Spinach, feta, ricotta, and dill.

Grape leaves stuffed with ground beef and rice.

Shredded zucchini with mixed herbs and seasoning.

Cracked green, oil-cured and Kalamata with feta cubes.

House favorite, prepared with spinach and shallots.

Crispy or sauteed with tomato and red wine.

Fresh local clams, crispy bacon, butterand bell peppers.

Tomato, feta, olives, balsamic reduction.

Oven roasted eggplant and potatoes layered with seasoned ground beef and baked in a bechamel.

Greek noodles, seasoned ground beef baked in a bechamel sauce.

Oysters rockefeller, clams casino and blacken scallops.

Tzatziki, taramosalata, hummus.

Chicken, orzo and lemon.

Greenhouse lettuces, spring mix, tomato, cucumber, red onions, Kalamata olives, feta and house dressing. Add protein for an extra charge.

Chopped romaine and homemade Caesar dressing with garlic croutons. Add protein for an extra charge.

Mini Greek salad served on pita with choice of protein.

Flat iron steak, Greenhouse lettuces, blue cheese crumbles, cucumbers, grape tomatoes and roasted red pepper dressing. Feature salad.

Seared fillet, finished with chipotle and bleu cheese, served over fresh spinach. Feature salad.

Grilled or blackened on Greek or caesar salad.

Marinated and grilled chicken kabob over paul's Greek salad.

Strips of pitt ham, natural turkey breast, swiss cheese topped with crispy bacon crumbles, over garden salad.

Blacken, sliced thin, served over green salad, with walnuts and crumbled bleu cheese with red pepper dressing.

Grilled or blackened on Greek or caesar salad.

5 shrimp sauteed with mushrooms and olives and tossed with baby spinach in warm dressing, topped with feta.

Greek carp roe, extra virgin olive oil and lemon.

Chickpeas, tahini and roasted red pepper.

Greek yogurt, cucumber and garlic.

Black Angus beef.

Lamb and beef wrapped in pita with lettuce, tomato, onion, feta and tzatziki.

Turkey, Swiss, bacon, lettuce, tomato and mayo.

Strips of beef grilled with onions and melted provolone.

Corned beef or turkey. Grilled with Swiss, sauerkraut and Thousand Island dressing on rye.

Turkey, swiss, sauerkraut, and Thousand island dressing on rye.

Mustard, onions and chili.

Broiled, topped with a light imperial topping.

Roasted beef dip in hot au jus and served on a baguette.

Sliced natural turkey breast served over toast points, with side of fries, topped with gravy.

Hot roast beef topped with grilled onions, melted cheddar and a side tiger.

Greek noodles and seasoned ground beef baked in a bechamel sauce served with Greek salad, pita and tzatziki.

Seasoned ground beef, eggplant and potato baked in a bechamel sauce served with Greek Salad, pita and tzatziki.

Skewer of marinated tender lamb kabobs, side salad, grilled vegetables, rice, tzatziki and pita.

Skewer of marinated tender chicken breast kabobs, side salad, grilled vegetables, rice, tzatziki and pita.

Grape leaves stuffed with seasoned ground beef and rice.

Spanakopita, dolmades, olives, and Greek spreads with pita.

Spinach, feta, ricottaand dill baked in filo.

Pan seared with red wine sauce.

Tenderloin medallions with mushrooms and Dijon sauce.

Seasoned, grilled and finished with a red wine reduction.

Slow braised in red wine, vegetables and herbs.

8 oz. choice beef grilled, served with steak sauce.

Crispy chicken beast, baked with marinara and provolone cheese, served over pasta.

Sauteed with cremini mushrooms and finished in a Marsala wine sauce.

Seared and baked with tomato, olives and fresh herbs, served with lemon white wine sauce.

Crab cakes, stuffed shrimp and day boat scallops with lemon aioli.

Housemade raviolis baked in marinara topped with melted provolone cheese.

Crispy chicken breast, bakedand topped with melted provolone marinara, served over pasta.

Blackened over greens, cherry tomatoes, cucumber, crumbled bleu cheese, walnuts, served with a roasted red pepper dressing.

Grilled or blackened.

Turkey, ham, salami, provolone, lettuce, and tomato on a fresh baguette.

Turkey, swiss, bacon, lettuce, tomato, and mayo on bread.

All natural turkey breast, on bread.

Baked with tomatoes, olives, spring onions, and feta.

Two crab cakes prepared with fresh crab meat, seasoned and broiled with a light imperial topping.

Baked with chipotle and bleu cheese crumbles, served over baby spinach.

Shrimp, clams, mussels, and calamari sauteed and tossed in pasta with a marinara sauce.

Sautéed with sun-dried tomatoes, capers, kalamata olives in a white wine sauce.

Broiled, topped with a light imperial topping.

8 Ounces choice ground beef, cheese.