About Kellari Taverna
If you're looking for Southern restaurants in New York look no further. Kellari Taverna is known for having some of the best Southern in New York. Located at 19 W 44th St, Kellari Taverna is a gr...show more
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Savory phyllo pies stuffed with seasonal greens, and feta.
grilled gulf shrimp with lemon-olive oil & herbs
Charcoal-grilled sustainable octopus with hummus.
Fried or charcoal grilled.
Vine-ripened tomatoes, onions, Kalamata olives, cucumbers, peppers, and feta.
Zucchini croquettes with tomato aioli.
Kale, parmesan cheese, and croutons with house-made Caesar dressing.
Tarama, tzatziki, melitzanosalata, and tirokafteri.
Short rib and brisket blend, caramelized onions, roasted tomato, cheddar cheese, and fries.
Wrapped in pita, served with fries.
Grilled skewered free-range chicken breast, tzatziki, and truffle fries.
Today's market fish filet.
Grilled pasture-raised lamb chops, roasted vegetables, and lemon potatoes.
Charcoal-grilled, with vegetables, and lemon potatoes.
Sustainable salmon grilled to perfection and served with beluga lentils, and roasted beets.
Thyme, oregano marinade ,serve with couscous, sliced black olives, and chopped tomato.
With a Metaxa brandy bisque.
Lightly seasoned with olive oil garlic.
Yogurt and petimezi.
Sauteed, and balsamic glaze.
Lemon-roasted potatoes.
Feta cheese and oregano.
Almonds and walnuts with a honey syrup.
Chocolate Cake
Vanilla bean custard in phyllo and clove honey syrup.
12-ounce can.
12-ounce can.
12-ounce can.
12-ounce can.
1-Liter.
Lemon roasted potatoes.
Fried or charcoal grilled.
Shredded lettuce, dill, scallions, capers, red onion, and graviera cheese.
Vine-ripened tomatoes, Kalamata olive, cucumber, green pepper, evoo, and feta.
Savory filo pies stuffed with seasonal garden greens and feta.
Fried or charcoal grilled.
Eggplant, cumin, and manouri cheese.
Seasonal vegetable croquettes with yogurt mint and chipotle lemon aiolis.
Lentils with sesame oil, soya, and lime dressing.
Tarama, tzatziki, melitzanosalata, tirokafteri, and pita.
Charcoal grilled sustainable octopus, capers, onions, and roasted red peppers.
Aquaculture shrimp, aromatic tomato, and feta cheese.
Chef's daily soup.
Ground Beef, Eggplant and Bechamel with Caper Aioli
Mikra Asia style meatballs in toamato herbed sauce.
Tarama, Tzatziki, Melintzanosalata, Tirokafteri
Charcoal grilled sustainable Mediterranean octopus.
Sustainably sourced east and west coast.
Long Island little necks.
Five jumbo aquaculture shrimp.
Mesclun mix, baked carrots, potatoes, chickpeas, and hazelnut vinaigrette.
Shredded lettuce, dill, scallions, capers, red onion, and graviera cheese.
Vine-ripened tomatoes, Kalamata olive, cucumber, green pepper, evoo, and feta.
Kale, parmesan cheese, and croutons.
Grilled aquaculture shrimp, watercress, spinach, red onions, red grapefruit vinaigrette, and pecorino romano.
Pan seared tuna, olives, asparagus, egg, potatoes, achiovies, and tahini dressing.
Chickpeas, seaweed, lentils, red onions, Holland peppers, watercress, and radishes.
Grilled chicken, kale, parmesan cheese, and croutons.
Short rib or brisket blend, caramelized onions, tomato, graviera cheese, and fries.
Seasonal vegetables, potato, roasted eggplant, and bechamel.
Artisanal fussily with local vegetable ragu, basil, mint, olives, and crumbled goat feta.
Pan seared tuna, Olives, Asparagus, Hard boiled egg, Potatoes, Anchovies and Tahini dressing
Char-grilled sustainable salon, Beluga lentils, and roasted beets.
Grilled Mediterranean sea bass with steamed local greens.
Slow braised orzo, shrimp, and tomato ragu.
Codfish, braised tomatoes with vidalia onions, and fingerling potatoes.
Grilled pasture raised lamb chops, steamed local horta, and roasted lemon potatoes.
16 oz New York strip, choice of side.
Roasted antibiotic and hormone free local chicken served with grilled local vegetables.
Oven roasted spinach and rice.
Seasonal roasted vegetables.
Graviera cheese and oregano.
Steamed local greens, fresh lemon, and evoo.
Lemon roasted potatoes.
Peas and fingerling potatoes.
Grilled pasture raised lamb chops, steamed local horta & roasted lemon potatoes.
Sustainably sourced east & west coast oysters.
Shredded lettuce, dill, scallions, capers, red onion, and graviera cheese.
Local vine-ripened tomatoes, onions, Kalamata olives, cucumbers, peppers, evoo, and feta.
Chickpeas, seaweed, lentils, red onions, Holland pepper, watercress, and radishes.
Mesclun mix, baked carrots, potatoes, chickpeas, and hazelnut vinaigrette.
