traditional Greek chicken and lemon soup with rice

a blend of fresh romaine lettuce, arugula and baby spinach with classic Greek ingredients including feta cheese, olives, cucumbers, tomatoes, pepperoncinis and red onions, tossed with out own yiayia's Greek salad dressing

romaine lettuce tossed with garlic croutons and fresh parmesan along with the classic Caesar dressing

the traditional Greek salad made without lettuce, consisting of sliced cucumbers, Roma tomatoes and red onions, tossed in our own yiayia's Greek salad dressing with feta cheese and fresh cracked pepper

a blend of baby spinach, arugula and romaine lettuce tossed with a balsamic vinaigrette then topped with prosciutto di parma, roasted red peppers, fresh mozzarella, kalamata olives, pepperoncinis and roasted garlic, garnished with a sweet balsamic reducti

fresh ahi tuna steak rubbed with lemon zest and olive then grilled to order, served atop a bed of fresh baby spinach, arugula and romaine lettuce with julienne carrots, toasted pine nuts, orange supreme, fried leeks, red bell peppers and drizzled with a l

all pizzas are available with traditional or whole wheat crust

pepperoni, ham, grilled chicken, Italian sausage, anchovies, fresh mushrooms, tomatoes, black olives, sundried tomatoes, red onions, grilled asparagus, banana peppers, feta cheese, jalapeno peppers, bell peppers, spinach, artichoke hearts, pineapple

the classic mediterranean pizza with feta cheese, spinach, artichoke hearts, fresh tomatoes, basil, mozzarella cheese and red onions

vine ripened tomatoes, fresh basil, garlic and olive oil with a touch of parmesan and mozzarella cheese

a rich ricotta and parmesan bechamel mixed with fresh basil and mozzarella cheese

Pomodoros pizza topped with mozzarella cheese, pepperoni, fresh mushrooms, black olives, red onions, bell peppers and Italian sausage

fresh ravioli stuffed with goat cheese and roasted red peppers tossed in your choice of a light tomato cream or pesto cream sauce

grilled breast of chicken sliced julienne and tossed with prosciutto ham, sundried tomatoes, fresh basil and penne pasta in a vodka tomato cream sauce

large sea scallops pan-seared with apple-smoked bacon and red chilis, then simmered in a creamy gorgonzola sauce, tossed with red bell peppers, sweet green peas and farfalle pasta

ground beef and Italian sausage simmered in pomodoro sauce served over freshly cooked spaghetti

marinated grilled chicken breast sauteed in olive oil and garlic with fresh broccoli then tossed with bowtie pasta in a fresh herb and parmesan cream sauce

fresh saffron raviolis stuffed with chunks of maine lobster tossed with fresh lemon and brown butter, served with sauteed red bell peppers and arugula then dusted with shaved asiago cheese

a blend of wild mushrooms including crimini, shitake, oyster and portabella sauteed with julienne leeks, garlic and sundried tomatoes, tossed with farfalle pasta in a light white wine and rosemary cream sauce and topped with asiago cheese

fresh asparagus, portabella mushrooms, red bell peppers, grape tomatoes and summer squash sauteed in olive oil and tossed in a light basil pesto sauce with radiatote pasta, garnished with fresh mozzarella, asiago cheese and toasted pine nuts

layer upon layer of fresh mozzarella, romano, parmesan and ricotta cheeses with our own homemade pomodoro sauce, add bolognese sauce for $1.25

sea scallops, tiger shrimp and fresh mussels sauteed in olive oil with garlic, shallots, kalamata olives and grape tomatoes, then tossed with baby spinach and linguine pasta in a fresh lemon and white wine sauce and topped with crumbled feta cheese

layers of breaded eggplant topped with pomodoro sauce and mozzarella cheese, served with a side of linguine

fresh ahi tuna steak grilled to order and topped with a traditional Greek tomato "salsa" with fresh lemon, capers, olives, garlic and oregano, served with parmesan polenta and sauteed spinach

tender veal cutlets layered with prosciutto ham and fresh sage, sauteed with garlic and white wine then topped with provolone cheese, served with sauteed spinach and rosemary roasted potatoes

grilled marinated chicken breast topped with goat cheese, sundried tomatoes and kalamata olives then drizzled with a lemon-herb beurre blanc served with sauteed spinach and rosemary roasted potatoes

grilled New Zealand lamb chops rubbed with fresh garlic and lemon, drizzled with an orange-balsamic reduction and mint infused olive oil, served with a sundried tomato and artichoke heart risotto

roasted eggplant stuffed with artichoke hearts, sundried tomatoes, portabella mushrooms, kalamata olives, feta and parmesan cheese, served with our own pomodoro sauce and fried leeks

aged 8oz beef tenderloin filet encrusted with roasted garlic and parmesan cheese served atop garlic mashed potatoes and a grilled portabella mushroom cap with grilled asparagus, then drizzled with a rich chianti demi-glace

pan-seared maple leaf farms duck breast served with a parmesan polenta cake and sauteed spinach with red bell peppers then drizzled with an orange-pomegranate and port wine reduction

center cut 10 oz sirloin steak rubbed with cracked pepper, then grilled to order and topped with gorgonzola cheese, served with garlic mashed potatoes, grilled asparagus and a chianti demi-glace

tender breast of chicken, pounded thin and sauteed with garlic, caramelized onions, mushrooms and sweet marsala wine, served with garlic mashed potatoes

grilled wild Alaskan salmon encrusted with fresh herbs, served with sauteed spinach and creamy parmesan risotto, then drizzled with a lemon-herb beurre blanc

pork tenderloin marinated with garlic and balsamic vinegar, then roasted to order and topped with a fresh sage-prosciutto cream sauce, served with garlic mashed potatoes and sauteed spinach

an authentic Greek dish layered with spiced ground lamb, potatoes, eggplant, grilled zucchini, tomatoes and romano cheese, topped with a fresh herb and parmesan cream sauce

orange sparkling beverage

lemon sparkling beverage

add ghirardelli chocolate or Italian vanilla syrup for $0.50