Spring-Summer 2014 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.

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

SOUP OF THE DAY 7
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COLD APPETIZERS MEZETHES

DOLMATHAKIA
hand-rolled grape leaves stuffed with herb-seasoned rice 7 ◊ V †

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

FRESH PATZARIA
house-roasted sliced beets accompanied by our skordalia spread 7 ◊ V †
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TRADITIONAL GREEK SPREADS PIKILIA
one serving 5 or choose ant three for 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
◊ V † garlic, potato, and almonds

TIROKAFTERI
imported sheep’s milk feta creamed spicy peppers †

TARAMOSALATA
◊ caviar mousse
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SALADS FOR SHARING
12 large (serves up to four) 7 medium (serves up to two)

TRADITIONAL GREEK SALAD
romaine, tomato, cucumber, onion, peppers, olives, and imported sheep’s milk feta, with house dressing ◊ †

ATHOS SEASONAL SALAD
arugula, radicchio, mandarin orange, cranberries, and toasted almonds, with citrus-pomegranate vinaigrette ◊ V †

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CHOP SALAD
tomato, red onion, cucumber, bell peppers, beets, and crumbled sheep’s milk feta, with balsamic vinaigrette 10 ◊ †

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HOT APPETIZERS MEZETHES

OCTAPOTHI SCHARAS
grilled marinated octopus accompanied by pickled vegetables 14 ◊

KALAMARAKIA
delicately fried calamari tossed with spicy citrus olive oil or accompanied by tomato sauce 10 (gluten-free possible)

MUSSELS
sautéed fresh atlantic mussels with white wine, butter, shallots, garlic, and bacon 12 ◊

SAGANAKI
lightly sautéed kefalograviera cheese finished with table-side greek cognac flambé 10 † (gluten-free possible)

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

GIGANTES
large lima beans with tomatoes, onion, carrots, and celery 8 ◊ V †

ISLAND KEFTETHES
fritters of zucchini, feta, onion, garlic, and dill, accompanied by zesty greek island yogurt sauce 8 †

PAPOUTSAKI KOLOKITHI
baked stuffed squash with assorted roasted vegetables and fresh herbs 9 ◊ † V

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

PEPPERS TIGANITES
baked three cheese-stuffed grilled green peppers finished with extra-virgin olive oil and red wine vinegar 8 ◊ †

SPANAKOPITA
phylo-wrapped fresh spinach, leeks, imported feta, and dill 8 †

KREATOPITA
phylo-wrapped seasoned ground beef with roasted red peppers and cheese 8

QUAIL STA KARVOUNA
grilled marinated quail finished with lemon-herb infused extra-virgin olive oil over baby arugula and beet salad 14 ◊

KEFTEDAKIA
grilled beef & lamb patties seasoned with mint, garlic, and onion 8 ◊

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

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

CLASSIC GREEK DISHES TA CLASSICA

PASTICHIO
baked pasta and ground beef casserole topped with béchamel sauce, accompanied by vegetable of the day 18

MOUSSAKA
baked layers of roasted eggplant, ground beef, and sliced potatoes topped with béchamel sauce,
accompanied by lemon potato and vegetable of the day 20

BRAISED LAMB SHANK YOUVETSI
slowly simmered in a traditional earthenware pot with tomato broth, kefalograviera cheese, and orzo pasta 32

VEAL CEPHALONIA
hand-cut veal, spinach, leeks, dill, lemon, artichokes, and rice, slowly simmered in a traditional earthenware pot 26 ◊

CHICKEN SAGANAKI
baked marinated chicken breast topped with sliced fresh tomato and melted kasseri cheese, accompanied by pilaf, lemon potato, and vegetable of the day 20 ◊

FISH PLAKI
baked whitefish filet topped with tomatoes, onions, olives, garlic, and feta, accompanied by pilaf, lemon potato, and vegetable of the day 20 ◊

SOLE KALONIS
sautéed filet of sole with capers and red bell peppers, in a white wine lemon butter sauce, accompanied by pilaf, lemon potatoe, and vegetable of the day 22

SHRIMP GREKOLIMANO
jumbo shrimp, tomato sauce, feta cheese, and ouzo, slowly simmered in a traditional earthenware pot,
accompanied by pilaf, lemon potato, and vegetable 26 ◊

SEAFOOD MARINATO
sautéed citrus-marinated diver scallops and jumbo shrimp, with olives, caper berries, peppers, and a hint of saffron, accompanied by pilaf, lemon potato, and vegetable of the day 26

SEAFOOD YOUVETSI
shrimp, scallops, and mussels, with fragrant tomato broth and penne pasta, slowly simmered in an earthenware pot 26

LOBSTER PASTA
sautéed lobster meat with tomato rosé cream sauce 28

VEGETARIAN PIATELA
choose any three of our vegetarian hot appetizer menu items 18

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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 Market Price

SALMON TIS SCHARAS
bone-in atlantic salmon steak finished with lemon-herb infused extra-virgin olive oil 22

SEAFOOD SOUVLAKI
skewered jumbo shrimp, diver scallops, red onion, and bell peppers, finished with lemon-herb extra-virgin olive oil 26

CHICKEN STA KARVOUNA
marinated whole chef-boned chicken 22

CHICKEN SOUVLAKI
skewered marinated boneless chicken breast, bell peppers, and onion, finished with lemon-herb extra-virgin olive oil 20

VEAL CHOP
14oz veal chop finished with table-side greek cognac flambé 32

MACEDONIAN LAMB
sliced top round leg of lamb with au jus 26

HANGER STEAK
finished with lemon-herb infused extra-virgin olive oil 24

PAIDAKIA ARNISA
double-thick rib lamb chops 36

all grilled entrées are accompanied by pilaf, lemon potato, and vegetable of the day

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SIDES

SEASONAL STEAMED GREENS DRIZZLED WITH EXTRA-VIRGIN OLIVE OIL 6 ◊ V †

LEMON POTATOES 5 ◊ V †

FRENCH FRIES WITH OREGANO 5 V †

EXTRA PILAF, LEMON POTATO, AND VEGETABLE OF THE DAY PLATE 5 ◊

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

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