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1405 Locust St Philadelphia, PA 19102
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Spinach, feta, leeks, scallions and dill rolled in phyllo
Cod roe and red onions pureed with olive oil and lemon
Traditional roasted baby eggplant spread
Valencia rice, pine nuts, currants, fennel and dill stuffed in grape vine leaves
Kefalograviera cheese pan fried with an ouzo lemon emulsion
Zucchini and eggplant fried crispy served with tzatziki
Grilled and marinated octopus, sliced and served over red and sweet onions, dressed with grilled peppers, capers and red win vinaigrette
Calamari stuffed with a trio of Greek cheeses, grilled served with lemon and extra virgin olive oil
Fresh calamari fried tender, served with a spicy tomato sauce
Chef’s daily soup
“Country salad” with tomatoes, cucumbers, green peppers, red onions, feta and olives dressed with a red wine vinaigrette
Grilled eggplant, red peppers, cherry tomatoes, romaine lettuce, Kalamata
Sliced rare tuna served with mixed greens tossed with cucumbers, diced tomatoes, green apples, walnuts and blue cheese
Baby green romaine, caper dill dressing, feta cheese, oregano croutons, grated kefalograviera cheese, and grilled marinated chicken
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
Ground sirloin topped with caramelized onions and kasseri cheese served on a Jewish onion deli roll with lettuce and tomato with a side of Greek fries
Filet and Vidalia onions grilled served on a pita with oregano fries, tomato, lettuce and tzatziki, served with Greek fries and mixed greens
Marinated chicken skewered with peppers and onions served with Greek fries and mixed greens
Ground beef and veal skewered and served with mixed greens and Greek fries
Shrimp, scallops and swordfish are skewered with sweet Vidalia onions and cherry tomatoes served over mixed greens with balsamic vinaigrette
Skewers of Chilean Bass marinated with rosemary and thyme served with mixed greens
Chef’s daily choice of fish served over briam vegetables
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
Whole fish are charcoal grilled served with ladolemeno, oregano, and capers. We recommend one pound of fish per person.
Lamb chops marinated for three days in olive oil, lemon and fresh herbs served with potato tiganites and tzatziki
A traditional Greek casserole layered with seasoned ground beef, sliced eggplant, potatoes and topped with a Kefalograviera béchamel
Rigatoni tossed with fresh spinach, basil and tomato sauce topped with grated feta and extra virgin olive oil
Fried potatoes
Spinach rice
Served with mint yogurt
Baked vegetable stew
Boiled Potatoes
Wild wilted greens
