Spinach and feta cheese baked in filo dough.

Full blossomed artichoke baked in the oven with extra-virgin olive oil, garlic, herbs, and spices.

Greek cypriot cheese grilled and served on pita bread layered with tomatoes, cucumbers, and greek olives marinated in extra-virgin olive oil, garlic, and coriander seeds.

Mushrooms stuffed with crabmeat baked to order.

Tzatziki, zesty feta spread, and hummus.

Spanakotiropita, keftedes (Greek style meatballs), cucumbers, tomatoes, green peppers, feta cheese, grape leaves, pepperoncini, greek olives, anchovies, zesty feta, and hummus dips served with pita bread.

Bowl. Traditional greek chicken lemon egg rice soup.

Romaine lettuce, tomatoes, cucumbers, onions, crumbled feta cheese, pepperoncini, greek olives, gyro meat, and pita bread with Vaso's homemade dressing. Add chicken, gyro, shrimp to salad order for an additional charge.

Village salad. Tomatoes, cucumbers, green peppers, red onions, pepperoncini, greek olives, capers, crumbled feta cheese, and anchovies with Vaso's homemade dressing. Add chicken, gyro, shrimp to salad order for an additional charge.

Romaine lettuce, veggie grape leaves, tomatoes, cucumber, onions, feta cheese, greek olives, pepperoncini, green peppers, capers, and anchovies with Vaso's homemade dressing. Add chicken, gyro, and shrimp to salad order for an additional charge.

Avocado with jumbo lump crabmeat, served on a bed of romaine lettuce, tomatoes, cucumbers, green peppers, onions, pepperoncini, black olives, and Vaso's homemade dressing.

Chicken souvlaki, romaine lettuce leaves, cilantro, tomatoes, cucumbers, greek olives, onions, pepperoncini, crumbled feta cheese, and pita bread with Vaso's traditional greek dressing.

Cooked on a spit and wrapped in a pita served with fries.

Grilled chicken and vegetable sandwich served with fries.

Veal scaloppini layered with ham, fresh sliced tomato, fresh basil leaf, and fresh sliced buffalo mozzarella sauteed in a marsala cream tomato sauce.

Veal scaloppini layered with prosciutto, provolone cheese, and herbs lightly dusted with flour, lightly dipped in egg then sauteed in a brown marsala sauce.

Veal scaloppini lightly dusted with flour, lightly dipped in egg then pan sauteed in a lemon butter white wine sauce.

Grilled over a charcoal flame, then sauteed with portobello mushrooms in a brown brandy sauce with rosemary and garlic.

Veal scaloppini layered with ham and provolone cheese lightly dusted with flour, lightly dipped in egg then pan sauteed with herbs in a lemon butter white wine sauce, garnished with a jumbo shrimp and mushroom.

Veal scaloppini lightly dusted with flour, lightly dipped in egg then pan sauteed in a cream sauce with artichoke hearts and mushrooms.

Shrimp sauteed in extra-virgin olive oil, fresh garlic, basil, diced tomatoes, feta cheese, artichoke hearts sauteed with herbs and finished in a brandy cream tomato sauce served over pasta.

Shrimp sauteed in a garlic, lemon butter white wine sauce with artichoke hearts and served over pasta.

Shrimp sauteed in extra-virgin olive oil, garlic, herbs, and spices, then flambeed with white wine and our vine-ripened plum tomato sauce served over pasta.

Shrimp stuffed with jumbo lump crabmeat, baked in the oven, then sauteed in a lemon butter white wine sauce.

Flounder filet lightly dusted with flour and egg then sauteed in a lemon butter white wine sauce with capers.

Filet of flounder stuffed with your choice of jumbo lump crabmeat or spinach and feta cheese baked in the oven then flash-baked in a lemon butter white wine sauce with capers.

Braised lamb shank slow cooked in garlic and plum tomatoes, served with pasta topped with the same sauce the lamb was cooked in and sprinkled with feta cheese.

Marinated in red wine, herbs, and spices, then grilled over a charcoal flame served with choice of vegetables or pasta.

Ground sirloin layered with sliced potatoes, sliced eggplant, and bechamel cream then baked in the oven served with vegetables.

Breaded eggplant topped with tomato sauce and provolone cheese served with pasta topped with tomato sauce.

Your choice of gyro or chicken souvlaki Vaso's seasoned meats served with sliced tomatoes, oven toasted pita bread, french fries, and tzatziki dip topped with feta cheese.

Grilled chicken kabob cooked on a charcoal grill then topped with sauteed mushrooms in brandy brown sauce served with rice and vegetables.

Chicken scaloppini lightly dusted with flour then sauteed with portobello mushrooms and brown Marsala sauce.

Breaded chicken breast topped with tomato sauce and provolone cheese served with pasta topped with meat sauce.

Chicken scaloppini layered with prosciutto, provolone cheese and herbs lightly dusted with flour, lightly dipped in egg then sauteed in a brown Marsala sauce.

Chicken scaloppini lightly dusted with flour then sauteed with artichoke hearts and lemon butter white wine sauce.

Chicken scaloppini lightly dusted with flour, lightly dipped in egg then pan sauteed in a lemon butter white wine sauce.

Chicken scaloppini layered with ham and provolone cheese, lightly dusted with flour, lightly dipped in egg then pan sauteed with herbs in a lemon butter white wine sauce, and garnished with a jumbo shrimp and mushroom.

Chicken scaloppini layered with ham, fresh sliced tomato, fresh basil leaf, and fresh sliced Buffalo mozzarella sauteed in a Marsala cream tomato sauce.

Chicken scaloppini sauteed with garlic, herbs, green peppers, onions, mushrooms, white wine, and tomato sauce.

Add shrimp and chicken to pasta for an additional charge.

Long thing pasta.

Long thing pasta.

Penne pasta sauteed with vodka cream tomato sauce. Add shrimp and chicken to pasta for an additional charge.

Add shrimp and chicken to pasta for an additional charge.

Pasta tossed in sauteed bacon, onions, cream, egg, and cheese.

Pasta sauteed in extra-virgin olive oil, garlic, fresh basil, diced tomatoes, and Parmesan cheese.