Dinner Menu

Toasted ciabatta topped with vine-ripened tomatoes, fresh basil, red onion, and crumbled feta.

Lightly fried calamari tossed in a lemon-pepper parmesan seasoning, served with citrus aioli.

Flaky phyllo pastry filled with spinach and feta, baked until golden and crisp.

Creamy whipped feta with roasted red peppers and a touch of chili heat, served with warm pita bread.

Grilled pita bread served with house-made garlic yogurt dip.

Fresh mussels in a garlic white wine broth with herbs and lemon.

Grape leaves stuffed with seasoned rice and herbs, finished with lemon.

Grilled shrimp on toasted crostini with garlic, herbs, and lemon zest.

Served with choice of potato and seasonal vegetables. Add lobster tail 15 / Add shrimp 7.

Served over jasmine lemon rice with seasonal vegetables.

Pan-seared chicken with apricot whiskey cream sauce, served with jasmine lemon rice.

Tender chicken, onion, and mushrooms in tarragon cream, wrapped in a house-made crêpe.

Crispy halibut, hand-cut fries, house slaw, tartar sauce, and lemon.

Breaded cutlet with tomato basil cream, mozzarella, and pesto over linguine.

Grilled skewers with Greek rice, roasted potatoes, tzatziki, and warm pita bread.

Marinated pork skewers with Greek rice, roasted potatoes, tzatziki, and warm pita bread.

Layered eggplant, potato, and seasoned meat topped with béchamel, served with Greek salad.

Grilled liver with bacon and caramelized onions smothered in brandy peppercorn, served with mashed potatoes and vegetables.

Lightly floured cutlet in a creamy mushroom sauce with choice of potato and vegetables.

Slow-roasted beef with mushroom gravy, served with choice of potato and vegetables.

House-made layers of pasta, four-cheese blend, and beef-and-pork bolognese, served with Caesar salad and garlic bread.

Creamy basil pesto with mushrooms and tomato, served with garlic bread.

Mussels, calamari, shrimp, and clams in a rosé sauce, served with garlic bread.

Four-cheese sauce with bacon and onion, baked with a crispy breadcrumb topping, served with garlic bread. Add chicken 6 / Add lobster 15.

Crisp lettuce, cucumber, peppers, red onion, cherry tomatoes, feta, and olives with house Greek dressing.

Romaine, croutons, parmesan, and bacon tossed in house Caesar dressing.

Arugula and spring mix with cucumber, tomato, peppers, and red onion with your choice of dressing.

Spring mix, fresh mango, cucumber, fennel, radish, and peppers with honey mustard dressing.

Seared salmon over baby spinach with beets and walnuts in balsamic dressing.

Chef's daily preparation.

Rich beef broth, caramelized onions, and melted cheese.