For two people. Saganaki, Spanakopita, and garlic shrimp.

Kasseri cheese, breaded and flamed with brandy.

Spinach and feta wrapped in philo.

Chickpeas blended with garlic olive oil, lemon and parsley, served with pita bread.

Sheep's milk yogurt blended with cucumber, garlic, onions, lemon, served with pita bread.

Squid lightly breaded and sautéed, tossed in marinara sauce.

Feta cheeses with kalamata olives and red onions, balsamic vinegar and olive oil.

Grape leaves filled with ground sirloin and rice, topped with a lemon cream sauce.

Broiled shrimp in a garlic, olive oil, and lemon sauce.

Sweet banana peppers stuffed with kasseri, feta, Parmesan, and cream cheese, drizzled with garlic and olive oil.

For two people. Includes tzatziki, hummus and feta cheese.

A creamy lemon, chicken broth, and rice soup.

Mixed lettuce, tomato, cucumber, red onions, kalamata olive and feta.

Mixed lettuce, red onions, tomato, cucumber, Kalamata olive and feta.

Romaine, parmesan and homemade croutons.

Romaine, Parmesan, homemade croutons.

Large Greek Salad with Gyro meat.

Large Greek salad with salmon.

Large Greek Salad with 3 pieces of cold shrimp.

Large cut tomatoes, cucumbers, Kalamata olives, onions, feta, pepperoncini, olive oil and balsamic vinegar.

Ground tenderloin on flat bread with tomatoes, cucumbers, tzatziki and feta.

Ground tenderloin, cheddar cheese on a butter toasted bun.

Local seasonal grilled vegetables and mozzarella on flatbread.

Grilled sirloin topped with a mustard cognac sauce and feta on baguette bread.

Grilled chicken, lettuce, tomato, cucumber, onions, feta and tzatziki. Served with Greek fries

Grilled chicken, romaine, shaved Parmesan, caesar dressing. Served with Greek fries

Lamb or chicken, tzatziki, diced tomatoes and red onions wrapped in pita bread. Served with Greek fries

Tender shrimp, whole plum tomatoes, basil, olive oil, garlic, and linguine noodles.

Tender strips of charbroiled chicken, red and green peppers, mushrooms, and onions in a tomato cream blush sauce with linguine noodles.

Fresh seasonal vegetables tossed with garlic and olive oil with linguine noodles.

Linguini with chicken, fresh vegetables in a cream sauce.

Sautéed chicken breast, topped with marinara sauce and melted mozzarella, served with a side of white pasta.

Baked layers of eggplant, zucchini and potatoes, topped with a béchamel cream sauce. Served with fresh vegetable medley.

Baked layers of long macaroni with ground sirloin, topped with a béchamel cream sauce. Served with fresh vegetable medley.

Grape leaves filled with ground sirloin and rice, topped with a lemon cream sauce. Served with fresh vegetable medley.

A combination of mousaka, pastichio, dolmades. Served with fresh vegetable medley.

Grilled, skewered marinated beef or chicken with peppers, onions, mushrooms, served with rice pilaf and fresh vegetable medley.

Sautéed chicken, with mushrooms and capers in a chardonnay lemon sauce, served with rice pilaf and fresh vegetable medley.

Tangy citrus marinated chicken skewered and charbroiled with onion, peppers, and mushrooms topped with chardonnay lemon sauce, served with rice pilaf and fresh vegetable medley.

Sautéed liver and onions with a garlic pesto, served with rice pilaf and fresh vegetable medley.

Six ounce filet topped with a mustard cognac sauce and feta, served with Greek fries and fresh vegetable medley.

Broiled shrimp in a garlic, olive oil and lemon sauce, served with rice pilaf and fresh vegetable medley.

Lamb shank braised in its own juices and red wine sauce, served with rice pilaf and fresh vegetable medley.

Lightly breaded and pan broiled, served with rice pilaf and fresh vegetable medley.

Broiled with dijon seasoning, served with rice pilaf and fresh vegetable medley.

Traditional Mediterranean style flan. Egg, cream and a semolina based custard sandwiched between layers of phyllo dough. Served warm and drizzled with our house-made citrus honey sauce.

