Astoria Cafe & Market Menu

Taleggio, Red Dragon, Fantasia, Cotswold, Capocollo, Rosemary Ham, Fermin Coppa with Bacon Jam, Whole Grain Mustard, Olive Tapenade, Garlic & Onion Cashews, Goat Cheese Peppadews & Pynchos.

Seasonal Chevre, P'tit Basque, Cotswold, Fromage d'Affinois, Fior d'Arancio, Rosemary Ham, N'duja, Fermin Coppa, Iberico & Piancentini with Beurre Crackers, Sweetie Drops, Roasted Garlic Cashews, Waffle Cracker, Whole Grain Mustard, Pickled Vegetables, Seasonal Fresh & Dried Fruit

Mitica Pancetta, Rosemary Prosciutto Cotto, Nduja, P'tit Basque, Seasonal Chevre, Brie-Style Cheese, Waffle Cracker, Petit Beurre Crackers, Seasonal Fresh & Dried Fruit.

Stuffed Crêpe Accompanied with Chef's Selection of Fresh & Dried Fruits Honeycomb, Seasonal Brie-Style Cheese, Ohio Pure Maple Syrup & Vanilla Bean Whipped Cream.

Darë Garlic, Darë Fig Balsamic, Darë Pepperjack with Pepitas, Quicos, Dried Figs, Pickled Vegetables, Seasonal Fresh Fruits & Dried Fruits

French Toast Points, Semolina Bread, Stuffed Croissant, Chef Selection of Sweet & Savory Jams, Herb Salad, Marcona Almonds, Whipped Goat Cheese, Fresh Hand Dipped Ricotta.

Gran Marnier Dredged Challah Bread Baked Crisp in Cast-Iron Skillet then Stuffed with Cinnamon Tahini Butter and Cranberry Winter Jam. Finished with Ricotta Custard and Candied Pecans.

Toasted Semolina Bread Layered with Bechamel, Leoncini Rosemary Ham, Dijon Mustard and Gruyere Cheese. Topped with a Sunny-Side Up Egg and Herbes de Provence. Served with a Side of Dressed Greens.

A 3 Egg Omelette with Asparagus, Broccolini, Leek Confit. Garlic. Green Onion and Gruyere Cheese Served With Dressed Greens.

Slow Cooked Italian Sausage of Iberico Shoulder, Rind and Spices. Served on A House English Muffin with Fried Egg, Aioli, Mahon Cheese, Goat Horn Peppers and Fried Egg Potato Chips. Accompanied with Dressed Greens.

Pan-Fried Kasseri Cheese Baked with Two Eggs and a Saute of Crawfish, Octopus, Shrimp, Chicken Andouille, Spinach, Trinity Vegetables and Cream. Accompanied with Semolina Toast.

Seared Maine Sea Scallops with Semolina Toast, 18 mo. Prosciutto di Parma, Poached Duck Egg, Dressed Salad, and Hollandaise.

8 oz. Chicken Quarter Fried Crisp in Peanut Oil with House-Made Buttermilk Biscuits Smothered in Pulled Chicken Gravy. Served with a side of Dressed Greens.

Slow Roasted Lamb Shoulder, Refried Cannellini Beans and Cotswold Cheese Wrapped in Phyllo Dough then Baked Crisp, Served with Nora Pepper Puree, Dressed Greens and Poached Egg

Lang's Breakfast Sausage, Double-Smoked Bacon, Scrambled Eggs and Crispy Fingerlings. Served with Tzatziki and Crushed Calabrian Chilis. *Gluten-Free Option Available*

Dressed Arugula, Spinach and Lollo Rosso, topped with Pickled Red Onions, Heirloom Cherry Tomatoes, Radish, Sardinian Breadcrumbs, Moliterno Cheese

Urfa Biber Seasoned and Grilled 3.5oz Iberico Tenderloin. Accompanied with Myzithra Cheese Scrambled Eggs and Tomato-Arugula Salad.

