Dinner Menu

DINNER MENU DISCLOSURE: Please, NO separate checks, see your server for details
– an automatic 18% gratuity will apply for parties of 5 or more
– private rooms available for meetings or special events – gift certificates available, see your server for details
– please inquire about other food and drink specials. All discounts are at the restaurants discretion. Please notify your server, in advance, of any promotional vouchers.
GLUTEN FREE items designated by an asterisk (*) after the item name on dinner menu.

Spreads
(All spreads served with warm pita, substitute vegetables for Gluten Free option)

Hummus * 7
Chickpea puree with roasted garlic, smoked paprika and lemon zest
Spiced, Roasted Red-Pepper Hummus * 7
Chickpea puree with roasted garlic, smoked paprika, lemon zest and sweet roasted red peppers
Htipiti * 7
Roasted red bell peppers, Feta, fresh garlic, capers and virgin olive oil
Fava * 7
Fava beans, chickpea and fresh garlic in a virgin olive oil puree
Tzatziki * 7
A creamy, cucumber yogurt dip with red wine vinegar, dill and fresh garlic
Melitzanosalata * 7
An eggplant and roasted garlic puree
Spread Sampler * 18
(Combination of any three spreads)
Additions:
side of pita 2
side of whole wheat pita 2
side of Greek flatbread 2
substitute veggies 2

Soups

Butternut Squash * 6
With apples and red wine reduction
Roasted Red Pepper * 6
Topped with mozzarella
Chefs “Soup of the Day” 6
Ask your server for details

Salads

Elleniki * 8
A Greek Mediterranean salad with mixed greens, cucumbers, tomatoes, Kalamata olives, red onions and pepperoncini with Greek dressing, topped with Feta
Caesar * 8
Crisp romaine lettuce with Caesar dressing, topped with parmesan cheese and garlic croutons
Horiatiki * 8
An authentic Greek village chopped salad with tomatoes, red onions, cucumbers, pepperoncini, Kalamata olives and green peppers tossed with Greek dressing, topped with Feta
Spinach * 9
With walnuts, dried cranberries, caramelized onions and strawberries and a trebbiano bianco vinaigrette, topped with bleu cheese
Roasted Beet * 9
With mixed greens, dried cranberries, and almonds in a honey thyme vinaigrette, topped with Feta
Traditional Gyro 12
Crisp romaine lettuce, tomatoes, cucumbers, red onions and Kalamata olives with a citrus-basil vinaigrette, topped with roasted lamb, Tzatziki and Feta
Grilled Beef Tenderloin * 14
Grilled beef tenderloin on a mix of crisp romaine lettuce and fresh spinach, roasted red peppers, and caramelized onions, in a balsamic vinaigrette, topped with Tzatziki and goat cheese
Additions:
add Feta 2
add roasted lamb 5
add Tzatziki 2
add grilled chicken 5
add grilled shrimp 6

Gyros

(Served open-faced on pita, with iceberg lettuce, tomatoes, red onions, Kalamata olives, cucumbers and pepperoncini, topped with Feta and Tzatziki. Substitute Pita for Gluten Free option)

Grilled Vegetable * 9
Grilled Chicken * 10
Traditional Lamb 11
Blackened Grouper * 12
served with a lemon-caper sauce
Sautéed Shrimp * 13
includes sautéed vegetables, served with a lemon caper sauce
Grilled Beef Tenderloin * 14

Grilled Flatbread Pizzas

Your combination using any three of the following ingredients; all toppings served on pita with marinara sauce and topped with mozzarella 8
Mushrooms Tomatoes
Green Peppers Artichoke Hearts
Roasted Red Peppers Sautéed Spinach
Caramelized Onions Kalamata Olives
Grilled Chicken Andouille Sausage

Pasta

Orzo-Pesto 13
With Grilled chicken, mushrooms, diced tomatoes, spinach and broccoli in a pesto sauce, topped with mozzarella
Shrimp & Andouille Sausage 16
Sautéed with roasted garlic, red peppers and diced tomatoes with white wine and marinara, served with Tagliatelle pasta
Whole Wheat Fettuccine 15
With Grilled chicken, mushrooms, broccoli and diced tomatoes in a white cream sauce, topped with Feta
Lobster Macaroni & Cheese 18
Baked with butternut squash and caramelized onions, toped with parmesan

Sides

Kalamata Olives * 4
(please be careful of possible pits)
French Fries * 5
Tomato Jasimine Rice * 5
Tomato Orzo Pasta 5
Lemon-Oregano Roasted Potatoes * 5
Garlic Mashed Potatoes * 5
Hominy Grits * 5
Sautéed Garlic Spinach * 6

