Greekfest Restaurant

Grilled slices of gyros meat served with tzatziki, sweet red onion, cucumbers, and tomatoes.

Flaky paper thin layers of phyllo pastry filled with a savory combination of fresh spinach, leeks, fresh herbs, feta cheese, individually wrapped in phyllo pastry triangles, and baked until golden.

If you love cheese, you must try these flaky paper thin layers of phyllo pastry triangles filled with a unique blend of greek cheeses, herbs, individually wrapped in phyllo pastry triangles and baked until golden.

Tender slices of baked eggplant and freshly ground lean lamb sauce. Topped with creamy bechamel sauce and freshly grated kefalotyri cheese.

Taramasalata, melintzanosalata, tzatziki, homous, dolmathes, feta cheese, fasolia, kalamata olives, and red sweet onion.

Raviolis with haloumi cheese, fresh mint, and spices. Served with a delicate tomato and sweet red bell pepper sauce, grated kefalotyri cheese.

Tender, boneless, skinless chicken breast marinated in extra virgin olive oil, lemon juice, and fresh herbs, served with pilaf, Aegean elintzanes, sweet onions, and tzatziki.

Baked chicken breast stuffed with fresh wild greens, spinach, leeks, feta, and herbs infused with a light lemon saffron reduction sauce. Served with pilaf.

Baked, citrus marinated Atlantic salmon in a “kakavia” sauce, braised root vegetable briami and served with pilafi.

Swordfish marinated in extra virgin olive oil, lemon juice, garlic, and herbs, topped with latholemono and served with Aegean melintzanes and pilafi.

Tender jumbo Mexican white shrimp gently sauteed in a light fresh herb, and tomato wine sauce and then baked with feta cheese.

Marinated and grilled jumbo Mexican white shrimp topped with latholemono and served with Aegean melintzanes and pilafi.

Inspired by the french Au poivre tenderloin of beef charbroiled to your specifications with a peppery reduced Cabernet pomegranate sauce, served with Aegean melintzanes and pilafi.

Charbroiled deboned, domestic prime leg of lamb marinated in olive oil, lemon juice, rosemary, and other fresh herbs, served with Aegean melintzanes, sweet onions, and tzatziki.

Nothing can match the wholesome flavor of vegetable briami, (ragout), tart apples, roasted figs, melted kasseri cheese paired with tender chunks of lamb fused with the robust taste of mint rosemary chutney; all wrapped in crisp baked phyllo pastry. Served with pilafi and mint pesto.

Mastiha, dried apricot herb crusted rack roasted to your specifications. Served with a casserole of cannelloni beans and minty herb crust.

Lamb tenderloin lightly roasted with basturma crust, wild greens with kasseri cheese rolled in grilled eggplant and served with pilaf.

Layers of Greek pasta and freshly ground lean lamb sauce. Topped with bechamel sauce.

Tender slices of baked eggplant and freshly ground lean lamb sauce. Topped with creamy bechamel sauce and freshly grated kefalotyri cheese.

This humble cannelloni bean gains new status when mixed with garlic, cipollini onions, parsley, dill, and mint.

A refreshing combination of grated seedless cucumbers, Greek yogurt, garlic, extra virgin olive oil, fresh lemon juice, and fresh malathro.

An incomparable treat smoked eggplant, tahini, extra virgin olive oil, capers, spices, fresh lemon juice with a hint of garlic. Garnished with kalamata olives, roasted tomato petals, roasted bell peppers, salad, and grilled pita.

A savory blend of chickpea pureé, tahini, extra virgin olive oil, fresh lemon juice, spices and a hint of garlic. Garnished with pomegranate glaze, kalamata olives, salad, and grilled pita.

Crete together with the other Aegean islands is considered the birthplace of the Mediterranean diet. These Cretan, dry fave beans are cooked with leeks, celery root, garlic, extra virgin olive oil, fresh lemon juice, and a creamy texture. Served with sliced shallots, freshly chopped malathro, and roasted tomato petals.

Pitted kalamata olives marinated in extra virgin olive oil and aromatics.

Taramasalata, melintzanosalata, tzatziki, homous, dolmathes, feta cheese, fasolia, kalamata olives, and red sweet onion.

