ENTREES

SPANAKOPITA 16

crisp layers of phyllo filled with spinach, feta cheese and scallions served with greek style taboule

ARNI YOUVETSI 28

lamb shank braised in wine tomato sauce served over greek style orzo

MOUSAKA 20

layers of thinly sliced eggplant, potato and seasoned ground beef topped with a rich bechamél

PAIDAKIA 36

marinated colorado grilled lamb chops served with oven brown potatoes and grilled asparagus

KOTOPOULO 23

organic half chicken - pan roasted and served with sautéed greens, baby carrots and fingerling potatoes

*takes 30 minutes to prepare

tags: