Kasseri cheese, breaded and flamed with brandy.

Spinach & crumbled Feta wrapped in flaky phyllo pastry.

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

Shrimp dusted in bread crumbs and pan broiled with a white wine lemon-garlic sauce.

Crisp, caramelized Brussels sprouts tossed in a rich balsamic glaze and finished with crumbled Feta.

Oven roasted mini sweet peppers filled with Kasseri, Feta, parmesan & cream cheese then drizzled with garlic & olive oil. Served with pita bread.

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

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

One saganaki, two garlic shrimp and two spanakopita

Tzatziki, hummus, whipped Feta and pita bread.

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.

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, tzatziki, and feta. Tossed with our signature Spiro's Greek dressing, wrapped in a soft tortilla. Served with Greek fries.

Grilled chicken, romaine green leaf lettuce, shaved parmesan, tossed with Caesar dressing and wrapped in a soft tortilla. Served with Greek fries.

Your choice of lamb or chicken, with tzatziki, diced tomatoes and red onions wrapped in pita bread. Served with Greek fries.

Grilled chicken breast with sautéed peppers and mushrooms in a rich pomodoro cream sauce, tossed with linguini.

A medley of fresh broccoli, peppers, onions, spinach, & mushrooms sautéed in garlic and olive oil, tossed with linguini.

Ground tenderloin simmered in a rich marinara meat sauce, topped with melted mozzarella and tossed with linguini.

Grilled chicken breast tossed with peppers, spinach, and artichoke hearts, sautéed in garlic and olive oil, and topped with crumbled feta, tossed with farfalle pasta.

Classic Greek casserole of eggplant, zucchini, potatoes, and seasoned ground tenderloin, baked with rich béchamel sauce. Served with vegetables.

Traditional Greek baked pasta layered with long macaroni and seasoned ground tenderloin, baked with rich béchamel sauce. Served with vegetables.

Hand rolled grape leaves filled with seasoned ground tenderloin and rice, topped with a velvety lemon cream sauce. Served with vegetables.

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

Fall-off-the-bone succulent lamb shank braised in a rich, deeply flavored wine sauce. Served with rice and fresh vegetables.

Tender breaded sautéed chicken breast topped with pomodoro sauce and melted mozzarella. Served with white pasta.

Chicken breast lightly breaded and sautéed with mushrooms, capers, and garlic in a white wine and lemon sauce. Served with rice & vegetables.

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

Grilled chicken skewers with onions, peppers, and mushrooms, topped with a light white wine lemon sauce. Served with rice and vegetables.

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

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

Broiled shrimp in a garlic, olive oil and lemon 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.

Golden Kasseri cheese, battered, pan seared, flamed with brandy, and finished with a squeeze of lemon.

Spinach & crumbled Feta wrapped in flaky phyllo pastry.

Hand rolled grape leaves filled with ground tenderloin and rice, topped with a velvety lemon cream sauce.

Shrimp dusted in bread crumbs and pan broiled with a white wine lemon-garlic sauce.

Crisp, caramelized Brussels sprouts tossed in a rich balsamic glaze and finished with crumbled Feta. GF

Oven roasted mini sweet peppers filled with Kasseri, Feta, parmesan & cream cheese then drizzled with garlic & olive oil. Served with pita bread.

Cool, creamy sheep's yogurt blended with cucumber, dill, garlic, and lemon. Served with pita bread.

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

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

For two people. Includes tzatziki, hummus and whipped Feta. Served with pita bread.

Large cut tomatoes, cucumber, kalamata olives*, red onions, feta and pepperoncini. Seasoned with oregano and tossed with olive oil and vinegar. GF

A creamy lemon, chicken broth, and rice soup.

Mixed lettuce, tomato, cucumber, red onions, kalamata olives* and feta tossed in our signature Spiro's Greek dressing.

Mixed lettuce, tomato, cucumber, red onions, kalamata olives* and feta tossed in our signature Spiro's Greek dressing.

Romaine green leaf lettuce and parmesan tossed in Caesar dressing with homemade croutons.

Romaine green leaf lettuce and parmesan tossed in Caesar dressing with homemade croutons.

Large Greek salad with grilled chicken.

Mixed lettuce, tomato, cucumber, red onions, kalamata olives* and feta tossed in our signature Spiro's Greek dressing. Topped with Gyro meat.

Mixed lettuce, tomato, cucumber, red onions, kalamata olives* and feta tossed in our signature Spiro's Greek dressing. Topped with broiled salmon.

Mixed lettuce, tomato, cucumber, red onions, kalamata olives* and feta tossed in our signature Spiro's Greek dressing. Topped with three cold jumbo shrimp.

Romaine green leaf lettuce and parmesan tossed in Caesar dressing with homemade croutons. Topped with grilled chicken.

Large cut tomatoes, cucumber, kalamata olives*, red onions, feta and pepperoncini. Seasoned with oregano and tossed with olive oil and vinegar. GF

Your choice of lamb or chicken, with tzatziki, diced tomatoes and red onions wrapped in pita bread.

Classic Greek casserole of eggplant, zucchini, potatoes, and seasoned ground tenderloin, baked with rich béchamel sauce. Served with vegetables.

Traditional Greek baked pasta layered with long macaroni and seasoned ground tenderloin, baked with rich béchamel sauce. Served with vegetables.

Hand rolled grape leaves filled with seasoned ground tenderloin and rice, topped with a velvety lemon cream sauce. Served with vegetables.

A combination plate with your choice of three of the following: moussaka, pastichio, 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.

Creamy Arborio rice with artichokes, spinach, roasted red peppers, sun-dried tomatoes, black olives, and garlic, finished with melted Kasseri cheese and a drizzle of basil pesto.

Delicate veal cutlets lightly breaded and sautéed with capers in a white wine and lemon sauce. Served with white pasta.

Tender breaded sautéed chicken breast topped with pomodoro sauce and melted mozzarella. Served with white pasta.

Chicken breast lightly breaded and sautéed with mushrooms, capers, and garlic in a white wine and lemon sauce. Served with rice & vegetables.

Grilled chicken skewers with onions, peppers, and mushrooms, topped with a light white wine lemon sauce. Served with rice and vegetables.

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

Grilled chicken breast with sautéed peppers and mushrooms in a rich pomodoro cream sauce, tossed with linguini.

Ground tenderloin simmered in a rich marinara meat sauce, topped with melted mozzarella and tossed with linguini.

A medley of fresh broccoli, peppers, onions, spinach, & mushrooms sautéed in garlic and olive oil, tossed with linguini.

Grilled chicken breast tossed with peppers, spinach, and artichoke hearts, sautéed in garlic and olive oil, and topped with crumbled feta, tossed with farfalle pasta.

Crest di gallo pasta with clams and mussels in a light tomato-garlic broth, accented with fresh basil and a touch of lemon.

Fresh Atlantic salmon broiled with dijon seasoning, served with rice and vegetables. GF

Panko breaded and baked plaki style with tomatoes, onions, olives, spinach and artichoke hearts. 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.

Sautéed shrimp with a mushroom, lemon and white wine cream sauce. Served with rice and vegetables. GF

Sautéed shrimp with a mushroom, lemon and white wine cream sauce. Served with rice and vegetables.

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

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

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

9 oz of beef tenderloin rolled in cracked pepper, broiled, sliced and served with a mustard cognac sauce. Served with twice-baked potato and vegetables.

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

Filet stuffed with jumbo shrimp and topped with a tangy cream sauce and cheese, 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.

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.