Afteria Grill

Garbanzo beans, garlic, lemon juice, tahini.

Greek low-fat yogurt, cucumber, garlic & dill.

All of our dips for you try.

Roasted eggplant with garlic, scallions, parsley.

Kalamata olives blended into a wonderful dip.

Imported feta, jalapeño and ricotta cheese.

3 of your favorites.

Spring mix, tomato, onion, cucumber, bell pepper, olives, feta, latholemono.

Grilled sirloin beef kofte with fries.

Spinach feta pie.

Blended garbanzo in herb & spices.

Grape leaf, rice, pine nuts, herb.

Deep fried vegetable pastry.

Babaganoush, dolma, veggie rolls, falafel and spanakopita.

Red wine vinegar and olive oil.

Pita, garlic, mozzarella.

Arugula, pear, pecans, gorgonzola, walnut raspberry vinaigrette.

Tomato, cucumber, feta, bell peppers, red onion, olives.

Lettuce, tomato, red onion, latholemono dressing.

Arugula, beet, walnuts, red onion, lemon zest, latholemono.

Romaine lettuce, parmesan.

Your choice of lamb & beef or chicken with spring mix, tomato, red onion and tzatziki.

Grilled skewered of chicken or lamb or filet mignon with spring mix, tomato, red onion and tzatziki.

Fire roasted red peppers wrapped in warm pita with spring mix, tomato.

Grilled onion and roasted red peppers with spring mix, tomato, red onion and tzatzíki.

With spring mix, tomato, red onion and tzatziki.

Grilled onion and roasted red peppers with spring mix, tomato, red onion and tzatzíki.

Served with tomato, cucumber, spring mix and tahini.

Grape leaf, rice, pine nuts and herbs.

Garbanzo and fava beans blended with herbs and Middle-Eastern spices, fried crispy served with spicy tahini.

Baby spinach, leeks, scallions, dill, swiss chard, eggs and imported féta sautéed with olive oil and wrapped in phyllo.

Grilled herb marinated seasonal vegetables on two skewers.

Oven roasted seasonal vegetables – salad and side not included.

Eggplant, zucchini, potatoes, béchamel sauce topped with mozzarella.

Atlantic fresh salmon filet grilled with greek herbs, olive oil, lemon & garlic.

Combination of swordfish, salmon and prawns on skewers.

Skewered wild tiger prawns, herbs, lemon and olive oil.

Combination of salmon and prawns.

Marinated filet lemon, garlic, herbs.

Braised until tender, oven baked in light tomato sauce.

Freshly ground sirloin meat balls, herbs, onion, garlic.

Marinated lamb sirloin, lemon, garlic, herbs.

Ground sirloin, eggplant, zucchini, potatoes, béchamel sauce.

Aranáki (lamb) souvláki or fileto - beef with kotópoulo - chicken souvláki.

Marinated chicken thighs, lemon, garlic, herbs.

Tender breast, middle - eastern spices.

Grilled baby chops marinated with greek herbs, garlic and lemon.

Phyllo pastry layered with walnuts, cinnamon and cloves, drizzled with honey syrup and lemon zest.

Chocolate layer cake filled with a rich chocolate cream covered with ganache and topped with hersey’s chocolate sauce.

Long-handled pots made from copper create a surprisingly, satisfyingly thick coffee with the exceptional taste, body, aroma, preparation and presentation that is infused with time - honored tradition.

Using two stacked kettles specially designed for tea preparation. Water is brought to a boil in the larger lower kettle and then some of the water is used to fill the smaller kettle on top and steep (infuse) several spoons of loose tea leaves, producing a very strong tea.

Two scoops of vanilla ice cream blended with anise.

Moist chocolate cake with a heart of creamy salted caramel and served with french vanilla ice cream.

To transform your coffee break into a real sensory experience, this moment of pleasure has to tickle various senses: smell, taste, and sight.

Creamy custard with chunks of panettone, raisins, candied orange peels topped with glaze served with scoop of french vanilla ice cream and homemade vanilla sauce.

Traditional new york cheesecake flavored with a hint of vanilla and topped with caramel sauce.

Imported greek nescafe perfectly blended into a smooth and refreshing coffee drink.