Estia Taverna

Mediterranean octopus charcoal grilled, served over fava puree with pickled red onion, capers and peppers.

Thinly sliced zucchini and eggplant lightly fried served with tzatziki. Vegetarian.

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

Jumbo lump crab, Beluga lentils and Dijon aioli.

Leeks, scallions, spinach, and feta baked in housemade phyllo dough. Vegetarian.

Traditional pan fried Kefalograviera cheese served with lemon. Vegetarian.

Jumbo shrimp charcoal grilled with ladolemono.

French toast made with Tsoureki bread, served with maple syrup and fresh berries. Vegetarian.

Smoked salmon and whitefish salad served with lettuce, tomato, red onion, hardboiled egg and a toasted bagel with cream cheese.

Filet mignon grilled medium, 2 sunny side up eggs, sauteed spinach, fresh Hollandaise and breakfast potatoes.

Greek yogurt with fresh fruit, granola, honey and a baklava crisp. Vegetarian.

3 eggs scrambled with spinach, leeks, feta, scallions and diced tomatoes served in a cast iron skillet with grilled pita and breakfast potatoes. Vegetarian.

Australian lamb chops marinated in olive oil and fresh herbs charcoal grilled with Greek fried potatoes and tzatiziki.

A traditional Greek casserole layered with seasoned ground beef, sliced eggplant and potatoes and topped with Keflograviera bechamel.

14 oz. charcoal broiled with grilled asparagus.

Roasted eggplant over tomato sauce topped with vegetable souvlaki and grated feta. Vegetarian.

Roasted leg and breast served over caramelized onion and yogurt orzo with a lemon thyme jus.

Yellowfin sushi grade tuna over avocado in a soy honey ginger dressing served with fried pita.

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

Marinated red and golden beets, skordalia and horta. Vegetarian. Vegan.

Choice of 3 spreads served with grilled pita.

Choice of spread with grilled pita.

Mediterranean octopus charcoal grilled, served over fava puree with pickled red onion, capers and peppers.

Marinated red and golden beets, skordalia and horta. Vegetarian. Vegan.

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

Jumbo shrimp charcoal grilled with ladolemono.

Gulf shrimp sauteed with fresh tomato sauce, garlic and grated feta.

Pei mussels sauteed with ouzo, white wine, spicy marinara, garlic and grated feta.

Extra virgin olive oil, white wine, garlic, fresh tomato

Deboned and grilled with ladolemono and parsley.

Served with vegetables.

Choice of spread.

Charcoal grilled over fava puree with pickled red onion, capers and peppers.

Leeks, scallions, spinach and feta baked in housemade phyllo dough. Vegetarian.

Traditional pan fried Kefalograviera cheese served with lemon.

Jumbo shrimp charcoal grilled with ladolemono.

Gulf shrimp sauteed with fresh tomato sauce, garlic and greted feta.

Thinly sliced zucchini and eggplant lightly fried served with tzatziki. Vegetarian.

Spicy tomato sauce and fresh lemon

Deboned and grilled with ladolemono and oregano.

Jumbo lump crab, Beluga lentils and Dijon aioli.

Pei mussels sauteed with ouzo, white wine, spicy marinara, garlic, grated feta and fried pita sticks.

Lamb meatballs stuffed with feta in tomato sauce.

Tzatziki, htipiti and meltizanosalata with grilled pita

Your choice of one spread (tzatziki, melitzanosalata, htipiti, taramasalata, fava with grilled pita

Extra virgin olive oil, white wine, garlic and tomato

Vine ripened tomatoes, cucumbers, green peppers, red onions, olives, feta and red wine vinaigrette. Vegetarian.

Arugula, marinated red and golden beets, almonds, honey lime vinaigrette . Vegetarian.

Baby green romaine, oregano croutons, grated feta and creamy caper dill dressing. Vegetarian.

Baby kale, sliced apples, fried chickpeas, red onions, olives, cucumbers, cherry tomatoes, grated feta and Dijon sherry vinaigrette. Vegetarian.

