Estia

(v). spinach, feta, leeks, scallions and dill baked in home made phyllo

choose three of the following served with grilled pita: tzatziki - yogurt, cucmber and dill (v), htipiti - roasted red peppers and feta cheese (v), melitzano salata - roasted eggplant (v), taramosalata - carp roe and potato, spreads are also available individually

(v). valencia rice, pine nuts, currants, fennel and dill stuffed in grape leaves served with tzatziki

(v). kefalograviera cheese pan fried with lemon

(v). zucchini and eggplant fried crispy served with tzatziki

grilled and marinated octopus, sliced and served over red and sweet onions, dressed with grilled peppers, capers and red win vinaigrette

calamari stuffed with a trio of greek cheeses, grilled served with lemon and extra virgin olive oil on a bed of spinach

fresh calamari fried tender, served with a spicy tomato sauce

fresh sardines are de-boned and grilled with ladolemeno

(v). "country salad" with tomatoes, cucumbers, green peppers, red onions, feta and olives dressed with a red wine vinaigrette

add chicken

add shrimp

(v). baby green romaine, caper dill dressing, feta cheese, oregano croutons, and grated kefalograviera cheese

add chicken

add shrimp

sliced rare tuna served on mixed greens tossed with cucumbers, diced tomatoes, green apples, walnuts and feta with balsamic vinaigrette

(v). arugula, almonds, cherry tomato, shaved kefalograviera cheese and a sweet balsamic vinaigrette

(v). mixed greens with grilled zucchini, peppers, eggplant, basil, croutons, and grilled haloumi cheese dressed with a sweet balsamic vinaigrette

grilled eggplant, red peppers, cherry tomatoes, romaine lettuce, kalamata olives and balsamic vinaigrette topped with fried calamari and feta cheese

ground sirloin topped with caramelized onions and feta cheese served on a brioche roll with mixed greens and greek fries

maryland style crab cake served on a brioche roll with mustard aioli, mixed greens and greek fries

marinated chicken skewered with peppers and onions served with rice, mixed greens, pita and tzatziki

ribeye steak and vidalia onions grilled and served with pita, tzatziki, tomato, greek fries and mixed greens

shrimp and swordfish are skewered with sweet vidalia onions and cherry tomatoes served over mixed greens with balsamic vinaigrette

chef's daily choice of fish served with briam vegetables

shrimp sautéed with white wine, tomatoes, and feta tossed with orzo pasta

center loin cut swordfish grilled and topped with tomato, caper and olive relish, served with carrot mashed potatoes

grilled halibut steak, red onions, tomatoes, and peppers served with kalamata olive tapenade and ladolemeno

(v). rigatoni tossed with fresh spinach, basil and tomato sauce topped with grated feta cheese and extra virgin olive oil

add chicken

add shrimp

a traditional greek casserole layered with seasoned ground beef, sliced eggplant, potatoes and topped with a kefalograviera béchamel

lamb chops marinated for three days in olive oil, lemon and fresh herbs served with potato tiganites and tzatziki

14oz. ny strip steak served with roasted shitake mushrooms, carrot mashed potatoes and grilled asparagus

(v). wild wilted greens with lemon

roasted potatoes with lemon

(v). baked vegetable stew

(v). with crumbled feta and red onion

(v). served with yogurt

fried potatoes with cheese

(v). yukon potato and carrots

spinach with white rice

grilled and marinated octopus, sliced and served over red and sweet onions, dressed with grilled peppers, capers and red wine vinaigrette

(v). country salad with tomatoes, cucumbers, green peppers, red onions, feta and olives dressed with red wine vinaigrette

fresh fried calamari rings served with lemon and a spicy marinara sauce

chef's daily choice of fish charcoal grilled served with ladolemeno, oregano, and capers

lamb shank braised and de-boned served over cracked wheat pasta with tomato kampama, pine nuts, currants and shaved feta cheese

organic chicken roasted served over caramelized onion and yogurt orzo with a lemon chicken thyme just

layered filo with almonds and walnuts in a honey syrup

seasonal fresh fruit

chef's daily soup

(v). sliced vine ripe tomatoes seasoned with greek oregano and extra virgin olive oil topped with red onions and crumbled barrel feta cheese

