Taverna Kyma

Shrimp, octopus, calamari, romaine lettuce, tomatoes, roasted vegetables, and asparagus tossed in a citrus dressing.

Romaine lettuce, shallots, dill, lemon champagne vinegar, olive oil, and radishes.

Chopped kale greens mixed with chickpeas, feta cheese, chopped tomatoes, cucumbers, and peppers.

Lettuce, cucumbers, chopped tomatoes, a variety of roasted vegetables, asparagus, and white beans.

Lemon chicken orzo soup.

Serves (4+) people.

Tomatoes, cucumbers, onions, peppers, and Kalamata olives topped with feta cheese, olive oil, vinegar, and oregano.

Tzatziki, melitzanosalata, taramosalata, tirokafteri, dolmades, and olives.

Imported feta cheese with marinated Kalamata olives.

Traditional roasted eggplant spread.

Stuffed grape leaves with rice, herbs, and ground beef.

Spicy feta cheese spread, olive oil, fresh herbs, and roasted red peppers.

Caviar spread.

Yogurt, cucumber, garlic, and dill.

Slowly cooked and tossed in ladolemono sauce.

Spinach, feta cheese, leeks, and fresh herbs baked in phyllo.

Tossed in ladolemono sauce and garlic.

Char-grilled and marinated in fresh herbs and garlic. Topped with chopped tomatoes.

Ground beef and fresh herbs.

Flaming cheese on fire with brandy.

Garlic, fresh herbs, and olive oil.

Garlic, fresh herbs, and olive oil.

Seasonal vegetables.

Fried and served with garlic potato spread.

Cooked in tomato sauce with garlic, feta cheese, fresh herbs, and olive oil.

Pan-fried in olive oil and topped with oregano.

Tomato, garlic, basil, and a splash of white wine.

Greek pasta and grated cheese with lamb braised tomato sauce or plain with olive oil.

Herbs, leeks, and spinach.

Herbs, lemon, garlic, and olive oil.

Grilled zucchini, eggplant, peppers, asparagus, and onion.

(6 oz.) Prawn grilled and served with garlic tomato sauce.

Seasoned and seared with a splash of wine. Served on a bed of spinach and orzo topped with feta cheese.

Sautéed mussels with fresh tomatoes, basil, garlic, and ouzo.

Served with tomatoes, garlic, and vodka.

Grilled with ladolemono sauce and served in a bed of roasted peppers.

Baked feta cheese, garlic, tomatoes, basil, chopped red bell peppers, and vodka.

Grilled with spinach, cheese, and diced tomatoes.

Fried and served with lemon.

Char-grilled octopus with olive oil, red wine vinegar, onions capers, and oregano.

Crispy fried served with lemon and tzatziki.

(16 oz.) Char-grilled and served with lemon potatoes and YiaYia's vegetables.

Chicken kebob, beef tenderloin kebob, pork, and lamb chops. Served with lemon potatoes and spinach leek rice pilaf. Serves (2).

Grilled and topped with spinach, garlic, and goat cheese. Served over spinach leek rice pilaf.

(8 oz.) Marinated with thyme, rosemary, and wine. Served with lemon potatoes and YiaYia's veggies.

Served with lemon potatoes and vegetables.

(16 oz.) Center cut bone-in pork chop marinated and grilled. Served with lemon potatoes and vegetables.

Marinated with thyme, rosemary, and garlic. Served with lemon potatoes and vegetables.

Slow-cooked with thyme, rosemary, oregano, and garlic. Served with roasted lemon potatoes, and vegetables.

Marinated with lemon-orange zest, garlic, and white wine. Served with rice pilaf and YiaYia's veggies.

Marinated with garlic, aromatic spices, and olive oil. Served with rice pilaf and YiaYia's veggies.

Half chicken served with lemon potatoes and vegetables.

Marinated with fresh herbs and red wine. Served with rice pilaf and YiaYia's veggies.

Layers of thick macaroni and seasoned ground beef topped with homemade creamy bechamel sauce and grated cheese.

(2) Souvlaki sticks with your choice of chicken or pork. Served with salad and Greek fries.

Ground beef, rice, fresh herbs, tomatoes, olive oil, and grated cheese.

On pita bread with lettuce, tomatoes, olive oil, and grated cheese.

Layers of roasted eggplant, potatoes, and ground beef topped with homemade creamy bechamel sauce and grated cheese.

(2) Lobster tails served with asparagus and rice pilaf.

Grilled with lemon, orange sauce, oregano, and capers. Served over spinach leek rice pilaf with sautéed spinach, goat cheese, and chopped tomatoes.

Shrimp, scallops, mussels, octopus, and calamari in a roasted tomato sauce, orzo, vodka, garlic, and olive oil. Serves (2).

Imported from the Mediterranean. Lean white fish charcoal grilled with ladolemono sauce, capers, and oregano. Served with wild greens and spinach leek rice pilaf.

Pan-fried and sautéed in wine garlic butter and caper sauce. Served with lemon potatoes and asparagus.

Lobster, shrimp, scallops, mussels, octopus, and calamari in a roasted tomato sauce, orzo, vodka, garlic, and olive oil. Serves (2).

Baked grouper with tomatoes, onions, garlic, parsley, and white wine. Served with spinach leek rice pilaf.

Pan-seared shrimp with diced tomatoes and feta cheese. Served over rice with a side of roasted peppers and asparagus.

Grilled and topped with ladolemono sauce and capers. Served with wild greens and spinach leek rice pilaf.

Grilled with lemon, orange sauce, and a touch of oregano. Served with spinach, capers, goat cheese, and spinach leek rice pilaf.