Santorini Greek Taverna

Lightly floured kefalotyri cheese pan-fried with grape tomatoes.

Tender grape vine leaves stuffed with seasoned bulgur wheat, rice, fresh herbs and dried apricots served with tzatziki.

Hand-rolled phyllo dough stuffed with fresh spinach, leeks, scallions and feta cheese served with feta and Greek yogurt mousse.

Sauteed cremini mushrooms with stewed tomatoes, chestnuts, pearl onions and manouri cheese.

Tender grilled octopus with yellow split pea puree, shaved red onions, arugula, grape tomatoes and lemon extra virgin olive oil emulsion.

Crispy semolina crusted baby squid with citrus aioli.

Hand-rolled phyllo dough stuffed with braised pork, rice and fresh herbs served with feta and Greek yogurt mousse.

Pan-fried Greek arachova feta cheese with a crispy sesame crust served with a fig and tomato marmalade.

Pan-seared U10 diver scallops with citrus and ouzo butter sauce over sauteed spinach and feta cheese with crisp Applewood bacon.

Flavorful miniature sausages of minced beef scented with cumin and braised in tomato sauce served with feta and Greek yogurt mousse.

U10 shrimp sauteed with masticha infused olive oil, grape tomatoes, scallion, garlic and feta cheese.

Yogurt and cucumber with garlic. Homemade traditional spreads served with grilled pita bread.

Spicy feta with roasted red pepper. Homemade traditional spreads served with grilled pita bread.

Hummus. Chickpea with garlic and tahini. Homemade traditional spreads served with grilled pita bread.

Carp roe whipped with lemon and sourdough bread. Homemade traditional spreads served with grilled pita bread.

Roasted eggplant, roasted pepper, roasted garlic and cilantro. Homemade traditional spreads served with grilled pita bread.

Tri-dip platter. Your choice of three spreads. Homemade traditional spreads served with grilled pita bread.

Classic egg and lemon soup with chicken and rice meatballs. Homemade from scratch with the freshest ingredients.

Kumato tomatoes, Persian cucumbers, red onions, green peppers, caper berries, feta cheese, red wine vinegar, extra virgin olive oil and dried oregano.

Crispy chopped romaine lettuce, scallions, fresh dill, lemon juice and extra virgin olive oil.

Baby spinach and peppery baby arugula mixed with toasted sunflower seeds and sun-dried tomatoes with roasted fig vinaigrette.

Roasted golden and red heirloom beets with manouri cheese, pine nuts, quail egg and pomegranate vinaigrette.

Warm fingerling potatoes, Kalamata olives, sun-dried tomatoes, feta cheese, scallions and chopped anchovies.

Layers of potato slices, eggplant and stewed brown lentils topped with gluten-free couliflower bechamel.

Steamed cabbage leaves stuffed with zucchini, carrots, bell peppers, rice and herbs topped with a tangy egg and lemon sauce.

Orzotto with spinach, sun-dried tomatoes, scallions, mushrooms and feta cheese.

Tender lamb shanks slowly braised in fresh tomato sauce served with orzo pasta and topped with mizithra cheese.

Pan-roasted half organic boneless chicken stuffed with sun-dried tomato relish served with orzo and wild rice pilaf with feta cheese, baby carrots and metaxa cream sauce.

Chopped sirloin braised in a cinnamon scented tomato sauce layered with grilled eggplant and roasted potatoes topped with a cheese bechamel sauce.

Seasoned chopped sirloin layered with pasta and topped with bechamel sauce and kefalograviera cheese.

Choice of marinated skewered chicken or pork with peppers and onions served with grilled pita bread and choice of side.

Choice of shaved pork or lamb or beef gyro served with Greek fries and small horiatiki salad.

Grilled 20 oz. ribeye steak dressed with caper oregano marinade served with roasted lemon potatoes, baby carrots and metaza brandied pearl onions.

Grilled frenched New Zealand lamb chops rubbed with fresh garlic and rosemary served with potato and parsnip mash, sauteed haricot vert and a fig mavrodaphne demi-glace.

Perfectly seasoned chopped beef steak stuffed with kasseri cheese topped with a fresh tomato and mint relish served over Greek fries.

Daily vegetables with crumbled feta cheese.

Fingerling potatoes with rosemary and lemon.

Greek rice with fresh baby spinach and chopped tomato.

Blanched daily greens drizzled with lemon juice and extra virgin olive oil.

Gigantes beans in tomato, onion and herbs.

Harricot vert sauteed with tomatoes, shallots and garlic.

Hand-cut Idaho potatoes with sea salt and Greek oregano.

Slice of sheep's milk feta with extra virgin olive oil, capers and oregano.

Lightly floured kefalotyri cheese pan-fried with fresh lemon juice and parsley.

