It's all Greek to me.

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Eat

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—Salata (Salads)—

 

Horiatiki (greek Traditional salad)

Sliced local tomatoes, European cucumbers, red onions, Kalamata olives & dodoni feta with traditional Greek vinaigrette

Lahanosalata (cabbage salad)

Cabbage medley with orange segments, shaved carrots & diced garlic with traditional Greek vinaigrette

Hortasalata (green leaf salad)

Baby mixed greens with roasted red beets, walnuts, & insalata ricotta with balsamic vinaigrette

 

—Yia tin Parea (For the table)—

 

Tzatziki (Yogurt dip)

Greek yogurt seasoned with cucumber & garlic served with warm pita bread

Fava (Split pea Dip)

Split pea puree, olive oil & fresh lemon juice served with warm pita bread

Scordalia (Garlic paste)

Whipped potatoes, fresh garlic & olive oil served with warm pita bread

Melitzanosalata (Eggplant Dip)

Roasted eggplant and goat cheese puree - served with warm pita bread

Pikilia (Assortment of dips)

Choose any three dips - served with fresh warm pita & pickled vegetables

 

—Mezedakia (small plates)—

Feta & Olive plate

Dodoni feta & a warm olive medley with infused olive oil, sprinkled with oregano & served with homemade pita bread

Feta Psiti (Baked feta)

Feta in baked phyllo, glazed in infused honey & served with homemade pita bread

Saganaki

The famous Greek fire fried Kefalotyri cheese, with fig puree

Dolmathes (Grape Leaves)

grape leaves stuffed with a blend of rices and herbs

Keftedakia (Pan seared meatballs)

Bite sized meatballs with seasoned breadcrumbs & Greek aromatic herbs, pan seared

Spanakopita (spinach pie)

Fresh baby spinach mixed with Greek aromatic herbs & feta cheese baked in homemade Phyllo

Kalamari (Calamari)

Freshly battered fried squid served traditionally with lemon aioli & sweet Thai chili sauce, with toasted almonds and pineapple relish

Gyros (Mini pita gyros)

Three open-faced mini pita gyros with marinated pork loin served with tzatziki, onions, tomatoes, on a bed of Greek fries

—Kyrios Piato (Main plates) &

Greek Comfort foodS—

 

Melitzana (Grilled eggplant)

Garlic seared spinach, caramelized onions, basil pesto, roasted mushrooms & ricotta salata with red sauce

Souvlaki (chicken Skewers)

Lemon marinated chicken skewer with Mediterranean vegetables

Kotopoulo (Chicken)

Spinach, feta, sun-dried tomatoes & olive stuffed chicken with a pesto cream sauce

Carbonera

Homemade pasta with pancetta, peas & mushrooms in a Romano creme sauce

Moussaka

Layers of lightly sautéed eggplant & potato baked with an aromatic bolognaise meat sauce & bechamel

Pastitsio

Baked pasta layered with an aromatic bolognaise meat sauce & béchamel

Filleto (Haddock)

Haddock loin pan seared with lemon caper brown butter

Piadiakia (Brine Pork chop)

Grilled with a citrus herb oil

xteni (Pan seared Scallops)

Diver scallops & citrus herb fregola tagliatelle vegetables in a lobster broth.

Arni (Lamb Shank)

Slow braised lamb shank, with roasted root vegetables

Brizola (Rib eye)

Grilled rib eye with red wine reduction & pomme frites

 

—Glyka (Desserts)—

Kataifi

Roughly chopped walnuts scented with ground clove and cinnamon, wrapped into buttered crispy kataifi dough, baked and bathed in lemon scented honey syrup

pORTOKALOPITA (oRANGE PIE)

A mouthwatering Greek yogurt cake with the aromas and blends of fresh oranges & cinnamon. Paired with a full spoon of vanilla ice cream and a drizzle of chocolate syrup

deconstructed baklava

A deviation from the traditional layers of phyllo with chopped nuts and sweetened with honey syrup. Paired with vanilla bean ice cream

Seasonal Cheesecake

Our chef’s freshly made cheesecake in a seasonal flavor