Kyma
About Kyma
Order from Kyma and you're ordering from a venues & event spaces that is one of the most well-liked in Roslyn. And your order from Kyma will be a great deal too when you select the most affordabl...show more
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Includes an appetizer, main course, dessert, and coffee or tea.
Classic organic egg-lemon soup with chicken and orzo.
Traditional spreads: tarama, scordalia, ktipiti and tzatziki.
Paper-thin zucchini and eggplant chips with tzatziki sauce.
Savory braised imported giant Greek lima beans, traditional tomato sauce.
Zucchini fritters, tzatziki dip.
Roasted beets served with skordalia sauce, extra virgin olive oil.
Traditional spinach and feta pie.
Grilled cypriot cheese.
Traditional pan-fried graviera cheese.
Pan-seared sesame encrusted feta topped with candied figs, cherry tomato on a raspberry-honey glaze.
Sushi grade Mediterranean grilled octopus, onions, capers.
Fried or grilled tender squid.
Rhodes island classic recipe - stuffed grilled calamari with four Greek cheese.
Maryland lump “blue” crabmeat.
Skewered diver scallops with bell peppers and vidalia onions.
Grilled jumbo u10 shrimp with, extra virgin olive oil, herbs.
Fresh-grilled Portuguese sardines with extra virgin olive oil, lemon, and oregano.
Steamed mussels cooked with stentorian wine and ouzo broth.
(For two) classic Greek salad (cut to order) tomatoes, cucumbers, peppers, onions, olives, feta, extra virgin olive oil.
Romaine hearts, fresh scallions, dill and feta, house dressing.
Topped with goat cheese and raspberry vinaigrette.
Baby arugula topped with crumbled feta, balsamic vinaigrette, and extra virgin olive oil.
Shaved brussel sprouts, celery, carrots, radishes, walnuts, cranberries, graviera cheese, and vinegar oil dressing.
Whole fish are de-boned unless otherwise specified and served with a complimentary choice of Horta, lemon potatoes, leek rice pilaf, or Israeli couscous. (Imported - whole) ”bronzini” lean white fish, mild moist tender flakes.
Whole fish are de-boned unless otherwise specified and served with a complimentary choice of Horta, lemon potatoes, leek rice pilaf, or Israeli couscous. (Imported - whole) royal dorado. Mediterranean fish with a rich flavor and firm flakes.
Whole fish are de-boned unless otherwise specified and served with a complimentary choice of Horta, lemon potatoes, leek rice pilaf, or Israeli couscous. American snapper, moist and lean fish with a distinctive sweet flavor.
Whole fish are de-boned unless otherwise specified and served with a complimentary choice of Horta, lemon potatoes, leek rice pilaf, or Israeli couscous. (Atlantic ocean - whole) Mid-Atlantic wild bass, mild flavor and flaky texture.
Whole fish are de-boned unless otherwise specified and served with a complimentary choice of Horta, lemon potatoes, leek rice pilaf, or Israeli couscous. The sunshine state’s pride. Firm and flavorful.
Whole fish are de-boned unless otherwise specified and served with a complimentary choice of Horta, lemon potatoes, leek rice pilaf, or Israeli couscous. (Imported) firm, sweet Mediterranean pink snapper.
Scottish salmon, leek rice pilaf.
Pan-roasted filet of sole, onions, tomato in a light stentorian wine and tomato sauce.
Marinated cubes of swordfish skewered with tomato, onion and bell pepper.
Free-range, half roasted chicken, lemon potatoes.
Layers of sautéed ground meat, eggplant, potatoes, topped with béchamel sauce.
16 oz charcoal grilled sirloin steak, Greek-style fresh-cut fries.
3-4 oz charcoal-grilled baby lamb chops, Greek-style fresh-cut fries.
Lamb shank oven-baked with orzo, fresh tomato sauce, and feta cheese.
10 oz chops tender and juicy.
Penne with cherry tomatoes, asparagus, zucchini, eggplant, and Kalamata olives.
The entire sea on your plate.
Shrimp, fresh tomatoes, herbs, and feta.
