Pork Souvlaki: Cubed pork marinated for 24 hours with garlic, black pepper, cherry pepper relish, oregano, salt, lemon and olive oil; then skewered and roasted.

Krithraki tossed with feta, tomatoes, arugula, parsley, lemon, olive oil, garlic, white pepper, red wine vinegar, and bratpaprika.

Tzatziki: Greek yoghurt, lemon, olive oil, white pepper, dill, parsley, cucumbers, salt, and shallots.

Avgolemono Sauce: Goose broth, egg, lemon juice, white pepper and arrowroot as a binder.