Dinner Entrees 
Served with a cup of soup or house salad.
A bowl of soup may be substituted for $2.60 extra. A Greek, Village, or Tabouli salad may be substituted for $2.50 extra.
Asterisked entrees (*) come with a choice of side order.
Dinner Entrees Traditional Favorites *Mousaka ~ Ground beef layered in eggplant and potatoes; baked under
béchamel sauce . . . . . .
*Pastitsio ~ Ground beef layered in ziti pasta; baked under béchamel sauce . . . . . . . . . . . . . .
*Tyropita ~ Feta and kasseri cheeses with a hint of mint baked in phyllo pastry . . . . . . . . . . . . Koupepia ~ (Cyprus Dolmathes) Grape leaves stuffed with ground beef, lamb, rice and herbs. Served over country pilaf. Topped with lemon sauce . . . . . . . . . . . . . . . . . . . . . . Sikotaki~ Chicken livers sautéed with onions, mushrooms, peppers and red wine. Served over country pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Gyros ~ Slices of the rotisserie favorite with Tzatziki and fries . . . . . . . . . . . . . . . . . . . . . . . . . Gyros Salad ~ Hot strips of gyros over Greek Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Greek Hash ~ Gyros, potatoes and vegetables sautéed with feta, oregano and white wine . . . . . . |
12.75 12.75 12.75 12.95 14.95 12.95 12.95 12.95 |
Vegetarian *Spanakopita ~ Spinach, feta cheese, dill and scallions baked in phyllo pastry . . . . . . . . . . . .
Dolmathes ~ Chilled grape leaves stuffed with herbed rice, parsley and scallions. Dressed with lemon and olive oil. Served with feta, tomatoes, cucumbers and olives . . . . . . . . . . . . . Falafel ~ Fried croquettes of ground, herbed garbanzos. Served with fries, and Tahini on the side . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Vegie Hash ~ Vegetables and potatoes sautéed with feta, oregano and white wine . . . . . . . . *Vegetarian Mousaka ~ Eggplant, mushrooms, onions, peppers and tomatoes sautéed lightly in olive oil with herbs, then baked under a béchamel topping . . . . . . . . . . . . . . . . . . . *Vegitarian Sampler ~ Any two of: Spanakopita, Dolmathes, Falafel, Veg. Mousaka . . . . . . . . . |
12.75 12.45 11.45 12.95 12.75 13.45 |
Sampler Plates | The Illiad ~ (recommended for two; served with house salad or cup of soup for each) Spanakopita, Mousaka, Koupepia, Gyros and Loukaniko with country pilaf, oven-roasted potatoes and Tzatziki . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Diafora ~ Pastitsio, Mousaka and Spanakopita or Tyropita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Syndiasmos ~ Loukaniko, Koupepia and Spanakopita or Tyropita . . . . . . . . . . . . . . . . . . . . . . . . Symposium ~ Spanakopita, Koupepia and Mousaka or Pastitsio . . . . . . . . . . . . . . . . . . . . . . . . . . Combination ~ Gyros and Souvlaki with Tzatziki and fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mezes ~ Manitaria, Loukaniko and Gyros with pilaf and oven-roasted potatoes . . . . . . . . . . . . . . |
29.95 15.45 12.95 14.95 13.95 16.45 |
Lamb | Shish Ke Bab ~ Leg of lamb pieces, marinated, skewered with vegetables and broiled. Served over country pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tavas ~ Boneless pieces of lamb shoulder with onions, tomatoes and potatoes oven-baked with red wine, herbs. Topped with melted feta cheese . . . . . . . . . . . . . . . . . . . . . *Lamb Chops ~ Three 5 oz. loin chops marinated with lemon, garlic and oregano; broiled . . . . Lamb Shank ~ Baked tender in caramelized onion-dill sauce. Served with country pilaf . . . . . |
16.95 15.45 24.95 16.45 |
Chicken | *Oregano Chicken ~ (40 min.) One half, marinated in lemon, olive oil, garlic; broiled . . . . . Kotopoulo ~ One half chicken roasted with sauce of mushrooms, scallions and wine. Served with oven-roasted potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chicken Ke Bab ~ Skinless breast, marinated with lemon, garlic, oregano, skewered with vegetables, and broiled. Served over country pilaf . . . . . . . . . . . . . . . . . . . Chicken Salad ~ Slices of marinated, broiled breast over Greek Salad . . . . . . . . . . . . . . . . . |
15.95 15.95 15.45 12.95 |
Seafood | Shrimp Myconos ~ Sautéed with vegetables, feta cheese, white wine. Served with pilaf . . . . . *Calamari ~ Breaded, fried, served with aioli sauce and lemon . . . . . . . . . . . . . . . . . . . . . . . . . . Crab Cake Salad ~ Fried crab cakes with honey-mustard dressing; over mixed greens. . . . . . . |
15.95 13.95 12.95 |
Pork | Souvlaki ~ Skewered pieces of pork tenderloin, marinated and broiled, served over pita with tomatoes, cucumbers, onions, Tzatziki and fries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pork Chops Piperata ~ Two zesty six-ouncers coated with ground peppers, sautéed in an iron skillet. Served with oven-roasted potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . |
13.95 13.95 |