We use fresh, high 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.
Menu items and prices are subject to change without notice.
Stuffed Scallop Shell Stuffed with scallops, mushrooms, white wine, fennel pol-len, goat cheese and kefalograviera served along with crostinis. 10
Saganaki (Flaming Cheese) Flamed at your table with brandy and lemon. Opa! 10
Grilled Haloumi Cheese made from sheep and goat milk. It’s creamy tex-ture is infused with mint. Served on an artichoke salad with sun-dried tomatoes. 10
Tyropitakia Six baked triangles of flaky filo pastry layered with feta, ricotta, and cream cheese. Finished with spiced walnuts and honey. 8
Spanakopitakia Six baked triangles made of flaky filo pastry layered with spinach and feta. 8
Dolmades Four vine leaves stuffed with ground beef, lamb, rice, seasoned onions, parsley and oregano. Served with egg-lemon sauce. 8
Greek Meatballs Homemade with lamb, pork and fresh spices. Served with tzatziki sauce. 8
Meze Feta cheese, tzatziki, kalamari, spinach and cheese triangles, stuffed shrimp and meatballs. 19 (2 people) 28.5 (3 people)
Octopus Braised with fresh tomatoes, balsamic vinegar, red wine and honey. Served along with crostinis. 12
Kalamarakia (Squid Steak) Marinated and grilled, served with tzatziki sauce. Very tender! 9
Fresh Scallops Gorgonzola Sautéed jumbo sea scallops served with a lobster cream and gorgonzola cheese sauce. 28
Scottish Salmon Concasse Seared and finished with a tomato/Xinomavro wine reduction and an herbed goat cheese mousse. 22
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 por-tion of Salmon Concasse. 28
Mixed Grille* Lamb tenderloins grilled with a balsamic demi-glace and scallops wrapped with shrimp with lobster gorgonzola cheese sauce. 34
Flaming Rack of Lamb* 16-18oz Coated in a house mustard blend, roasted in the oven and then flamed at your table. 30
Lamb a la Créme Cubes of tender lamb cooked in a white wine cream cheese sauce. 23
Lamb Sofrito Seven-hour braised lamb shank with white wine, red wine vinegar, fresh herbs, a touch of honey and fresh vegetables. 24
Lamb Tenderloin Saffron* (Market availability) Marinated and grilled to mouth-watering perfection. Finished with champagne saffron and shiitake mushroom cream sauce. 32
Lamb Chateaubriand Forestiére* 10 oz. Pan seared lamb loin and finished with a roasted oyster mush-room/Madeira wine reduction with a touch of cream. 32
Filet Mignon Au Chocolat 8 oz. USDA center-cut tenderloin. Pan seared with a Belgian chocolate, port wine demi-glace. 26
Fileto Me Manitaria* 8 oz. USDA center-cut ten-derloin. Grilled to perfection finished with a wild mush-room demi-glace. 26
Rib-Eye Steak* 15-16 oz. Choice Iowa Premium Black Angus rib-eye wet aged for 21 days with Greek oregano and then grilled. 28
STATE LAW THERE IS A RISK OF FOOD-BORNE ILLNESS WHEN EATING FOODS OF ANIMAL ORIGIN UNCOOKED.
* DENOTES FOOD ITEMS THAT MAY BE UNDERCOOKED TO GUESTS ORDER.
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. 17
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. 22
Stuffed Shrimp Stuffed with scallops, white wine, lobster stock, mushrooms, garlic, parsley, celery, fennel and kefalograveria cheese. 22
Vegetarian Chef’s creation. 17
Chef Topped with gyros meat. 13
Apollon Topped with sliced chicken breast. 13