Most Entrees are served with one side dish, additional side dishes are $3.50 each
USDA choice 12-oz Ribeye steak, grilled to your preference (fat is not trimmed to provide more flavor)
USDA choice 16-oz Rib eye steak, grilled to your preference (fat is not trimmed to provide more flavor)
USDA choice 16 oz NY strip steak, grilled to order, Greek spices, brushed with olive oil & lemon
Black Angus 6oz grilled and cut into strips served over Greek Caesar salad & pita
8oz bone-in pork chop grilled to perfection, Greek spices, olive &
116/18 oz lamb shank oven cooked Greek style, celery carrots, wine in a tomato base
Lamb ribs grilled Greek-style oregano, rosemary, thyme, garlic, olive oil & lemon, tzatziki, and pita
3 ribs - $ 21
5 ribs - $ 28
8 ribs - $ 38
Two 5oz bone-in chops grilled to perfection.
a generous portion of traditional layered baked eggplant, thinly sliced potato on the bottom, meat sauce, topped off with kefalograviera cheese.
Number 2 Greek pasta, meat sauce, topped off with kefalograviera cheese.
Half Pastitsio, Half Moussaka
two skewers (souvlaki) each of, chicken, tenderloin pork, tenderloin beef, two bone-in pork chops, 12 oz Ribeye, medium horiatiki salad, 2 French baguettes and choice of two sides
12 oz Ribeye, 2 large scallops, 3 crab-stuffed baked shrimp, baguette or two grilled pitas.
8 large shrimp, sautéed with garlic, white wine, feta, Greek honey & Cajun spices, served over Greek number 2 (thick) or number 5 (thin) pasta, with baguette.
3 large shrimp, stuffed and baked with crab meat, served with pita and tzatziki.
6 oz. salmon filet, baked with grilled vegetables and lemon potatoes, served with tzatziki and pita.
Australian wild-caught seabass (7 to 9 oz) baked to perfection, topped with sautéed spinach, garlic, and red roasted Florina red pepper strips, with one side.
wild-caught red snapper (1.5 to 2 LB) char-grilled whole Greek style, served with 2 sides.
4 oz grilled salmon, 4 large grilled shrimp, 3 large scallops, one side, baguette.
8 large grilled shrimp, 2 grilled salmon filets, 2 crab cakes, 4 large scallops, served with large horiatiki salad, baguette and two sides
Platters are served with one side, grilled pita, and 2 oz tzatziki. Souvlaki = Skewer (skewers are at least 4 oz. each)
Vertical flame grilled traditional American style gyro meat, (85% beef, 15% lamb)
2 grilled chicken souvlakis, garlic, basil, salt, and pepper
2 grilled tenderloin pork souvlakis, garlic, oregano, salt, and pepper
2 grilled tenderloin beef souvlakis, garlic, oregano, salt, and pepper
2 grilled leg of lamb souvlakis, garlic, rosemary, thyme, oregano salt and pepper.
5 pan fried Greek style meatballs, (2 oz each) original recipe.
Middle eastern style sautéed chicken.
8 large grilled shrimp, slight Cajun flavoring
2 Maryland style crab cakes sautéed to perfection in Greek olive oil.
5 warm grape leaves stuffed with rice, ground beef and pork, topped with our own avgolemono sauce, (gluten free)
Large portion of leeks, onion, ground beef, pork, kefalograviera cheese wrapped in filo dough and baked to perfection, the original meat pie from the Mediterranean.
One souvlaki each, chicken, pork, beef, and lamb, 2 sides, choice of salad, and 2 pita.