Taverna Opa

Coarsely chopped eggplant mixed with garlic, olive oil, vinegar, and herbs served cold and in portions along with other cold traditional "mezedes" (Appetizers) as a pita, or bread-spread, or dip.

These are not ordinary Beets, We mix them with red onions, walnuts, and marinade, soak them in Extra Virgin Olive oil, and of course, a touch of Wine Vinegar and lemon Yam yam Perfect as an appetizer, or side-dish

Avariety of Fresh Garden Picked Green and Red Peppers Fried and Roasted in Olive Oil and sprinkled lightly with salt and parsley, Deliciously sweet and superbly appetizing, and undeniably a treat to the discerning taste Don't miss it.

Grape leaves stuffed with rice and then rolled. Served, most often, cold as appetizers. Simple in appearance, this dish requires numerous cooking operations in order to achieve the hint of lemon flavor that tantalizes the taste and opens the appetite. Sometimes served hot with a avgolemono sauce on top. Its origin is thought to be from Thebes about the time of Alexander the Great.

Dandelion green (Taraxacum officinale) Chorta in Greek a sure sign of spring are most welcome to add variety, vitamins and minerals to springtime meals. Yoy may see Greeks digin them in small hills, gardens, the fields, and even in public places. Most people boil dandelion greens until tender (change the water once to mellow their tangy taste), then garnish with Virgin Olive Oil and a ton of Fresh lemon juice.

This Greek "grand-daddy" or the bean of beans is undoubtedly named for its dominating size. Twice as big as a white lima, this thick bean is a stunning addition to any dish where you want to turn lovely into impressive. Add some minced onions, a touch of garlic, herbs, olive oil, and tomato sauce, Bake age it for a few days, and Voila, the dish of dishes Hot, or cold, summer, or winter

Strained and thick Yogurt served plain, or with honey and walnuts; Greeks usually will have a hefty portion of it for breakfast, or as a dessert

Irresistible Fried pieces of tender calamari, bathed in Fresh Milk, and dipped and rolled in a traditional blend of flour, egg herbs, and deep-fried to a golden perfection, don't forget the lemon!

A nice portion of Shrimp, broiled in Wine Garlic, Sauce, with Grilled Manouri Cheese Don't forget to dip your bread in its delicious sauce

1 Prawn-Per-Serving, These are Giant La-Bomba Tiger Prawns about 9 to 10 inches long, Sauteed with Ouzo, Garlic, Feta Cheese and Fresh Oregano, refreshed with a bit of lemon and testier than Lobster

Small round, smoouth, and soft, Bitesize packed with an explosive taste of minced sirloin meat, garlic, onion, herbs, parsley, mint, oregano, bread, VOO, No way you can have just one Perfect for children also

Greek / Middle-easter recipe for a Meatball made of pork and irce and shaped in an oval form Slow cooked in a Garlicky-lemony sauce with herbs, and served topped ith a thick Avgolemono Sauce I One of the Tastiest Recipes ever prepared by the old Greek Women

2 Farm-Raised Oak-Fired Quails deliciously crispy Not for the fain at heart

An Old fashioned Greek Breakfast served before 6 Am to Laborers, and night owls. Tripe soup is considered by Greeks as an energy drink, a prophylactic against immune deficiencies, and a very good remedy to hangovers. Served steaming hot, we pour vinegar aged with a mix of garlic, herbs, and hot peppers.

The Greeks are very fond of Soups. Among the most favorite in Greece are fifferent types of Fish-Soups with a variety of names such as: Kakavia ( made of a blended and strained mix of fish ), Psarosoupa made of Large Fish Heads, Achinosoupa A sea-Urchin Soup with Lemon, Etc.

We start with ( Marouli ) ribbon-sliced fresh romaine, and add shallots, Dill, Lemon, and extra Virgin Olive Oil, We add Tomatoes, Cucumbers, Red Onions, Kalamata, and a slice of Feta, Almost a meal in itself

Tomato Slices and calamata olives, with or without onions, and / or Feta Cheese, swimming in olive oill and herbs

Steaks of pre-marinated Pork-Loins, bathed in our traditional secret recipe of Opa-lemon-sauce and olive oil, seasoned with traditional herbs, Baked, sheared on a grill and then spitfired over oak

Bite-sized pieces of Pork-Loin on a wooden skewer, herbed and bruched with EVO and Lemon, served on a platter with Pita Bread, zatziki, Lettuce and Tomato

Yiouvetsi is the name of a fired terracotta casserole pot in which dishes with meat, poutry, or seafood, are traditionally slow-cooked with orzo, We use a shank buried in this Flavorful Greek tender Pasta in tomato sauce and red wine The meat literally falls of the bone with your fork This is a truly Greek experience, it comes with a free cardiogram

This is a hefty portion of pure (filet mignon) Sirloin cooked to order over our oak-wood fire and served on a bad of Rice-Pilaf, or with Lemon-Roasted Potatoes

Tripple-Bite Chunks or pure Beef Cubes pre-marinated and bathed in lemon sauce and olive oil, seasoned with traditional herbs, skewered and fired over oak

Bite-sized pieces of Beef on a wooden skewer, herbed and bruched with EVO and Lemon, served on a plater with Pita Bread, zatiziki, Lettuce and Tomato

The term 'plaki' refers to a lipsmacking, enchanting and truly tasty recipe that helps elevate the humble taste of many foods, especially fish Cooked with olive oil, finely chopped tomatoes, and assorted vegetables

Small-Prawn-Shrimp bathed in lemon sauce, orange zest, and olive oil, seasoned with traditional herbs skewered and fired over oak

Athick cut of Seabass brushed with Evo and herbs Grilled and Sheered by real fire, seasoned with a touch of salt and pepper to taste and served on a bad of rice

Thirty or more nut filled, paper thin layers of glazed phyllo sheets of pastry soaked in pure honey make this the king of pastry desserts. Every country in the Near East claims baklava is its own.

Honey coaches sprinkled with a spicenut mixture

Honey rolls so thin and flaky that they crumble when they are bitten. In Greece this delicacy is often cooked and sold at the panigiria or fairs where arts and crafts from every region are proudly displayed for sale.

Nice, Cold, Aromatic, and Cooled Field-Fresh Melons, strawberries, oranges, in a basket.

Not just a Rice-Pudding, Not any Rice-Pudding, A Greek Rice Pudding, not a Paste of Rice Pudding; This is the real thing!

(Stuffed-Eggplant)

Diced carrots-onions, herbs -Tomato Casserole

This is a thick, powered coffee that is made in a brickee (or brika), which is traditionally a small brass pot with a long handle. Modern advances have given us stainless steel brikas. This is not instant coffee, and even though powdered, the coffee used does not dissolve. The grounds settle to the bottom of the cup. When you order Greek coffee, you must specify plain, sweet or medium-sweet (sketo, glyko or metrio in Greek, respectively). If there's a gifted Greek grandmother (a Yiayia) around, you can turn your demitasse coffee cup over and she'll read the grounds left in the grounds left in the cup to tell you your future.