced by a touch of nutmeg.

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.