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Menu

We use the freshest and highest-quality ingredients.

As well as locally grown, seasonal produce. Our soup, salad dressings and sauces are also homemade.

Our meat and fish is cleaned and carved in-house. Our bread is made from scratch and baked daily.

Download our dinner menu.

Menu items and prices are subject to change without notice.


APPETIZERS

Saganaki (Flaming Cheese)  Flamed at your table with brandy and lemon. 9

Grilled Haloumi  Cheese made from sheep and goat milk. Its creamy texture is infused with chopped mint. A high melting point allows this cheese to be grilled to perfection. 11

Spanakopitakia  Six baked triangles made of flaky filo pastry layered with spinach and feta cheese. 8

Dolmades  Four vine leaves stuffed with ground beef, lamb, rice, seasoned onions, parsley and oregano. Served with egg-lemon sauce. 8

Tyropitakia  Six baked triangle of flaky filo pastry layered with feta, ricotta, and cream cheese. Finished with spiced walnuts and honey. 8

Seafood Katsarola  A casserole stuffed with scallops, mushrooms, white wine, fennel, goat cheese and kefalograveria. 12

Meze (Serves Two or dMore)  Selected hors d’oeuvres: feta cheese, tzatziki, kalamari, spinach and cheese triangles, shrimp and meatballs. 19 (2 people)  ·  28.5 (3 people)

Octopus  Braised with fresh tomatoes, balsamic vinegar, red wine and honey (very tender). 12

Kalamarakia (Squid Steak)  Marinated and grilled, served with tzatziki sauce. Very tender! 9

Homemade Meatballs  Made with lamb, pork and fresh spices. Served with tzatziki sauce. 7


SIGNATURE SALADS

Chef  Topped with gyros meat.  12

Apollon  Topped with sliced chicken breast.  12


DINNERS

Moussaka  Layers of eggplant and potatoes with sautéed beef and lamb. Topped with béchamel sauce. 17

Pastitsio  Pasta casserole made of macaroni-like tubular pasta combined with ground beef and lamb, tomatoes, nutmeg and cheese. Topped with béchamel sauce. 17

Gyros Dinner  Lean blend of seasoned beef and lamb, broiled and served with raw onions, tomatoes and tzatziki sauce. 18

Spanakopita (Spinach Pie)  Fresh spinach, feta cheese, green onions, fresh dill and seasoning. Baked in fillo dough. 18

Chicken with Mushrooms & Feta  Grilled, then broiled with sautéed onions, fresh Shiitake mushrooms, and feta cheese. 19

Chicken Roulade Espanáki  Free range chicken breast stuffed with spinach, feta, kefalotyri, and fresh dill with an egg-lemon sauce. 20

Shrimp Santorini  Jumbo gulf shrimp sautéed in olive oil and white wine, finished with a creamy feta, kefalotyri cheese sauce and a touch of tomato. 20

Stuffed Shrimp  Stuffed with scallops, white wine, mushrooms, garlic, parsley, celery and parmesan cheese. 22

Vegetarian  Chef’s creation. 17


FEATURED DINNERS

Fresh Scallops Gorgonzola  Sautéed jumbo sea scallops served with a lobster cream gorgonzola sauce. 29

Scottish Salmon Concasse  Seared and finished with a tomato/Xinomavro wine reduction and an herbed goat cheese mousse. 24

Stuffed Grouper A fresh 9 oz. fillet stuffed with crab meat, scallions, fresh spinach and feta finished with a roasted bell pepper cream sauce. 26

Mediterranean Grouper A fresh filet baked with a roasted tomato and piquillo pepper sauce, feta cheese, capers and grilled artichoke hearts. 24

Triumph of the Sea  Shrimp and scallops with a roasted bell pepper cream sauce and a portion of Salmon Concasse. 30

Mixed Grille*  Lamb tenderloins with a balsamic demi-glace, shrimp and scallops with our lobster gorgonzola cheese sauce. 34

Flaming Rack of Lamb* 16-18 oz.  Flamed at your table and served with a Metaxa and mushroom cream sauce (on the side.)  34

Lamb a la Créme  Cubes of tender lamb cooked in a white wine cream cheese sauce. Excellent.  23

Lamb Sofrito  Seven-hour braised lamb shank with white wine, red wine vinegar, fresh herbs, a touch of honey and fresh vegetables.  26

Lamb Tenderloin Saffron* (Market Availability)  Marinated and grilled to mouth-watering perfection. Finished with champagne saffron and shiitake mushroom cream sauce.  32

Filet Chateaubriand Forestiére*  10 oz. pan seared lamb loin and finished with a roasted oyster mushroom and Madeira wine reduction.  32

Filet Mignon Au Chocolat*  10 oz. USDA center-cut tenderloin. Sautéed and finished with a chocolate, port wine demi-glace.  28

Filet Mignon Sauce Flambé*  10 oz. USDA cen-ter-cut tenderloin. Sautéed and finished with a Metaxa, mushroom, cream sauce.  28

Rib-Eye Steak*  15-16 oz. Choice Certified Angus Beef® rib-eye steak dry aged for 21 days seasoned with Greek oregano and grilled. 30

 

* DENOTES FOOD ITEMS THAT MAY BE UNDERCOOKED TO GUESTS ORDER.