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Layers of filo dough, stuffed with walnuts and topped with honey syrup.

Honey cake, made from semolina soaked in honey syrup.

Shredded filo dough, stuffed with walnuts and topped with honey syrup.

Served with honey and walnuts or sour cherries.

Home-made, creamy sweet with cinnamon, our Greek recipe.

Traditional Greek dessert made with layers of golden filo, filled with a creamy custard and honey syrup.

Refreshing cold and intense fruit flavor natural sorbets.

Refreshing cold and intense fruit flavor natural sorbets.

Refreshing cold and intense fruit flavor natural sorbets.

This is a classic of the meze table. Tzatziki is usually served to be enjoyed with bread or as an accompaniment to grilled meats; it's Greek yogurt with cucumbers, dill, garlic and olive oil.

Famous creamy savory dip made with carp roe fish caviar, olive oil and lemon juice.

Made with lots of blended garlic with soaked bread, potatoes and olive oil.

Baked eggplant with little else but olive oil, vinegar, garlic, roasted peppers and feta cheese.

Feta cheese spread with hot peppers is a standard fare on the meze tables of Northern Greece.

Chickpeas whipped with olive oil, tahini, lemon, and garlic.

Stuffed grape leaves with rice and herbs (dill, mint and onions).

This appetizer never fails to impress.

Seasoned and tossed in flour and fried to perfection with fresh lemons.

Octopus is the ultimate Greek meze. Roasted on the charcoal grill and marinated with our traditional homemade Greek vinaigrette.

Mussels sautéed in red wine and tomato sauce with feta cheese (served without shells).

The olives and feta cheese add a savory touch, refreshing taste, (tomatoes, cucumbers, red onion, feta cheese and olives) dressed with our traditional homemade Greek vinaigrette.

Romaine lettuce, tomatoes, cucumbers, onions, olives, feta cheese with our traditional homemade Greek vinaigrette.

Medium horiatiki salad or spring salad, with in house marinated pork tenderloin and tzatziki.

Medium horiatiki salad or spring salad, with in house marinated chicken breast and tzatziki.

Medium horiatiki salad or spring salad, with yeeros meat (shaved lamb and beef) and tzatziki.

Medium horiatiki salad or spring salad, with charcoal grilled tilapia and tzatziki.

Medium horiatiki salad or spring salad, with charcoal grilled salmon and tzatziki.

The famous greek yeeros meat. (made with lamb and beef)

In house marinated chicken breast on the charcoal grill.

In house marinated pork tenderloin on the charcoal grill.

Leg of lamb roasted in the oven, with garlic and lemon. This is a traditional plate that most people recognize as one of the most known Greek recipes.

Ground lamb and beef, spiced with onions, garlic, cumin, black pepper, roasted in the oven in red wine sauce.

Rice — Roasted Potatoes — Mixed Veggies — French Fries - Baked Beans

The famous greek yeeros (made with lamb and beef) on a pita.

In house marinated chicken breast on the charcoal grill.

In house marinated pork tenderloin on the charcoal grill.

Leg of lamb roasted in the oven with garlic and lemon.

Homemade Greek sausage on the charcoal grill.

Ground lamb and beef, spiced with onions, garlic, cumin, black pepper, roasted in the oven in red wine sauce.

Pan fried, lightly floured seasoned tilapia filet.

Pan fried, lighltly floured seasoned salmon filet.

Homemade traditional hummus with feta cheese.

Homemade roasted eggplant with feta cheese and roasted peppers.

Stuffed grape leaves with feta cheese.

This is a classic of the meze table. Tzatziki is usually served alone, to be enjoyed with bread, or as an accompaniment to grilled meats and souvlaki.

Taramosalata is creamy and rich.

Skordalia is the pungent garlicky dipping sauce.

Baked eggplant with little else but olive oil, vinegar, garlic, roasted peppers and feta cheese.

Feta cheese spread is standard fare on the meze tables of Northern Greece.

Chickpeas whipped with olive oil, tahini sauce, lemon and garlic.

This appetizer never fails to impress. Served with 2 Pitas Tzatziki, Skordalia, Hummus, Kopanisti, Tarama, Melitzana and Dolma.

Spiced imported Greek feta cheese over slices of tomato, broiled with olive oil and oregano.

Imported kefalograviera cheese lightly floured, pan fried in olive oil and ignited with a shot of ouzo and put out with lemon juice.

