Braised with fresh tomatoes, balsamic vinegar, red wineand honey (very tender).

6 baked triangles made of flaky filo pastry layered with spinach and feta cheese.

A casserole stuffed with scallops, mushrooms, white wine, fennel, goat cheese and kefalograveria.

Marinated and grilled, served with tzatziki sauce. Very tender.

6 baked triangle of flaky filo pastry layered with feta, ricotta and cream cheese. Finished with spiced walnuts and honey.

4 vine leaves stuffed with ground beef, lamb, rice, seasoned onions, parsley and oregano. Served with egg-lemon sauce.

Topped with gyros meat.

Topped with sliced chicken breast.

Layers of eggplant and potatoes with sauteed beef and lamb. Topped with bechamel sauce.

Chef's creation.

Pasta casserole made of macaroni-like tubular pasta combined with ground beef and lamb, tomatoes, nutmegand cheese. Topped with bechamel sauce.

Lean blend of seasoned beef and lamb, broiledand served with raw onions, tomatoesand tzatziki sauce.

Free range chicken breast stuffed with spinach, feta, Kefalotyriand fresh dill with an egg-lemon sauce.

Fresh spinach, feta cheese, green onions, fresh dill and seasoning. Baked in fillo dough.

Stuffed with scallops, white wine, mushrooms, garlic, parsley, celeryand Parmesan cheese.

Jumbo gulf shrimp sauteed in olive oil and white wine, finished with a creamy feta, Kefalotyri cheese sauce and a touch of tomato.

Seared and finished with a tomato-xinomavro wine reduction and an herbed goat cheese mousse.

Lamb tenderloins with a balsamic demi-glace, shrimp and scallops with our lobster gorgonzola cheese sauce.

Shrimp and scallops with a roasted bell pepper cream sauce and a portion of salmon concasse.

7-hour braised lamb shank with white wine, red wine vinegar, fresh herbs, a touch of honey and fresh vegetables.

A fresh 9 Ounces fillet stuffed with crab meat, scallions, fresh spinachand feta finished with a roasted bell pepper cream sauce.

Pan seared lamb loin and finished with a roasted oyster mushroom and madeira wine reduction.

USDA center-cut tenderloin. Sauteed and finished with a chocolate, port wine demi-glace.

Choice certified Angus Beef® rib-eye steak dry aged for 21 days seasoned with Greek oregano and grilled.

Sauteed jumbo sea scallops served with a lobster cream gorgonzola sauce.

USDA cen-ter-cut tenderloin. Sauteed and finished with a metaxa, mushroom, cream sauce.

Marinated and grilled to mouth-watering perfection. Finished with champagne saffron and shiitake mushroom cream sauce.

A fresh filet baked with a roasted tomato and piquillo pepper sauce, feta cheese, capersand grilled artichoke hearts.