Brunch Menu

Brunch Specialties

Sides +4, Applewood Smoked Bacon, Sausage Links, Taverna Breakfast Potatoes, Gyro, Fresh Fruit

• Doughnuts (Loukoumades)

  Drizzled with baklava syrup and topped with cinnamon, powdered sugar, and chopped walnuts.

• Baklava Sticky Buns

  Warm cinnamon rolls, honey syrup, candied walnuts, powdered sugar.

• Feta Tomato Scramble

  Scrambled eggs, tomatoes, parsley, spicy feta. Served with Taverna breakfast potatoes. Substitute Egg Whites, +2

• Greek Omelet

  Filled with spinach, tomatoes, feta, & Kalamata olives. Served with Taverna breakfast potatoes. Substitute Egg Whites +2

• Gyro Benedict*

  Poached eggs, shaved gyro, spinach, and pickled onions topped with sundried tomato hollandaise sauce. Served with Taverna breakfast potatoes and tzatziki.

• Baked Eggs and Pita*

  Poached eggs shakshuka style: baked and served in the skillet with roasted red peppers, Kalamata olives, arugula, pickled red onions, feta, and tomato sauce. Served with a side of pita.

• Gyro Hash*

  Sunny-side up eggs over a potato hash with shaved gyro and feta. Topped with hollandaise and tzatziki.

• Challah Berry French Toast

  Baked challah bread topped with sweetened Greek yogurt, seasonal berries, and powdered sugar. Served with maple syrup.

MIMOSAS

$3 Glass, $15 Carafe

SPREADS

Individual $6, Trio of any 3 spreads $15

• Tzatziki

  Garlic-infused Greek yoghurt with cucumber, garlic, Vrisi36 Extra Virgin Olive Oil, and dill

• Sun-dried Tomato Hummus

  Chickpeas puréed with sundried tomatoes and tahini, finished with Vrisi36 EVOO

• Spicy Feta Spread

  Creamy feta cheese mixed with hot peppers and Vrisi36 EVOO

• Skordalia

  Creamy blend of potato, garlic, and red wine vinegar

MEZZE

• Lemon Chicken Soup (Avgolemono)

  A traditional soup with chicken and rice, finished with whipped eggs and lemon.

• Flambéed Saganaki

  Kefalograviera cheese with tomato and fresh lemon. Flambéed with brandy.

• Calamari (Kalamari Tiganito)

  Lightly fried with lemon and shallots. Served with tzatziki.

• Stuffed Grapes Leaves (Dolmades)

  Made in-house with rice and herbs. Drizzled with beurre blanc.

• Spanakopita

  Spinach, feta, dill, and onions layered with delicate phyllo pastry. Served with our Traditional Romaine Salad.

• Gigantes

  Giant beans in light tomato sauce, celery, carrots, fresh dill, mint & parsley, and Vrisi36 EVOO

• Grilled Octopus

  Served with baked gigante beans, red onion, and capers.

• Traditional Sampler

  Spanakopita, meatballs, calamari, skordalia, tzatziki, and pita.

FRESH GREENS

Add Grilled Chicken or Shrimp

• Greek Village Salad (Horiatiki Salata)

  Tomatoes, cucumbers, bell peppers, red onions, Kalamata olives, and feta tossed in a house-made Greek vinaigrette.

• Green Salad

  With fresh green onions, tossed in housemade lemon-dill vinaigrette and topped with dill, freshly grated Mizithra cheese. Served with crostini.

• Spinach Salad

  Baby spinach, arugula, shaved fennel, orange segments, sunflower seeds, manouri cheese, citrus vinaigrette.

LUNCH ENTRÉES

• Gyro Pita

  Feta, tomato relish, onions, lettuce, and tzatziki wrapped in pita. Served with Taverna fries. (Add Scrambled Eggs+2)

• Moussaka

  Layers of roasted eggplant, seasoned ground beef, and thin sliced potatoes, topped with béchamel sauce. Served with a side of veggies.

• Village Burger*

  Fresh, ground chuck topped with spicy feta, tomatoes, and lettuce on a brioche bun. Served with Taverna fries.

• Lamb Burger*

  Hand-pattied and topped with feta, caramelized peppers & onions, lettuce, and tzatziki on a brioche bun. Served with Taverna fries.

• Chicken Mykonos

  Grilled chicken over penne pasta tossed with spinach, feta, mushrooms, onions, tomatoes, leeks, and white wine lemon cream sauce, topped with Parmesan