FALL 2015 DINNER MENU

pot

Greek cuisine varies widely in ingredients and seasonings. Foods are simply spiced, using oregano, basil, mint, dill, and cumin, to enhance the flavor, but not alter it.

The type of meal served depends on the location in Greece that it originates. The Greek islands of the Aegean are known for whole fresh fish, simple seasoned, and grilled. The mountainous regions of northern Greece are the home of Youvetsi pot. These clay pots are filled with lamb, chicken, or seafood and are slow cooked with either vegetables or a starch. The islands in the Ionian Sea feature pasta dishes, with sauces prepared with Italian seasonings.

TRADITIONAL GREEK SPREADS PIKILIA

one serving 7 ~ choose any three 10

TZATZIKI
imported cow and goat’s milk yogurt, cucumber, garlic, and dill ◊ †

MELITSANOSALATA
smoked eggplant ◊ †

FAVA
yellow pea purée with red onion garnish ◊ V †
SKORDALIA
garlic and potato purée ◊ V †

TIROKAFTERI
imported sheep’s milk feta, creamed spicy peppers ◊ †
TARAMOSALATA
caviar mousse

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SOUP OF THE DAY 7

CHICKEN SOUP AVGOLEMONO
traditional chicken and lemon soup with vegetables and rice 7 ◊

TRADITIONAL GREEK SALAD
romaine, tomato, cucumber, onion, peppers, olives, and imported sheep’s milk feta, with house dressing ◊ †
8 medium (serves up to two guests)
12 large (serves up to four guests)

SEASONAL FRISEE SALAD
arugula, frisée, sliced pear, pistachio, and cherries,
tossed with a pear vinaigrette ◊ V †
8 medium (serves up to two guests)
12 large (serves up to four guests)

FRESH PATZARIA
house-roasted marinated beets, with crumbled feta,
served over fresh greens
10 ◊ †

MEDLEY OF WARM GREEK OLIVES
roasted red peppers, greek oregano, and extra-virgin olive oil
7 ◊ V †

FETA PLATE
imported sheep’s milk feta, tomato, kalamata olives, oregano, and extra-virgin olive oil 8 ◊ †

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APPETIZERS MEZETHES

OCTAPOTHI SCHARAS
grilled marinated octopus accompanied by house-pickled vegetables 14 ◊

LAMB CHOP LOLLIPOPS
grilled petite australian lamb chops,
finished with lemon-herb infused olive oil 10 ◊

KALAMARAKIA
delicately fried tender calamari 10 (◊ possible)
tossed with spicy citrus olive oil
~ or ~
accompanied by tomato sauce

MUSSELS
fresh atlantic mussels, sautéed in a white wine-butter sauce with cherry tomatoes, rosemary, and garlic 12 ◊

SAGANAKI
lightly sautéed kefalograviera cheese finished with table-side flambé ouzo flambé ~ or ~ greek cognac flambé 10 † (◊ possible)

GIGANTES
baked large lima beans with tomatoes, onion, carrots, and celery
9 ◊ V †

KOLOKITHAKIA
crispy zucchini chips accompanied by our skordalia spread
7 V † (◊ possible)

EGGPLANT ROLÀ
eggplant roll with spinach, greek cheese blend, and roasted red peppers, finished with tomato sauce 9 †

SPANAKOPITA
fresh spinach, leeks, imported feta, and dill, wrapped with phyllo 8 †

KEFTEDAKIA
grilled ground beef & lamb patties seasoned with
mint, garlic, and onion 10 ◊

DOLMATHAKIA
hand-rolled grape leaves stuffed with herb-seasoned rice 8 ◊ V †

DOLMATHES
hand-rolled grape leaves stuffed with seasoned ground meat, pine nuts, and rice, finished with lemon sauce 10

◊ GLUTEN-FREE ~ V VEGAN ~ † VEGETARIAN
(◊ possible) GLUTEN-FREE UPON REQUEST

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~UPDATED JANUARY 2016~
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ALL MENU ITEMS ARE SUBJECT TO
SEASONAL AVAILABILITY AND PRICING

CLASSIC GREEK DISHES TA CLASSICA

PASTICHIO
baked pasta and ground beef casserole topped with
béchamel sauce, accompanied by vegetables of the day 20