(Imported) grilled giant tiger shrimp, extra virgin olive oil and lemon sauce.
For 2. Classic Greek salad (cut to order) tomatoes, cucumbers, peppers, olives, feta, and EVOO.
Paper-thin zucchini and eggplant chips with tzatziki sauce.
Bronzini lean whitefish and mild moist tender flakes. De-boned unless otherwise specified and served with a complimentary choice of lemon potatoes, horta, leek rice pilaf, or French fries.
Sushi grade Mediterranean grilled octopus, onions, and capers.
Charcoal-grilled baby lamb chops (4 oz) and Greek-style fresh-cut fries.
Oysters (12 pcs), mussels (12 pcs), clams (6 pcs), shrimp (3 pcs), Maine lobster (1.25 lb), and lump crab (4 oz).
Greek-style pan-fried meatball.
Classic organic egg-lemon soup with chicken and orzo.
Traditional spreads: tarama, scordalia, ktipiti, and tzatziki.
Paper-thin zucchini and eggplant chips with tzatziki sauce.
Traditional Greek lentil soup.
Savory braised imported giant Greek lima beans and traditional tomato sauce.
Halved roasted cauliflower served over yogurt and mint sauce and toasted pistachios.
Roasted beets served with skordalia sauce and extra virgin olive oil.
Traditional spinach and feta pie.
Grilled Cypriot cheese.
Traditional pan-fried graviera cheese.
Pan-seared sesame encrusted feta topped with candied figs and cherry tomato on a raspberry-honey glaze.
Sushi grade Mediterranean grilled octopus, onions, and capers.
Tender squid.
Rhodes Island classic recipe-stuffed grilled calamari with four Greek cheeses.
Maryland lump "blue" crab meat.
Grilled jumbo u10 shrimp with extra virgin olive oil and herbs.
Steamed mussels cooked with Santorini wine and ouzo broth.
For 2. Classic Greek salad (cut to order) tomatoes, cucumbers, peppers, olives, feta, and EVOO.
Romaine hearts, fresh scallions, dill and feta, and house dressing.
Baby arugula topped with crumbled feta, balsamic vinaigrette, and EVOO.
Refreshing Mykonos salad of watermelon, arugula, walnuts, and feta in a light jalapeno dressing.
Bronzini lean whitefish and mild moist tender flakes. De-boned unless otherwise specified and served with a complimentary choice of lemon potatoes, horta, leek rice pilaf, or French fries.
Royal dorado. Mediterranean fish with a rich flavor and firm flakes. De-boned unless otherwise specified and served with a complimentary choice of lemon potatoes, horta, leek rice pilaf, or French fries.
Mid Atlantic wild bass with mild flavor and flaky texture. De-boned unless otherwise specified and served with a complimentary choice of lemon potatoes, horta, leek rice pilaf, or French fries.
American snapper. Moist and lean fish with a distinctive sweet flavor. Served with a complimentary choice of lemon potatoes, horta, leek rice pilaf, or French fries.
Scottish salmon and leek rice pilaf.
Pan-roasted filet of sole, onions, and tomato in a light santorini wine and tomato sauce.
Marinated cubes of swordfish skewered with tomato, onion, and bell pepper.
Free-range, half roasted chicken, and lemon potatoes.
Boneless chicken breast kebab and leek rice pilaf.
Layers of sauteed ground meat, eggplant, and potatoes topped with bechamel sauce.
Charcoal-grilled sirloin steak (16 oz) and Greek style fresh-cut fries.
Charcoal-grilled baby lamb chops (4 oz) and Greek-style fresh-cut fries.
Lamb shank oven-baked with orzo, fresh tomato sauce, and feta cheese.
Tender and juicy served with Greek style fresh-cut fries.
Penne with cherry tomatoes, asparagus, zucchini, eggplant, and kalamata olives.
The entire sea on your plate.
Shrimp, fresh tomatoes, herbs, and feta.
Sautéed gulf shrimp, EVOO, santorini wine, garlic, onions, and cherry tomatoes.
