| Faki |
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A hearty lentil soup cooked in the 'old world'style with vegetable stock, onion, garlic, carrots, tomato, oregano and plentyy of olive oil. |
| Avgolemono |
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Meze's version of the traditional velvety egg-lemon-chicken soup with vegetables and rice. |
| Horta |
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Braised dandelion greens served with extra- virgin olive oil and lemon. |
| Horta |
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Braised dandelion greens served with extra- virgin olive oil and lemon. |
| Horiatiki |
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Classic greek 'village' salad, with heirloom tomato,cucumber,sweet peppers, red onion, kalamata olives, feta and lemon -oregano vinaigrette. |
| Salata Tou Meze |
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Arugula, figs, toasted walnuts, red onion, manouri cheese with mavrodaphne-fig vinaigrette. |
| Astakos Me Makaronia |
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Tender chunks of fresh maine lobster,sauteed with baby arugula,petite tomatoes, melted leeks tossed with bucatini pasta and uni roe agean "sauce de mer." |
| Ravioles Kyprou |
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Reminiscent of cyrups; pasta 'parcels' filled with manouri cheese and mint, tossed in a brown butter shallot and light cream sauce with sun-dried tomatoes, baby spinach, grated myzithra cheese, pine |
| Scallops |
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Cast seared diver scallops over spinach orzo risotto with a white wine shallot drizzle. |
| Pastitsio |
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A country-style classic from 'syros', prepared with greek tube pasta, layered with ground lamb, baked in our brick oven topped with sheep's milk yogurt bechamel sauce and myzithra cheese. |
| Shrimp |
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Extra large white shrimp sauteed with pine nuts,sun-dried tomatoes, onions, garlic and linguine pasta and myzithra cheese. |
| Brizola |
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Wood-grilled beef tenderloin stak, with grilled asparagus, mashed potatoes and a mavrodaphne wine- cracked black pepper sauce |
| Kotopoulo Youvesti |
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Brick oven roasted " bell and evans" chicken breast, with sweet bell peppers, crimini mushrooms and shallots in a cherry tomato sauce, over trahana pasta, sprinkled with myzithra cheese. |
| Moussaka |
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Wood oven - baked and layered casserole of ground lamb, eggplant, potatoes topped with sheep's milk yogurt bechamel. |
| Kondra Fileto |
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Wood grilled sliced sirloin fillet of beef, grilled and sliced, served over a ladorotitri- cheese double- stuffed yukon potato, with grilled asparagus and lolonis zinfandel wine sauce. |
| Lethryni Stin Skara |
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Char-grilled herb-ctusted red snapper, served over orzo 'ristto', in a pool of lemon - shrimp nage, with an orange-ouzo glaze and sauteed spinach. |
| Kakavia |
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A hardy greek fish 'Bouillabaisse-style', soup with shrimp, mussels, clams, lobster and white fish simmered in a saffron- tomato- brodo with vegetables and lavender served with a greek-herb and manou |
| Paithakia Skaras |
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Wood-grilled oregano-dusted lamb rib chops,over feta and green olive infused-mashed potatoes, tomato, eggplant and zucchini gratin with anastasi " cabernet" jus. |
| Arni Me Lahanika |
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Wood-grilled oregano-dusted lamb rib chops,over feta and green olive infused-mashed potatoes, tomato, eggplant and zucchini gratin with anastasi " cabernet" jus |
| Tonos Me Sousami |
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Pan seared, spice infused and sesame-crusted yellow fin tuna sliced with a grilled mushroom-noodle flan, finished with a spicy aleppo pepper crema, beet wasabi gastrique, chili oil, and a 'tseva' cuc |
| Galeos |
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Cast-seared halibut fillet, over root vegetable kefte topped with roasted corn, peas, onion, and wild mussel succotash cream sauce. |
| Bronzini Stin Skara |
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Wood grilled adriatic sea bass, dressed with fresh oregano leaves, lemon slices, and sea salt, served with roasted potatoes, tomato, eggplant and zucchini gratin, drizzled with extra-virgin olive oil |
| Dorado |
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Aegean dorado grilled over hard wood charcoal, simply dressed with fresh oregano leaves, lemon slices, sea salt, and extra- virgin olive oil, served with dandelion greens and mashed potato. |
| Hirino Kritis |
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All natural feed center cut pork loin rubbed with cretan spices and rotisserie roasted over a hard wood fire, served with a potato and lodorotiri cheese gallet, topped with a mediterranean chutney an |
| Pikilia |
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An assortment of our cold spreads: taramosalata, melitzanosalata, tzatziki, skordalia with olives,feta and dolmades. |
| Meze Classic |
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A platter of traditional mezethes:Mt. vikos feta stuffed peppers,tiropita, hortapita, house made loukaniko kefte and souzoukakia metilinia. |
| Spanakopita |
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House made traditional phyllo pastry 'turnovers', stuffed with spinach,feta and leeks. |
| Souviakia |
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Grilled skewers of bite-size pieces of lamb,sirloin beef and chicken with peppers and onion. |
| Octapodi Skaras |
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Sushi-quality mediterranean octopus hardwood grilled over revythada,red onion and bell peppers,drizzled with extra-virgin olive oil and lemon. |
| Saganaki |
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Grilled halloumi cheese from cyprus and grilled fresh figs in a comandaria wine reduction and fresh mint. |
| Garises Kritis |
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Brick oven-baked big shrimp and feta cheese prepared in a spicycretan tsikoudia tomato sauce. |
| Kolokyto-keftedes |
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Olive oil pan-fried zucchini and cheese 'fitters' served with tzatziki. |
| Kalamarikia Tigantia |
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Hand cut fresh calamari fried in tossed with aleppo pepper-lemon and greek red vinegar sauce. |
| Mithia Ouzata |
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Mediterranean 'big' black mussels,steamed in brodo and ouzo,with feta cheese, cherry tomatoes, onions, chili pepper, garlic and fresh herbs. |
| Peach Scented Galaktoboureko |
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A creamy semolina custard scented with fresh peaches, wrapped in filo drizzled with a syrup of samos muscato wine and served with sweet brown buttered peaches |
| Blueberry Baklava |
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Chopped walnuts and blue berries layered between fresh filo dough drizzled with a warm blueberry port and attiki honey syrup. |
| Chocolate Hazelnut "Pitas" |
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Belgium chocolate and brick oven roasted hazelnuts wrapped in fresh filo dough served in a raspberry chocolate sauce and whipped cream. |
| Loukoumades |
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Freshly made sweet fritters, topped with honey-syrup, cinnamon and chopped walnuts. |
| Bougatsa |
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Semolina custard wrapped in filo, served with fresh beries and creme anglaise. |
| Cherry and Pistachio Torte |
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Thin homemade pastry topped with house made cherry preserves and roasted pistachios and a dollop of whipped cream. |
| Greek Coffee |
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The traditional greek preparation of stone - ground coffee, in a 'briki' heated over hot sand.... sketo-no sugar, metrio- medium sweet, glyko- sweet. |
| Frappe |
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Classic greek iced coffee or iced tea. |
| Cappuccino |
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| Espresso |
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| American Coffee |
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| Assorted Fine Teas (Pot) |
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