Traditional velvety egg-lemon soup, made with orzo and chicken.

Spinach pie. A country-style Greek pie, filled with spinach, feta cheese, onions and herbs, wrapped in phyllo.

Cheese pie. Myzithra, kefalograviera, and feta cheese blended with fresh herbs and spices, wrapped in phyllo.

Strong in aroma, delicate in taste, kefalograviera, served either lightly pan-fried or broiled and flambeed.

Broiled soft Cypriot cheese made with sheep's milk.

Rolled grape leaves stuffed with rice (10pcs)

Oven baked giant Greek beans.

Fresh button mushrooms, quartered and sauteed in white wine, honey and garlic.

An assortment of lightly pan-fried vegetables served with a potato-garlic dip.

Thinly sliced zucchini, beer-battered and pan-fried, served with tzatziki for dipping.

8 piece Clams on a 1/2 shell topped with lump crabmeat stuffing.

2 fresh lump crab cakes served with chipotle aioli and homemade tartar sauce.

Mussels sauteed with garlic, oregano, olive oil and chopped scallions in a Greek white wine sauce.

Succulent squid, char-grilled, seasoned with olive oil, lemon, and herbs.

Tender pan-fried squid, lightly breaded, served with a potato-garlic dip and lemon.

Greek sausage. A blend of pork, Greek herbs, and spices, lightly grilled and served with tzatziki dip.

3 baby lamb chops, char-grilled and served with baby spinach, and toasted pine nuts.

Tender breasts of grilled chicken marinated with lemon and herbs, served with Meze dip.

Marinated tender octopus, char-grilled to perfection and served with a dressing of olive oil, oregano and vinegar.

Grilled Cypriot pork sausage, served with fine chopped onions, fresh parsley, and lemon.

Wrapped in phyllo dough, lightly pan-fried and topped with honey and toasted sesame seeds

Green leaf lettuce, scallions, fresh dill, crumbled feta, served with lemon and olive oil dressing.

Classic Greek village salad with vine tomatoes, English cucumbers, Salonika peppers, red onions, and Kalamata olives, a block of feta cheese, served with an oregano vinaigrette.

Green leaf lettuce, vine tomatoes, Salonika peppers, English cucumbers, red onions, and Kalamata olives. Topped with feta cheese and an olive oil and vinegar dressing.

Baby spinach and shrimp served in warm honey balsamic vinaigrette topped with bacon bits and almonds.

A blend of crumbled feta, tomatoes, olives, and scallions topped with lemon juice and olive oil.

Garlic dip. Excellent choice for garlic lovers, this dip made with roasted fresh garlic and potatoes.

Caviar spread. A caviar spread whipped with lemon and olive oil.

Eggplant dip. Roasted eggplant blended with olive oil, lemon juice, parsley, garlic, and topped with feta cheese.

Revithosalata. Chickpeas blended with tahini, cilantro, and olive oil.

Mildly spicy feta spread, stuffed in a roasted pepper.

Refreshing dip made with shredded and pressed cucumbers with yogurt and garlic.

Take a dive into the Mediterranean with a platter of tzatziki, tarama, and hummus. Served with toasted pita.

A Greek casserole with baked eggplant, ground beef, topped with a cheese bechamel sauce and baked until golden brown. served with side salad.

A Greek casserole baked with a layer of Misko macaroni, ground beef seasoned with tomato and bay leaves, topped with a cheese bechamel sauce and baked until golden brown. served with side salad.

Strips of mouthwatering lamb served with Greek fries, salad, tzatziki, and pita bread.

Tender chunks of chicken skewer served with Greek fries, salad, tzatziki, and pita bread.

Tender chunks of pork meat served with Greek fries, salad, tzatziki, and pita bread.

Your choice of protein with Greek fries, salad, tzatziki, and pita bread.

Strips of mouthwatering lamb in pita with lettuce, tomatoes, onions, and tzatziki.

Tender chunks of chicken in pita with lettuce, tomatoes, onions, and tzatziki.

Tender chunks of pork in pita with lettuce, tomatoes, onions, and tzatziki.

Marinated in a mild chipotle dressing, then char-grilled.

Grilled whole fresh fish with extra virgin olive oil and fresh lemon juice.

Jumbo fresh shrimp, baked in a casserole dish with hearty tomato herb blend and assorted Greek cheeses.

Salted cod, beer battered and pan-fried, served with cold potato garlic dip.

Grilled with extra virgin olive oil and fresh lemon juice.

Jumbo butterflied shrimp stuffed with lump crab meat.

Broiled filet of sole topped with breadcrumbs, in a white wine sauce.

Jumbo shrimp, char-grilled whole and served with fresh drawn butter.

Grilled whole porgy with olive oil and fresh lemon juice.

Poached in a mildly spicy white wine sauce, with portobello mushrooms, cherry peppers, olives, and capers.

Served in a white wine sauce.

Seasonal Soft Shell Crabs pan-fried or Francese with wine wine and lemon

Tender pieces of lamb in a light red sauce served with peas, carrots, and pearl onions.

Tender chunks of lamb in an egg-lemon and dill sauce with escarole.

14 oz. chargrilled bone-in ribeye. Served with choice of side.

12 oz. Angus tenderloin steak char-grilled and served with sauteed mushrooms, peppers, and onions. Served with choice of side.

10 oz. filet mignon, char-grilled and served with a Greek Metaxa brandy mushroom sauce. Served with choice of side.

Seasoned steak, char-grilled to perfection. Served with choice of side.

Baby lamb chops, char-grilled to perfection. Served with choice of side.

1/2 chicken, baked with white wine, olive oil and Grecian herbs. Served with choice of side.

Braised veal in a light red sauce over orzo.

Served with choice of side.

Choice of meat, served in a toasted pita with American cheese, grilled white onions and barbecue sauce.

Grilled chicken breast, served in a toasted pita with American cheese, grilled white onions and barbecue sauce.

Grilled eggplant, zucchini, peppers, red onions, garlic and balsamic vinegar.

A blend of pork, Greek herbs and spices, lightly grilled and served with tzatziki, lettuce, tomato, and red onions.

Grilled Cypriot pork sausage with fine chopped onions, fresh lettuce, tomatoes, parsley and lemon juice.

1/2lb Beef Burger with Broiled Feta Cheese

Filet of sole stuffed with lump crab meat the broiled in a white wine and lemon sauce. Served with choice of side.

Pieces of lamb on the bone served in a egg, lemon and dill sauce with escarole.

Two chopped steak patties stuffed with kefalograviera (salty cheese) and char-grilled. Served with choice of side.

Rice pudding sprinkled with cinnamon.

Homemade Greek yogurt and crushed walnuts and honey.

A buttery phyllo pastry with mixed nuts and moist honey syrup.

A seminola custard wrapped in phyllo dough and served warm.

Served with vanilla ice cream and Greek cherry compote.

With honey and cinnamon.

chocolate and vanilla ice cream with raspberry nut center coated in smooth milk chocolate

shredded phyllo topped with custard, creamy whipped cream, and crushed walnuts

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.