Spring 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.

◊ GLUTEN-FREE - V VEGAN - † VEGETARIAN

TRADITIONAL GREEK SPREADS PIKILIA
one serving 5 ~ 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 ◊

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ATHOS BIBB SALAD
bibb lettuce, dried cranberries, toasted walnuts,
and a pear vinaigrette 10 ◊ V †

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
frisée, sliced tomatoes, and garlice,
tossed with a lemon vinaigrette ◊ V †
8 medium (serves up to two guests)
12 large (serves up to four guests)

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APPETIZERS MEZETHES

FRESH PATZARIA
house-roasted marinated beets, with crumbled feta,
served over fresh greens
7 ◊ †

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

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

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

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

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

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

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

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

EGGPLANT TIS SCHARAS
grilled marinated eggplant, with cherry tomatoes,
roasted garlic, and mint 9 ◊ V †

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

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 †

LAMB KREATOPITA
seasoned lamb, leeks, cheese, and sun-dried tomatoes, wrapped with phyllo 9

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
(◊ possible) GLUTEN-FREE UPON 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

PORK CEPHALONIA
hearty traditional stew with pork, spinach, leeks,
dill, lemon, and rice
26 ◊

CHICKEN SAGANAKI
baked marinated chicken breast topped with sauteed spinach, roasted red peppers, and melted kasseri cheese,
accompanied by pilaf, lemon potato, and vegetable of the day
20 ◊

FISH PLAKI
baked red snapper filet topped with tomato sauce, onions, olives, garlic, and feta,
accompanied by pilaf, lemon potato, and vegetable of the day
22 ◊

FLOUNDER KALONIS
sautéed flounder filet with capers and red bell peppers,
in a white wine, lemon-butter sauce,
accompanied by pilaf, lemon potato, 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 of the day
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
28 ◊

SEAFOOD YOUVETSI
shrimp, scallops, and mussels, with fragrant tomato broth and penne pasta,
slowly simmered in a traditional earthenware pot
28

LOBSTER PASTA
sautéed lobster meat with tomato rosé cream sauce over pasta 28

VEGETARIAN PIATELA
choose any three of our 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
Market Price

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

SWORDFISH SOUVLAKI
marinated swordfish, skewered with red onion and bell peppers, finished with lemon-herb extra-virgin olive oil
24

CHICKEN STA KARVOUNA
marinated whole chef-boned chicken
24

CHICKEN SOUVLAKI
marinated boneless chicken breast, skewered with bell peppers and onion, finished with lemon-herb extra-virgin olive oil
22

VEAL CHOP
14oz rib veal chop finished with table-side greek cognac flambé 36

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

HANGER STEAK
finished with lemon-herb infused extra-virgin olive oil
26

PAIDAKIA ARNISA
double-thick rib lamb chops
38

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

LEMON POTATOES 5 ◊ V †

FRENCH FRIES WITH OREGANO 5 V †

EXTRA SIDE PLATE OF
PILAF, LEMON POTATO,
AND VEGETABLE OF THE DAY 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