Dinner Menu

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.

◊ GLUTEN-FREE V VEGAN † VEGETARIAN

SOUP SOUPA

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

SOUP OF THE DAY 7

COLD APPETIZERS MEZETHES

DOLMATHAKIA
Rolled grape leaves stuffed with seasoned rice 7 ◊ V †

FETA PLATE
Imported feta, kalamata, tomato, E.V.O.O., & oregano 8 ◊ †

FRESH BEETS
With Skordalia garlic, potato, and almond spread 7 ◊ V †

TRADITIONAL GREEK SPREADS PIKILIA
One serving 5 or choose any three 10

TZATZIKI
Imported yogurt, cucumber, garlic, and dill ◊ †

MELITSANOSALATA
Smoked eggplant ◊ †

FAVA
Yellow pea purée with red onion garnish ◊ V †

SKORDALIA
Garlic, potato, and almonds ◊ V †

TIROKAFTERI
Creamed imported goat’s milk feta with spicy peppers V

TARAMOSALATA
Caviar mousse ◊

SALADS FOR SHARING
12 Large (serves up to 4) 7 Medium (serves up to 2)

TRADITIONAL GREEK SALAD
Romaine, tomato, cucumber, onion, peppers, olives, and feta, tossed in house dressing ◊ †

ATHOS SALAD
Arugula, radicchio, avocado, tomato, roasted pecans, and olives, tossed in house dressing ◊ †

MAROULOSALATA
Thinly chopped romaine, scallions, and dill, tossed with red wine vinegar and E.V.O.O. ◊ V †

HOT APPETIZERS MEZETHES

OCTAPOTHI SCHARAS
Grilled marinated octopus 12 ◊

KALAMARAKIA
Fresh pan-fried calamari accompanied by a piquant tomato sauce 10

MUSSELS
Baked New Zealand mussels with bacon 9 ◊

SHRIMP SAGANAKI
Baked shrimp with imported feta and tomato sauce ◊

SAGANAKI
Lightly sautéed Kefalograviera cheese finished with a table-side Greek cognac flambé 10 †

GIGANTES
Lima beans with tomatoes, onion, carrots, celery 8 ◊ V †

KOLOKITHOKEFTEDES
Pan-fried zucchini, onion, dill, and imported feta fritters 8 †

PAPOUTSAKI MELITSANA
Eggplant stuffed with onions, garlic,tomato & cheese 9 ◊ †

PEPPERS TIGANITES
Grilled green peppers, stuffed with three cheeses, baked, and finished with E.V.O.O. & red wine vinegar 9 ◊ †

SPANAKOPITA
Spinach, leeks, feta, and dill, wrapped in phylo 8 †

QUAIL STA KARVOUNA
Grilled marinated quail with lemon-herb sauce 10 ◊

KEFTEDAKIA
Gently broiled ground beef & lamb patties 8 ◊

LOUKANIKO
Grilled pork sausage with orange zest 8 ◊

DOLMATHES
Hand-rolled grape leaves stuffed with seasoned ground meat and rice, finished with lemon sauce 8

HALOOMI
Pan-fried Cypriot cheese served with baby arugula 9 †