Our Menu

A combination of taramosalata, skordalia, tzatziki and melitzanosalata. Served with toasted pita.

Eggplant salad with garlic, olive oil, served with toasted pita.

Whipped fish roe served with toasted pita.

Potato and garlic dip served with toasted pita.

Garbanzo bean and tahini dip served with toasted pita.

Spicy whipped feta cheese, ricotta and jalepeños served with toasted pita.

Sour cream, garlic and cucumber served with toasted pita.

Feta cheese and kalamata olives topped with extra virgin olive oil and a touch of oregano.

Filled with bacon, cheddar and mozzarella cheese and topped with a feta scallion sour cream.

Jumbo lump blue crab prepared with fresh mint, dill and greek spices served with a spicy remolade.

Filo dough filled with spinach and feta cheese.

Flaming Greek sheeps milk cheese, flambé with brandy.

Pickled in extra virgin olive oil, red wine vinegar and spices.

Lightly floured and pan fried.

Greek Egg Lemon Chicken Soup “Yia Yia’s recipe”.

Lettuce, tomatoes, greek olives, cucumbers, onions, garbanzo beans, beets, greek peppers and bell peppers, served over potato salad, topped with feta cheese served with our house dressing.

Romaine lettuce, scallions, beets, cucumbers, cherry tomatoes, red, green & yellow peppers, dill, greek olives, garbanzo beans, and walnuts tossed with balsamic vinaigrette and topped with feta cheese.

A traditional greek salad (no lettuce) with tomatoes, cucumbers, greek olives, onions, peppers, greek peppers, beets, garbanzo beans, feta cheese, and anchovies. Served with an extra virgin olive oil dressing.

Hand torn romaine lettuce, tossed in a house made Caesar dressing topped with anchovies.

Fish (9), Squid (8), Shrimp (each 2.5), Chicken (7), Pork (7), Gyro Meat (7).

Seasoned ground beef and lamb roasted vertically then sliced, wrapped in a pita with tomatoes, onions and tzatziki sauce.

Grilled marinated pork tenderloin wrapped in a pita with tomatoes, onions and tzatziki sauce.

Grilled marinated chicken breast wrapped in a pita with tomatoes, onions and tzatziki sauce.

Broiled, blackened, fried or greek island style served with lettuce, tomatoes and onions.

Lightly fried white fish topped with a feta de galio, shredded lettuce and tomatoes.

Thinly sliced lamb served with onions, tomatoes and tzatziki

Sliced chicken breast tossed with romaine lettuce and Caesar dressing topped with romano cheese.

Grilled peppers, onions, eggplant, mushrooms and hummus on a fresh tortilla.

Chargrilled chicken breast topped with melitzanosalata, provolone cheese and garnished with lettuce, tomatoes and onions.

Garnished with lettuce, tomatoes and onions. (Add Cheese 1).

Seasoned ground beef topped with red and green peppers, black olives and feta cheese. Garnished with lettuce, tomatoes and onions.

Sauteed onions, peppers, tomatoes and topped with feta cheese on a pita.

Tender crispy fried chicken strips.

Served fried, broiled or plaki style with a lemongrette.

Panseared, chargrilled, or baked.

Panseared, chargrilled, or baked.

One pound of U-15 gulf shrimp in olive oil, lemon and seasonings.

Broiled, blackened, fried or plaki style.

Combination of chargrilled calamari, octopus, scallops and shrimp.

Grilled with olive oil, lemon, oregano and seasoning.

Braised in olive oil with garlic, onions, tomatoes, greek peppers, white wine and feta cheese.

Pan fried, whole baby lake smelts.

Lightly floured large gulf shrimp.

Crab stuffed shrimp, wrapped in bacon and topped with feta cheese.

Pan fried or pan seared.

Lightly floured, seasoned then fried or grilled.

Baked layered eggplant with seasoned ground beef and topped with a creamy bechamel.

Baked layered pasta with meat sauce topped with creamy bechamel.

Seasoned ground beef and rice, wrapped in tender grape leaves and topped with egg-lemon sauce.

Moussaka, pastitso, dolmades and Gyro.

Ground beef and lamb slices served over pita bread, garnished with tomatoes, onions and tzatziki sauce.

Marinated pork tenderloin skewers served over pita bread garnished with tomatoes, onions and tzatziki sauce.

Marinated chicken breast skewers served over pita bread garnished with tomatoes, onions and tzatziki sauce.

Greek meatballs “Yia Yia’s recipe”.

Braised lamb shank with tomatoes, onions and a hint of cinnamon.

Slow roasted boneless leg of lamb with fresh garlic and greek seasonings.

Honey mint glazed frenched full rack.

Center cut porter house lamb chops marinated in garlic, olive oil, lemon juice and oregano.

A 20 oz. Bone-in rib eye.

Center cut 8oz.

Sauteed shrimp, scallops, clams and mussels, with garlic, onions, tomatoes, greek peppers, Kalamata olives, white wine and feta cheese in a light tomato sauce served over linguine.

Sauteed mussels with tomato sauce, onions, garlic, olive oil and feta cheese served over linguine.

A choice of a light tomato sauce or a white wine feta cream sauce served over linguine.

Sauteed in a butter, wine and feta cream sauce topped with grilled tomatoes served over linguine.