Tossed in flour and fried to perfection.

Octopus is the ultimate Greek "meze" baby octopus, marinated and roasted over charcoal with olive oil and vinegar.

Mussels sautéed in red wine and tomato sauce with feta cheese (served without shells).

The olives and feta cheese add a savory touch, refreshing taste, (tomatoes, cucumbers, red onion, feta cheese and olives) dressed with our traditional homemade Greek vinaigrette.

Romaine lettuce, tomatoes, cucumbers, onions, olives, feta cheese with our traditional homemade Greek vinaigrette.

Leg of lamb roasted in the oven, with garlic and lemon. This is a traditional plate that most people recognize as one of the most known Greek recipes.

Lamb shank, cooked in red wine and tomato sauce. Rich and simple, this is a great dinner choice.

Smyrna Greeks popularized this dish. Ground (lamb and beef) spiced with onions, garlic, cumin, black pepper and roasted in the oven in red wine and tomato sauce.

Lamb shank, cooked in an egg-lemon artichoke sauce. One of the classics of the Sunday family table, served with rice and potatoes.

Roasted leg of lamb (fourno), two oven roasted meatballs and choice of lamb shank (kapama or avgolemono).

Tossed in flour and fried to perfection.

Charcoaled baby octopus, marinated and roasted over charcoal with olive oil and vinegar.

Mussel meat sautéed in red wine and tomato sauce with feta cheese. (Served without shells)

(6) Shrimps roasted over charcoal with olive oil and lemon.

(6) Shrimps sautéed in red wine and tomato sauce, feta cheese.

(6) Shrimps sautéed with garlic, paprika and red wine.

Salmon fillet, tilapia fillet, rainbow trout fillet, and two shrimps roasted over charcoal.

Lightly floured and seasoned whole bronzino on the charcoal grill.

Lightly floured and seasoned tilapia filet on the charcoal grill.

Lightly floured and seasoned salmon filet on the charcoal grill.

Lightly floured and seasoned trout on the charcoal grill.

Seasoned lamb chops on the charcoal grill.

(2) In house marinated pork tenderloin skewers on the charcoal grill.

(2) In house marinated chicken breast skewers on the charcoal grill.

(2) In house marinated whole chicken breasts on the charcoal grill.

The famous greek yeeros meat. Shaved slices of lamb and beef combination.

Pork kabob, marinated chicken breast, one lamb chop, homemade sausage and yeero (gyro).

Pork and chicken kabob, marinated chicken breast, two lamb chops, homemade sausage and yeero meat (gyro).

Roasted in the oven with fresh tomatoes, herbs and Greek olive oil. Served with rice and roasted potatoes.

Roasted in the oven with fresh tomatoes, sauce, herbs and Greek olive oil. Served with rice and roasted potatoes.

Stuffed eggplant with sautéed onions in a savory tomato sauce and feta cheese on top. Served with rice, mixed vegetables and roasted potatoes.

Sautéed in egg-lemon sauce, served with rice and roasted potatoes.

Intensely aromatic, with vibrant peach, bright citrus, and delicate floral notes. Refreshing and crisp. (like Chardonnay)

Intense minerality, zesty lemon, and a smoky, volcanic edge. A dry, elegant wine with a saline edge.

Vibrant citrus, green herbs, and crisp flavor. A refreshing, vegan-friendly blend from Attica.

Greek Savatiano and Rhoditis grapes, with added pine resin for classic retsina flavor.

Aromatic rose and citrus blossom, crisp lemon-lime, and refreshing minerality. A vibrant, dry white. (like Pinot Grigio)

Crisp Roditis grape with balanced pine resin, citrus notes, and a refreshing, dry finish. Traditional greek winemaking.

Tropical pineapple and citrus aromas, Nice acidity, and floral notes. A rich, dry white.

Ripe stone fruit and floral aromas, balanced sweetness, and refreshing acidity. Light semi-sweet wine.

Ripe red cherry, juicy raspberry, and subtle spice with a soft, approachable finish. Medium-bodied from Nemea. (like Chianti)

Dry ripe red fruit, herbaceous notes, and gentle spice. A medium-bodied red with smooth tannins. (like Cabernet Franc)

Vibrant red fruit, a touch of spice, and soft tannins, agiorgitiko grapes. A versatile, easy-drinking red. (like Chianti)

Complex blend of red fruit and earthy notes, has firm tannins. A balanced, structured red.

