Menu / Price list (see below)

These are a popular appetizer often served during holidays such as Easter and Christmas. A defining characteristic that sets them apart from typical American deviled eggs is the inclusion of homemade mayonnaise and poultry liver pâté or smoked bacon.

A traditional Romanian salad made of finely diced cooked beef (or chicken) and vegetables like potatoes, carrots, and peas, all mixed with mayonnaise. It is a popular appetizer or side dish, especially during holidays, and is often decorated with ingredients like pickled gherkins, olives, and eggs. The dish is a variation of the Russian Olivier salad.

Pronounced "meech" and meaning "little one," this a traditional dish consisting of grilled ground meat sausages. This is a traditional barbecue dish for the summer picnic. Mici’s are called by many as the “national dish of Romania.” Mici contain a mixture of pork, with spices such as garlic, black pepper, thyme, coriander, and a touch of paprika. Served with homemade bread, mustard, and hand-cut French fries.

These are traditional Romanian meatballs, popular as an appetizer, main course, or part of a holiday spread. They are typically made from a mixture of ground meat (often pork or a blend of beef and pork) combined with grated potatoes or soaked bread, finely chopped vegetables, and fresh herbs, then usually pan-fried.

We use Eastern European cheeses such as brânzǎ and caşcaval along with other imported meats, pickles, olives, onion, and other vegetables.

Baked mushrooms stuffed with herbs, cheese, and spices.

Pronounced "chor-bah," this is a hearty and sour Romanian soup made with fresh vegetables, vinegar, or sauerkraut brine are commonly used to achieve the unique sour taste.  Meat such as chicken or fish may be added.

Originated in the Ottoman Empire and gained popularity in Romania in the 17th century. It is a sour soup cooked with beef tripe that is traditionally used to treat colds due to its rich and acidic flavor, which is accentuated by sour cream and garlic. Every traditional restaurant includes it on their menu. 

A traditional spring dish made by boiling young nettles with garlic, and onions resulting in a healthy, earthy, green soup.  The taste if very similar to Italian wedding soup!  Commonly this dish is thickened with a sour cream and egg yolk mixture, providing a creamy texture and tangy flavor (often enhanced with vinegar or lemon juice)

Romanians have a special place in their hearts for this cuisine. It can be cooked with sweet cabbage or filled with tomatoes or peppers. They are frequently produced for important occasions like weddings, Christmas, and New Year's, signifying unity and plenty.  They consist of rice wrapped in pickled cabbage leaves, slow-cooked, and minced meat (either separate or mixed pork and beef). Traditionally, it is eaten with sour cream, red hot pepper, mamaliga (polenta), or mashed potatoes. 

This meal is based on Austro-Hungarian culinary traditions, which impacted the Transylvania region. Chicken schnitzel is a popular midweek dinner in Romania, but it is also served at special occasions and celebrations. A fast-food variation can be obtained as a sandwich or burger. The dish is lightly breaded with wheat, eggs, spices, and sunflower oil. Served with pickles and mashed potatoes. 

A Transylvanian peasant stew. It is made in every cuisine in the country. It is created by browning chicken and boiling it with sautéed onions, garlic, and tomatoes, as well as seasonings like paprika and bay leaves. The stew is normally cooked until the chicken is soft and the sauce thickens, then garnished with fresh parsley and served with a side of polenta, mashed potatoes, or bread. 

This dish is very popular in Transylvania, a former Austro-Hungarian Empire territory. The Romanian version has many similarities, including the use of meat, onions, and bell peppers, but it may differ regionally. This slow-cooked stew (similar to tocăniță de vită) includes beef, potatoes, carrots, onions, and paprika, as well as additional root vegetables such as parsley root and lovage greens. It is frequently served with mashed potatoes and a side of pickles.

This a typical Transylvanian New Year's dish. It is thought that eating fish for the first time of the year brings good luck. 

Romanian polenta!  A thick cornmeal based porridge that can be eaten as a full meal or a side dish which often times is topped with sourcream, bacon and hard cheese.

Hard crust with a soft, moist interior.  This goes great with any meal or simply with a little sea salt and a drizzle of oil.  We can bake our own fresh bread fresh for your event upon request.

A traditional fried flatbread that may eaten as a sweet or savory snack.  Toppings may include sour cream, yogurt, crumbled cheese, garlic butter, powdered sugar or chocolate.

A simple, delicious snake made from leavened dough and topped with sea salt, cumin, poppy seeds or sesame seeds.

A traditional, mildly sweet bread with ricotta cheese, rum-raisins and a braided cross on top.

A crisp, light, and delicately flavored pastry made of buttery phyllo pastry sheets, chopped nuts, and honey. 

A simple yet delicious Eastern European desert composed of layers of sweet cream filling between sheets of wafers.  

We have so many varieties that will surely satisfy anyone's sweet tooth.  If anything catches your eye or your have any special requests just give a call!