Assortment of seasonal vegetable croquets with yogurt-mint & chipotle-lemon aiolis.
Local eggplant & zucchini chips with tzatziki.
Tzatziki(yogurt), melitzanosalata(eggplant), htipiti(whipped feta), and tarama(caviar).
Savory filo pies with seasonal garden greens & feta.
Eggplant, cumin, manouri cheese, and pastry crust.
Chef's daily preparation.
Traditional Greek fish stew.
Braised jumbo shrimp, aromatic tomato sauce, and feta cheese.
Lentils with sesame oil, soya, and lime dressing.
Cauliflower puree, black mission figs, and sage.
Fried or charcoal grilled.
Charcoal grilled sustainable octopus, hummus, capers, onions, and peppers.
Pei mussels, Gigantes, coconut cream, mustard, lemongrass, and mastiha.
Sustainably sourced east & west coast oysters.
Long Island little necks.
Five jumbo aquaculture shrimp.
Deshelled.
Whole lobster, salmon tartare, clams, oysters, and shrimp.
Char-grilled sustainable salmon, beluga lentils, and roasted beets.
Artichoke fricassee, English peas, fingerling potatoes, lemon, and garlic, dill.
Oven baked orzo with feta & pan seared aquaculture scallops, shrimp, and clams.
Pan seared sea bass on a filo pastry olive tart with tomato concasse, zucchini, and herb oil.
Pan seared shrimp over wild mushroom risotto.
Cod fish, braised tomatoes with vidalia onions and fingerling potatoes.
Natural roasted antibiotic & hormone free local chicken with grilled local vegetables.
Grilled pasture raised lamb chops, steamed local horta & roasted lemon potatoes.
16 oz New York strip, choice of side.
Grilled sustainable Mediterranean octopus, capers, red onion, and agioritiko vinaigrette.
Fried Rhode Island squid with chickpea flour or charcoal grilled.
Wild caught jumbo crab cakes and spicy harissa yogurt.
Savoy green cabbage stuffed with ground beef, rice, dill, and avgolemono sauce.
Soup of the day.
Vine ripened tomato, Kalamata olives, cucumbers, peppers, evoo, and feta.
Mesclun mix, baked carrots, potatoes, chickpeas, and hazelnut vinaigrette.
Romaine hearts, dill, scallions, feta, tomato, capers, and vinaigrette.
Chickpeas, seaweed, lentils, red onions, Holland peppers, watercress, and radishes.
Five jumbo aquaculture shrimp.
Two poached eggs, Nodine's smoked ham, and hollandaise on English muffin.
Two poached eggs and hollandaise on tsoureki toast.
Wild lump crab cake, poached egg, and topped with bearnaise sauce with home fries.
Loukaniko Greek sausage, potato, onions, peppers, and Kasseri.
Buttermilk pancakes wiht A-grade crown maple syrup, and organic butter.
Grilled country bread, avocado, two poached eggs, feta, and coleslaw.
Organic egg omelet, spinach, diced tomato, and feta cheese with home fries.
Vanilla flavored Greek yogurt, granola, and berries.
Prime beef, caramelized onions, graviera cheese, roasted tomato, and hand cut fries.
Maine lobster chunks, seasoned mayonnaise on a buttered brioche bun with fries.
Char-grilled sustainable salmon, roasted beets, and beluga lentils.
Grilled Mediterranean sea bass with spinach and rice.
Three grilled lamb chops, steamed local horta and roasted lemon potatoes.
Thick cut duroc farms bacon.
Grilled Greek style sausage.
Oregano and feta.
Onions and peppers.
Local greens, lemon, and live oil.
Lemon roasted potatoes.
Oven roasted spinach & rice.
English peas and dill.
Steamed local greens, lemon, & evoo.
Seasonal roasted vegetables.
Graviera cheese and oregano.
Mastiha ice cream & wafer, cherry preserve, and almonds.
Almonds & walnuts in phyllo with honey syrup.
Sheep's milk yogurt with cherry preserve & walnuts.
Mosaic of white & dark chocolate, biscuit cake.
Vanilla bean custard in phyllo with honey clove syrup.
Athenian yogurt cake & spoon fruit.
Baklava, galactoboureko, yiaourtopita, and kormos.
Assortment of four local & improted cheeses.
Chef's Selection.
Chef's Selection.
Vine ripened tomatoes, peppers, onions, capers, & feta.
Thasos olives, roasted pepper, and local whipped ricotta.
Fried Rhode Island calamari.
Grilled shrimp and sour tomato sauce with smoked almonds.
Charcoal grilled sustainable Mediterranean octopus.
With spicy Greek yogurt.
Local eggplant & zucchini chips with spicy dipping sauce.
Tzatziki, melitzanosalata, htipiti, and tarama.
Two pasture raised Australian lamb chops.
Sliced tomato, spicy yogurt, grilled toast, and lemon.
Graviera cheese and oregano.
Available all day Sundays. One 1.5 lb lobster.
Available all day Sundays. Two 1.5 lb lobsters.
Online Ordering Options
(See pickup options)Last updated August 4, 2023