Desserts

Chocolate or Vanilla ice cream * 4
Baklava 7
Peach Bread Pudding 7
Ginger Creme Brûlée * 8
Chocolate Crème Brulee * 9
Chocolate Phyllo 8

Kid’s Menu

Macaroni and cheese 6
Chicken fingers with fries 6
Spaghetti with tomato sauce 6
Cheese flatbread pizza on pita 6

Mezes

Beef Dolmades * 8
Ground beef, jasmine rice and pine nuts wrapped in grape leaves, topped with a saffron aioli
Lightly-Breaded Calamari 9
Served with a lime-chipotle aioli
Bacon Wrapped Olives * 9
Stuffed with goat cheese, drizzled with a red wine reduction Grilled Octopus * 9
With fresh garlic and tomatoes, topped with Greek dressing
Crab Cakes 9
Served on a lemon-caper sauce with tomato jasmine rice
Bacon Phyllo 9
Applewood bacon, mushrooms, goat cheese and mozzarella wrapped in phyllo, served with marinara
Greek Chicken Empanadas 10
Braised chicken and vegetables wrapped in a pastry shell, served with a blueberry marmalade, topped with a red wine reduction
Lamb Empanadas 11
Braised lamb and vegetables wrapped in a pastry shell, served with an apricot chutney, topped with a red wine reduction
Bacon Wrapped Shrimp * 14
Served with a celery root puree, a sweet potato puree and an apple chutney, topped with a red wine reduction Steamed Mussels * 14
With applewood smoked bacon, roasted garlic, tomatoes, fennel and caramelized onions in a dill-butter white wine sauce
Pan Seared Tuna * 15
Yellowfin tuna served medium rare with tomato jasmine rice and a sweet pepper salad, topped with a red wine reduction
Grilled Beef Tenderloin * 16
Served with garlic mashed potatoes and sautéed garlic spinach, topped with a red wine reduction and Feta
Scallop Risotto * 15
Pan seared sea scallops with butternut squash risotto, caramelized onions and asparagus with a red wine reduction
Grilled Lamb Chops * 16
Served with a celery root puree, an apricot chutney and topped with a red wine reduction

Vegetarian Mezes

Tender Roasted Broccoli * 7
With fresh garlic and a lemon-oregano vinaigrette, topped with Feta
Tender Roasted Cauliflower * 7
With fresh garlic and a lemon-oregano vinaigrette, topped with Feta
Roasted Brussel Sprouts * 7
With toasted almonds, topped with Feta
Dolmades * 7
Mixed vegetables, jasmine rice and pine nuts wrapped in grape leaves, served hot and topped with Greek yogurt
Frito Misto 8
A mix of fresh seasonal vegetables, flash fried and served with a lime-chipotle aioli
Eggplant Fries 8
Breaded, served with marinara, parmesan topped
Baked Feta * 9
Served with roasted red peppers, tomatoes, Kalamata olives, caramelized onions and a side of Greek flatbread pita
Spinach-Artichoke Dip 8
With mushrooms and served hot with Greek flatbread pita
Saganaki * 9
A traditional Greek Kasseri cheese flambé
Falafel * 9
Served with Hummus, cucumbers, red onions, tomatoes and pepperoncini, Tzatziki and Feta served on the side
Spanikopita 10
Spinach, Feta and artichokes baked in phyllo dough, topped with a balsamic reduction
Baked Brie * 12
With seasonal fruits and walnuts, topped with a red wine reduction, served with Greek flatbread pita
Baked Goat Cheese 11
With a zucchini-squash marinara, served with garlic buttered bread

ENTRÉES

Shrimp and Grits * 15
Sauteed shrimp with spicy tomatoes, garlic and parsley in a white wine butter sauce
Blackened Tilapia * 14
Pan seared, served with sautéed spinach, roasted red peppers, broccoli and mushrooms, topped with a lemon-butter sauce and red wine reduction
Mahi Mahi 15
Pan roasted, served over polenta cake, asparagus and mushrooms, topped with a red pepper aioli and drizzled with a red wine reduction
Salmon * 16
Served with sautéed garlic spinach and a sweet potato puree, topped with a balsamic reduction

KABOBS

(All skewered with vegetables and served with lemon-oregano roasted potatoes)

Grilled Chicken & Andouille Sausage * 14
topped with a cajun cream sauce
Chicken Kabob* 13
topped with a curry aioli
Grilled Traditional Lamb * 13
topped with a red wine reduction
Grilled Beef Tenderloin * 14
topped with a red wine reduction