Vine ripened tomatoes, cucumber, green peppers, red onions, olives, feta and red wine vinaigrette. Vegetarian.

Arugula, marinated red and golden beets, almonds, honey lime vinaigrette . Vegetarian.

Chopped hearts of romaine, grated feta and creamy caper dill dressing. Vegetarian.

Baby kale, sliced apples, red onions, olives, cucumbers, cherry tomatoes, grated feta and Dijon sherry vinaigrette. Vegetarian.

Whole lobster sauteed with cherry tomatoes and linguini in a brandy infused spicy tomato sauce with grated feta.

Sesame seed encrusted sushi grade tuna grilled rare, sauteed horta, marinated beets and almond skordalia.

Charcoal grilled with ladolemono, capers and spinach rice.

Charcoal grilled with tomatoes, onions and pepprs and ladolemono and capers.

PEI mussels, clams, wild caught shrimp, sauteed calamari, roasted tomato sauce, orzo, grated feta, fresh basil

Oven baked in tomato sauce with onions, tomatoes, capers, green peppers, carrots, potatoes, capers and thyme.

Ladolemono, capers, grilled vegetables, Kalamata olive tapenade.

Australian lamb chops marinated in olive oil and fresh herbs charcoal grilled with Greek fried potatoes and tzatiziki.

A traditional Greek casserole layered with seasoned ground beef, sliced eggplant and potatoes and topped with Keflograviera bechamel.

14 oz. charcoal broiled with grilled vegetables

Roasted eggplant over tomato sauce topped with vegetable souvlaki and grated feta. Vegetarian.

Roasted leg and breast served over caramelized onion and yogurt orzo with a lemon thyme jus.

Rigatoni tossed with tomato sauce and fresh spinach topped with grated feta.

Red wine braised bone-in lamb shank, roasted tomato sauce, orzo, grated feta.

Sesame seed encrusted sushi grade tuna grilled rare, sauteed horta, marinated beets and almond skordalia.

Oven baked in tomato sauce with onions, tomatoes, green peppers, carrots, potatoes, capers and thyme.

Australian lamb chops marinated in olive oil, fresh herbs and lemon, charcoal grilled with grilled vegetables and tzatiziki.

14 oz. charcoal broiled with grilled vegetables

Roasted eggplant over tomato sauce topped with vegetables souvlaki and grated feta. Vegetarian.

Roasted leg and breast served with grilled vegetables and a lemon thyme jus.

Charcoal grilled swordish skewered with tomatoes, onions and peppers, ladolemoni and capers.

Charcoal grilled with ladolemono, capers and spinach rice.

3 jumbo scallps wrapped in kataifi phyllo, pan served with white wine and diced tomatoes, finished with balsamic reduction.

Boneless lamb shank served over trahana pasta with tomato kampana, pine nuts and currants, topped with grated feta.

Simply grilled with ladolemono, served with Kefalograviera scalloped potatoes and olive tapenade.

Red wine braised short ribs served over carrot mashed potatoes and grilled asparagus.

Fresh mussels, shrimp and calamari sauteed in a spicy tomato sauce topped with grated.

Chilled Maine lobster, Alaskan king crab, jumbo shrimp, oysters, clams, mussels and crab cocktail with traditional accoutrements.

Chef's daily selection served with cocktail and mignonette sauces.

4 jumbo shrimp served with cocktail sauce.

Thinly sliced yellowfin tuna, diced Kalamata olive, extra virgin olive oil and cracked sea salt.

Thinly sliced organic salmon, diced cucumber, radish, extra virgin olive oil and cracked sea salt.

Chilled Maine lobster, jumbo shrimp, mussels and crab cocktail, traditional accoutrements.

Chef's daily selection served with cocktail and mignonette sauces.

Thinly sliced yellowfin tuna, diced Kalamata olives, extra virgin olive oil and cracked sea salt.

Thinly sliced organic salmon, diced cucumber, radish, extra virgin olive oil and cracked sea salt.

