Cheese pastries of feta and dill wrapped in phyllo and deep-fried.

Yogurt with diced cucumbers, garlic and dill.

Homemade marinated vine leaves filled with rice and served with tsatziki (yogurt with diced cucumbers, garlic and dill).

Puree of chick peas, tahini, fresh lemon juice, garlic and a touch of olive oil.

Pureed roasted eggplant with garlic, fresh lemon juice and a touch of olive oil.

Vegetable balls of chick peas, beans, onions, parsley, cumin and coriander, served with ezmesalad (spicy blend of finely chopped tomatoes, onions, peppers and parsley, served with lemon) and tahini.

Assortment of appetizers: cigars, tsatziki, dolma, greek cheese, fried zucchini and fried eggplant.

Garden salad topped with feta cheese, black olives, peppers, hard-boiled eggs and filled vine leaves.

Grilled ground beef, served with tsatziki (yogurt with diced cucumbers, garlic and dill).

Falafel and ezmesalad (spicy blend of finely chopped tomatoes, onions, peppers and parlsey, served with lemon).

Two grilled skewers of tender cuts of lamb with peppers. Served with choice of side.

Grilled ground beef with mediterranean seasonings, served with tsatziki (yogurt with diced cucumbers, garlic and dill). Comes with choice of side.

Two skewers of tender chicken seasoned with levante's special blend of spices. Comes with choice of side.

Thin, crispy pide bread made in wood-burning oven, with or without garlic.