Lighter Fare

Available only Sunday through Thursday dinner, except certain holidays
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.


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 . . . . . . . . . . . . . . . .
*Koupepia ~ (Cyprus Dolmathes) Grape leaves stuffed with ground beef, lamb, rice and herbs.
     Served over country pilaf. Topped with lemon sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
9.95
9.95

10.35

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 . . . . . . . . . . . . .
*Vegetarian Mousaka ~ Eggplant, mushrooms, onions, peppers and tomatoes sautéed lightly
     in olive oil with herbs, then baked under a béchamel topping . . . . . . . . . . . . . . . . . . . . . . . . 		9.95

10.45

9.95

Lamb
Shish Ke Bab ~ Leg of lamb pieces, marinated, skewered with vegetables and broiled.
     Served over country pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Lamb Chops ~ Two 5 oz. loin chops marinated with lemon, garlic and oregano; broiled . . . . .
 13.65

19.45

Chicken
Chicken Ke Bab ~ Skinless breast, marinated, skewered with vegetables, broiled with lemon,
     garlic, oregano. Served over country pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12.85

Seafood
*Calamari ~ Breaded, fried, served with aioli sauce and lemon . . . . . . . . . . . . . . . . . . . . . . . . .
 10.55

Pork
Pork Chop Piperato ~ One zesty six-ouncer coated with ground peppers, sautéed in an
      iron skillet. Served with oven-roasted potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


10.65