Greek Donuts Accompanied by Gjetost Cheese Butterscotch, Thyme Mountain Honey & Walnuts.

House-Made Labneh Biscuits w/ Chicken Andouille Gravy

With Tzatziki *Gluten-Free when baked*

With Feta

With Honeycomb, Crushed Macadamia Nuts & Sour Cherries

With Orange Rind Syrup

w/ Tahini Whipped Cream & Honey Graham Dust

Green Circle Chicken poached until falling off the bone in a broth with dill, parsley, lemon, and golden rice.

Grape leaves stuffed with golden rice, onions, & herbs. Finished with Ladolemono and served with a side of tzatziki.

Chickpea spread with garlic, lemon, cumin, tahini, red pepper, parsley and mediterranean artisans olive oil. Served with pita and crudite. *Gluten-free crackers available*

Roasted red pepper spread with feta, mascarpone, lemon, garlic, cayenne peppers, and olive oil. Served with pita and crudite. *Gluten-free crackers available*

Greek yogurt spread with cucumber, garlic, and dill. Served with pita and crudite. *Gluten-free crackers available*

A Greek salad with freshly chopped tomatoes, cucumbers, bell peppers, kalamata olives, red onions, feta, and Greek oregano. Dressed in extra virgin olive oil. *Vegan option available (without Feta)*

Olive Oil Marinated Tuscan Black Kale topped with Pickled Red Onions, Heirloom Cherry Tomatoes, Radish, Sardinian Breadcrumbs, Moliterno Cheese & Cucumber-Onion Vinaigrette.

Spanish Octopus Fried Crisp in Peanut Oil then tossed in Calabrian Chili Oil. Accompanied with Seasonal Goat Cheese, Crushed Macadamia Nuts, Hummus and Herb Salad dressed with Sesame-Ginger Vinaigrette.

Shaved Winter Cabbage, Arugula, Turnips and Orange Segments Tossed in a Creamy Poppyseed Dressing. Accompanied with Italian Hand-Shaped Burrata Cheese.

2 French Onion Seasoned All-Beef Patties Smashed Style with Spanish Onions, Wild Mushroom Duxelle, and Gruyere Cheese. Served on a Toasted Challah Bun Dressed with Dill Pickles and Aioli.

Seared Wild Caught Fresh Catch on Crispy Mini Pita with Pico de Gallo, Jalapeno-Tzatziki, Fresh Slaw and Feta Cheese.

A Thinly Sliced Roasted Jamón Iberico shoulder and Leoncini Rosemary Proscuitto Cotto (Ham) served on Toasted Challah Bread with Cheddar-Jack Cheese Caramelized Shallots and Horseradish-Island Dressing

A croquette of chickpeas, cilantro, garlic, shallots, and cumin fried crisp in peanut oil. Served on a grilled pita with tzatziki, beefsteak tomato, and red onion.

Halloumi Cheese Pan-Fried in Peanut Oil until Crispy. Served on a Challah Bun with Double-Smoked Bacon, Arugula, Tomato, Dill Pickles, and Fermented Calabrian Chili Aioli. *Vegetarian Option Available*

House blend of lamb and pork shoulder with double-smoked bacon, oregano, onion, and garlic. Served on grilled pita with crispy potatoes, tzatziki, beefsteak tomato, and red onion.

Grilled chicken breast on pita with tomato, hummus, arugula, feta, basil, and lemon.

Molinari Pepperoni, Soppressata, and 18-month Prosciutto di Parma on a Toasted Baguette with Caciocavallo Cheese, Arugula, Beefsteak Tomatoes, Red Onion, Pickled Red Peppers, and Olive Oil.

