Chef’s daily soup

Fresh calamari fried tender, served with a spicy tomato sauce

Calamari stuffed with a trio of Greek cheeses, grilled served with lemon and extra virgin olive oil

Grilled and marinated octopus, sliced and served over red and sweet onions, dressed with grilled peppers, capers and red win vinaigrette

Zucchini and eggplant fried crispy served with tzatziki

Romaine lettuce, feta cheese and oregano croutons tossed with caper dill dressing wrapped in a pita with grilled chicken and served with Greek fries

Maryland Style crab cake served on a roll with mustard aioli, mixed greens and Greek fries

Yellow-fin tuna crusted with sesame seeds grilled served with mustard aioli mixed greens and Greek fries

Skewers of Chilean Bass marinated with rosemary and thyme served with mixed greens

Shrimp, scallops and swordfish are skewered with sweet Vidalia onions and cherry tomatoes served over mixed greens with balsamic vinaigrette

Shrimp sautéed with white wine tomatoes and feta and tossed with orzo pasta

Marinated center loin cut swordfish served off the skewer with grilled onion, peppers, and tomatoes with a lemon dressing

Grilled halibut steak, red onions, tomatoes, and peppers served with Kalamata olive tapenade

Rigatoni tossed with fresh spinach, basil and tomato sauce topped with grated feta and extra virgin olive oil

A traditional Greek casserole layered with seasoned ground beef, sliced eggplant, potatoes and topped with a Kefalograviera béchamel

Wild wilted greens

Boiled Potatoes

Baked vegetable stew