Bulgur wheat stuffed with ground beef and scallions on a yogurt-tahini sauce.

Traditional Greek chicken soup.

Traditional Greek spreads, taramosalata, melitzanosalata, spicy feta tzatziki.

Vegetarian. Santorini yellow split pea puree with caramelized onions, capers and toasted pita points.

Vegetarian. Gluten-free. Grilled portobello mushrooms drizzled with evoo and balsamic glaze.

Vegetarian. Red beets marinated in garlic, evoo and red wine vinegar. Served with skordalia.

Zucchini croquettes with feta and kefalograviera cheese with fresh herbs on a bed of caper yogurt sauce.

Vegetarian. Gluten-free. An array of seasonal grilled vegetables served with tzatziki sauce.

Vegetarian. Zucchini and eggplant chips lightly fried with tzatziki sauce.

Vegetarian. Gluten-free. Giant greek lima beans baked in fresh tomato sauce and fresh.

Vegetarian. Gluten-free. Grilled cypriot cheese with tomatoes, onions and cucumber relish in a citrus vinaigrette.

Vegetarian. Oven baked feta cheese over eggplant puree, tomato with evoo and balsamic glaze.

Kefalograviera cheese lightly pan-fried.

Gluten-free. Branzino, jalapeno, kalamata olives and white beans.

Gluten-free. Grilled baby octopus, capers, red peppers and onions in a red wine vinaigrette.

Lightly fried calamari, served with garlic lemon yogurt sauce.

Gluten-free. P.E.I. Mussels steamed in a light spicy tomato sauce.

Fresh cod and shrimp in a light batter served with skordalian and diced red beets.

Gluten-free. Saute shrimp with tomato sauce topped with melted feta cheese.

Jumbo lump crab cake served on a bed of gigandes salad and mustard aioli.

Gluten-free. Braised octopus and vidalia onions in a mavrodafni tomato sauce.

Gluten-free. Saute shrimp and gigandes beans in a mastic tomato sauce topped with feta cheese.

Smoked norwegian salmon served with capers, dill aioli and roasted pita points.

Gluten-free. Grilled country sausage on a bed of black eyed peas.

Vegetarian. Baby spinach, onions, scallions and feta stuffed in filo.

Ramekin size tzatiki sauce.

Vegetarian. Gluten-free. Traditional Greek salad with tomatoes, cucumbers, peppers, onions, olives and feta.

Vegetarian. Gluten-free. Hearts of baby romaine, scallions, dill and feta.

Vegetarian. Gluten-free. Organic mixed greens in a red wine vinaigrette.

Vegetarian. Gluten-free. Baby arugula in a light balsamic vinaigrette and topped with kefalograviera cheese.

Gluten-free. Lean white fish with mild moist tender flaky texture.

Gluten-free. Mediterranean fish with a mild flavor and firm flaky texture.

Gluten-free. Grilled center cut swordfish steak served on a bed of spinach and rice pilaf.

Gluten-free. Black angus rib eye steak served with greek fries.

Gluten-free. Grilled baby lamb chops with roasted lemon potatoes.

Layers of potatoes, eggplant and aromatic ground beef topped with bechamel sauce.

Greek meatballs with fresh herbs in a light tomato sauce served over rice.

Braised lamb shank over lazanaki noodles in a cinnamon tomato sauce, topped with aged kefalograviera cheese.

Gluten-free. Greek patties made with certified angus beef with onions, kefalograviera cheese. Served with greek fries and tzatziki.

Gluten-free. Lamb kebab with grilled onions and peppers over a leek and rice pilaf.

Linguini with braised veal in our homemade tomato sauce topped with kasseri cheese.

Gluten-free. Chicken kebab with grilled onions and peppers over a leek and rice pilaf.

Sauteed shrimp in a light tomato sauce with orzo and melted feta chese.

Linguini with shrimp, mussels and calamari in tomato sauce topped with feta cheese.