Dark blackberry and plum, peppery spice, and subtle smoky notes. A medium-bodied red with balanced tannins.

Succulent red fruit notes, nuanced spice, and velvety tannins. Harmonious and structured red with a refined finish.

Vibrant citrus and floral aromas, crisp acidity, and delicate bubbles. A refreshing, mineral-laced sparkling blend.

Sweet floral aromas, vibrant red fruit, and delicate bubbles. A refreshing, aromatic sparkling rose.

Fragrant rose and citrus blossom, crisp acidity, and a delicate mineral finish. A refreshing, aromatic white.

Tsipouro, olive juice, dry vermouth.

Mastiha, kahlua, simple syrup, espresso coffee.

Tsipouro, triple sec, simple syrup, cranberry juice.

Greek gin, campari, sweet vermouth.

Mastiha, rose sparkling wine.

Greek brut, aperol, club soda.

Fresh mint, mastiha, lime slices.

Tequila, triple sec, lime juice, agave syrup.

Tsipouro, lime juice, triple sec, simple syrup and bloody orange.

Whiskey, sweet vermouth, angostura bitters and cherries.

Metaxa, sweet vermouth, angostura bitters and cherries.

Ouzo, choice of orange or lemon soda.

Mastiha, moschofilero wine, triple sec, angostura bitters and orange peel.

Kahlua, baileys, tsipouro and chocolate syrup.

Vodka, Blue Curaçao, lemonade and a layer of thickened sweet cream on top.

Bacardi, Mastiha, Greek Gin, Tsipouro, Triple Sec, lime juice and topped with coke.

Bright golden color and a soft aroma of malt and yeast, with 100% Greek barley.

An aromatic amber lager beer made with Thracian specialty malts.

Crisp and refreshing Greek lager. Light malt sweetness, clean finish.

Rich foam, shiny blonde Greek beer and pleasant refreshing taste,

Non alcoholic, same characteristic fruity notes, but with a soft malty body.

Greek yogurt with cucumbers, dill, garlic and olive oil. (Sold by the pound)

Creamy savory dip made by whipping carp roe fish caviar, olive oil and lemon juice. (Sold by the pound)

Made with lots of fresh blended garlic, soaked bread, potatoes and olive oil. (Sold by the pound)

Baked eggplant with olive oil, vinegar, garlic, roasted peppers and feta cheese. (Sold by the pound)

Feta cheese spread with hot peppers. (Sold by the pound)

Chickpeas whipped with olive oil, tahini, lemon, and garlic. (Sold by the pound)

Stuffed grape leave with rice and herbs. (dill, mint and onions) (Sold by the unit)

Baked pita bread cut in triangles. (Sold by the unit)

Chopped tomatoes, cucumbers, red onion, feta cheese and olives dressed with our traditional homemade Greek vinaigrette.

Sliced tomatoes, cucumbers, red onion, romaine lettuce, feta cheese and olives dressed with our traditional homemade Greek vinaigrette.

In house marinated pork tenderloin skewers on the charcoal grill. (Sold by the skewer)

In house marinated chicken breast skewers on the charcoal grill. (Sold by the skewer)

Traditional Greek casserole often considered the ultimate comfort food, similar to shepards pie consisting of layered eggplant, potato, zuchini, ground beef and bechamel sauce.

Traditional Greek baked lasagna with tomato sauce, ground beef and bechamel sauce.

Traditional Greek savory pie made with filo dough, filled with dill, spinach and feta .

Lamb and beef meatballs spiced with onions, garlic, cumin, black pepper and roasted in the oven in a red wine and tomato sauce.

Leg of lamb roasted in the oven, with garlic and lemon.

Baked fish in aromatic tomato sauce with herbs, onions, garlic and raisins.

Chicken breasts braised in our popular egg-lemon sauce.

Chicken breasts braised in our popular red wine and tomato sauce.

Stuffed tomatoes and pepers filled with rice, raisins and herbs. Feta on the side. (Vegetarian) (Half Tray 6 Tomatos/6 Peppers) (Full Tray 12 Tomatos/12 Peppers)

Stuffed eggplant with sautéed onions in a savory tomato sauce and feta cheese on top. (Vegetarian) (Half Tray 5 Eggplants) (Full Tray 10 Eggplants)

Artichockes baked in the oven in our popular egg-lemon sauce. (Vegetarian)