(v). traditional spinach pie with melted leeks, scallions, spinach, dill, parsley, and feta cheese baked in phyllo

(v). baby green romaine, caper dill dressing, feta cheese, oregano croutons, and grated kefalograviera cheese

chef's daily choice of fish served over briam vegetables

a traditional greek casserole layered with seasoned ground beef, sliced eggplant, potatoes and topped with a kefalograviera béchamel

marinated chicken skewered with peppers and onions served with rice and mixed greens

ground sirloin topped with caramelized onions and feta cheese served on a brioche roll with mixed greens and greek fries

(v). zucchini and eggplant fried crispy served with tzatziki

(v). leeks, scallions, spinach, and feta baked in homemade phyllo dough

(v). pan fried kefalograviera cheese served with lemon

charcoal grilled octopus with red and white onions, dill, roasted peppers, capers, parsley and red wine vinaigrette

calamari stuffed with a trio of greek cheeses, grilled served with lemon and extra virgin olive oil on a bed of spinach

pan fried calamari served with spicy tomato sauce and lemon

new zealand mussels with metaxa, ouzo, dill, diced tomato and feta

jumbo shrimp charcoal grilled served with arugula and cherry tomatoes

fresh sardines are de-boned and grilled with ladolemeno

jumbo lump crab cake served over beluga lentils with marinated gigandes

pan sautéed shrimp baked in ouzo infused tomato sauce with feta cheese

choose three of the following served with grilled pita: tzatziki - yogurt, cucmber and dill (v), htipiti - roasted red peppers and feta cheese (v), melitzano salata - roasted eggplant (v), taramosalata - carp roe and potato, spreads are also available individually

sushi grade tuna served over avocado with a cucumber honey dressing garnished with fried pita and extra virgin olive oil

(v). valencia rice, pine nuts, currants, fennel and dill stuffed in grape leaves served with tzatziki

"country salad" with tomatoes, cucumbers, green peppers, red onions, feta and olives dressed with red wine vinaigrette

baby green romaine, creamy caper dill dressing, feta cheese, oregano croutons, and grated kefalograviera cheese

arugula, almonds, cherry tomato, shaved kefalograviera cheese and sweet balsamic vinaigrette

marinated beets, potato scordalia, and seasoned horta

mixed greens with grilled zucchini, peppers, eggplant, basil, croutons, and grilled haloumi cheese dressed with a sweet balsamic vinaigrette

chilean sea bass slow baked in fish fume and tomato sauce with onions, tomatoes, green peppers, carrots, potatoes, capers, and thyme

center loin cut swordfish grilled and topped with tomato, caper and olive relish, served with carrot mashed potatoes

sesame seed crusted yellow-fin tuna grilled rare served with horta, beets, and almond skordalia

grilled halibut steak, red onions, tomatoes, and peppers served with kalamata olive tapenade and ladolemeno

grilled salmon served with wilted wild greens, ladolemeno and capers

lamb chops marinated for three days in olive oil, lemon and fresh herbs served with potato tiganites and tzatziki

lamb shank braised served on the bone with orzo baked with feta cheese and tomatoes

14oz. ny strip steak served with roasted shitake mushrooms, carrot mashed potatoes and grilled asparagus

organic chicken roasted served over caramelized onion and yogurt orzo with a lemon chicken thyme jus

(v). wild wilted greens with lemon

roasted potatoes with lemon

(v). baked vegetable stew

with crumbled feta and red onion

(v). served with yogurt

fried potatoes with cheese

(v). yukon potato and carrots

spinach with white rice

spanakopita and feta stuffed meatball with spring mix salad

charcoal grilled rings of tender calamari served with lemon

(v). greek spreads tzatziki, htipiti, and melitzano salata are served with grilled pita