Served with crispy fingerling potatoes

w/ Tahini Whipped Cream & Honey Graham Dust

Elegant Italian Flavors - Pair with Sangiovese Toscano

Elegant Spanish Flavors - Pair with Tempranillo

Approachable - Pair with Pinot Noir

Holiday Dinner Theme

Bold and Earthy Flavors

Traditional Cheeses, Mature Flavors - Pair with Assyrtiko

***Darë Cheeses Contain Cashews, Coconut Oil, & Nutritional Yeast*** Pair with

Vegan Option Available - Pair with Cabernet Sauvignon

Choice of Matiz Canned Seafood (listed below) served with: Cucumbers, Sweet Peppers, Lemon, Pickled Red Onion, Pickled Hungarian Peppers, Spicy Olive Tapenade, OBC Pepped Up Mustard, Dilly Beans, Fermented Calabrian Chili Aioli, Taralli, and Crostini.

Green Circle Whole Chicken Poached Until Falling off the Bone in a Broth with Dill, Parsley, Lemon, and Golden Rice.

Grape Leaves Stuffed with Golden Rice, Onion, & Herbs. Finished with Ladolemono and Served with a Side of Tzatziki.

Roussas Greek Feta Dressed with Fresh Cracked Pepper, Oregano, and Mediterranean Olive Oil.

Chickpea Spread with Garlic, Lemon, Cumin, Tahini, and Mediterranean Artisans Olive Oil. Served with Crispy Pita and Crudité. *Gluten-Free Crackers Available*

Roasted Red Pepper Spread with Feta, Mascarpone, Lemon, Garlic, Cayenne Peppers, and Olive Oil. Served with Crispy Pita and Crudité. *Gluten-Free Crackers Available*

Pan-Seared Kasseri Cheese Served with Crostini and Lemon. *NOT AVAILABLE FOR TAKE OUT*

Grilled Asparagus and Broccolini Tossed with Olive Oil, Lemon, Almonds and Grated Romano. Served Over Hand-Dipped Herb Ricotta Cheese.

Thinly Sliced Roasted Shoulder Cut from the Iberian Black Pig and Olive Oil Marinated Greek Anchovies. Accompanied with Hand Dipped Ricotta Cheese Blended with Fresh Herbs, Artisan Crackers, Piparra Peppers, Goathorn Peppers, Olives and Dressed Arugula. *NOT AVAILABLE FOR TAKE OUT*

Slow-Roasted Lamb Shoulder, Cotswold Double Gloucester Cheese & Refried Cannellini Beans Wrapped in Phyllo Dough then Baked Crisp. Served over a Basque Country Nora Pepper Puree and Finished with Pickled Red Onions.

Shaved Winter Cabbage, Arugula, Turnips and Orange Segments Tossed in a Creamy Poppyseed Dressing. Accompanied with Italian Hand-Shaped Burrata Cheese.

A Greek Country Salad with Freshly Chopped Tomatoes, Cucumbers, Bell Peppers, Kalamata Olives, Red Onion, and Roussas' Feta. Tossed in Mediterranean Artisans Olive Oil and Greek Oregano. *Vegan Option Available*

Olive Oil Marinated Tuscan Black Kale topped with Pickled Red Onions, Heirloom Cherry Tomatoes, Radish, Sardinian Breadcrumbs, Moliterno Cheese & Sweet Onion Vinaigrette.

House made Italian-Style Iberico de Bellota Sausage, Mozzarella, and Fresh Herbs.

Fresh Mozzarella, Wild Arugula, and Prosciutto di Parma.

Mozzarella and Wild Mushrooms.

Mozzarella and Molinari Pepperoni.

9oz Beef Short Rib Marinated with Spanish Onions, Garlic and Herbs then Basted in French Butter. Served with Mascarpone-Truffle Mashed Redskins and Debris Gravy.

