Ithaka

Imported Greek water.

Yogurt, cucumber and dill spread.

Taramosalata. Carp roe caviar, potato and almond puree.

Tirokafteri. Spicy spread of feta cheese, olive oil and red peppers.

Pikilia. Your choice of three cold spreads.

Melitzanosalata. Smoked eggplant puree.

Yellow peas puree, served with olive oil and chopped onions.

Skordalia. Potato, garlic and almond puree.

Dolmadakia. Homemade grape leaves, stuffed with rice, dill and fine herbs.

Stuffed baby eggplant with sauteed vegetables, herbs and melted kefalograviera cheese.

Charcoal-grilled octopus with Greek seasoning.

Ortykia. Marinated in red wine and herbs, grilled.

Baby calamari.

Broiled in virgin olive oil and paprika.

With lemon and extra virgin olive oil.

Kefalograviera cheese.

Seared and baked butterfly shrimp, with feta cheese, herbs and fresh tomatoes.

Bakaliaro. Pan-fried salted cod fish, served with garlic spread.

Peperyes gemistes. Baked green peppers, stuffed with three cheeses.

Loukaniko. Grilled Greek sausage with orange zest.

Kolokythakia. Pan-fried zucchini, served with garlic spread.

Sauteed in white wine, scallions and garlic.

Spanakotiropita. Homemade spinach pie and with feta cheese and dill.

Gigantes. Giant beans, baked with fresh tomatoes, basil and carrots.

Keftedakia. Seasoned meatballs, lightly broiled.

Soutzoukakia. Meatballs, simmered in fresh tomato and herb sauce.

Root vegetables, tomato and rice.

Chicken soup with vegetables, rice and egg lemon finish.

Greek. Romaine lettuce, feta cheese, olives, tomatoes, cucumber, onions and green peppers with Ithaka dressing.

Thinly chopped romaine lettuce, scallions and dill, with extra virgin olive oil and red wine vinaigrette dressing.

Salad with shrimp, scallops, calamari, arugula, watercress, radicchio, avocado, tomatoes and olives.

Arugula, watercress, radicchio, avocado and olives and with Ithaka dressing.

Greek feta cheese with olives.

Greek feta with sliced tomato and olives

Shrimp and sea scallops, in a fresh tomato sauce.

Grilled shrimp, with lemon and extra virgin olive oil. Served with rice, roast lemon potatoes and vegetables.

Broiled shrimp and scallops, skewered with tomatoes, green peppers and onions. Served with rice, roast lemon potatoes and vegetables.

Marinated whole calamari, grilled with lemon and olive oil. Served with rice, roast lemon potatoes and vegetables.

Rich fish broth, with root vegetables, shrimp, scallops and sea bass and served with rice.

Jumbo shrimp, baked in a clay pot with fresh tomatoes, garlic and a splash of ouzo and topped with feta cheese. Served with rice, roast lemon potatoes and vegetables.

Shrimp, scallops, calamari and mussels, baked with orzo pasta, fresh tomato sauce and feta cheese.

Grilled salmon steak. Served with rice, roast lemon potatoes and vegetables.

Fish filet, baked with fresh tomatoes, feta cheese, herbs, onions and garlic. Please call restaurant for today's fish filet section. Served with rice, roast lemon potatoes and vegetables.

Layers of eggplant, potatoes, chopped lamb and beef, topped with bechamel sauce. Served with rice, roast lemon potatoes and vegetables.

Boneless lamb, simmered in fresh tomato sauce and served with rice.

Stifado. Rabbit stew, with pearl onions and red wine sauce, served with rice.

Grilled marinated cubes of chicken, skewered with tomatoes, green peppers and onions. Includes a small side of tzatziki sauce. Served with rice, roast lemon potatoes and vegetables.

Charcoal-grilled rib steak.

Pasta layers, with chopped lamb and beef, topped with bechamel sauce. Served with rice, roast lemon potatoes and vegetables.

Baby lamb, baked in a clay pot with orzo pasta, fresh tomato sauce and feta cheese.

Grilled marinated cubes of tender lamb, skewered with tomatoes, green peppers and onions. Includes a small side of tzatziki sauce. Served with rice, roast lemon potatoes and vegetables.

Charcoal-grilled lamb chops, with Greek seasoning. Served with roast lemon potatoes.

Marinated in white wine, lemon and oregano. Served with rice, roast lemon potatoes and vegetables.

Includes melitzana santorini, tiganites piperyes, spanakotiropita and gigantes fournou. Served with broccoli and carrots.

Horta. Steamed wild greens, in lemon and dressed in extra virgin olive oil.

Freshly cut potatoes, pan-fried in virgin olive oil.

Patzaria. Beets, served with garlic spread.

Baked lemon potatoes with onion and garlic.

Round donuts, with honey and crushed walnuts.

Sponge almond cake.

Strained yogurt, with honey and crushed walnuts.

Fillo dough pastry, with chopped nuts and honey.

Layers of fillo dough with milk custard.

Melon and watermelon.