(v). hearts of romaine are tossed in a creamy caper dill dressing topped with cheese

chef's choice of fish baked and served over briam vegetables

a greek casserole layered with seasoned ground beef, sliced eggplant and potatoes, topped with a kefalograviera béchamel

lamb shank served over trahana pasta with tomato kampama, pine nuts, currants and feta cheese

grilled shrimp, onions and cherry tomatoes served with orzo mixed with tomato sauce and feta

organic chicken roasted served over caramelized onion and yogurt orzo with a lemon chicken thyme jus

(v). roasted eggplant over tomato sauce topped with shaved feta and vegetable souvlaki

traditional walnut honey cake

chef's choice of seasonal fruit served with yogurt

(v). spinach, feta, leeks, scallions and dill baked in phyllo

(v). traditional roasted baby eggplant spread with grilled pita

(v). valencia rice, pine nuts, currants, fennel and dill stuffed in grape vine leaves served with tzatziki

(v). kefalograviera cheese pan fried with lemon

(v). zucchini and eggplant fried crispy served with tzatziki

grilled and marinated octopus, sliced and served over red and sweet onions, dressed with grilled peppers, capers and red win vinaigrette

calamari stuffed with a trio of greek cheeses, grilled served with lemon and extra virgin olive oil

fresh calamari fried tender, served with a spicy tomato sauce

chef's daily soup

(v). "country salad" with tomatoes, cucumbers, green peppers, red onions, feta and olives dressed with a red wine vinaigrette

add chicken

add shrimp

baby green romaine, caper dill dressing, feta cheese, oregano croutons, grated kefalograviera cheese, and grilled marinated chicken

sliced rare tuna served with mixed greens tossed with cucumbers, diced tomatoes, green apples, walnuts and feta cheese

grilled eggplant, red peppers, cherry tomatoes, romaine lettuce, kalamata olives and balsamic vinaigrette topped with fried calamari and feta cheese

filet and vidalia onions grilled served on a pita with oregano fries, tomato, lettuce and tzatziki, served with greek fries and mixed greens

ground sirloin topped with caramelized onions and kasseri cheese served on a brioche roll with lettuce, tomato, and a side of greek fries

yellow-fin tuna crusted with sesame seeds grilled served with mustard aioli mixed greens and greek fries

maryland style crab cake served on a roll with mustard aioli, mixed greens and greek fries

romaine lettuce, feta cheese and oregano croutons tossed with caper dill dressing wrapped in a pita with grilled chicken and served with greek fries

ribeye steak and two eggs served with potatoes

(v). our special version of french toast made with tsoureki and served with maple syrup and fresh berries

two poached eggs served in an herbed filo cup with fresh sautéed spinach and roasted peppers, topped with hollandaise and served with a side of bacon

smoked salmon and whitefish salad served with lettuce, tomatoes, onions, hardboiled eggs, and a toasted bagel with cream cheese

(v). a three egg omelet featuring a traditional combination of spinach, leeks, feta, tomato, and scallions served in a cast iron skillet

a country style omelet served in a skillet with bacon, sausage, potatoes, kefalograviera and kasseri cheeses

(v). chef's choice served three to an order

(v). greek yogurt served with fruit, granola, honey and a baklava crisp

"loup de mer" european sea bass, lean white meat with moist tender flakes

"royal dorado" is extremely moist with a mild flavor

firm and flavorful mediterranean white snapper

served on the bone pan fried in olive oil, these portuguese red mullet have a sweet flavor and aroma

baked in sea salt, served with parsley sauce and grilled vegetables

fresh dover sole from holland is pan sautéed

live maine deep-water lobsters, split, claws de-shelled and charcoal grilled

"langoustines" a mediterranean delicacy with a sweet and succulent flavor

grilled then marinated in a metaxa infused ladolemeno served with an arugula, tomato and feta salad

daily selection varies

selection of oysters, lobster, shrimp, mussels crab; serves two people

layered filo with almonds and walnuts in a honey syrup

traditional walnut honey cake

semolina custard wrapped in filo with orange, lemon zest syrup

homemade gelato & sorbet

pistachios layered between kataifi filo, custard and whipped cream

homemade yogurt topped with imported greek honey and chopped almonds

fresh fruit accompanied with authentic greek yogurt topped with a cherry marmalade

traditional soufflé made with the finest chocolate served with vanilla gelato