Grilled giant tiger shrimp, extra virgin olive oil, and lemon sauce.
(For 2) classic Greek salad (cut to order) tomatoes, cucumbers, peppers, onions, olives, Feta, EVOO.
Paper-thin zucchini and eggplant chips with tzatziki sauce.
Scottish salmon, leek rice pilaf.
Classic organic egg-lemon soup with chicken and orzo.
Romaine hearts, fresh scallions, dill and Feta, house dressing.
Grilled jumbo u10 shrimp with, extra virgin olive oil, herbs.
Fried or grilled tender squid.
Maryland lump “blue” crabmeat.
Classic organic egg-lemon soup with chicken and orzo.
Traditional spreads: tarama, scordalia, ktipiti and tzatziki.
Paper-thin zucchini and eggplant chips with tzatziki sauce.
Savory braised imported giant Greek lima beans, traditional tomato sauce.
Zucchini fritters, tzatziki dip.
Roasted beets served with skordalia sauce, extra virgin olive oil.
Traditional spinach and Feta pie.
Grilled cypriot cheese.
Traditional pan fried graviera cheese.
Pan seared sesame encrusted Feta topped with candied figs, cherry tomato on a raspberry-honey glaze.
Sushi grade Mediterranean grilled octopus, onions, capers.
Fried or grilled tender squid.
Rhodes island classic recipe - stuffed grilled calamari with four Greek cheeses.
Maryland lump “blue” crabmeat.
Skewered diver scallops with bell peppers and vidalia onions.
Grilled jumbo u10 shrimp with, extra virgin olive oil, herbs.
Fresh grilled Portuguese sardines with EVOO, lemon and oregano.
Steamed mussels cooked with stentorian wine and ouzo broth.
(For 2) classic Greek salad (cut to order) tomatoes, cucumbers, peppers, onions, olives, Feta, EVOO.
Shaved Brussel Sprouts, celery, carrots,radishes, walnuts,cranberries, graviera cheese and vinegar oil dressing
Romaine hearts, fresh scallions, dill and Feta, house dressing.
Topped with goat cheese and raspberry vinaigrette.
Baby arugula topped with crumbled Feta, balsamic vinaigrette and EVOO.
(Imported - whole) ”bronzini” lean white fish, mild moist tender flakes.
(Imported - whole) royal dorado. Mediterranean fish with a rich flavor and firm flakes.
American snapper, moist and lean fish with distinctive sweet flavor.
(Atlantic ocean - whole) mid-Atlantic wild bass, mild flavor and flaky texture.
The sunshine state’s pride. Firm and flavorful.
Scottish salmon, leek rice pilaf.
Pan roasted filet of sole, onions, tomato in a light stentorian wine and tomato sauce.
Marinated cubes of swordfish skewered with tomato, onion and bell pepper.
Free range, half roasted chicken, lemon potatoes.
Layers of sauteed ground meat, eggplant, potatoes, topped with béchamel sauce.
16 oz. charcoal grilled sirloin steak, Greek style fresh cut fries.
3 - 4 oz. charcoal grilled baby lamb chops, Greek style fresh cut fries.
Lamb shank oven-baked with orzo, fresh tomato sauce and Feta cheese.
10 oz. chops tender and juicy served with Greek style fresh cut fries.
Penne with cherry tomatoes, asparagus, zucchini, eggplant and kalamata olives.
The entire sea on your plate.
Shrimp, fresh tomatoes, herbs and Feta.
(Imported) grilled giant tiger shrimp, extra virgin olive oil and lemon sauce.
Layered phyllo with almonds, walnuts and orange honey syrup
Chef's selection of homemade Greek Cookies
Shredded phyllo topped with light pastry cream and toasted pistachios
Semolina custard wrapped in phyllo with orange, lemon zest syrup
Fresh lime juice from the Keys, Graham cracker crust, whipped cream
Greek Yogurt with Attiki honey, black cherry preserve & walnuts
Traditional Walnut Cake
Marscapone cheese, Graham cracker crust, sour cherry preserves
Online Ordering Options
(See pickup options)Last updated August 4, 2021