Xtapodi. Octopus grilled with whole spices and tossed with capers onions, peppers, and red wine vinegar: served over saffron split pea puree.

Kalamarakia tiganita. Calamari lightly fried, dusted with oregano and Greek tomato sauce.

Kalamarakia sxaras. Grilled calamari seasoned with aegean spice and tossed with ladolemono sauce barrel aged feta.

Keftedakia. Meatballs with traditional Greek tomato sauce, trahana mousse, and aged graviera cheese.

Greek humus, tzatziki, feta, and red pepper tirokafteri, taramosalata(carp roe spread) and warm pita.

Spanakopita. Our handmade traditional spinach pie made with lots of onions, leeks, and feta, and encased in phyllo dough.

Dolmadakia. Traditional ground meat, rice, and rolled in grape leaves.

Graviera cheese saganaki flamed and finished with lemon and served with warm pita.

Grilled haloumi cheese, afellia cress, marinated tomatoes, extra virgin olive oil, and balsamic vinegar.

Traditional crispy fried zucchini chips with tzatziki sauce.

Arnisia plevrakia. Lamb ribs slowly smoked, basted with tomato jam, and finished with harissa yogurt.

Midia. Mussels steamed with spices and garlic finished with feta and light white wine broth, served with warm toasted bread.

Garides saganaki. Shrimp sauteed with whole market spices, summer tomatoes, and finished with barrel-aged feta.

Avgolemono. Traditional chicken lemon soup with orzo and aromatic veggies.

Krema kavouros oupa. Maryland cream of crab soup.

Beefsteak tomatoes, English cucumbers, onions, peppers, capers, mild feta, and Kalamata olives.

Arugula, sliced lomo, marinated baby tomatoes, and holy basil oil.

Salata patzaria. Heirloom baby beets, goat cheese, upland cress, and sweet sherry vinaigrette.

Salata tou kaisara. Romaine hearts, marinated anchovies, graviera cheese, and creamy dressing.

Lemon herbs and olive on roasted potatoes.

White truffle oil, aged graviera and oregano.

Olive oil marinated summer squashes, eggplant, baby peppers, and asparagus.

Charred broccolini, Meyer lemon, and herbs.

Green beans stewed with ripe tomatoes and olive oil.

Grilled asparagus, lemon salmoriglio, pepper relish.

Arrowhead spinach, caramelized leeks, aged graviera.

Casarecce pasta tossed with sauteed cherry tomatoes sun-dried tomatoes bell peppers Greek olives garlic onion feta cheese and fresh basil.

Papardella me kima. Slowly braised veal and lamb ragout with tomatoes graviera and garlic breadcrumbs.

Shrimp sauteed with a summer tomatoes shrimp infused tomato broth Mediterranean spices finish it with barrel agreed feta.

Rigatoni toasted with a vodka cream sauce fresh spinach sun-dried tomatoes and graviera cheese.

Astakomakaronada. Sweet Maine lobster, summer tomatoes, torn basil tossed with spaghettini pasta.

Thesauros tou aigaiou. Handmade squid ink tagliatelle with 3 tomato sauce, littleneck clams, buchot mussels, and sweet shrimp.

Layers of zucchini squash and potato with slowly braised veal in bechamel sauce.

Layers of thing macaroni seasoning beef and topped with a cream bechamel

Arni giouvetsi. Slowly braised lamb shanks with orzo and vegetable stew.

Kotopoulo. 1/2 roasted chicken with roasted potatoes and chicken.

Fileto. 8 oz. Creekstone farms boneless tenderloin. Served over roasted potatoes and asparagus with smoked bone marrow and red wine jus.

Paidakia. Grilled lamb chops with holy basil oil and balsamic, served with roasted potatoes and asparagus.

Brizola. 14 oz. Creekstone farms ribeye with roasted potatoes and broccolini served with red wine jus.

Tonos. Wild caught suhi grade tuna crusted with zataar and served with olive oil lemon sauce and smoked cous cous.

