Skinos - 123 Washington Street

Charcoal-grilled loin baby lamb chops. Served with roasted lemon potatoes.

Charcoal-grilled boneless chicken breast kebab with crispy Brussels sprouts.

Greek meatballs. Sautéed ground lamb seasoned with fresh herbs and lemon.

Sautéed spinach with rice.

Classic Greek salad with tomatoes, cucumbers, onions, olives, feta cheese, and green peppers in EVOO and vinegar.

Thinly sliced dorado, red onion, chilis,mint, orange, lemon, extra virgin olive oil, and sea salt.

Diced cucumbers, red onion, tomatoes, mint, extra virgin olive oil, and lemon.

Filet mignon with baby arugula, truffle oil, lemon juice, and shaved Vlahotiri cheese.

East or west depending on availability.

Raw fish cured in citrus juices and spiced with chili pepper.

Jumbo Mediterranean shrimp cocktail.

Scottish salmon tartar, avocado, and crispy potato chips.

Sushi-grade tuna with chilis and taramosalata.

Barrel-aged. Drizzled in extra virgin EVOO and Greek-imported oregano.

Fresh grape vine leaves stuffed with rice and fresh herbs.

Roasted beets marinated with olive oil and vinegar over scordalia spread.

Feta with jalapeño.

Chickpea hummus.

Potato with garlic.

Eggplant dip.

Red caviar.

Yogurt with cucumber.

An assortment of (4) spreads.

Sea scallops wrapped in kataifi, citrus butter sauce, and kalaivata reduction.

Grilled organic vegetables, cheese, and tzatziki.

Sautéed mussels with tomato sauce, white wine, and feta cheese.

Crispy zucchini and eggplant chips with scordalia dip.

Imported Greek kefalotyri cheese. Pan-seared in olive oil with fig jam.

Sautéed shrimp with feta cheese and fresh, light tomato sauce.

Baby roasted eggplant stuffed with vegetables and baked in tomato sauce.

Imported Cypriot goat cheese, lightly broiled. Served with tomato marmalade.

Spicy melted feta cheese with tomato, fresh herbs, and olive oil in a hot pepper sauce.

Greek meatballs. Sautéed ground lamb seasoned with fresh herbs and lemon.

Charcoal-grilled shrimp, octopus, and calamari.

Fresh baby spinach, leeks, scallions, and feta cheese wrapped up in phyllo dough.

Tender calamari charcoal grilled with olive oil and fresh herbs.

Charcoal-grilled homemade Greek sausage with orange zest and fresh herbs.

Fresh baby octopus charcoal grilled with olive oil and red wine vinegar.

Tender calamari seasoned and lightly pan-fried.

Charcoal-grilled salmon on a bed of baby arugula with roasted peppers, red onion, and cappers in a balsamic vinaigrette.

Baby arugula, red onion, orange slices, beets, Vlahotiri cheese, and spicy walnuts.

Organic mixed greens with cherry tomatoes, onion, and fried goat cheese in a sherry vinagrette.

Baby octopus with mixed organic greens, vine-ripened tomatoes, grilled peppers, lemon, and olives.

Hearts of romaine lettuce, scallions, dill, and feta cheese. Drizzled with olive oil and lemon dressing.

Classic Greek salad with tomatoes, cucumbers, onions, olives, feta cheese, and green peppers in EVOO and vinegar.

Made fresh daily.

Made fresh daily.

Marinated chicken breast served on pita with tomato, onion, and tzatziki sauce.

Lobster with spinach, grape tomatoes, and fettuccine.

Served in a spicy tomato sauce.

Porcini mushrooms and shiitake mushrooms. Served with Parmesan cheese and arborio rice.

Atlantic salmon steak charcoal grilled to perfection with lemon and olive oil. Served with spinach and rice.

Jumbo shrimp grilled with fresh herbs in lemon and olive oil dressing.

Jumbo shrimp sautéed with fresh tomato sauce, fresh herbs, and feta cheese.

(22 oz.) Charcoal-grilled black Angus ribeye steak.

(14 oz.) Charcoal-grilled New York strip steak.

Half of a free-range chicken. Marinated and charcoal-grilled to perfection.

Charcoal-grilled loin baby lamb chops. Served with roasted lemon potatoes.

Charcoal-grilled boneless chicken breast kebab with crispy Brussels sprouts.

Charcoal-grilled ground lamb mixed with fresh herbs and spices.

Pan-seared with wild mushroom risotto.

Crispy cod served with scordiala and marinated beets.

Scottish harvest langoustines. Grilled to perfection.

Imported grilled head-on giant prawns, extra virgin olive oil, and lemon-chimichurri sauce.

Striped bass. A moist, flaky white fish. Charcoal-grilled and drizzled with our own homemade olive oil and lemon.

Mediterranean white flaky fish. Freshly caught whole fish. Charcoal-grilled and drizzled with our own homemade olive oil and lemon.

Porgy fish with a mild, light flavor. Freshly caught whole fish. Charcoal-grilled and drizzled with our own homemade olive oil and lemon.

Served with rice, peppers, onions, and cherry tomatoes.

Served with rice, peppers, onions, and cherry tomatoes.

Served with rice, peppers, onions, and cherry tomatoes.

Fresh-cut fries with oregano.

Oven-roasted lemon potato with fresh herbs.

Rice pilaf.

Sautéed spinach.

Sautéed spinach with rice.

Stewed string beans in a tomato sauce.

Semolina-almond sponge cake with syrup.

Greek yogurt, walnuts, candied fruits, and honey or sour cherry.

Custard cream topped with Chantilly cream. Served with sliced almonds on top of shredded filo dough in a light honey syrup.

Semolina custard in phyllo, Greek honey, and orange zest syrup.

Green yogurt with honey and walnuts.

Ground walnuts and pistachios in phyllo, Greek honey, and orange zest syrup.

(1 L)

(750 mL)

Your choice of drink.