Kasseri cheese, breaded and flamed with brandy.

Spinach and feta wrapped in philo.

Chickpeas blended with garlic, olive oil, lemon, and parsley, served with toasted pita bread.

Sheep’s milk yogurt blended with cucumber, garlic, onions, lemon, served with toasted pita bread.

Squid lightly breaded and fried, served with marinara.

Feta cheese with kalamata olives and red onions, balsamic vinegar, and olive oil.

Grape leaves stuffed with sirloin of beef, topped with lemon cream sauce.

Four jumbo shrimp seasoned, smoked and served with a remoulade dipping sauce.

Sweet banana peppers stuffed with kasseri, feta, Parmesan, and cream cheese, drizzled with garlic and olive oil.

For two people. Includes one saganaki, two smoked shrimp and two spanakopita.

For two people. Includes tzatziki, hummus and feta cheese with kalamata olives.

A creamy lemon, chicken broth, and rice soup.

Mixed lettuce, tomato, cucumber, red onion, Kalamata olive, and feta.

Large Greek Salad with Gyro Meat.

Large Greek salad with grilled chicken.

Large Greek salad with salmon.

Fresh romaine lettuce, Parmesan cheese, and croutons.

Large Caesar Salad with grilled chicken.

Large cut tomatoes, cucumbers, Kalamata olive, red onions, feta, pepperocini, oregano, olive oil, and balsamic vinegar.

Baby spinach, artichoke hearts, roasted red peppers, tomato, cucumber, and onion.

Lamb, tzatziki, diced tomatoes and red onions wrapped in pita bread.

A large open face traditional gyro served with rice pilaf and Greek salad.

Tenderloin of beef skewered with onions, peppers, and mushrooms, topped with a mushroom bordelaise sauce, served with rice and vegetables.

Baked layers of eggplant, zucchini, potatoes, and ground sirloin, topped with a bechamel cream sauce, served with vegetables.

Baked layers of long macaroni and ground sirloin, topped with a bechamel cream sauce, served with vegetables.

Grape leaves filled ground sirloin and rice, topped with lemon cream sauce, served with vegetables.

A combination plate with mousaka, dolmades and two pieces of charbroiled lamb, served with vegetables.

Lamb shank braised in its own juices and red wine sauce, served with rice and vegetables.

Sautéed chicken breast, topped with marinara sauce and melted mozzarella, served with white pasta.

Sautéed chicken breast in a chardonnay lemon sauce with capers and mushrooms, served with rice and vegetables.

Tender veal cutlet sautéed in garlic, white wine and lemon sauce with capers, served with white pasta.

Broiled half chicken oregenato, topped with white wine lemon sauce, served with rice and vegetables,

Tender strips of charbroiled chicken, red and green peppers, mushrooms and onions in a tomato cream blush sauce with linguini noodles.

Tender strips of charbroiled chicken, red and yellow peppers, spinach, artichokes and feta in an olive oil broth with linguini noodles.

Fresh seasonal vegetables tossed with garlic and olive oil with linguini noodles.

Tender shrimp, red and green peppers, spinach, mushrooms and onions in a cream sauce with linguini.

Fresh broccoli florets in a creamy alfredo sauce with bowtie pasta.

Tender strips of charbroiled chicken, red and yellow peppers, spinach, artichokes and feta in an olive oil broth with linguini.

Broiled salmon with dijon seasoning, served with twice baked potato and vegetables.

Gluten-free. Sautéed shrimp with a mushroom, lemon, and white wine cream sauce, served with rice and vegetables.

Baked plaki style and panko-breaded with tomato, spinach, artichoke hearts, and feta, served with twice baked potato and vegetables.

Grilled scallops served over a bed of linguini tossed with spinach, artichoke hearts, tomatoes, feta cheese, and olive oil.

Gluten-free. Six jumbo shrimp seasoned, smoked and served with a remoulade dipping sauce, served with twice baked potato and vegetables.

Gluten-free. Slow roasted, cut and served with au jus.

A choice of two cuts, served with twice baked potato and vegetables.

Filet stuffed with jumbo shrimp and topped with a tangy cream sauce and cheese, served with twice baked potato and vegetables.

New Zealand spring lamb charbroiled with lemon oregenato, served with twice baked potato and vegetables.

14 ounces rib cut stuffed with feta, spinach and bacon, finished with melted kasseri cheese, served with twice baked potato and vegetables.

Tenderloin of beef (9 oz) rolled in cracked pepper, charbroiled, sliced and served with a mustard cognac sauce, served with twice baked potato and vegetables.

19 ounces chop charbroiled, topped with a white wine lemon butter sauce, served with white pasta and vegetables.

14 oz prime strip charbroiled, served with twice baked potato and vegetables.

It has the perfect balance of lime juice and zest for just the right amount of sweet-and-sour. It is baked on a graham cracker crust and topped with a white chocolate ganache

Traditional Mediterranean style flan. Egg, cream and a semonlina based custard sandwiched between layers of phyllo.

A chocolate-lovers delight! Alternating layers of moist chocolate cake and creamy, fudgy goodness, topped with a rich chocolate icing and garnished with mini chocolate chips.

Fresh spiced walnuts layered between butter-brushed phyllo dough and cinnamon citrus honey sauce.