Lunch

 

DIPS

 

TZATZIKI 7

greek yogurt with cucumber, garlic and herbs °

MELITZANOSALATA 9

roast eggplant whipped with olive oil, garlic, parsley and lemon °

TYROKAFTERI 8

feta cheese and hot pepper spread °

FAVA SANTORINIS 7

fava beans pureed and topped with olive oil and onions

TARAMOSALATA 8

lemony mousse of fish roe

COMBINATION OF THREE DIPS 16

 *THE ABOVE ARE SERVED WITH PITA

 

SOUP

 

AVGOLEMONO 8

traditional chicken soup with egg lemon finish

 

SALADS / ENTREE SALADS

 

HORIATIKI 9

the authentic greek salad with tomatoes, cucumbers, feta cheese, kalamata olives, onions and capers °

TAVERNA 8

romaine lettuce, tomatoes, cucumbers, onions, peppers, feta cheese and kalamata olives °

MESOGIAKI 9

organic greens, tomatoes, feta cheese, northern beans and kalamata olives

MANOURI 9

organic greens topped with apples, almonds and manouri cheese °

ENTREE SALADS

HORIATIKI, MESOGIAKI OR TAVERNA

*.. WITH GRILLED CHICKEN 18             *.. WITH GRILLED SALMON 20

SANDWICHES

 

*HIRINO 16

marinated pork tenderloin, tomatoes, onions, feta cheese, tzatziki

*BIFTEKI 16

greek style beef burger, tyrokafteri, tomatoes and onions

*KOTOPOULO 16

grilled breast of chicken, tomatoes, onions and tzatziki

ALL SANDWICHES ARE SERVED OVER PITA BREAD, WITH ROAST POTATOES, TZATZIKI AND SALAD

MEZEDES

 

MEZEDES-SMALL PLATES- ARE AN INTEGRAL PART OF GREEK DINING AND REFLECT THE IDEA THAT EATING IS ABOUT SHARING AND SOCIALIZING

VEGETERIAN

DOLMADAKIA YALANTZI 9

grape leaves stuffed with rice, spring onions, parsley, pine nuts and aromatic herbs served with tzatziki

SPANAKOPITA 9

crisp layers of phyllo filled with spinach, feta cheese and scallions

GREEK BEANS 7

northern beans with scallions, parsley, olive oil and lemon

PANTZARIA FOURNOU 12

marinated beets topped with arugula, kefalograviera cheese and almonds °

KOLOKITHAKIA 10

thinly sliced crisp zucchini with tzatziki

 

CHEESE

FETA ME ELIES 9

feta cheese and kalamata olives °

HALOUMI SKARAS 12

grilled cypriot sheep and goat cheese served with roasted beets °

ASSORTMENT OF GREEK CHEESES 16

served with dried fruit and walnuts °

SAGANAKI 12

pan fried kefalograviera cheese flamed table side

FETA SAGANAKI 12

sesame crusted and pan fried topped with organic greek honey and almonds

 

THALASSINA - SEAFOOD MEZEDES

HTAPODI 23

grilled octopus served with fava puree

GARIDES SAGANAKI 16

sauteed shrimp with feta cheese, tomatoes, pine nuts and raisins °

KALAMARAKIA TIGANITA 11

fresh fried kalamari

BAKALIARAKIA ME SKORDALIA 11

fresh fried cod bites with potato garlic dip

*XIFIAS SOUVLAKI 14

swordfish skewers°

 

KREATIKA - MEZEDES

 

*KOTOPOULO SOUVLAKI 11

chicken skewers served with tzatziki °

*BIFTEKAKIA 11

greek style meatballs served with tzatziki

*KREATOMEZES / MEAT SAMPLER 22 / 36

biftekakia, chicken skewer, lamb chop

*FILETO SOUVLAKI 17

filet mignon skewer °

 

PSARIA IMERAS FRESH FISH

 

WHOLE LAVRAKI – BRANZINO 32

whole mediterranean bass, white-moist-tender flakes, delicate, mild flavor °

SEABASS FILLET 34

wild chilean black bass, firm texture, white fatty meat served over spanakorizo °

HALIBUT FILLET 29 (seasonal)

served over sautéed spinach topped with tomatoes, olives, capers and scallions °

*SALMON FILLET 19

served with mixed vegetables and roast potatoes °

KAKAVIA 22

tomato based seafood stew with potatoes, shrimp, mussels, kalamari and fresh daily fish with crusty bread

 

TRADITIONAL ENTREES

 

SPANAKOPITA 16

crisp layers of phyllo filled with spinach, feta cheese and scallions

ARNI YOUVETSI 28

lamb shank braised in wine tomato sauce served over Greek orzo

MOUSAKA 21

layers of thinly sliced eggplant, potatoes and seasoned ground beef topped with a rich béchamel

-individually baked - takes 30 minutes

*PAIDAKIA  36

grilled Colorado lamb chops served with roast potatoes and grilled asparagus °

*KOTOPOULO 23

semi deboned organic half chicken - pan roasted and served with grilled asparagus and roast potatoes

-takes 30 minutes to prepare

 

 

*These items may be served undercooked.  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

°  Gluten free