DINNER MENU - lunch menu
Roasted Red Peppers
Fresh red peppers roasted and marinated in olive oil and oregano, Greek Kalamata olives and pepperoncinis.
Traditional Greek dish of grape leaves stuffed with seasoned ground beef, rice, and topped with a zesty lemon sauce. (Four Dolmas)
Marinated beef thymus, grilled and topped with a sauce of olive oil and lemon. (Please allow 20 minutes.)
Shallow-pan-fried smelt, marinated in lemon, salt, and pepper. Lightly breaded and served with lemon.
Shallow-pan-fried baby squid, marinated in lemon, salt, and pepper.
Creamy Greek caviar made with fish roe, lemon, olive oil, breadcrumbs, minced onion, and spices. Served with Pitabread.
Traditional Greek dip made with homemade yogurt, garlic, cucumbers, and spices. Served with Pitabread.
Eggplant Salad Dip
Pureed roasted eggplant made with olive oil, garlic, and spices.
Kafteri Feta Dip
Pureed feta with olive oil and spicy red peppers.
Fillo dough basted with butter and stuffed with spinach and feta cheese, baked in the oven until golden brown.
Feta Cheese & Kalamata Olives
Served with olive oil, tomatoes, and oregano.
Wedge of Kaseree Cheese fried and flambeed at your table.
Four large prawns sauteed in butter, garlic, and white wine sauce.
All side orders 3.75