Daily Specials

LUNCH SPECIALS:  Wednesday, November 22,  2017

Greek Quinoa Salad: Organic quinoa, grape tomatoes, english cucumbers, bermuda onions, scallions, kalamata olives, sweet peppers, fresh mint, and feta cheese all tossed with aged wine vinegar, fresh squeezed lemon juice, garlic, and EVOO…10

Add grilled chicken or Gyro meat..+4   Add grilled jumbo shrimp..+9  Add baked salmon..+9

Greek Village Salad: Vine ripe Campari tomatoes, english cucumbers, green peppers, bermuda onions, feta cheese, kalamata olives, fresh oregano, aged red wine vinegar, and EVOO…13

Add grilled chicken or Gyro meat..+4  Add grilled jumbo shrimp..+9 Add baked salmon..+9

Hummus and Grilled Vegetable Wrap: Hummus, fire roasted red peppers, fire roasted zucchini, fire roasted red onions, grilled fresh mushrooms, baby spinach, and feta cheese on a whole wheat wrap…13

Choice of one side: French Fries, Greek potato salad, Garden side salad,  Chicken Avgolemono soup.

Spanakorizo: Traditional Greek dish of brown rice, cooked with fresh spinach, dill, and scallions…9

Add grilled chicken or Gyro meat..+4  Add baked salmon..+9

Greek Summer Pita: Avocado, shredded romaine hearts, grape tomatoes, bermuda onions, feta cheese, and lemon-dill dressing…9

Add grilled chicken..+3  Add grilled jumbo shrimp..+7

Baked Salmon: Served with sautéed fresh spinach and broccoli florets in garlic and EVOO. Served with feta cheese and lemon wedges…15

Chicken Piccata: Pan-seared chicken breast cooked in a white wine lemon caper sauce…15

Choice of pasta, rice, or broccoli florets.

Chicken Marsala: Pan-seared chicken breast cooked in a marsala wine shallot mushroom sauce…16

Choice of pasta, rice, or broccoli florets.

Penne Vodka: Penne tossed in our house-made pink vodka sauce…13

Add chicken..+4  Add jumbo shrimp..+9

Homemade Ricotta Gnocchi: In a pink sauce…13

Add chicken..+4  Add jumbo shrimp..+9

Greek Island Spaghetti: Spaghetti tossed in a sauce of grape tomatoes, garlic, EVOO, arugula, grilled chicken, and feta cheese…15

 

DINNER SPECIALS:  Wednesday, November 22, 2017

 

STARTERS

Steamed Clams: Fresh littleneck clams steamed in EVOO, garlic, white wine, & fresh basil…16

Mediterranean Shrimp: With lime, feta cheese, and mint…13

Greek Village Salad: Vine ripe Campari tomatoes, english cucumbers, green peppers, bermuda onions, feta cheese, Kalamata olives, fresh oregano, aged red wine vinegar and EVOO…15

ENTREES

Charbroiled Rack of Baby Lamb with Ladolemono Sauce: Full rack of baby lamb, charbroiled and topped with an extra virgin olive oil and fresh squeezed lemon sauce. Served with lemon potatoes, parmesan asparagus, and a garden dinner salad…39

Chicken Fino: Strips of chicken breast sautéed with jumbo shrimp, shiitake mushrooms, florida red peppers, asparagus, and fresh basil in a white wine sauce. Served with lemon potatoes, broccoli, and a garden dinner salad…28

Salmon Livornese: Baked salmon topped with a sauce of fresh tomato, capers, and a medley of olives. Served with angel hair pasta and a garden dinner salad…24

Shrimp Scampi: Jumbo shrimp sautéed with garlic, lemon, butter, white wine, EVOO, and lemon zest. Served over angel hair pasta, and with a garden dinner salad…23

Veal Sorentino: Veal scallopini pan-seared and topped with eggplant, prosciutto di parma, fresh mozzarella, and baked in the oven. Served topped with a light shallot brandy and grape tomato sauce. Served with angel hair pasta and a garden dinner salad…28

Additional charge of $2 for Gluten Free pasta. Choices of penne or spaghetti.