soup of the day

vegetarian soup of the day$5

ask your server for details

spreads

Each spread with pita is $6, or choose any three for $9

melitzanosalata 

eggplant

skorthalia 

garlic

tzatziki 

yogurt cucumber

htipiti 

feta with jalapeno

taramosalata 

aegean carp roe

fava 

dahl lental puree

salads

domata salata$12

local tomatoes, red onion, cucumber, garlic, and dodoni feta cheese tossed with unfiltered extra-virgin olive oil, and greek white balsamic vinegar

patzaria psita meh skorthalia$9

local organic roasted red and golden beets tossed with unfiltered extra-virgin olive oil and muscato vinegar, served with skorthalia, a potato and garlic puree

sparaghia meh popia$10

organic young asparagus, pan seared and chilled long island duck breast, toasted walnuts, and local aged chevre tossed with our mint-tarragon dressing

sandwiches

chef nikos harlaftis house burgers$9

three grass fed, black angus, ground chuck burgers blended with greek herbs and spices, and topped with our house harlaftis wine-shallot butter and served on toasted bun

gyros traditional$8

spit roasted ground lamb and beef wrapped in grilled pita with tomato, bermuda onion, and tzatziki sauce

gyros chicken$8

grilled chicken breast wrapped in grilled pita with tomato, bermuda onion, and tzatziki sauce

mediterranean vegetarian sandwich$10

roasted sweet florina peppers, organic frisee, tomato, bermuda onion, cucumber, dahl lentil puree, and dodoni feta on multi-grain bread from standard baking co.

souzoukakia sandwich$10

and pork hand-rolled meat sausages in a cinnamon-wine tomato sauce, served in a toasted french roll topped with caramelized sweet onion and melted brie cheese

greek comfort food

moussaka$10

organic eggplant oven roasted, layered, and baked with an aromatic ground beef mixture and topped with a greek yogurt béchamel sauce

dolmathes avgolemono$9

grape leaves stuffed with arborio rice, lamb, and beef served with traditional avgolemono, a greek egg-lemon sauce, and grilled pita bread

kotopoulo souvlaki$12

free range breast of chicken marinated in lemon juice, extra virgin olive oil, greek oregano and garlic, skewered and grilled, with sweet peppers and red onion, served with spanakorizo and greek yogurt

mezethakia (appetizers)

htenia meh ouzo 

maine day-boat scallops sauteed in a light ouzo-tomato cream sauce and finished with dodoni feta

kefalograviera meh syka saganaki 

pan fried sheep’s milk kefalograviera cheese with baby turkish balsamic peppered figs

octopothi tis skaras 

classic grilled mediterranean octopus drizzled with unfiltered extra virgin olive oil, lemon juice, served with tossed organic micro-greens and sesame toast

poikilia trio 

greece’s three best dipping spreads served with grilled pita

tzatziki 

cucumber, dill and greek yogurt

taramosalata 

red caviar pureed with lemon

melitzanosalata 

grilled eggplant, tomato, herbs and unfiltered extra-virgin olive oil

lagos meh phyllo 

braised rabbit, spinach, feta, and roasted tomato rolled in layers of buttery phyllo pastry and served with a grain mustard-mythos beer reduction

spanakopita 

layers of phyllo stuffed with spinach, feta and herbs, rolled into triangles

sikotakia tiganeeta 

lightly dusted all-natural fresh chicken livers served emilitsa style, sauteed with greek oregano and finished with a white balsamic vinegar beurre blanc

thessaloniki htipiti  

roasted yellow and red pepper dip with chillies, whipped dodoni feta, and grilled pita

salates (salads)

domata salata 

sweet local tomatoes, red onion, cucumber, garlic, and feta cheese tossed with unfiltered extra-virgin olive oil, and greek white balsamic vinegar

patzaria psita meh skorthalia 

organic roasted red and golden beets tossed with unfiltered extra-virgin olive oil and muscato vinegar, served with skorthalia, a potato and garlic puree

kreata (meat specialities)

popia meh patates psarion 

pan-roasted long island duck breast served with a balsamic reduction of Attiki honey, Metaxa and wild fennel pollen, duck fat roasted organic fingerlings and grilled asparagus

paithakia galaktos tis skaras 

marinated grass-fed grilled baby lamb loin chops, sauteed baby spinach, and a feta-parsnip potato mash drizzled with unfiltered extra virgin olive oil

hirino meh glykia patata 

grilled all-natural bone-in pork loin chop rubbed with greek mountain herbs, served over a sweet potato mash and topped with a caramelized red onion and shallot marmalade

kotopoulo souvlaki 

skewered and grilled free range all natural breast of chicken, sweet peppers and red onion, marinated in lemon juice, extra virgin olive oil, greek oregano and garlic, served with spanakorizo and greek yogurt

hortophagia (vegetarian)

lahanika tou fourno 

oven roasted fall root vegetables seasoned and brushed with extra virgin olive oil and greek oregano served with greek yogurt, dodoni feta and assorted kalamata olives

psaria kai thalassina (fish and seafood)

tsipou´ra tis skaras 

whole daurade royale from the aegean, charcoal-grilled and simply brushed with extra virgin olive oil, garlic, and lemon juice, served with saute´ed swiss chard and grilled summer and zucchini squash

greek comfort food

moussaka 

oven roasted organic eggplant layered and baked with an aromatic ground beef mixture and topped with a greek yogurt bechamel sauce

vithelo stifatho 

succulent local veal shoulder, slow-braised and pulled ragout style in an aromatic cumin-tomato sauce with baby onions served on a bed of imported pappardelle pasta, shaved kefalograviera cheese