This is a classic of the meze table. Tzatziki is usually served alone, to be enjoyed with bread, or as an accompaniment to grilled meats and souvlaki.

Taramosalata is creamy and rich.

Skordalia is the pungent garlicky dipping sauce.

Baked eggplant with little else but olive oil, vinegar, garlic, roasted peppers, and feta cheese.

Feta cheese spread is standard fare on the meze tables of Northern Greece.

Chickpeas whipped with olive oil, tahini sauce, lemon, and garlic.

This appetizer never fails to impress. Served with 2 Pitas Tzatziki, Skordalia, Hummus, Kopanisti, Tarama, Melitzana, and Dolmades.

Spiced imported Greek feta cheese over slices of tomato, broiled with olive oil and oregano.

Imported kefalograviera cheese lightly floured, pan fried in olive oil and ignited with a shot of ouzo and put out with lemon juice.

Tossed in flour and fried to perfection.

Octopus is the ultimate Greek "meze" baby octopus, marinated and roasted over charcoal with olive oil and vinegar.

Mussels sauteed in red wine and tomato sauce with feta cheese (served without shells).

The olives and feta cheese add a pungent touch, but the salad is still refreshing, (tomatoes, cucumbers, red onion, feta cheese, and olives) dressed with our traditional Greek vinagerette.

Romaine lettuce, tomatoes, cucumbers, onions, olives, feta cheese and traditional Greek vinaigrette.

Leg of lamb roasted in the oven, with garlic and lemon. This is one of a handful of dishes, that most people recognize as quintessentially Greek.

Baby lamb shank, cooked in red wine and tomato sauce. Rich and simple, this is a great dinner choice.

Smyma Greeks popularized this dish. Ground (lamb and beef) spiced with onions, garlic, cumin, black pepper and roasted in the oven in red wine tomato sauce.

Baby lamb shank, cooked in egg-lemon, artichokes sauce and served with rice and potatoes. One of the classics of the Sunday family table.

Roasted leg of lamb (fourno) 2 oven roasted meatballs choice of kapama or avgolemono lamb.

Tossed in flour and fried to perfection.

Charcoaled baby octopus, marinated and roasted over charcoal with olive oil and vinegar.

Sauteed mussel meat sautéed in red wine and tomato sauce with feta cheese.

Roasted over charcoal with olive oil and lemon.

Shrimp sauteed in red wine and tomato sauce, with feta cheese.

Sauteed with garlic, paprika, and red wine

Salmon fillet, tilapia fillet, rainbow trout fillet, and two shrimps roasted over charcoal.

Whole fish charcoaled and served with vegetables only.
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Grilled skewered pork tenderloin.

Grilled skewered chicken breast.

Marinated and grilled over charcoal.

Pork kabob, marinated chicken breast, one rack lamb chop, homemade sausage and yeero (gyro) (serves one).

Pork kabob, marinated chicken breast, one rack lamb chop, homemade sausage and yeero (gyro).

Stuffed with rice, raisins, and herbs. Served with mixed vegetables and roasted potatoes.

Roasted in the oven with fresh tomatoes, sauce, herbs, and Greek olive oil.

Stuffed eggplant with sautéed onions in a savory tomato sauce and feta cheese on top. Served with rice, mixed vegetables, and roasted potatoes.

Served with rice and roasted potatoes.