Estia

Arugula, almonds, cherry tomato, shaved kefalograviera cheese and sweet balsamic vinaigrette.

Marinated beets, potato skordalia and seasoned horta.

Hearts of romaine, creamy caper dill dressing, Feta cheese, oregano croutons and grated kefalograviera cheese.

Baby kale, sliced apples, fried chickpeas, red onions, olives, Feta cheese, cucumbers, cherry tomatoes, tossed with a Dijon sherry vinaigrette.

"Country salad" with tomatoes, cucumbers, green peppers, red onions, Feta and olives dressed in a red wine vinaigrette.

Vegetarian. Pan fried kefalograviera cheese served with lemon.

Vegetarian. Zucchini and eggplant fried crispy served with tzatziki.

Colossal and jumbo lump crab cake served over beluga lentils with marinated gigandes.

Jumbo wild caught shrimp charcoal grilled served with arugula and cherry tomatoes.

Calamari stuffed with a trio of Greek cheeses and grilled. Served with lemon and extra virgin olive oil on a bed of spinach.

Charcoal grilled octopus with red and sweet onions, dill, roasted peppers, capers, parsley and red wine vinaigrette.

Fresh sardines are deboned and grilled with ladolemono.

Vegetarian. Leeks, scallions, spinach and Feta baked in homemade phyllo dough.

Choice of pan fried or grilled calamari served with spicy tomato sauce and lemon.

Wild caught, served with cocktail sauce and fresh horseradish.

Lamb chops marinated for 3 days in olive oil, lemon and fresh herbs with potato tiganites and tzatziki.

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

14 Ounces prime Bone-In filet mignon served over fresh thyme.

Carp roe and potato.

Choose 3 of the following served with grilled pita.

Sushi grade tuna over avocado, cucumber honey dressing, pinch of chili flake, served with fried pita.

Vegetarian. Roasted eggplant.

Vegetarian. Yogurt, cucumber, dill and garlic.

Vegetarian. Roasted red peppers, cayenne, Feta.

Vegetarian. Valencia rice, pine nuts, currants, fennel and dill stuffed in grape leaves served with tzatziki.

European sea bass, lean white meat with moist tender flakes.

Fresh dover sole from Holland is pan sautéed.

"Royal dorado" is extremely moist with a mild flavor.

Served on the bone pan fried in olive oil, these Portuguese red mullets have a sweet flavor and aroma. 47 lb.

Sweet and firm, butterflied and grilled in shell with ladolemono.

Firm and flavorful Mediterranean white snapper.

"Langoustines" a Mediterranean delicacy with a sweet and succulent flavor.

Sesame seed crusted Yellow-Sin tuna grilled rare with horta, beets and almond skordalia.

Center loin cut swordfish grilled, with a tomato, pepper and onion skewer ladolemeno and capers.

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

Grilled halibut steak, red onions, tomatoes and peppers with kalamata olive tapenade and ladolemono.

Grilled salmon with wilted wild greens, ladolemeno and capers.

Spinach, leeks, scallions, parsley, dill served with white rice.

Vegetarian. Wild wilted greens with lemon.

Roasted potatoes with lemon juice.

Vegetarian. Served with yogurt.

Vegetarian. With crumbled Feta and red onion.

Vegetarian. Fried potatoes with cheese.

Pistachios layered between shredded phyllo, custard and whipped cream.

Pistachio crust, Greek yogurt cream, Greek honey, spiced katiafi.

Greek yogurt topped with Greek honey and chopped almonds.

Layered almonds, walnuts and phyllo.

Traditional honey walnut cake.

Chocolate pudding cake with cherry coulis, candied almonds and ouzo cream.

Seasonal fruit accompanied with Greek yogurt and cherry marmalade.

A new twist on an old favorite. Walnuts, pistachios and phyllo with fleur de sel and caramel sauce.