Solomos. Ora king salmon with fava bean puree. Grilled with farm squash and finished with Meyer lemon and olive oil.

Plaki. Chilean bass cooked with tomatoes, peas, potatoes, and sweet onions.

Xtenia. Seared U10 diver scallops, silky split pea puree. Caper lemon relish, tomatoes, and fried chickpeas.

Two Maryland jumbo lump crab meat served with mustard aioli. Choice of truffle fries or grilled veggies

Our traditional baklava made with almonds and pinenuts

Valhrona chocolate molten cake with raspberry fluid gel

Homemade coconut cake with a honey syrup and vanilla custard.

Xenia's signature Greek doughnut balls glazed in Greek honey finished with powdered sugar and cinnamon.

Toppeld with glazed fresh strawberries

Xtapodi. Octopus grilled with whole spices and tossed with capers onions, peppers, and red wine vinegar: served over saffron split pea puree.

Kalamarakia tiganita. Calamari lightly fried, dusted with oregano and Greek tomato sauce.

Kalamarakia sxaras. Grilled calamari seasoned with aegean spice and tossed with ladolemono sauce barrel aged feta.

Keftedakia. Meatballs with traditional Greek tomato sauce, trahana mousse, and aged graviera cheese.

Greek humus, tzatziki, feta, and red pepper tirokafteri, taramosalata cauliflower, and potato and warm pita.

Spanakopita. Our handmade traditional spinach pie made with lots of onions, leeks, and feta, and encased in phyllo dough.

Dolmadakia. Traditional ground meat, rice, and rolled in grape leaves.

Avgolemono. Traditional chicken lemon soup with orzo and aromatic veggies.

Beefsteak tomatoes, English cucumbers, onions, peppers, capers, mild feta, and Kalamata olives.

Arugula, sliced lomo, marinated baby tomatoes, and holy basil oil.

Salata patzaria. Heirloom baby beets, goat cheese, upland cress, and sweet sherry vinaigrette.

Salata tou kaisara. Romaine hearts, marinated anchovies, graviera cheese, and creamy dressing.

Lemon herbs and olive on roasted potatoes.

White truffle oil, aged graviera and oregano.

Olive oil marinated summer squashes, eggplant, baby peppers, and asparagus.

Casarecce pasta tossed with sauteed cherry tomatoes sun-dried tomatoes bell peppers Greek olives garlic onion feta cheese and fresh basil.

Papardella me kima. House-made papardella pasta tossed with slowly braised veal and lamb ragout with tomatoes graviera and garlic bread.

Shrimp sauteed with a summer tomatoes shrimp infused tomato broth Mediterranean spices finished with barrel aged feta.

Rigatoni pasta toasted with a vodka cream sauce, fresh spinach, sun-dried tomatoes and graiera cheese.

Layers of thick macaroni, seasoning beef, and topped with a creamy bechamel.

Sliced gyro meat off the spit, wrapped in pita and served with tomatoes, onions, feta and tzatziki. Served with french fries.

Choice of chicken or pork, wrapped in pita, and served with tomatoes, onions, feta and tzatziki. Served with french fries.

Shredded lettuce and dill aioli. Served with french fries.

Cucumber, beefsteak tomato, romaine, pickled red onion, scallions, crumbled feta and tzatziki sauce. Served with french fries.

Handmade falafel with meyer lemon tahini sauce, served over warm pita with lettuce and tomatoes. Served with french fries.

Heritage lamb, tomatoes, onion, and tzatziki, served on toasted brioche bun. Served with french fries.

Solomos. Ora king salmon with fava bean puree, grilled with farm squash and finished with meyer lemon and olive oil.

Fresh slices of gyro cut off the spit. Served with pita bread and fries.

Two skewers of chicken, served with pita bread and fries.

Two skewers of pork, served with pita bread and fries.

Our traditional baklava made with almonds, peanuts and vanilla ice cream.

Philadelphia classic cheesecake topped with glazed fresh strawberries.