Snack

Wild sage. Greek herbal mountain tea.

Greek-style iced coffee.

Fresh brewed.

Spinach triangles.

Yellow split pea puree with roasted tomatoes and capers.

Braised lamb with pearl onions and roasted tomatoes.

Cheese triangles.

Veal meatballs with almonds, pine nuts and prunes served over hylopites in a red wine reduction.

With sliced tomatoes, olive oil and oregano. Served with a pita.

Carp roe dip. Served with a pita.

Potato garlic puree. Served with a pita.

Served with a pita.

Combination platter. Tzatziki, melitzanosalta, skordalia and taramosalata served with dolmadakia and two pitas.

Cucumber and yogurt dip. Served with a pita.

Roasted eggplant dip. Served with a pita.

Grape leaves stuffed with rice and spices. Served with a pita.

Combination platter. Your choice of three appetizers, served with dolmadakia and a pita.

Yellow split pea puree topped with roasted tomatoes and capers.

Fresh white anchovies wrapped in grape leave with a sherry vinaigrette.

Veal meatballs with almonds, pine nuts and prunes served over hylopites in a red wine reduction.

In a warm garlic vinaigrette with roasted peppers and fresh oregano.

Pan-seared kasseri cheese with lemon.

Sauteed calamari with black olives, red onions, oranges and arugula tossed in a spicy citrus vinaigrette.

With a pistachio-honey crust over a cumin scented tomato sauce and lahanosalata.

Basket of spinach and cheese filo triangles.

Chicken broth with lemon, egg, black pepper and orzo.

Please call the restaurant for today's selection. Vegetarian.

Tomatoes, cucumber, onions and feta cheese with oregano. Dressing served mixed in.

With arugula, feta cheese and oregano in a garlic vinaigrette. Dressing served mixed in.

With arugula, lemon vinaigrette and skordalia. Dressing served mixed in.

Gigantes. With arugula, red onions, oregano and lemon vinaigrette. Dressing served mixed in.

Spinach, feta cheese, onions, parsley and dill wrapped in filo. Served with one cold meze or Greek salad.

Black olives, pine nuts and roasted tomatoes. Served with one cold meze or Greek salad.

Chicken, feta cheese, mushrooms and fresh herbs. Served with one cold meze or Greek salad.

Manouri cheese, feta cheese, kefalotiri cheese, cream cheese, black pepper and fresh mint wrapped in filo. Served with one cold meze or Greek salad.

Portobello mushrooms, red peppers and arugula with a spicy feta spread on stirato bread.

Artichokes, tomatoes, cucumbers, portobello mushrooms, scallions and shaved kefalotiri cheese in a lemon vinaigrette on ciabatta bread.

Braised lamb, tomatoes and roasted red onions with a roasted tomato aioli and arugula on ciabatta bread.

Tomatoes, cucumbers, onions, feta and tzatziki with butter beans in tomato sauce on a warm pita.

Roasted chicken, tomatoes and roasted red onions with spicy mint lemonaise and arugula on stirato bread.

Herb-braised yellowfin tuna with artichokes, tomatoes, cucumbers, portobello mushrooms, scallions and shaved kefalotiri cheese in a lemon vinaigrette on ciabatta bread.

Stuffed with brown rice, celery, onions, mint and dill. Served with fava, roasted tomatoes and capers.

With lemon, rosemary and garlic. Served with lemon potatoes and green of the day.

Veal meatballs with almonds, pine nuts and prunes. Served over hylopites in a red wine reduction.

Sauteed with roasted tomatoes, scallions and garlic with feta and ouzo.

With eggplant, mushrooms, potatoes and a creamy bechamel sauce. Served with Greek salad.

Classic beef and macaroni casserole seasoned with cinnamon and nutmeg. Topped with a creamy bechamel sauce and served with Greek salad.

With pearl onions. Served with a currant, apricot and almond pilaf with tzatziki.

Lentils and rice with garlic vinaigrette and fresh thyme.

Oven-roasted with lemon, black pepper and oregano.

Olives with extra virgin olive oil and fresh herbs. Served with stirato bread.

Steamed greens with lemon and garlic.

Potatoes, butter beans, tomatoes, scallions and string beans over a bed of arugula in a black olive vinaigrette.

Our tuna 1.0 sandwich as a salad on arugula.

Stuffed with brown rice, celery, mint and dill.

With beef, macaroni and a creamy bechamel sauce. Served with Greek salad.

With eggplant, mushrooms and a creamy bechamel sauce.

Greek-style with honey and walnuts.