Boukies

Greek village salad

Seafood salad with a medley of shrimp, octopus, mussels, and squid in a tangy greek lemon-caper-herb vinaigrette

Roasted beets served with extra-virgin greek olive oil and steamed beet greens

Lesvos-style yellow split pea purée with house-marinated anchovies, roasted red peppers and capers, served on grilled sourdough bread

Baked medley of Greek cheeses, served with roasted red pepper compote

Dodecanese-style grape leaves rolled with rice, raisins, pine nuts and mint, garnished with lemon-dill olive oil

Classic greek caviar dip with smoked trout

Classic greek spinach-cheese phyllo triangles

Boukiés signature phyllo flutes, filled with creamy feta and drizzled with Greek honey and black pepper

Me aromatiki saltsa domatas northern-greek style clay-baked chick peas and eggplants in aromatic tomato sauce

Braised greek giant beans with spinach and feta

Thessaloniki-style shrimp saganaki with white wine, feta, and herbs

Boukiés marinated grilled octopus, served with lemon-caper dressing

Grilled fresh sardines, served with fresh tomato confit pa

Fresh mussels in the shell cooked in spicy tomato sauce with smoked feta

Braised octopus with eggplant and green olives, in a light tomato-wine sauce

Pan-seared shrimp, served with roasted red pepper-almond sauce

Boukiés signature thessaloniki-style eggplant dolmas filled with spicy ground meat

Pulled lamb sandwiches, with yogurt-dill sauce

Slow-braised short ribs in tomato-wine sauce with caramelized whole shallots

Greek yiayia's meatballs in spicy tomato sauce

Daily selection of whole char-grilled fish, served with greek lemon-roasted potatoes and seasonal cooked greens

Red porgy sometimes called common sea bream. P,a. For two

Sea bream p,a

Sea bass p,a

Gilthead bream p,a

Char-grilled, marinated baby lamb chops, served with greek lemonroasted potatoes and seasonal cooked greens

Prime new york steak, char-grilled, with greek fries and green beans

Pan-seared greek yogurt-herb marinated organic cornish hen, served with cyprus-style coriander potatoes

Servirismeno pani se spanaki, me mikres patatoules pan-seared salmon fillet with a roasted red pepper-olive crust, served over sautéed spinach with fingerling potatoes

Monkfish tails sautéed with white wine, saffron and herbs, served with braised fennel, pea, potato and dill broth p,a

Fresh cod roasted with tomatoes, onions, kalamata olives and mushrooms p,a

Wild striped sea bass pan-seared, over light, fresh green bean-campari tomato-potato ragu p,a

Roasted potatoes seasoned with lemon, oregano, garlic and extra-virgin olive oil

Wedges of hand-cut fried potatoes served with grated Greek sheep's milk cheese and oregano

Wild field greens with feta seasoned with lemon, garlic and extra-virgin olive oil

String beans

Classic spinach-rice pilaf served with crumbled feta, lemon and cracked black pepper

Thick, tangy yogurt dip

Santorini lava cake oozing with dark chocolate, vinsanto wine and sour cherry preserves

Diane's pineapple almond cake, served with grilled fresh pineapple slices and vanilla-flavored Greek yogurt

Buttery phyllo pastry filled with Greek custard and drizzled with cinnamon and Greek honey

Seasonal spoon sweet fruit preserves yiaourti me meli, xirous karpous kai glyko tou koutaliou