Menu

A P P E T I Z E R S

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.  10

Spinach Triangles  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

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

Meze (Serves Two or More)  Selected hors d’oeuvres: feta cheese, tzatziki, kalamari, spinach and cheese triangles, shrimp and meatballs.  9.5 per person

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

Roasted Lump Crab Cakes  Served with a European cocktail sauce.  12

S I G N A T U R E  S A L A D S

Apollon  Topped with sliced chicken breast.  12

Chef  Topped with gyros meat.  12

D I N N E R S

Moussaka  Eggplant and potatoes layered 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.  18

Chicken Crepinette  Free range chicken breast stuffed with shrimp, tomatoes, mushrooms, chives, shallots, and served with a Madeira wine reduction.  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

F E A T U R E D  D I N N E R S

Fresh Scallops Gorgonzola  Sautéed jumbo sea scallops served with a lobster cream gorgonzola sauce.  28

Wild Atlantic Salmon Marinier  Fresh fillet seared and finished with a roasted bell pepper cream sauce.  24

Stuffed Grouper  Fresh 9 oz. fillet stuffed with crab meat, scallions, fresh spinach and feta.  26

Mediterranean Grouper  Fresh 9 oz. fillet baked in a combi-steamer with a tomato and moscato wine sauce, capers and artichoke hearts.  24

Triumph of the Sea  Shrimp, scallops and grouper served with two sauces.  30

Mixed Grille  Lamb tenderloins, scallops and shrimp served with two sauces.  34

Lamb Chateaubriand  Pan seared and finished with a botanical balsamic demi-glace.  32

Flaming Rack of Lamb  Flamed at your table and served with a Metaxa and mushroom cream sauce (on the side.)  32

Lamb a la Creme  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.  25

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

Filet Mignon Sauce Forestiére  10 oz. USDA Black Angus center-cut tenderloin. Sautéed and finished with a roasted oyster mushroom and Madeira wine reduction.  25

Filet Mignon Au Chocolat  Center-cut tenderloin (USDA Black Angus) sautéed and finished with a chocolate, port wine demi-glace. We suggest medium-rare to medium.  26

Filet Mignon Sauce Flambé  Center-cut tenderloin (USDA Black Angus) sautéed and finished with a Metaxa, mushroom, cream sauce. We suggest medium-rare to medium.  26

Rib-Eye Steak  14 oz. premium rib-eye steak marinated and grilled. Served with a roasted wild mushroom cabernet reduction.  28