MOUSSAKA
baked layers of roasted eggplant, ground beef, and sliced potatoes topped with béchamel sauce,
accompanied by lvegetables of the day 22

LAMB YOUVETSI
braised lamb shank, slowly simmered in a traditional earthenware pot, with tomato broth, kefalograviera cheese, and orzo pasta 32

SHORT RIB STEPHADO
braised short ribs simmered with a robust tomato-red wine sauce, pearl onions, and garlic,
accompanied by rice pilaf and vegetables of the day 26 ◊

CHICKEN SAGANAKI
baked marinated chicken breast topped with artichoke, roasted red peppers, tomato, garlic, onions,
and melted kasseri cheese, accompanied by rice pilaf, lemon potato, and vegetables of the day 20 ◊

FISH PLAKI
baked red snapper filet, topped with tomato, onions, celery, carrots, garlic, and feta,
accompanied by rice pilaf and vegetables of the day 22 ◊

STUFFED SOLE
filet of sole, stuffed with crab meat and spinach, finished with a white wine, lemon-butter sauce,
and accompanied by rice pilaf and vegetables of the day 22

SHRIMP GREKOLIMANO
jumbo shrimp, slowly simmered in a tomato sauce, with feta cheese, and a splash of ouzo,
accompanied by rice pilaf and vegetables of the day 26 ◊

SEAFOOD MARINATO
diver scallops and jumbo shrimp, sautéed with olives, caper berries, onions, peppers, and a citrus-saffron sauce, accompanied by rice pilaf and vegetables of the day 28 ◊

SEAFOOD PASTA
shrimp, scallops, and lobster, tossed with a tomato-tarragon rosé
cream sauce and linguine 28

VEGETARIAN PIATELA
choose any three vegetarian appetizer menu items 24

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FROM THE GRILL APO TI SCHARA
◊ ALL GRILL SELECTIONS ARE GLUTEN-FREE

WHOLE FISH TIS IMERAS
daily selection of fresh fish, lightly seasoned, char grilled, and filleted tableside, accompanied by rice pilaf, lemon potato, vegetables of the day Market Price

SALMON TIS SCHARAS
atlantic salmon filet, finished with lemon-herb infused extra-virgin olive oil, and accompanied by rice pilaf
and vegetables of the day 22

CHICKEN STA KARVOUNA
marinated whole chef de-boned chicken, finished with lemon-herb extra-virgin olive oil, and accompanied lemon potato
and vegetables of the day 24

CHICKEN SOUVLAKI
marinated boneless chicken breast, skewered with bell peppers and onion, finished with lemon-herb extra-virgin olive oil, and accompanied by rice pilaf, lemon potato, and vegetables 22

FETA-BRINED PORK CHOP
12oz pork chop, topped with feta cheese, and drizzled with garlic oil, accompanied by lemon potato and vegetables 26

MACEDONIAN LAMB
sliced top round leg of lamb, finished with au jus, and accompanied by lemon potato and vegetables 26

HANGER STEAK
finished with lemon-herb infused extra-virgin olive oil,
and accompanied by lemon potato and vegetables 26

PAIDAKIA ARNISA
double-thick rib lamb chops, accompanied by lemon potato and vegetables of the day 38

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SIDES

SEASONAL GREENS
steamed and drizzled with extra-virgin olive oil 6 ◊ V †
~ or ~
sautéed with garlic and extra-virgin olive oil 6 ◊ V †

EXTRA SIDE PLATE CHOICES 5

rice pilaf ~ lemon potatoes

vegetables of the day ~ french fries with oregano

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ENTRÉE MENU ITEMS ARE MADE TO ORDER – PLEASE NOTIFY YOUR SERVER IF YOU HAVE TIME CONSTRAINTS

PLEASE IMMEDIATELY NOTIFY YOUR SERVER OF KNOWN ALLERGIES TO FOODS OR INGREDIENTS

AT THE BEGINNING OF YOUR MEAL, PLEASE NOTIFY YOUR SERVER IF YOU WOULD LIKE SEPARATE CHECKS

For your convenience, a 20% service charge will be added to tables of six or more guests