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FIRST COURSE Choice of: ESTIA MEZEDAKIA
Spanakopita and feta stuffed meatball with spring mix salad
GRILLED CALAMARI
Charcoal grilled rings of tender calamari served with lemon *SPREAD PIKILIA
Greek spreads tzatziki, htipiti, and melitzano salata are served with grilled pita ROMAINE SALAD
Hearts of romaine are tossed in a creamy caper dill dressing topped with cheese
SECOND COURSE Choice of: FISH OF THE DAY
Chef’s choice of fish baked and served over briam vegetables MOUSSAKA
A Greek casserole layered with seasoned ground beef, sliced eggplant and potatoes, topped with a Kefalograviera béchamel ARNI TRAHANA
Lamb shank served over trahana pasta with tomato kampama, pine nuts, currants and feta cheese SHRIMP SOUVLAKI
Grilled shrimp with onions and cherry tomatoes served with rice pilaf and yogurt KOTOPOULO
Organic chicken roasted served over caramelized onion and yogurt orzo with a lemon chicken thyme jus *PAPOUTSAKIA
Roasted eggplant over tomato sauce topped with shaved feta and vegetable souvlaki THIRD COURSE KARIDOPITA
Traditional walnut honey cake FRUIT PLATE
Chef's choice of seasonal fruit served with yogurt
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