3 Frenched Duck Legs Poached in Natural Oils with Onion, Garlic and Thyme then Baked Crisp. Accompanied with Herbed Labneh, Za'atar-Pomegranate Slaw, Calabrian Chili Coulis, Chicken Chips and Crumbled Gorgonzola Cheese

Two Cast Iron Seared Maine Diver Sea Scallops with a Saute of Pancetta, Cider Vinegar, Shallots, Thyme, & Butter. Accompanied by Creamy Heirloom Polenta and Pickled Apple Salad.

Wild Caught Campeche Bay Shrimp and Orzo Pasta Baked in a Sauté of Calabrian Chili Peppers, Shallots, Garlic, Anchovies, Parsley, Sherry, and Cream. Finished with Roussas Feta.

Spanish Octopus Poached in White Wine, Lemon, Garlic, and Black Pepper then Charcoal Grilled and Finished with EVOO, Cabernet Vinegar, and Herbs de Provence. *Limited Availability*

7oz Rohan Duck and Chicken Quarters Poached in Natural Oils with Onion, Garlic, and Thyme then Seared Crisp. Served Over A Traditional French Cassoulet of Salted Pork, Toulouse Sausage, Cannellini Beans, Onion, and Cloves.

Pan-Fried Veal and Lamb Meatballs Blended with Ricotta Cheese, Garlic, and Parsley. Served over Chef's Choice of Fresh Pasta with House Tomato Sauce.

Braised 16 oz. Ohio Domestic Lamb Shank Dressed with Rosemary Sugo. Served with Crispy Yukon Potatoes and Herb Salad.

Two - 3.5 oz Tenderloins from the Iberican Black Hoofed Pig Tenderized, Breaded then Pan Fried in Peanut Oil. Accompanied with a Tomato-Arugula Salad and Cannellini Bean Mash.

Served with a Crispy Fingerling Potatoes.

*Gluten Free Option Available*

Crumbled Phyllo Dough Baked in Custard with Cinnamon-Orange Syrup. (Greek Orange Cake)

w/ Tahini Whipped Cream & Honey Graham Dust *NOT AVAILABLE FOR TAKEOUT*

Mozzarella, Pecorino Romano, and Asiago.

Shredded Mozzarella and Wild Mushrooms.

Shredded Mozzarella and Pepperoni.

House Imported Selection of Castelvetrano, Kalamata and Red Cerignola Olives.

Freshly Chopped Tomatoes, Cucumbers, Bell Peppers, Kalamata Olives, Red Onion and Feta Cheese Tossed in EVOO and Greek Oregano. *Vegan Option Available*

Roussas Greek Feeta Drizzled with EVOO and Seasoned with Oregano.

Grape Leaves Stuffed with Golden Rice, Herbs, Lemon, Shallots and Garlic. Served with a Side of Tzatziki. *Vegan Tzatziki Available*

Choice of House-Made Spread Served w/ Pita Tzatziki, Tyrokafteri (Spicy Feta Spread) or Hummus. *Gluten-Free Crackers Available*

Spicy Feta Spread with Cream Cheese, Feta, Roasted Red Pepper, Cayenne, Parsley, Lemon Juice and EVOO.

Spread with Yogurt, Sour Cream, Cucumbers, Salt and Garlic.

Chevre, Fromager d'Affinois, 3 Mo Manchego, Taleggio, Gorgonzola Dolce

Salami, Chorizo, Rosemary Ham

Salami, Chorizo, Coppa, Rosemary Ham, Prosciutto

Fromager d'Affinois, 3 Mo Manchego, Vintage Gouda, Salami, Chorizo, Rosemary Ham.

Mixed Greens with Tomato, Cucumber, Bell Pepper, Red Onion & Grated Parmesan. Served with Chef's Choice Dressing

Chef's choice of Pasta tossed with Cherry Tomatoes, Cucumbers, Onion, Olives, Salami, Rosmary Ham and Fresh Mozzarella. Finished with Modena Balsamic Vinegar and Olive Oil. Vegetarian and Vegan Option Available.

