APPETIZERS

Saganaki (Flaming Cheese)

Flamed table side with brandy and lemon.

9

Grilled Haloumi

Cheese made from sheep and goat milk. Its creamy texture is infused with chopped mint. A high melting point allows this cheese to be grilled to perfection.

10

Spinach Triangles

Six baked triangles made of flaky filo pastry layered with spinach and feta cheese.

8

Dolmades

Four vine leaves stuffed with ground beef, lamb, rice, seasoned onions, parsley and oregano. Served with egg-lemon sauce.

8

Homemade Meatballs

Made with lamb, pork and spices. Served with tzaziki sauce.

7

Meze (Serves Two or More)

Selected hors d’oeuvres: feta cheese, tzatziki, kalamari, spinach and cheese triangles, shrimp and meatballs.

9.5 per person

Grilled Octopus

Marinated and grilled with extra virgin olive oil, lemon and oregano. Very tender.

11

Kalamarakia (Squid Steak)

Marinated and grilled, served with tzatziki sauce. Very tender.

9

Feta Croquettes

Herbed feta croquettes, pan fried and drizzled with a mandarin orange and balsamic glaze.

10

SIGNATURE SALADS

Apollon

Topped with sliced chicken breast.

12

Chef

Topped with gyros meat.

12

DINNERS

Moussaka

Eggplant and potatoes layered with sautéed beef and lamb. Topped with béchamel sauce.

17

Pastitsio

Pasta casserole made of macaroni-like tubular pasta combined with ground beef and lamb, tomatoes, nutmeg and cheese. Topped with béchamel sauce.

17

Gyros Dinner

Lean blend of seasoned beef and lamb, broiled and served with raw onions, tomatoes and tzatziki sauce.

18

Spanakopita (Spinach Pie)

Fresh spinach, feta cheese, green onions, fresh dill and seasoning. Baked in fillo dough.

18

Chicken with Mushrooms & Feta

Grilled, then broiled with sautéed onions, fresh Shiitake mushrooms, and feta cheese.

18

Chicken Crepinette

Free range chicken breast stuffed with shrimp, tomatoes, mushrooms, chives, shallots, and served with a fresh tarragoncream sauce.

20

Shrimp Santorini

Jumbo gulf shrimp sautéed in olive oil and white wine, finished with a creamy feta, kefalotyri cheese sauce and a touch of tomato.

20

Stuffed Prawns

Stuffed with crab meat, shrimp, red peppers, parsley, fresh basil, and extra virgin olive oil.

21

Vegetarian

Chef’s creation.

17

CHEF’S FEATURED DINNERS

Fresh Scallops Gorgonzola

Sautéed jumbo sea scallops served with a lobster cream gorgonzola sauce.

28

Wild Atlantic Salmon Marinier

Fresh fillet seared and finished with a roasted bell pepper cream sauce.

24

Stuffed Grouper

Fresh grouper fillet stuffed with crab meat, scallions, fresh spinach and feta.

26

Grouper Filet

A pesto crusted fresh filet toasted with pine nuts and baked in a combi-steamer over.

24

Mixed Grille

Lamb tenderloins, scallops and shrimp served with two sauces.

32

Lamb Tenderloin Saffron

Marinated and grilled to mouth-watering perfection. Finished with champagne saffron and shiitake mushroom cream sauce.

32

Flaming Rack of Lamb

Roast rack of lamb, flamed at your table and served with Metaxa and mushroom cream sauce on the side.

32

Lamb a la Creme

Cubes of tender lamb cooked in a white wine cream cheese sauce. Excellent.

23

Lamb Souvlaki

Tender, juicy lamb skewer grilled to perfection and served with a cabernet reduction.

25

Filet Mignon Au Brie

10 oz. USDA Black Angus center-cut tenderloin sauteed and finished with a brie cream sauce.

25

Filet Mignon Au Chocolat

Center-cut tenderloin (USDA Black Angus) sautéed and finished with a chocolate, port wine demi-glace. We suggest medium-rare to medium.

26

Filet Mignon Sauce Flambe

Center-cut tenderloin (USDA Black Angus) sautéed and finished with a Metaxa, mushroom, cream sauce. We suggest medium-rare to medium.

26

Rib-Eye Steak

14 oz. premium rib-eye steak marinated and grilled. Served with a roasted wild mushroom cabernet reduction.

28

Lamb Chateaubriand

10 oz. Pan seared and finished with a red current port wine sauce.

32