Crispy zucchini, served with grated kefalotiri cheese, and tzatziki.

Soft feta, onions, tomato, and pine nuts baked in skillet.

Whole wheat rusks, tomatoes, sheep's milk feta, and oregano.

Mixed seasonal vegetables and lightly drizzled with olive oil.

Herbs, olive oil, garlic, and oregano.

Hand-cut Idaho potatoes, mixed with Greek seasoning, and kefalotiri cheese.

Leeks, spinach, and fresh herbs

Steamed, served with olive oil and lemon.

Greek yogurt, cucumber, fennel, garlic, olive oil, and dill.

Whipped salmon roe, sourdough bread, olive oil & lemon.

Spicy imported feta, Greek yogurt, and olive oil spread.

Traditional eggplant with orange zest, roasted peppers, garlic, parsley, and olive oil.

Whipped potatoes, garlic, and extra virgin olive oil.

Stuffed grape leaves with rice, fresh herbs, and lemon.

Imported feta with marinated Kalamata olives.

Tzatziki, melitzanosalata, tarama, kafteri, dolmades, olives, and pita bread.

Imported Greek flaming cheese with brandy.

Ground beef, lamb, veal, with fresh herbs and seasonings.

Choice of chicken or pork char-grilled, served on a bed of roasted peppers, and tzatziki.

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

Cypriot haloumi, tomatoes, basil, and balsamic glaze.

Slowly cooked, and tossed in ladolemono sauce.

Chargrilled, topped with ladolemono sauce, chopped tomatoes, and oregano.

Spanakopita, keftedes, calamari, ribs, and opa wings.

Char grilled, served on a bed of cabbage with olive oil, red wine vinegar, and oregano.

Lightly fried and served with lemon.

Served with mixed greens, diced tomatoes, and citrus lemon.

Crispy fried and served with lemon and tzatziki.

Roasted tomato sauce, fresh basil, and olive oil.

Roasted tomato sauce, garlic, fresh basil, olive oil, white wine, and goat cheese.

Served with goat cheese, diced tomatoes, and a splash of ouzo.

Pan-seared served with fresh spinach, feta, and orzo.

Grilled, topped with diced tomatoes, and ladolemono sauce.

Mixed greens, tomatoes, cucumbers, walnuts, figs, goat cheese, dried cranberries, and clementines.

Tomatoes, cucumbers, onions, peppers, kalamata olives, feta cheese, and Opa dressing.

Romaine hearts, scallions, dill, artichoke, and sesame croutons.

Shrimp, octopus, calamari, romaine lettuce, tomatoes, cucumbers, grilled vegetables, sweet onions, and asparagus.

Imported sea bream from Greece, served with wild greens and rice.

Grilled and topped with ladolemono sauce, served with wild greens, and rice pilaf.

Sautéed with roasted tomatoes, feta cheese, garlic, splash of white wine, served with rice, asparagus, and diced tomato.

Pan-fried grouper served with scordalia.

Grilled mediterranean sea bream served with wild greens and rice pilaf.

Pan-fried grouper served with scordalia.

Pan-seared, topped with diced tomatoes, basil, served with wild greens, and rice pilaf.

Lobster, shrimp, scallop, mussels, calamari, cooked in a roasted tomato garlic sauce, white wine, and Greek pasta.

Serving for two people. Lobster, prawns, mussels, calamari, scallops, fish of the day, roasted tomato garlic sauce, white wine, and Greek pasta.

Topped with ladolemono sauce, oregano, served with lemon potatoes, and vegetables.

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

Topped artichokes, capers, lemon sauce served with rice, spinach, and feta cheese.

Bone-in center cut, marinated with fresh herbs, served with lemon potatoes, and vegetables.

Chargrilled, served with lemon potatoes, asparagus, and garnished with diced tomatoes.

Filet mignon, two grilled prawns, served with lemon potatoes, asparagus, and garnished with diced tomatoes.

Serving for two people. Lamb chops, chicken kebob, beef tenderloin kebob, pork, served with lemon potatoes, and rice pilaf.

15 pieces of lamb chops.

Slowly braised in an aromatic tomato sauce, served with orzo, and grated cheese.

Slowly cooked with thyme, rosemary, oregano, garlic, served with lemon potatoes, and vegetables.

Roasted half chicken served with lemon potatoes and vegetables.

Layers of macaroni, seasoned ground beef, and topped with homemade creamy bechamel.

Layers of roasted eggplant, potatoes, seasoned ground beef, and topped with homemade creamy bechamel.

Rice, fresh herbs, tomatoes, and olive oil.

Layers of potatoes, eggplant, zucchini, tomatoes, and topped with creamy bechamel.

Marinated with fresh herbs, and wine. Served with rice pilaf and lemon potatoes.

Marinated in white wine, lemon, garlic, and olive oil. Served with rice pilaf and lemon potatoes.

Marinated in garlic, oregano, and olive oil. Served with rice pilaf and lemon potatoes.

Marinated in fresh herbs and olive oil. Served with rice pilaf and lemon potatoes.

Wrapped in pita bread, served with salad, tzatziki, and Opa fries.