Tender grape vine leaves stuffed with seasoned bulgur wheat, rice, fresh herbs and dried apricots served with tzatziki.

Samosa-style spinach pie stuffed with fresh spinach, leeks, scallions and feta cheese served with whipped tzatziki sauce.

Banana pepper stuffed with feta and manouri cheese, dried figs and roasted red florina pepper.

Sauteed cremini mushrooms with stewed tomatoes, chestnuts, pearl onions and manouri cheese.

Pickled octopus with shaved fennel, cherry tomatoes and citrus vinaigrette.

Crispy semolina crusted baby squid with citrus aioli.

Steamed PEI mussels with pastouma in ouzo garlic butter sauce.

Giant stewed lima beans in tomato sauce with onio and fresh parsley.

Yogurt and cucumber with garlic. Homemade traditional spreads served with grilled pita bread.

Spicy feta with roasted red pepper. Homemade traditional spreads served with grilled pita bread.

Hummus. Chickpea with garlic and tahini. Homemade traditional spreads served with grilled pita bread.

Carp roe whipped with lemon and sourdough bread. Homemade traditional spreads served with grilled pita bread.

Roasted eggplant, roasted pepper, roasted garlic and cilantro. Homemade traditional spreads served with grilled pita bread.

Tri-dip platter. Your choice of three spreads. Homemade traditional spreads served with grilled pita bread.

Classic egg and lemon soup with chicken and rice meatballs. Homemade from scratch with the freshest ingredients.

Vine-ripened tomatoes, persian cucumbers, red onions, green peppers, caper berries, feta cheese, red wine vinegar, extra virgin olive oil and dried oregano.

Crispy chopped romaine lettuce, scallions, fresh dill, lemon juice and extra virgin olive oil.

Baby spinach and peppery baby arugula mixed with toasted sunflower seeds and sun-dried tomatoes with roasted fig vinaigrette.

Roasted golden and red heirloom beets with manouri cheese, pine nuts, quail egg and pomegranate vinaigrette.

Chopped romaine with frilled oregano chicken, croutons, pastourma bits and feta anchovy dressing.

Cold shrimp salad with frisee, grape tomatoes, grapefruit and cilantro citrus vinaigrette.

Barley rusks, feta cheese, shopped tomatoes, red onions, capers, dried oregano and extra virgin olive oil.

Your choice of lamb or beef or pork gyro wrapped in a pita bread with tomato, shaved red onion and tzatziki served with Greek fries.

Brioche lamb sliders with spicy feta cheese spread and micro-greens served with Greek fries.

Seasoned beef steak patty topped with sun-dried tomato relish, feta cheese, arugula on a brioche bun served with Greek fries.

House-made patty of chickpeas and vegetables on a brioche bun served with Greek fries.

Open-faced sandwich with cumin scented ground beef and lamb topped with Greek yogurt, tomato sauce, shaved red onion and banana peppers.

Choice of marinated skewered chicken or pork with peppers and onions served with grilled pita break and choice of side.

Choice of shaved lamb or beef or pork gyro served with Greek fries.

Perfectly seasoned chopped beef steak stuffed with kasseri cheese topped with a fresh tomato and mint relish served over Greek fries.

Orzotto with spinach, sun-dried tomatoes, scallions, mushrooms and feta cheese with a side horiatiki salad.

Chopped sirloin braised in a cinnamon scented tomato sauce layered with grilled eggplant and roasted potatoes topped with a cheese bechamel sauce.

Seasoned chopped siloin layered with pasta and topped with bechamel sauce and kefalograviera cheese.

Layers of potato slices, eggplant and stewed brown lentils topped with gluten-free cauliflower bechamel.

Flavorful miniature sausages of minced beef scented with cumin and braised in tomato sauce served over rice pilaf with whipped feta yogurt sauce.

Seafood orzo with shrimp, scallops, mussels, calamari, grape tomatoes and fresh thyme with a side horiatiki salad.

Atlantic salmon encrusted in tzatziki yogurt sauce served over spanokorizo (spinach rice).

Daily vegetables with crumbled feta cheese.

Fingerling potatoes with rosemary and lemon.

Greek rice with fresh baby spinach and chopped tomato.

Harricot vert beans sauteed with tomatoes, shallots and garlic.

Blanched daily greens drizzled with lemon juice and extra virgin olive oil.

Hand-cut Idaho potatoes with sea salt and Greek oregano.

Walnut cake over white chocolate ouzo yogurt served with walnut cookie.

Shredded philo steeped with lavender syrup topped with mosticha dark chocolate, pastry cream, chartilly cream and fig jam.

Baked philo filled with sweetened orange- semolina and orange zest simple syrup.

Traditional baklava with a twist rasberry sauce and candied pistachios.