A traditional soup with chicken and rice, finished with whipped eggs and lemon.
Our Chef's choice, made fresh daily.
Tomatoes, feta, Kalamata olives, eggplant, red onions, and roasted peppers, tossed in housemade lemon- dill vinaigrette. Served with pita.
Tomatoes, cucumbers, bell peppers, red onions, Kalamata olives, and feta, tossed in a housemade Greek vinaigrette.
Fresh green onions, tossed in housemade lemon-dill vinaigrette and topped with dill, freshly grated Mizithra cheese. Served with crostini.
Greek yogurt with grated cucumber, garlic, extra virgin olive oil, and herbs. Served with pita, cucumbers, and carrots.
Roasted eggplant, extra virgin olive oil, garlic, fresh lemon, and herbs. Served with pita, cucumbers, and carrots.
Topped with extra virgin olive oil. Served with pita, cucumbers, and carrots.
Mixed with hot peppers, Greek yogurt, extra virgin olive oil, and herbs. Served with pita, cucumbers, and carrots.
Kefalograviera cheese with tomato and fresh lemon. Flambéed with brandy.
Spinach, feta, dill, and onions layered with delicate phyllo pastry.
Served in an herb tomato sauce with a touch of Ouzo. Finished with crumbled feta and grilled village bread.
Lightly fried with lemon and shallots. Served with tzatziki.
Made in-house with rice and herbs. Drizzled with buerre blanc.
Sautéed in white wine and garlic. Finished in an herb tomato sauce with diced tomatoes, crumbled feta, and grilled village bread.
Served with tzatziki and tomato relish.
Our tzatziki, Spicy Feta, and Eggplant Spreads. Served with pita. Serves 3-5.
Our Calamari, Hummus, tzatziki, and Spicy Feta Spreads. Served with pita. Serves 3-5.
Our stuffed Grape Leaves, Spanakopita, Greek Keftedes meatballs, and tzatziki. Served with pita. Serves 3-5.
Served tender in tomato red wine sauce with a hint of cinnamon. Served with braised potatoes and vegetables.
Baked bell peppers stuffed with seasoned ground beef, rice, tomatoes, and fresh herbs. Served with vegetables.
Layers of roasted eggplant, seasoned ground beef, and thin sliced potatoes topped with béchamel sauce. Served with vegetables.
Seasoned with a hint of rosemary and grilled to order. Served with roasted lemon potatoes and vegetables.
Marinated in our housemade mustard and red wine vinaigrette and finished with lathorigani olive oil. Served with roasted lemon potatoes and vegetables.
Chicken breast stuffed with spinach and feta, topped with tarragon cream sauce. Served with rice and vegetables.
Giant beans mixed with tomatoes, feta, red cabbage, and fire-roasted artichokes.
Skewered pork with vegetables. Served with rice pilaf, tzatziki, and pita.
Chargrilled and stuffed with garlic, spinach, and feta. Finished with rosemary aioli and served with vegetables.
Topped with wild mushroom chianti sauce. Served with roasted lemon potatoes and vegetables.
Taverna Grilled Chicken, Gyro, Meatballs Keftedes and herb-marinated Lamb Chops*. Served with large Greek Village Salad, vegetables, roasted lemon potatoes, pita & Tzatziki.
Sautéed lamb in tomato red wine sauce, served over orzo pasta and topped with Mizithra cheese.
Layers of seasoned ground beef, pasta, and béchamel sauce. Served with vegetables.
Grilled chicken over penne pasta tossed with spinach, feta, mushrooms, tomatoes, and white wine lemon cream sauce, topped with Parmesan.
Sautéed sea scallops with mushrooms and fresh spinach in a tomato basil sauce topped with Parmesan over orzo pasta.
Shrimp, scallops, and mussels sautéed with tomatoes, basil, garlic, and Parmesan cheese. Served over linguini with light white wine cream sauce.