Taverna Opa - Orlando

Sprinkled with kasseri cheese served with tzatziki.

Crispy seasoned chickpea croquettes served with tzatziki.

Served on a bed of roasted peppers.

With ladolemono.

Oven roasted in herbs, lemon, garlic and extra virgin olive oil.

Garlic chopped tomato, basil and oregano.

Grilled over oak-wood fire.

Garlic, fresh herbs and extra virgin olive oil.

Chopped tomato, garlic and splash of wine.

Sauteed in tomato, garlic, dill and white wine.

Slow cooked with spinach and leaks.

Our homemade Greek strained yogurt, cucumber, garlic, dill, and extra virgin olive oil.

Seasonal vegetables.

Sprinkled with kasseri cheese served with tzatziki.

Grape leaves stuffed with rice and infused with herbs.

Greek olive oil and oregano.

Ground beef with fresh herbs.

Lamb, caramelized onion and tzatziki.

Eggplant, lemon-orange zest, garlic, onion and parsley.

With ladolemono.

Seasoned with oregano, salt, topped with kasseri cheese.

Vlachotiri cheese flamed table side.

Sauteed in tomato, garlic, dill and white wine.

Spinach and feta cheese wrapped in phyllo.

Lemony cod roe dip.

Steamed and topped with extra virgin olive oil and lemon.

Traditional Greek soup with lemon chicken rice soup.

Fresh lettuce, dill, scallion, lemon, feta cheese and Greek olive oil.

Cucumber, tomatoes, red onion, Kalamata olives, peppers, feta, olive oil and oregano.

Romaine, vine ripe tomatoes, cucumbers, roasted vegetables, potatoes, chickpeas topped with goat cheese manouri.

Tomatoes, onion, garlic, parsley, white wine, wild greens and spinach rice.

Marinated for 36 hours with fresh herbs and garlic.

All natural chicken breast with a creamy lemon caper artichoke sauce, served with spinach rice.

Grilled with garlic, dill, and lemon-orange zest, served with wild greens and rice.

Shrimp, scallops, calamari, mussels, sauteed in chopped tomato and garlic, over rice topped with Greek goat cheese manouri.

7 oz. lobster tail, shrimp, scallops, mussels, calamari, king grab legs, and fish of the day in a tomato garlic sauce with white wine.

Lemon, olive oil, wild greens and spinach rice.

Pan seared shrimp with chopped tomato, Greek goat cheese manouri, oregano over rice and topped with green onions.

Seasonal caught, grilled with white wine dill garlic citrus sauce, served with wild greens and rice.

Marinated with fresh herbs. served with lemon potatoes and spinach rice.

Lean and full flavored, the tenderest cut of lamb. Served with lemon potatoes and spinach rice.

All natural chicken breast lightly marinated with fresh herbs. Served with lemon potatoes and spinach rice

Marinated with lemon-orange zest, garlic, dill, and white wine. Served with lemon potatoes and spinach rice

Layers of potato and zucchini with a blend of soft Greek cheeses and a hint of mint.

Braised lamb shank, sonly simmered with fresh rosemary, garlic, carrots, tomatoes and red wine. Served on a bed of orzo, topped with kasseri cheese.

Layered macaroni, seasoned ground beef, topped with homemade creamy Greek cheese bechamel.

Green and red peppers stuffed with rice and infused with fresh herbs.

Lamb slow roasted in parchment paper with carrots, potatoes, rosemary, whole garlic and Greek cheese.

Layers of roasted eggplant, potatoes, ground beef topped with homemade creamy Greek cheese bechamel.

Lamb shoulder marinated in herbs and garlic with added flavor that only comes from meat cooked on the bone. Served with lemon potatoes and Yiayia vegetables.

10 oz. of tender filet medallions.

Oakgrilled with fresh herbs.

16 oz. cut USDA black Angus. Especially tender and flavorful.

All natural half chicken seasoned with oregano and fresh herbs.

22 oz. USDA black Angus, combines the rich flavor of the strip with a tenderness of a filet.

5 oz. filet mignon and 7 oz. lobster tail served with spinach rice, lemon potato and asparagus.