From locally owned St. Louis original, Hank‘s Cheesecakes. This one of a kind cheesecake features a chocolate cookie crumb crust, followed by layers of cappuccino cheesecake, then Ladyfinger, and topped off with a layer of rum cheesecake. Garnished with hand decorated chocolate ganache and dusted with Cocoa.

Fresh spiced walnuts layered between butter-brushed phyllo dough and a cinnamon citrus honey sauce.

This chocolate chip cheesecake isn’t just plain cheesecake with chocolate chips in it. This is a developed recipe with just the right balance of sour cream and creme de cacao to compliment the chocolate chips. It is baked on a chocolate cookie crust and finished with a chocolate “paw” border.

The best carrot cake you’ve ever had-seriously. This double layer dessert hails from Hank’s Cheesecakes and is baked with carrots, pineapple, coconut, and cinnamon. Iced with a ridiculously delicious cream cheese frosting and garnished with a roasted almond.

Dense, rich and moist two-layer cake made with generous amount of premium chocolate; finished with chocolate ganache over the entire cake.

One of Hank’s Cheesecakes best sellers. It has the perfect balance of lime juice and zest for just the right amount of sweet-and-sour. It is baked on a graham cracker crust and topped with a white chocolate ganache.

Bread and Butter for 1

Kasseri cheese, breaded and flamed with brandy.

Spinach and feta wrapped in philo.

Chick peas blended with garlic olive oil, lemon and parsley, served with toasted pita bread.

Sheep's milk yogurt blended with cucumber, garlic, onions, lemon, served with toasted pita bread.

Squid lightly breaded and fried, served with marinara.

Feta cheeses with kalamata olives and red onions, balsamic vinegar and olive oil.

Grape leaves stuffed with sirloin of beef, topped with lemon cream sauce.

Broiled shrimp in a garlic, olive oil, and lemon sauce.

Sweet banana peppers stuffed with kasseri, feta, Parmesan, and cream cheese, drizzled with garlic and olive oil.

For two people. Includes one saganaki, two garlic shrimp and two spanakopita.

For two people. Includes tzatziki, hummus and feta cheese with kalamata olives.

A creamy lemon, chicken broth, and rice soup.

House Salad. Mixed lettuce, tomato, cucumber, red onion, kalamata olive, and feta.

Mixed lettuce, tomato, cucumber, red onions, Kalamata olive and feta.

Large Greek Salad with Gyro meat.

Large Greek salad with grilled chicken.

Large Greek salad with salmon.

Large Greek Salad with 3 pieces of cold shrimp.

Fresh romaine lettuce, Parmesan cheese, and croutons.

Romaine lettuce, parmesan and hommade croutons.

Large Caesar salad with grilled chicken.

Large cut tomatoes, cucumbers, kalamata oliva, red onions, feta, pepperocini, oregano, olive oil and balsamic vinegar.

Baby spinach, artichoke hearts, roasted red peppers, tomato, cucumber, and onion.

Lamb, tzatziki, diced tomatoes and red onions wrapped in pita bread.

Baked layers of eggplant, zucchini, potatoes, and ground sirloin, topped with a béchamel cream sauce, served with vegetables.

Baked layers of long macaroni and ground sirloin, topped with a béchamel cream sauce, served with vegetables.

Grape leaves filled ground sirloin and rice, topped with lemon cream sauce, served with vegetables.

A combination plate with your choice of three of the following: moussaka, plastichio, dolmades or two pieces of rack of lamb, served with vegetables.

Lamb shank braised in it's own juices and red wine sauce, served with rice and vegetables.

Broiled half chicken oregenato, topped with white wine lemon sauce, served with rice and vegetables.

Sautéed chicken breast, topped with marinara sauce and melted mozzarella, served with white pasta.

Sautéed chicken breast in a chardonnay lemon sauce with capers and mushrooms, served with rice and vegetables.

Tender veal cutlet sautéed in garlic, white wine and lemon sauce with capers, served with white pasta.

Sautéed chicken breast, roasted red peppers and mushrooms, cooked in a mavrodaphine red wine and pomodoro sauce, served with rice and vegetables.

Sautéed liver and onions topped with a garlic pesto, served with rice and vegetables.

