Served with horseradish cocktail sauce.

Stuffed grape leaves with beef and rice. Served hot with avgolemono sauce.

Stuffed grape leaves with rice. Served chilled.

Served with toasted pita wedges and assorted raw vegetables.

Served with toasted pita wedges.

Served with lemon garlic butter & parmesan reggiano.

Spinach and feta cheese baked in filo pastry.

Roasted goat cheese with sundried tomato puree, garlic and capers, served with pita wedges.

Flaming greek kasseri cheese.

Feta cheese, olives, pepperoncini's and pita wedges.

Baked feta with peppers, tomato and olive oil. Served with pita wedges.

Marinated with balsamic vinegar. Served with organic greens and grilled tomato.

Spanakopita, feta cheese and Kalamata olives, hummus, dolmas, toasted pita. Plate 2.

Vegetarian lentil soup.

Chicken rice soup with lemon and egg.

Romaine lettuce, onions, Kalamata olives, cucumber and feta dressing.

Minced parsley, bulgar wheat, tomato, onion, virgin olive oil and lemon.

Tomato, cucumber, onion, feta and red wine vinaigrette.

Romaine lettuce, parmesan, croutons and caesar dressing.

Organic field greens, julienned apple, candied walnuts, blue cheese, raspberry vinaigrette.

Fresh mozzarella, organic beefsteak tomatoes, baby greens, sweet basil, capers and balsamic reduction.

Fennel, tomato vodka creme and fresh basil.

Black mussels, shrimp, natural calamari, olive oil, lemon, garlic and fresh basil.

Poached salmon, spinach, roasted red peppers and chipotle creme.

Bowtie pasta with optional grilled chicken breast in a tomato cream sauce.

Roma tomatoes, kalamata olives, artichoke hearts, capers, fresh basil, virgin olive oil and homemade marinara.

Marinara, chicken breast, proscuitto, mozzarella, cilantro, red onions.

Pesto, spinach, feta, mozzarella and roasted garlic.

Marinara, roasted eggplant, zucchini, red onion, kalamata olives and feta, basil.

Sun-dried tomato, roasted garlic, goat cheese, topped with fresh arugula salad and balsamic reduction.

Marinara, pepperoni, sweet Italian peppers, mozzarella and black olives.

Mozzarella, feta, roasted onions, mushrooms, roasted red peppers, green peppers and spinach.

Spinach, feta and scallions in filo dough, served with garlic mashed potatoes.

Spinach, fennel, cherry tomatoes, artichoke hearts, asparagus & mushrooms served with garlic mashed potatoes, topped with dill creme.

Vegetable moussaka, tabouli, spanakopita, grape leaves stuffed with rice.

Layered with eggplant, zucchini, potato & bechamel.

Braised with hearty red wine, tomato, olive oil and garlic.

16 oz. Finished with peppercorn vermouth.

14 oz. Served with a saute of brussels sprouts, sweet potatoes, onions and spinach.

Served over orzo pasta with spinach, tomatoes, mushrooms, beurre blanc and romano cheese.

Encrusted with parmesan cheese.

Pastitsio, beef dolmathes, spanakopita and Greek potatoes.

Grape leaves stuffed with beef and rice, served with avgolemono sauce and rice pilaf.

Baked chicken seasoned with Greek spices and olive oil.

Layered with eggplant, potato, zucchini, spiced ground beef and bechamel.

Baked macaroni layered with spiced ground beef and bechamel.

Marinated chicken breast on a kebob, served with tzatziki sauce.

Served with olive oil, lemon and garlic.

Vanilla bean ice cream.

Cinnamon sprinkle.

Soaked in a light frangelico.

House-made whipped cream.

Fresh seasonal berries, filo puffs & house-made whipped cream.

Homemade whipped cream & dark chocolate shavings.

Homemade whipped cream & toasted coconut.

Topped with bourbon sauce.