A Salad of Chick Pea Confit, Black-Eyed Peas, Red Onion, Sun-Dried Tomatoes, Parsley, Dill, Arugula and Green Onion. Topped with Tzatziki and Feta.

Romaine Hearts Accompanied with Tzatziki, Double Smoked Bacon Crumbles, Cherry Tomatoes, Green Onion and Gorgonzola Dolce. Vegetarian Option Available.

Rosemary Ham and Chef's Choice Cheese with Lettuce on Baguette. Sliced in Two-Inch Servings

Thinly Sliced Prosciutto di Parma, Pepperoni and Soppressata Layered on Our Daily Baked Baguette with Tomato, Red Onion, Roasted Peppers, Romaine, Provolone Cheese, Red Wine Vinegar and EVOO. Sliced into Two-Inch Servings.

Ortiz Spanish Tuna Tossed with Shallots, Garlic, Herbs, Capers, Lemon & Aioli. Served on Mini Pita with Caciocavallo Cheese & Arugula.

Roasted & Pulled WHole Chicken Tossed with Tarragon, Aioli, Dijon Mustard, Parsley, Green Onion, Red Onion, Celery & Garlic. Served on Mini Pita

Seasonal Vegetables on Mini Pita with Fresh Mozzarella and Balsamic Glaze.

Roasted Wild Mushrooms, Mozzarella, Fresh Herbs.

18 month Prosciutto di Parma, Arugula, Mozzarella

Mozzarella, Parmigiano Reggiano, Pecorino Romano.

Red Sauce, Shredded Mozzarella and Pepperoni.

Italian-Style Sausage, Mozzarella

Orzo Pasta Baked in Sauté of Calabrian Chili Peppers, Shallots, Garlic, Anchovies, Parsley, Sherry and Cream. Finished with Feta and Green Onion.

Golden Rice Braised in a broth with Leeks, Garlic, Onion, and Dill.

Chef's Choice of Seasonal Vegetables roasted with Olive Oil, Sea Salt and Fresh Cracked Pepper.

Redskin Potatoes Mashed with Butter, Cream, Mascarpone and White Truffle Oil.

Chef's Choice of Imported Pasta tossed in House Tomato Sauce with Grated Parmigianno- Reggiano.

Shagbark Heirloom Polenta Braised with butter and Cotswold Cheese.

A Gluten-Free Cake of French Chocolate, Butter, Eggs, Sugar and Vanilla Beans. Accompanied with Fresh Fruit and Butterscotch.

An Ultra Light Spongecake Soaked in a Sweet Milk Mixture. Accompanied with Fresh Fruit.

A Sweet Pastry made with Layers of Phyllo Dough Filled with Chopped Nuts then Finished with a Clove-Honey Syrup.

Ladyfingers soaked in amaretto Syrup then Layered with with Mascarpone Cream. Topped with a Mix of Amarenttini Cookies and Roasted Almonds.

A Sicilian Lemon Infused Sponge Cake and Italian Mascarpone Topped with European White Chocolate Curls.

Tenderized 5oz Chicken Breast Seasoned, Breaded, Pan-Seared then Baked in House Tomato Sauce, Finished with Melted Mozzarella. Peanut Free & Gluten Free Available.

Pan-Seared 5oz chicken Breast Smothered in a Duxelle Cream Sauce of Wild mushrooms, Shallots, Thyme, White Wine, Garlic and Fois Gras. Peanut Free & Gluten Free Available.

7oz Chicken Thigh and Drumstick Poached in Natural Oils with Garlic, Shallots and Thyme then Fried Crisp in Peanut Oil. Accompanied with Buttermilk Biscuit, Crushed Calabrian Chilis and Greek Mountain Honey.

Pepper Crusted 3oz Beef Tenderloin Seared in French Butter then Finished with a Pan Sauce of Shallots, Cream and Brandy.

