Avgolemono soup with carrots, celery, rice and lemon.

Our combine baked eggplant with little else but olive oil, vinegar, garlic, roasted peppers, and feta cheese.

Skordalia is the pungent garlicky dipping sauce.

Feta cheese spread is standard fare on the meze table of Northern Greece.

Chick peas whipped with olive oil, tahini sauce, lemon, and garlic. An impressive dish.

Five grapeleaves stuffed with rice and herbs, served with a pita.

Tzatziki, taramosalata, skordalia, kopanisti, melitzanosalata, hummus, 1 stuffed grapeleave and 2 pitas.

Taramosalata is creamy and rich.

This is a classic of the meze table. Tzatziki is usually served alone, to be enjoyed with bread or as an accompaniment to grilled meats and. Souvlaki.

The olives and feta cheese add a pungent touch, but the salad is refreshing, (tomatoes, cucumbers, red onions, feta cheese and olives)Dressed with our traditional Greek vinaigrette.

The olives and feta cheese add a pungent touch, but the salad is refreshing, (tomatoes, cucumbers, red onions, feta cheese and olives)Dressed with our traditional Greek vinaigrette.

Romaine Lettuce, tomatoes, cucumbers, red onions, olives and feta cheese &Dressed with our homemade traditional vinaigrette.

Romaine Lettuce, tomatoes, cucumbers, red onions, olives and feta cheese &Dressed with our homemade traditional vinaigrette.

Octopus is the ultimate Greek "meze". Baby octopus, marinated and roasted over charcoal with olive oil and vinegar.

Spiced imported Greek feta cheese over slices of tomato, broiled with olive oil and oragano.

Imported kefalograviera cheese lightly floured. Pan fried in olive oil and ignited with a shot of ouzo and put out with lemon juice.

Tossed in flour and fried to perfection served with lemon wedges.

Mussels sauteed in red wine and tomato sauce with feta cheese.Served without the shells.

Baby lamb shank, cooked in egg lemon, artichoke sauce, and served with rice and potatoes. One of the classics of the sunday family table.

Roasted leg of lamb (fourno) 2 oven roasted meatballs choice of kapama or avgotemono lamb. Served with rice, potatoes and vegetables.

Leg of lamb, roasted in the oven, with garlic, and lemon. This is one of a handful of dishes, that mot people recognize as quintessentially Greek, served with rice, roasted potatoes and mixed veggies.

Smyma greeks popularized this dish, ground (lamb and beef) spiced with onions, garlic, cumin, black pepper, and roasted in the oven in red wine tomato sauce. Served with rice, roasted potatoes and mixed veggies.

Baby lamb shank cooked in red wine and tomato sauce, rich, and simple, this is a great dinner choice served with rice, roasted potatoes and veggies.

Tossed in flour and fried to perfection.

Sautéed mussel meat in red wine and tomato sauce with feta cheese.

Charcoaled baby octopus, marinated and roasted over charcoal with olive oil and vinegar.

Roasted over charcoal grill with olive oil, oregano and lemon.

Sautéed with garlic, paprika and red wine.

Salmon fillet, tilapia fillet, rainbow trout fillet and two shrimps roasted over charcol and served on a bed of lettuce, rice, potatoes, and veggies.

Shrimp sautéed in red wine and tomato sauce, with feta cheese.

Stuffed with rice, raisins and herbs. Served with vegetables, roasted potatoes and feta.

Stuffed eggplant with sautéed onions in a savory tomato sauce and feta cheese on top. Served with rice, mixed vegetables and roasted potatoes.

Artichoke hearts in egg lemon sauce. Served with rice, potatoes,veggies.

Pork kabob, marinated chicken breast, one rack lamb chop, homemade sausage and yerro (gyro).

Marinated and grilled over charcoal.

Grilled skewered chicken tenderloin.

Grilled skewered pork tenderloin.

Pork kabob, chicken kabob, marinated chicken breast, two rack lamb chops, homemade sausage, and yeero (gyro).

Honey cake, made from semolina and honey syrup.

Shredded dough, stuffed with walnuts and topped honey syrup.

Layers of filo dough, stuffed with walnuts and topped honey syrup.