Lamb shank braised in its own juices and red wine sauce, served with rice and vegetables.

Dressed smelts, pan fried and finished with garlic and lemon, with a side of bell pepper aioli, served with rice and vegetables.

Tender strips of charbroiled chicken, red and green peppers, mushrooms and onions in a tomato cream blush sauce with linguini noodles.

Tender strips of charbroiled chicken, red and yellow peppers, spinach artichokes and feta in an olive oil broth with linguini noodles.

Fresh seasonal vegetables tossed with garlic and olive oil with linguini noodles.

Tender shrimp, whole plum tomatoes, basil, olive oil, garlic and linguini noodles.

Sirloin meat sauce and smoked mozzarella with linguini noodles.

Tender strips of charbroiled chicken and fresh vegetables in a cream sauce with linguini noodles.

Broiled salmon with dijon seasoning, served with twice baked potato and vegetables.

Gluten-free. Sautéed shrimp with a mushroom, lemon, and white wine cream sauce, served with rice and vegetables.

Baked plaki style and panko breaded with tomato, spinach, artichoke hearts, and feta, served with twice baked potato and vegetables.

Grilled scallops served over a bed of linguini tossed with spinach, artichoke hearts, tomatoes, feta cheese, and olive oil.

Shrimp dusted in bread crumbs and pan broiled with lemon, white wine and garlic served with rice and vegetables.

Gluten-free. Yellow-fin tuna blackened and drizzled with pesto aioli, served with rice and vegetables.

Gluten-free. Slow roasted, cut and served with au jus.

A choice of two cuts, served with twice baked potato and vegetables.

Filet stuffed with jumbo shrimp and topped with a tangy cream sauce and cheese, served with twice baked potato and vegetables.

New Zealand spring lamb charbroiled with lemon oregantao, served with twice baked potato and vegetables.

19 ounce chop charbroiled, topped with a white wine lemon butter sauce, served with white pasta and vegetables.

Tenderloin of beef skewered with onions, peppers and mushrooms, topped with a mushroom bordelaise sauce, served with rice and vegetables.

Tenderloin of beef rolled in cracked pepper, charbroiled, sliced and served wtih a mustard cognac sauce, served with twice baked potato and vegetables.

14oz prime strip charbroiled, served with twice baked potato and vegetables.

6oz filet topped with a mustard cognac sauce and feta, with three shrimp scampi. Served with rice and vegetables.

Grecian style rack of lamb served with three jumbo scallops, served with rice and vegetables.

Two medallions of beef tenderloin, sautéed with onions, peppers, mushrooms and red wine, served with twice baked potato and vegetables.

Bread and Butter for 1

The best carrot cake you’ve ever had-seriously. This double layer dessert hails from Hank‘s cheesecakes and is baked with carrots, pineapple, coconut, and cinnamon. Iced with a ridiculously delicious cream cheese frosting and garnished with a roasted walnut.

This chocolate chip cheesecake isn’t just plain cheesecake with chocolate chips in it. It is a developed recipe with just the right balance of sour cream and creme de cacao to complement the chocolate chips. It is baked on a chocolate cookie crust and finished with a chocolate “paw” border.

Fresh spiced walnuts layer between butter-brushed phyllo dough and a cinnamon citrus honey sauce

A chocolate lover’s delight. Alternating layers of moist chocolate cake and creamy, fudgy goodness, topped with a rich chocolate icing and garnished with mini chocolate chips.

From locally on St. Louis original, Hank‘s Cheesecakes. This one of a kind cheesecake features a chocolate cookie crumb crust, followed by layers of cappuccino cheesecake, then Ladyfinger, and topped off with a layer of rum cheesecake. Garnished with hand decorated chocolate ganache and dusted with cocoa.

Traditional Mediterranean style flan. Egg, cream, and a semolina base custard sandwich between layers of phyllo dough. Served warm and drizzled with our house made cinnamon citrus honey sauce.

This Key Lime cheesecake is one of Hank’s Cheesecakes best sellers. It has the perfect balance of lime juice and zest for just the right amount of sweet and sour. It is baked on a graham cracker crust and is topped with white chocolate ganache.