4oz Skewer of Pork Tenderloin Marinated with Olive Oil, Onion, Garlic, Shoyu and Oregano. Baked then Finished with Lemon. accompanied with Pita, Tomato Red Onion and Tzatziki. Gluten-free Available.

6oz portion of Lamb shoulder Braised with Carrots, Onion, Celery, rosemary and Red wine. Accompanied with Pita, Pickled Red Onions and Mediterranean Slaw. Gluten-free Available.

Baked Shrimp or Fresh Catch with Sauté of Calabrian Chili Peppers, Shallots, Garlic Anchovies, Parsley, sherry and Cream. finished with Roussas Feta and Green Onion.

Phyllo Floured Shrimp or Fresh Catch with Sauté of Spinach, Leeks, Onion, Garlic, Feta and Cream.

Chef's Toasted Garlic, Chili Flakes, Pickled Peppers, Parsley and Grated Parmigiano-Reggiano. Finished with Sardinian Bread Crumbs. Vegan Option Available.

Chef's Choice of Imported Pasta tossed in a Duxelle Cream Sauce of Wild Mushrooms, Shallots, Thyme, White Wine, Garlic and Fois Gras. Vegetarian Option Available.

Chef's Selection of Seasonal Vegetables tossed in a Harissa-Honey Reduction with Toasted Pepitas and Dried Fruit. Accompanied with Basmati Rice. Peanut Free Available.

Serve our house white, red and rose at $25 bottle; Stella Artois and our house IPA at $6/pour. Bottles and pours are counted at the end of the event and charged accordingly.

Wine, beer, and well drinks are charged at a blended rate of $8.00/drink. Hosts are charged by consumption

One, two, or three drink tickets are given to guests as they arrive. Tickets are counted at the end of the event and charged accordingly. Charge per ticket depends on the drink format.

Classic Basil Hayden finished in Hickory smoked barrels. Enjoyed best with a small splash of water to open the smoke flavor.

Spicy with a cinnamon and anise palate

Light Bourbon with hints of vanilla and sugar cookie.

Pleasant and easy drinking with a light caramel palate.

Brown butter and apples. Very easy on the palate, much like Basil Hayden. The company is over 130 years old and named in honor of the four rose corsage that the founder's wife wore at their wedding.

A blend of four bourbons. Mellow, ripened red berries, dried spice with a long finish.

Bob Dylan's signature Bourbon line. Citrus nose with a spicy finish leaning towards Rye. Double barrel finish provides a heavy oak to the Bourbon.

Blend of three different Jack (Tennessee Rye, Tennessee Whiskey, and American Malt). Cedar and Pine on the nose with a malty vanilla finish.

Butterscotch and raisins in the nose with a crisp oak and tobacco finish.

Think of it as Jefferson's Reserve on a 3 hour tour. Six months at sea gives each barrel of Bourbon a unique flavor. For the Voyage 24 batch, the ship stayed around the equator during the entire voyage. The Bourbon is incredibly smooth and has a beautiful salted caramel finish.

Flavors of orange blossom and warm bread.

Medium finish with cake/cobbler flavors.

Lakewood Ohio born, this bourbon has a smooth vanilla and spice palate.

Well balanced and smooth with a medium body.

Dark fruit and chocolate with a long finish of apple.

51% malt base in the mash provides a simple profile that starts sweet and turns pleasantly hot.

Finished in Grenache barrels allowing the Rye to mellow after a spicy start.

Well balanced with grassy hints.

Smooth and medium bodied with a orange honey profile.

Smooth yet spicy Rye with a hint of butterscotch and caramel. Scored a 96 with Wine Enthusiast, one of the highest scores for a Rye all time.

Blended specifically for the Ohio Liquor Department, this Rye is balanced with nearly an equal part of wheat to offset the spiciness.

Spice and tobacco forward

Irish Whiskey triple aged finishing in Sherry casks. Lighter flavors of vanilla and raisin.

Distilled in Colorado, a strong Whiskey you would expect from the Rockies.