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Lightly flour dusted fried calamari tossed in garlic lemon and olive oil with kalamata olives and pepperoncini and topped with crumbled feta.
One pound of mussels cooked with ouzo, diced tomatoes, herbs, feta cheese, and crostini.
Thinly slice sashimi grade ahi tuna over a bed of endive cucumber, fennel and red cabbage tossed in Asian sesame ginger sauce.
Crab onion red pepper, cucumber in olive oil, lime, and herbs stuffed in fresh avocado.
One pound little neck dams steamed served with drawn butter.
Thinly sliced batter fried eggplants served with tzatziki sauce.
Grilled octopus, cucumber, tomatoes, red onions, and jalapeno in a lemon garlic vinaigrette.
Loukaniko, gyros, feta, hummus, olives, tzatziki, pita, cucumbers, and tomatoes.
Classic Greek chicken, lemon, and rice.
Slow cooked onions savory sherry broth, croutons and melted swiss and provolone cheese. Crock.
Our house recipe, mildly spicy with beans. Topped with cheddar cheese.
Kale, tomatoes, cucumber, red onions, chickpeas, kalamata olives, and feta. Served with creamy tahini dressing.
Mixed greens, walnuts, dried cranberries, and crumbled gorgonzola cheese tossed in cranberry vinaigrette.
Grilled romaine, feta, kalamata olives, cucumbers, red onion, grape tomatoes, and whole pepperoncini tossed with our signature house dressing.
Greek style halibut baked with olive oil, tomatoes and vegetables.
Fresh Atlantic salmon, tomatoes, onions, garlic, lemon wedges, and fresh oregano baked in a parchment paper pocket.
Our own mixture of crab and seasoning, lightly buttered and broiled.
Pan seared sea scallops topped with a creamy leek and mushroom swiss sauce with piped smashed potatoes.
Grilled 8 Ounces ahi tuna seasoned with olive oil and fresh herbs.
Pan seared chilean sea bass with sauteed grape tomatoes, capers, kalamata olives simmered in garlic and white wine.
Char-broiled lamb chops with olive oil, fresh oregano and lemon.
Grilled seasoned 14 Ounces pork Flatiron steak topped with kalamata olives, cheese and fresh rosemary.
Grilled chicken breast with red pepper and sauteed spinach in a lemon caper sauce and topped with feta cheese.
Artichoke kalamata olives grape tomatoes, fresh basil and shaved cheese tossed in fresh fettuccine pasta.
Lobster and cheese filled pasta purses in a creamy cheese sauce topped with toasted butter panko bread crumbs.
Menu for KEFI at Yorgos provided by Allmenus.com
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