Flaky paper thin layers of phyllo pastry filled with a savory combination of fresh spinach, leeks, fresh herbs, feta cheese, individually wrapped in phyllo pastry triangles, and baked until golden.

If you love cheese, you must try these flaky paper thin layers of phyllo pastry triangles filled with a unique blend of greek cheeses, herbs, individually wrapped in phyllo pastry triangles and baked until golden.

This refined interpretation of the “purple flower” consists of all summer vegetables in one. Baked eggplant stuffed with diced onions, garlic, tomatoes, red bell peppers, brushed with extra virgin olive oil, herbs, sweet spices, and baked with feta cheese.

Mild kefalograviera cheese baked in extra virgin olive oil sprinkled with fresh lemon and flamed with brandy before your eyes. So exciting that everyone says opa.

One of the most classic appetizers in Greece. Grapevine leaves stuffed with an appetizing mixture of basmati rice, extra virgin olive oil, fresh lemon juice, herbs, and spices slowly simmered and topped with creamy mint avgolemono sauce.

Greece’s own culinary trademark. There is no substitute for this cylinder of soft, tangy white goat and sheep cheese, extra virgin olive, oil, and our garden oregano served with kalamata tapenade.

Uniquely prepared by the Greek fest; roasted chicken filling with kasseri cheese, fresh herbs and pistachio nuts, individually wrapped in phyllo pastry triangles, and baked until golden.

A perfect appetizer for red wine lovers. Greekfest’s own lamb sausage sauteed in olive oil and flamed with brandy.

These savory baked phyllo triangles are filled with lean roasted lamb, kasseri cheese, corinthian sultanas, fresh herbs, pine nuts, and individually wrap.

Grilled slices of gyros meat served with tzatziki, sweet red onion, cucumbers, and tomatoes.

This elegant dish is baked with mexican white shrimp, fresh tomato sauce, feta, pine nuts, kalamata olives, and white wine.

Octopus has an elevated status in greece equal to that of lobster. Grilled, tender, delicate textured octopus with puréed fava beans with fresh dill, sliced shallots, oregano, reduced octopus ink, and extra virgin olive oil.

One of the most prized delicacies of the Greek islands. Squid sauteed in extra virgin olive oil, with sweet onions, garlic, oregano, and served with basil pesto. Tender, sweet, and meaty.

Lightly smoked Mexican white shrimp served with pureed fava beans, shallots, garlic, celery root, extra virgin olive oil, fresh lemon juice, red wine vinegar, and fresh dill.

Mullet roe caviar is one of the oldest surviving luxuries, which the Greek fest develops into an affordable pate with extra virgin olive oil and fresh lemon juice.

The heart of every Greek meal. Inspired by the gods, enjoyed the world over. A melangé of hearts of romaine, tossed with red sweet onions, dill, Kalamata olives, and feta Greek fest dressing.

This is the meal that the Father of Medicine would have suggested. Fresh, colorful baby greens with sweet onions, tomatoes, seedless cucumbers, feta, and extra virgin olive oil, Greek fest dressing, smoked salmon, walnuts, and apple quarters.

Colorful, famous, village salad, staple of the Greek farmer's diet. Ripe tomatoes, cucumbers, red sweet onions, sweet peppers, feta, Kalamata olives, and Greek fest dressing.

Greek Salad topped with Gyros meat

A traditional light, tangy soup made with our own chicken stock reduction, basmati rice, egg, and lemon juice froth.

Layers of phyllo pastry, liberally brushed with clarified butter, topped with a mixture of chopped pistachios, almonds, walnuts, azelnuts sweet spices, and more layers of phyllo. Baked and bathed in an aromatic honey syrup.

Highly recommended (while it lasts) is this delicate goat's milk custard and anthotyro cheese with mastiha. Individually wrapped in phyllo pastry, baked and soaked with an aromatic, and spicy syrup.

Natural strained greek goat's milk yogurt topped with thyme honey and walnuts.

Rice pudding. There are very few aromas more inviting than the simmering of rice in milk, sugar, cinnamon, and citrus zest. Delicious and traditional, this creamy family dessert will nourish the young and bring memories to many. Served with rose petal spoon sweet.

A selection of Greek cheeses kasseri, graviera, and manouri. Ideal with a dessert wine.

