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Appetizers
APPETIZERS
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*Ahi Tuna
$13.99Seared sesame encrusted tuna with our delicious sesame sauce.
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*Baba Ghannouj
$9.99Pureed eggplant & chick peas with garlic, olive oil & lemon juice garnished with cucumbers & tomatoes with pita bread.
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*Eggplant Skordalia
$9.99Thinly sliced eggplant topped with our potato & garlic dip with pita bread.
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*Hummus
$9.99Pureed chick peas, olive oil, lemon juice & garlic garnished with cucumbers & tomatoes with pita bread.
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*Tarama
$9.99Greek caviar garnished with cucumber, tomato, olives & pita bread.
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*Z-Pita's Signature Filet Mignon Quesadilla
$15.95Mozzarella Cheese, sauteed Onions & mushrooms.
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Breaded Chicken Wings (8 pc.)
$9.95Served with creamy bleu cheese dressing.
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Cheese Pie - Tiropita
$9.99Greek cheeses with herbs & spices baked in a phyllo pastry.
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Dolmades - Stuffed Grape Leaves
$9.99Grape leaves stuffed with rice, a special blend of herbs & spices.
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Eggplant Melt Pizza
$9.99Thinly sliced breaded eggplant on a pita topped with tomatoes & mozzarella cheese.
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Escarole and Beans
$10.99 -
Fried Calamari
$12.99Served w/ marinara sauce.
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Greek Pizza
$9.99Tomato, spinach & feta cheese mix on a pita topped with mozzarella, oregano & grated cheese • Sliced Gyro meat –add $2.00
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Grilled Crab Cake
$13.95 -
Joey Zee's Delicious Starter
$9.95Fresh mozzarella with roasted red peppers and fresh basil, with olive oil and balsamic.
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Mozzarella Sticks (6 pc.)
$9.99Served with our delicious marinara sauce.
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Saganaki
$9.99Kasseri cheese baked over fresh onion & tomato with drops of olive oil & lemon served with Greek pita bread.
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Shrimp Cocktail
$10.00Served w/ 4 shrimp and cocktail sauce. -add $2.50/extra shrimp.
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Spinach Pie - Spanakopita
$9.99Spinach and feta cheese, onions & herbs blended to perfection and baked in phyllo pastry.
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Stuffed Mushrooms
$9.99Feta cheese and spinach mix with herbs and spices. Covered with melted mozzarella and grated cheese w/ shrimp scampi.
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Stuffed Mushrooms
$9.99Feta cheese & spinach mix with herbs & spices, covered with melted mozzarella & grated cheese w/ scampi sauce.
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