Avgolemono. A traditional soup with chicken and rice, finished with whipped eggs and lemon.

Tomatoes, feta, Kalamata olives, eggplant, red onions, and roasted peppers, tossed in housemade lemon-dill vinaigrette. Served with pita. Served raw or undercooked. Village favorites.

Horiatiki salata. Tomatoes, cucumbers, bell peppers, red onions, Kalamata olives, and feta tossed in a housemade Greek vinaigrette. Village favorites.

Marouli salata. Fresh green onions, tossed in housemade lemon-dill vinaigrette and topped with dill, freshly grated Mizithra cheese. Served with crostini.

Cucumbers, candied walnuts and feta, tossed in balsamic vinaigrette and drizzled with balsamic glaze. Village favorites.

Choice of marinated and grilled meat on skewers. Served with tzatziki, Greek village salad, and Taverna fries.

Choice of marinated and grilled meat in a soft pita with feta, tomato relish, onions, lettuce, and tzatziki. Served with Taverna fries.

Layers of roasted eggplant, seasoned ground beef, and thin-sliced potatoes, topped with bechamel sauce. Served with vegetables. Village favorites.

Arni Youvetsi. Sauteed lamb in a tomato red wine sauce served over orzo pasta and topped with Mizithra cheese. Village favorites.

Layers of seasoned ground beef, pasta, and bechamel sauce. Served with vegetables. Village favorites.

Grilled chicken over penne pasta tossed with spinach, feta, mushrooms, onions, tomatoes, leeks, and white wine lemon cream sauce, topped with Parmesan.

Avgolemono. A traditional soup with chicken and rice, finished with whipped eggs and lemon.

Tomatoes, feta, Kalamata olives, eggplant, red onions, and roasted peppers, tossed in housemade lemon-dill vinaigrette. Served with pita. Served raw or undercooked. Village favorites.

Marouli salata. Fresh green onions, tossed in housemade lemon-dill vinaigrette and topped with dill, freshly grated Mizithra cheese. Served with crostini.

Horiatiki salata. Tomatoes, cucumbers, bell peppers, red onions, Kalamata olives, and feta tossed in a housemade Greek vinaigrette. Village favorites.

Serves 3-5. Tzatziki, spicy feta, and hummus. Served with pita. Village favorites.

Spinach, feta, dill, and onions layered with delicate phyllo pastry. Village favorites.

Dolmades. Made in-house with rice and herbs. Drizzled with beurre blanc.

Beef and lamb meatballs. Served with tzatziki and tomato relish.

Serves 3-5. Stuffed grape leaves, spanakopita, meatballs keftedes, and tzatziki. Served with pita. Village favorites.

Marinated and grilled chicken skewers served with rice, charred vegetables, and tzatziki.

Marinated and grilled pork skewers served with rice, charred vegetables, and tzatziki.

Marinated and grilled shrimp skewers served with rice, charred vegetables, and tzatziki.

Paidakia. Seasoned with a hint of rosemary and grilled to order. Served with roasted lemon potatoes and vegetables. Served raw or undercooked.

Giant beans mixed with tomatoes, feta, red cabbage, and fire-roasted artichokes. Served raw or undercooked.

Hirini Brizola. Chargrilled and stuffed with garlic, spinach, and feta. Finished with rosemary aioli and served with vegetables. Served raw or undercooked. Village favorites.

Hydra Kotopoulo. Marinated in our housemade mustard and red wine vinaigrette and finished with lathorigani olive oil. Served with roasted lemon potatoes and charred vegetables. Village favorites.

12 oz. aged center-cut, served with roasted lemon potatoes and charred vegetables. Served raw or undercooked.

Layers of phyllo pastry, walnuts, sugar, cinnamon, and nutmeg.

New York-style cheesecake with baklava filling.

Lemon cake with lemon cream frosting.

Galaktoboureko - layers of phyllo pastry with vanilla custard and semolina flour, topped with orange lemon syrup.