Taramosalata, melintzanosalata, tzatziki, houmous, dolmathes, feta cheese, fasolia, kalamata olives, and red sweet onion.

Tender slices of baked eggplant and freshly ground lean lamb sauce. Topped with creamy bechamel sauce and freshly grated kefalotyri cheese.

One of the most prized delicacies of the Greek islands. Squid sauteed in extra virgin olive oil, with sweet onions, garlic, oregano, and served with basil pesto. Tender, sweet, and meaty.

The heart of every Greek meal. Inspired by the gods, enjoyed the world over. A melangé of hearts of Romaine tossed with red sweet onions, dill, Kalamata olives, and feta Greek fest dressing.

Grilled slices of gyros meat served with tzatziki, sweet red onion, cucumbers, and tomatoes.

Phyllo pastry triangles individually filled with spinach, feta cheese, and herbs. Served with a Greek salad.

Phyllo pastry triangles individually filled with a blend of Greek cheeses. Served with a Greek salad.

Phyllo pastry triangles individually filled with roasted chicken, cheese, herbs, and pistachio nuts. Served with a Greek salad.

Phyllo pastry triangles individually filled with roasted lamb, cheese, herbs, and pine nuts. Served with a Greek salad.

Grilled marinated domestic lamb on a melange of hearts of romaine tossed with red onion, dill, kalamata olives, tomato wedges, cucumbers, and feta cheese with Greekfest dressing.

Grilled tender chicken breast layered on a melange of hearts of romaine tossed with red onion, dill, kalamata olives, tomato wedges, cucumbers, and feta cheese with Greek fest dressing.

Grilled smoked Mexican white shrimp add new zest to the hearts of Romaine tossed with red onion, dill, kalamata olives, tomato wedges, cucumbers, and feta cheese with Greek fest dressing.

Ravioli with Haloumi cheese, fresh mint, and spices and served with a delicate sweet red bell pepper sauce.

Grilled sliced gyros meat served on pita with our own tzatziki, sweet red onions, and tomatoes.

Baked, citrus marinated Atlantic salmon in a “kakavia” sauce and braised root vegetable briami, and served with pilafi.

Swordfish marinated in extra virgin olive oil, lemon juice, garlic, and herbs. Served with latholemono and Greek salad.

The queen of pasta dishes smooth and delicately flavored, hearty and satisfying. Layers of Greek pasta and freshly ground lean lamb sauce. Topped with bechamel sauce.

Tender slices of baked eggplant and freshly ground lean lamb sauce. Topped with creamy bechamel sauce and freshly grated kefalotyri cheese.

If you like tabbouleh, you will love fasolia. This humble cannellini bean gains new status when mixed with garlic, cipollini onions, parsley, dill, and mint.

A refreshing combination of grated seedless cucumbers, Greek yogurt, garlic, extra virgin olive oil, fresh lemon juice, and fresh malathro.

An incomparable treat smoked eggplant, tahini, extra virgin olive oil, capers, spices, fresh lemon juice with a hint of garlic. Garnished with kalamata olives, roasted tomato petals, roasted bell peppers, salad, and grilled pita.

A savory blend of chickpea puree, tahini, extra virgin olive oil, fresh lemon juice, spices and a hint of garlic. Garnished with pomegranate glaze, kalamata olives, salad, and grilled pita.

Crete together with the other aegean islands is considered the birthplace of the mediterranean diet. These cretan, dry fava beans are cooked with leeks, celery root, garlic, extra virgin olive oil, fresh lemon juice, to a creamy texture. Served with sliced shallots, freshly chopped malathro, and roasted tomato petals.

Pitted Kalamata olives marinated in extra virgin olive oil and aromatics.

There is no substitute for this cylinder of soft, tangy white goat and sheep cheese, extra virgin olive oil, and our garden oregano served with kalamata tapenade.

Taramosalata, melintzanosalata, tzatziki, houmous, dolmathes, feta cheese, fasolia, kalamata olives, and red sweet onion.

Flaky paper thin layers of phyllo pastry filled with a savory combination of fresh spinach, leeks, fresh herbs, and feta cheese, individually wrapped in phyllo pastry triangles and baked until golden.

