Traditional egg and lemon chicken soup with rice

Mediterranean sushi grade octopus charcoal grilled served on top of fava puree.

Paper thin sliced zucchini and eggplant lightly fried, served with tzatziki. Vegetarian.

Red beets served with horta and a potato garlic spread. Vegetarian.

Jumbo crabmeat served over beluga lentils.

PEI mussels sauteed with ouzo, white wine, garlic, spicy tomato sauce, fried pita sticks and a touch of feta cheese.

Vegetarian.

Shrimp with fresh tomato, feta and garlic.

Premium quality fresh white shrimp, simply grilled.

Pan fried traditional kefalograviera cheese. Vegetarian.

Fresh calamari lightly fried with spicy marinara.

Fresh calamari sauteed with white wine, olive oil, garlic and tomato

Fresh Mediterranean sardines deboned and grilled.

Valencia rice, pine nuts, currants, fennel and stuffed in grape vine leaves and served with tzatziki. Vegetarian.

Scallions, leeks, dill and feta cheese wrapped in handmade phyllo dough.

Sushi grade tuna served over avocado in a soy cucumber honey dressing with fried pita.

Lamb meatballs stuffed with feta, served with tomato sauce.

Grilled pita bread

Grilled pita with hummus

Thinly sliced zucchini and eggplant chips

Ground beef and lamb skewered, served with Greek fries, tzatziki and sliced tomato.

2 Skewered chicken served with Greek fries tzatziki and sliced tomato.

Chef's choice fish served on pita with yougrt and cabbage, topped with a tomato relish and a side of Greek fries.

Chef's choice fish and side.

Maryland style crab cake served on a brioche roll with mustard aioli, and Greek fries.

Ground sirloin topped with Gruyere cheese and caramelized onions on a brioche roll served with Greek fries

Braised lamb shank wrapped in pita with caramelized onions, lettuce, tomato and tzatziki, served with Greek fries.

Grilled Organic salmon served with spinach rice.

Grilled Mediterranean sea bass, served off the bone with horta.

Oven baked with onions, capers, peppers, potatoes, tomato and thyme.

Fresh mussels, shrimp & calamari sauteed with orzo pasta, tomato sauce and topped with feta cheese.

Wild swordfish grilled with tomato, onion and peppers.

Sesame crusted Yellowfin tuna grilled rare served with sauteed horta, roasted beets and almond skordalia

Fresh Maine lobster deshelled and served with linguini in a spicy tomato sauce topped with grated feta cheese

Simply grilled with ladolemono, served with vegetable souvlaki and olive tapenade.

Three premium Australian lamb chops served with fried potatoes and tzatziki.

A Greek casserole layered with seasoned ground beef, sliced eggplant and potatoes topped with a kefalograviera bechamel.

14 oz. NY strip charcoal broiled served with grilled vegetables.

Roasted eggplant over tomato sauce topped with shaved feta and vegetable souvlaki. Vegetarian.

Rigatoni tossed with fresh spinach, basil and tomato sauce topped with grated feta cheese.

Roasted leg and breast served over caramelized onion and yogurt orzo with a lemon chicken thyme jus.

Slow cooked lamb shank served on the bone with tomatoes, orzo, and feta cheese

Seasonal mixed grilled vegetables served with mint yogurt. Vegetarian.

Greek oregano.

Sauteed with tomato sauce and feta cheese.

Fresh spinach with rice, leeks and fresh dill.

Steamed wild mountain greens with extra virgin olive oil and fresh lemon. Vegetarian.

Lemon and Greek oregano.

Honey walnut cake, cinnamon citrus syrup, candied walnuts

Pistachios layered between kataifi phyllo, custard and whipped cream