4 jumbo shrimp served with cocktail sauce.

European sea bass, lean white meat with moist tender flakes and served with horta. Charcoal grilled served with ladolemono, oregano and capers.

"Royal Dorado" moist with a mild flavor and served with horta. Charcoal grilled served with ladolemono, oregano and capers.

Firm and flavorful Mediterranean white snapper and served with horta. Charcoal grilled served with ladolemono, oregano and capers.

Fresh Dover sole from Holland lightly floured and pan sauteed. Charcoal grilled served with ladolemono, oregano and capers.

"Langoustines" a Mediterranean delicacy with a sweet and succulent flavor. Charcoal grilled served with ladolemono, oregano and capers.

Butterflied and grilled with ladolemono. Charcoal grilled served with ladolemono, oregano and capers.

"Portuguese Red Mullets" with sweet flavor and aroma served on the bone, pan fried in olive oil. Charcoal grilled served with ladolemono, oregano and capers.

European sea bass, lean white meat with moist tender flakes and served with horta. Charcoal grilled served with ladolemono, oregano and capers.

"Royal Dorado Moist" with a mild flavor and served with horta. Charcoal grilled served with ladolemono, oregano and capers.

Firm and flavorful Mediterranean white snapper and served with horta. Charcoal grilled served with ladolemono, oregano and capers.

"Langoustines" is a Mediterranean delicacy with a sweet and succulent flavor. Charcoal grilled served with ladolemono, oregano and capers.

Butterflied and garlic with ladolemono. Charcoal grilled served with ladolemono, oregano and capers.

Chef's seasonal preparation.

Tender lamb braised in white wine and herbs, artichokes, zucchini, carrots, onions, fresh tomato and lemon emulsion.

Red and yellow cheery tomatoes, fava, caper and Kalamata olive relish, parsley puree.

Fresh mussels, shrimp and calamari sauteed in a spicy tomato sauce topped with grated feta.

Boneless short ribs, carrot mashed potatoes, cippolini onion, grilled asparagus.

Wild wilted greens with lemon and olive oil. Vegetarian.

Oven roasted yukons with Greek oregano.

Olive oil and feta and pickled red onion. Vegetarian.

Served with mint yogurt. Vegetarian.

Fried potatoes with Greek oregano. Vegetarian.

Rice sauteed with spinach, leeks and fresh dill.

Wild wilted greens with lemon and olive oil. Vegetarian.

Oven roasted yukons with Greek oregano.

Olive oil, feta and pickled red onion. Vegetarian.

Rice sauteed with spinach, leeks and fresh dill.

Served with mint yogurt. Vegetarian.

Tender Maine lobster served on a brioche roll with mixed greens and old bay fried potatoes.

Chef's choice of fish, lightly sauteed and wrapped in pita with cabbage, tzatziki, tomato, served with Greek fried potatoes and cucumber, tomato and feta salad.

Maryland style crab served on a broche roll with musterd aioli and Greek fried potatoes.

Ground sirloin, Gruyere cheese and caramelized onions served on a brioche roll with Greek fried potatoes.

Braised lamb shank wrapped in pita with tzatziki, caramelized onion, lettuce, tomato, served with mixed greens and Greek fried potatoes.

Baby green romaine, grilled eggplant, roasted red peppers, cheery tomatoes, Kalamata olives and balsamic vinaigrette topped with fried calamari and grated feta.

Sliced rare tuna, mixed greens, cucumbers, diced tomatoes, green apples, walnuts, grated feta, balsamic vinaigrette.

Layered phyllo with pistachios, walnuts and caramel sauce served with vanilla gelato.

Pistachio crust, Greek yogurt cream, Greek honey and spiced kataifi phyllo.

Honey walnut cake, cinnamon lemon syrup, candied orange zest served with vanilla gelato.

Pistachios layered between kataifi phyllo, custard and whipped cream.

Thyme honey and chopped almonds.

Served with cherry marmalade.

Candied almonds, raspberry coulis and ouzo cream. Please allow 15 minutes for preparation.