Eleni's

Traditional greek spreads tarama (carp roe), meltizanosalata (eggplant dip), spicy feta and tzatziki, surrounded by warm pita.

Grape leaves stuffed with rice, pine nuts, raisins and extra virgin olive oil.

Braised imported giant greek lima beans with traditional tomato sauce.

Roasted eggplant rolled and stuffed with feta cheese, tomato sauce and organic parsley.

Traditional spinach and feta savory pastry.

Roasted eggplant, caramelized onions in organic tomato sauce, herbs and olive oil.

Organic Zucchini and egeplant chips with tzatziki.

Pan roasted zucchini, yellow squash, eggplant, carrot, onion, tomato with yogurt and dill sauce.

Classic organic egg-lemon soup with chicken stock and orzo.

Greek style meat balls slow roasted n tomato sauce.

Cypriot style meatballs, grilled, on bed of tzatziki, tomatoes, onions and cucumbers.

Semi-hard seared cheese, topped with capers and citrus mustard vinaigrette.

Traditional hard pan seared graviera cheese, lemon.

Seared diver scallops on a bed of fava puree.

Mediterranean grilled octopus, onions, capers, fava puree, lemon and herbs.

Choice of fried or grilled, extra olive oil and lemon sauce.

Choice of fried or grilled, extra olive oil and lemon sauce.

Grilled jumbo shrimp dressed with extra virgin olive oil and herbs.

Braised jumbo shrimp in fresh tomat sauce, melted greek feta cheese and organic herbs.

Steamed in the shell choice of tomato sauce or white sauce, feta, fresh herbs.

Steamed in the shell choice of tomato sauce or white sauce, feta, fresh herbs.

Diced organic tomatoes, cucumbers, peppers, onions, olives, feta and extra virgin olive oil.

Chopped romaine hearts, chopped scallions, dill and arachova feta with extra virgin olive oil.

Bed of arugula topped with pickled beets, walnuts, feta and extra virgin olive oil.

Endive mixed greens topped with chopped grilled octopus tall and shaved graviera cheese.

Greek bruschetta olive oil, shredded tomato, oregano, onion and feta cheese, on a crisp rye rusk.

Wild caught norwegian salmon paired with linguine, finished with a light herb cream sauce.

Whole lobster tail braised in tomato and assyrtiko wine broth, herbs and a light cream sauce over linguine.

Greek paella, sauteed mussels, shrimp and scallops over orzo, finsihed with organic tomato sauce.

Sauteed shrimp and asparagus over fettuccine, finished with olive oil and fresh herbs.

Braised ground beef in a tomato sauce over liguine.

Bronzini, lean white fish, mild moist tender flakes, semi-sweet flavor, dressed in lemon oil and herbs.

Medium protein, semi-sweet, flaky white fish, dressed in lemon oil and herbs.

Seared tiger shrimp dressed in lemon and oregano.

Seared langoustines finished in a balsamic vinegar sauce.

Grilled wild norwegian salmon paired with a leek rice pilaf.

16oz. Charcoal grilled black angus rib eye steak served with greek style fresh cut fries.

Charcoal grilled baby veal chops, served with greek style fresh cur fries.

New zealand charcoal grilled baby lamb chops, served with greek style fresh cut fries.

Free range organic half roasted chicken, with extra virgin olive oil, lemon and greek organic oregano. Served with lemon potatoes.

Layers of sauteed ground meat, eggplant, potatoes, topped with bechamel sauce.

Organic chicken breast and vegetables kebob served with leek rice pilaf.

Baby lamb shank oven baked with orzo and fresh tomato sauce.

Champagne method production, crisp acidity with mouth filling bubbles.

Champagne method production. Bright red-fruited flavor followed by acidity. Mouth filling bubbles.

Southern Aegean white; medium to low fruit character. Intense minerality, medium oil finish; slightly saline.

Very floral, fruit-forward white. Long acidic finish; a substitute for dry reisling.

Mainland sauvignon blanc; fruit forward, stone fruit and citrus. Long acidic finish.

Mineral yet ripe chardonnay; Burgundian style, medium-bodied with acidity.

A crisp mineral-driven white, light bodied, very light fruit character. Substitute for pinot grigio.

Surprising Retsina; light and fruity with a botanical nose; subtle acidic finish.

Bright and red-fruited, minerally driven with a light bright, sharp acidic finish.

Light-bodied red; low acidity, low tannin. Perfumed red fruit.

Rhone valley style red; cabernet sauvignon, syrah, and ksynomavro. Medium fruit, dry acidity and spice

Full bodied red; cabernet sauvignon, merlot, sangiovese. Soft mouth feel, light acidic finish.

New world style cabernet subsitute, full bodied, jammy fruit character; soft creamy oak finish.

St. george green chile vodka, lime juice, simple syrup, ginger, lime.

Spring 44 vodka, lemon, honey, cucumber puree, prosecco.

Spring 44 Gin, elderflower liqueur, pear liqueur, lemon, honey.

Masticha liqueur, lemon, basil, iced black tea over proof ouzo.

Cenote tequila blanco, lemon, pineapple, creme de banana, coconut rum.