CHRISTOS IS NOT A GLUTEN-FREE ENVIRONMENT. WE HAVE PREPARED THIS LIST OF MENU OPTIONS BASED ON THE MOST
CURRENT INGREDIENT INFORMATION WE HAVE FROM OUR SUPPLIERS AND THEIR STATED ABSENCE OF
WHEAT OR GLUTEN CONTENTS. WE PREPARE FOOD FROM SCRATCH IN OUR KITCHEN. SINCE WE DO NOT HAVE A
SEPARATE PREP AREA FOR GLUTEN-FREE ITEMS, WHEAT FLOURS AND OTHER WHEAT-BASED PRODUCTS CAN CROSS
CONTAMINATE OTHERWISE GLUTEN FREE ITEMS. THEREFORE, WE CANNOT GUARANTEE THAT ANY MENU
OFFERINGS CAN BE COMPLETELY FREE OF ALLERGENS.
Salads
House, Greek or Village, with olive oil and vinegar or lemon dressing.
Soups
Our cream-based soups (carrot, broccoli, cauliflower, mushroom, potato-leek) contain flour.
Gluten-free soups are: Psarosoupa, lentil, bean, split pea, tomato-basil, gazpacho and avgolemono.
Appetizers
HUMMUS
Pureed garbanzos with parsley, sesame paste, olive oil, lemon, garlic.
TZA TZIKI
Homemade yogurt blended with shredded cukes, dill, garlic.
MELINTZANOSALA T A
Roasted eggplant pureed with lemon, olive oil and garlic.
CHILLED OCTOPUS
Marinated in wine, peppercorns, olive oil, herbs
WARM OCTOPUS
Octopus stew in tomato sauce with onions, red wine, vinegar, peppercorns, bayleaf.
Entrees
SHISH KE BAB
Boneless pieces of lamb leg marinated and skewered with veggies.
Broiled, served over country pilaf.
DOLMATHES
Grape leaves filled with rice and herbs. Dressed with lemon and olive oil.
CHICKEN KE BAB
Skinless breast, marinated with lemon, garlic, oregano;
skewered with vegetables and broiled. Served over country pilaf.
CHICKEN SALAD
Boneless breast of chicken, marinated and broiled, served in strips over a Greek Salad.
Choice of a cup of soup.
TAVAS
Boneless pieces of lamb shoulder with onions, tomatoes and potatoes.
Oven-baked with red wine and herbs. Topped with broiler-melted feta cheese.
RACK OF LAMB
Marinated in olive.oil, lemon juice, garlic; broiled; served with oven potatoes and asparagus
SOUVLAKI
(Order without pita)
Skewered pieces of pork tenderloin, marinated and broiled.
Served with tomatoes, cukes, tzatziki, and your choice of vegetable of the day.
KOTOPOULO
(Order without pita)
One half chicken roasted with a sauce of mushrooms and white wine.
Served with oven-roasted potatoes.
KOUPEPIA
Grape leaves stuffed with mixture of beef and lamb with rice.
Dressed with egg-lemon sauce. Served over a bed of country pilaf.
VEGGIE HASH
Fresh-cut veggies (green and red bell pepper, mushrooms, onions, tomatoes)
tossed with feta cheese and white wine.
FRESH FILET OF SEABASS
(Order without flour; Tilapia, Filet of Salmon and Trout are also gluten-free)
Sauteed with olive oil, finished in the pan in a white wine-caper sauce with a touch of butter.
Served with asparagus spears and country pilaf.
Desserts Rice pudding, Chocolate Mousse, Ice Cream Torte
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