Bocconcini: Fried and served with a roasted-red-pepper sauce.
Lightly-breaded calamari, served with a chipotle-lime aioli.
Chorizo rollos: peppers, red onions, potato, black beans and Kasseri cheese wrapped in phyllo and topped with a charred-chili tomato salsa.
Roasted-beet salad with field greens and candied walnuts, topped with Feta in a honey-thyme vinaigrette.
Joyia's falafel is
served with baba ganoush, cucumbers, red onions, tomatoes, pepperoncini, feta cheese and tzatziki.
Pistachio-encrusted salmon with a sweet potato puree, served with sauteed spinach and a cherry-red wine sauce.