If you love cheese, you must try these flaky paper thin layers of phyllo pastry triangles filled with a unique blend of greek cheeses, herbs, individually wrapped in phyllo pastry triangles and baked until golden.

This refined interpretation of the “purple flower” consists of all summer vegetables in one. Baked eggplant stuffed with diced onions, garlic, tomatoes, red bell peppers, brushed with extra virgin olive oil, herbs and sweet spices, and baked with feta cheese.

Mild kefalograviera cheese baked in extra virgin olive oil sprinkled with fresh lemon and flamed with brandy before your eyes. So exciting that everyone says opa.

One of the most classic appetizers in Greece. Grapevine leaves stuffed with an appetizing mixture of basmati rice, extra virgin olive oil, fresh lemon juice, herbs, and spices slowly simmered and topped with creamy mint avgolemono sauce.

Uniquely prepared by the Greek fest; roasted chicken filling with kasseri cheese, fresh herbs and pistachio nuts, individually wrapped in phyllo pastry triangles, and baked until golden.

A perfect appetizer for red wine lovers. Greekfest’s own Lamb sausage sautéed in olive oil and flamed with brandy.

These savory baked phyllo triangles are filled with lean roasted lamb, kasseri cheese, corinthian sultanas, fresh herbs, pine nuts, and individually wrap.

Grilled slices of gyros meat served with tzatziki, sweet red onion, cucumbers, and tomatoes.

This elegant dish is baked with Mexican white shrimp, fresh tomato sauce, feta, pine nuts, kalamata olives, and white wine.

Octopus has an elevated status in Greece equal to that of lobster. Grilled, tender, delicate textured octopus with puréed fava beans with fresh dill, sliced shallots, oregano, reduced octopus ink, and extra virgin olive oil.

One of the most prized delicacies of the Greek islands. Squid sauteed in extra virgin olive oil, with sweet onions, garlic, oregano, and served with basil pesto. Tender, sweet, and meaty.

Mullet roe caviar is one of the oldest surviving luxuries, which the Greek fest develops into an affordable pate with extra virgin olive oil and fresh lemon juice.

Lightly smoked Mexican white shrimp served with pureed fava beans, shallots, garlic, celery root, extra virgin olive oil, fresh lemon juice, red wine vinegar, and fresh dill.

Garden has grown aromatic, spicy, wild arugula with pear quarters, balsamic vinegar, walnuts, extra virgin olive oil dressing with grilled haloumi cheese, and fresh fig spoon sweet.

The heart of every Greek meal. Inspired by the gods, enjoyed the world over. A melangé of hearts of Romaine tossed with red sweet onions, dill, Kalamata olives, and feta Greek fest dressing.

This is the meal that the Father of Medicine would have suggested. Fresh, colorful baby greens with sweet onions, tomatoes, seedless cucumbers, feta, and extra virgin olive oil, Greek fest dressing, smoked salmon, walnuts, and apple quarters.

Colorful, famous, village salad, a staple of the Greek farmer's diet. Ripe tomatoes, cucumbers, red sweet onions, sweet peppers, feta, Kalamata olives, and Greek fest dressing.

Greek Salad topped with Gyros meat

A traditional light, a tangy soup made with chicken stock reduction, basmati rice, egg, and lemon juice froth.

Fassoulatha Soup - all vegetarian

A traditional light, tangy soup made with our own chicken stock reduction, basmati rice, egg, and lemon juice froth.

This elegant dish is baked with mexican white shrimp, fresh tomato sauce, feta, pine nuts, kalamata olives, and white wine.

Octopus has an elevated status in greece equal to that of lobster. Grilled, tender, delicate textured octopus with puréed fava beans with fresh dill, sliced shallots, oregano, reduced octopus ink, and extra virgin olive oil.

One of the most prized delicacies of the Greek islands. Squid sauteed in extra virgin olive oil, with sweet onions, garlic, oregano, and served with basil pesto. Tender, sweet, and meaty.

Lightly smoked Mexican white shrimp served with pureed fava beans, shallots, garlic, celery root, extra virgin olive oil, fresh lemon juice, red wine vinegar, and fresh dill.

Mullet roe caviar is one of the oldest surviving luxuries, which the Greek fest develops into an affordable pate with extra virgin olive oil and fresh lemon juice.