Antik Greek Kitchen

Served with red potato hash, fennel, artichokes and sun-dried tomatoes, drizzled with balsamic glaze.

Served with marinara sauce and lemon.

Served with ladolemono (extra virgin olive oil and lemon).

Served with a white wine sauce with garlic and Greek spices.

Sauteed mussels with tomato sauce, feta cheese and ouzo.

Sauteed shrimp with tomato sauce, scallions, feta cheese and ouzo.

Crispy coated pan-fried Vlahotyri cheese flambe with Metaxa brandy.

Grilled imported Greek sausage on a bed of arugula dressed with ladolemono (extra virgin olive oil and lemon).

Traditional Greek meatballs made with beef, Greek herbs and spices, served with tzatziki.

Grilled Cypriot goat cheese.

Zucchini mint fritters served with tzatziki.

Served over a bed of lettuce with tzatziki sauce.

Homemade stuffed grape leaves with ground beef, rice, Greek herbs and spices, topped with avgolemono sauce.

Homemade spinach pies with fresh spinach, dill and feta cheese wrapped in phyllo dough.

Homemade cheese pies with feta, kefalograviera and ricotta cheeses, wrapped in phyllo dough.

Homemade breaded and fried cheese croquettes made with feta, kasseri and Parmesan cheese.

Sesame coated feta cheese served on a bed of watermelon drizzled with Greek honey.

Slow-baked giant beans in a savory tomato sauce with dill.

Pan-fried thin zucchini and eggplant. Served with tzatziki sauce.

Chilled Greek caviar and potato dip.

Creamy lemon egg soup with rice.

Tomatoes, cucumbers, red onions, peppers, capers and feta.

Crisp romaine lettuce, scallions, dill and feta dressed with ladolemono.

Roasted beets, arugula, walnuts, dry figs and a Greek yogurt vinaigrette.

Romaine, heirloom tomatoes, sun-dried tomatoes, feta, olives, capers and citrus dressing.

Fresh arugula with tomatoes, red onions and grilled haloumi cheese drizzled with balsamic vinaigrette.

Mixed greens, tomatoes, red onions, strawberries, mango and feta tossed with balsamic vinaigrette.

Chopped lettuce, tomatoes, cucumbers, red onion, peppers, olives and feta.

Calamari, shrimp, mussels and clams in a seafood bisque, served with linguini.

Sauteed chicken breast with cherry tomatoes, garlic, onions, spinach and feta cheese tossed with penne pasta.

Spaghetti with our delicious homemade seasoned meat sauce, topped with Parmesan cheese.

Penne pasta tossed with Greek sausage, roasted eggplant and garlic with tomato and Graveira cheese.

Sauteed jumbo shrimp over orzo pasta in our homemade tomato sauce with a touch of heavy cream finished with Greek Ouzo.

Whole wheat cavatelli pasta topped with delicious caramelized onions, extra virgin olive oil and imported grated mitzithra cheese.

Greek imported branzino. Lean, white and semi-firm.

Red snapper from the Gulf of Mexico. Mild, flaky and delicate.

Grilled whole jumbo shrimp.

Grilled whole calamari.

Greek yogurt, cucumber, garlic and extra virgin olive oil.

Feta cheese, roasted red peppers, crushed pepper and garlic.

Grilled eggplant, roasted garlic and a touch of feta cheese.

Carp roe caviar, shallots, extra virgin olive oil and lemon.

Chick peas, tahini and lemon.

Yellow split pea with onion drizzled with extra virgin olive oil.

Tzatziki, tyrokafteri, melitzanosalata, taramosalata, hummus and fava.

Baked pasta with seasoned ground beef in tomato sauce topped with bechamel, served with salad.

Baked eggplant, potatoes and seasoned ground beef in tomato sauce topped with bechamel and served with salad.

Baked eggplant, zucchini, potatoes and carrots topped with bechamel and served with salad.

Braised beef, shallots, tomato and Greek spices, served with rice pilaf.

Stuffed tomatoes and peppers with ground beef, herbs and rice baked in tomato sauce. Served with roasted lemon potatoes or hand-cut fries

Baked beef patties, slow cooked in tomato sauce with garlic and cumin, served with rice pilaf.

Slow braised lamb shank with Greek spices, tomato and orzo.

Homemade spinach pie with fresh spinach, dill and feta cheese wrapped in phyllo dough, served with salad.

Skewer of lamb, peppers and onion with stuffed tomato and rice pilaf.

Grilled salmon dressed with ladolemono (extra virgin olive oil and lemon) and served with choice of 1 side.

Branzino fillet grilled with herb roasted potatoes, mushrooms, cherry tomatoes and spinach.

Sauteed shrimp in tomato sauce with garlic, onions and feta cheese served over rice or orzo.

Served with spinach and scallions over a bed of fava with fried haloumi cheese.

A delicious assortment of grilled octopus, grilled shrimp and grilled calamari, served with a choice of 1 side.

Grilled octopus, calamari and shrimp over arugula, cucumber and onions.

Red Snapper From The Gulf Of Mexico. Comes with a Small Greek Salad.

Octopus with Red Wine, Kalamata Olives, and cherry tomatoes tossed in Orzo.

Grilled 16 oz. bone-in rib-eye.

Grilled lamb chops marinated in extra virgin olive oil.

Grilled double cut pork chop marinated in traditional herb brine.

Grilled chicken breast finished in the pan with cherry tomatoes, sun-dried tomatoes and feta cheese.

Eggplant, zucchini, peppers and mushrooms.

Mixed grill with lamb chops, chicken and pork souvlaki, beefteki and Greek sausage, served with choice of 1 side.

3 piece.

Octopus with Red Wine, Kalamata Olives, and cherry tomatoes tossed in Orzo.

Roasted vegetable ratatouille with potatoes, zucchini, eggplant, tomatoes, onions and Greek herbs.

Baked Greek spice rice.

Seasonal steamed greens with extra virgin olive oil and lemon.

Vegetarian.

Creamy lemon egg soup with rice.

Served over a bed of lettuce with tzatziki sauce.

Grilled shrimp with lettuce, tomato, onion and tzatziki sauce.

Grilled chicken with lettuce, tomato, onion and tzatziki sauce.

Grilled chicken with romaine lettuce, croutons and Caesar dressing.

Steamed greens.

Walnuts, almonds and honey layered in phyllo dough.

Greek custard and honey layered in phyllo.

Orange cake soaked in an orange zest syrup, topped with a scoop of ice cream.

Nutella mousse over shredded phyllo dough.

Traditional Greek rice pudding with a hint of orange blossom.

Served with walnuts, honey and sour cherries.

3 scoops.

500 ML or 1 Liter

500 ML or 1 Liter