Greek Islands

A marvelous sampler featuring seafood, traditional cold spreads, Greek olives, peppers, and imported feta.

Classic Greek caviar spread, expertly blended with carp roe, potato, lemon juice, and extra virgin olive oil.

Creamy authentic Greek yogurt blended with crisp cucumbers, garlic, lemon juice, and extra virgin olive oil.

Spicy whipped feta cheese spread blended with roasted red peppers and chili peppers for a bold kick.

Aged hard Greek sheep's milk cheese, served in rich pan-fried golden slices.

Tender, sweet sliced beets marinated in robust extra virgin olive oil, garlic, and red wine vinegar.

Roasted sweet red bell peppers marinated in extra virgin olive oil, garlic, and aromatic Mediterranean herbs.

Tender calamari rings and plump shrimp chilled in a light lemon, garlic, and extra virgin olive oil marinade.

Assorted imported Greek Kalamata and green olives, tossed with oregano and extra virgin olive oil.

Imported Greek cheese pan-seared and flambéed tableside with brandy, served hot with fresh lemon juice.

Crispy fried golden seafood croquettes served with a tangy, creamy horseradish dipping sauce.

Tender squid charbroiled to perfection and tossed in a house-made olive oil, lemon, and oregano dressing.

Crispy light pan-fried squid rings served with zesty house-made cocktail sauce.

Thinly sliced house-carved roasted beef and lamb gyro meat served with warm pita bread.

Thinly sliced zucchini, lightly battered and fried to a crisp golden crunch, served with garlic skordalia dip.

Tender Greek meatballs seasoned with herbs and mint, simmered in a tangy homemade tomato sauce.

Crispy, flaky layers of golden filo pastry filled with seasoned spinach, imported feta cheese, and fresh herbs.

Greek Prespes gigante lima beans slow-baked in a rich tomato, garlic, and fresh herb sauce.

Warm, soft traditional Greek flatbread, light grilled with olive oil.

A tasting platter of taramosalata (cod roe dip), melitzanosalata (eggplant dip), and tirokafteri (spicy feta dip).

Smoky roasted eggplant puree blended with garlic, olive oil, lemon juice, and potato.

Smooth and creamy Greek potato and garlic dip made with imported extra virgin olive oil.

Creamy blend of chickpeas, tahini sesame paste, garlic, and lemon juice, served with warm pita.

Imported Greek feta cheese block drizzled with extra virgin olive oil and oregano, served with Kalamata olives.

Imported Greek gigantes beans marinated cold with extra virgin olive oil, celery, carrots, and bell peppers.

Tender octopus slices chilled in a light olive oil, red wine vinegar, and oregano marinade.

Tangy Greek pepperoncini peppers paired with salted Kalamata and green olives.

Imported cured Greek anchovy fillets in olive oil served with lemon slices.

Tender pork tenderloin chunks sautéed with red wine, bell peppers, onions, tomatoes, and olive oil.

Tender octopus tentacle charbroiled over open flames, drizzled with olive oil, lemon, and oregano.

Traditional Greek pork sausage infused with orange peel and herbs, broiled to a golden char.

Plump shrimp baked in a flavorful tomato-garlic sauce and topped with melted crumbled feta cheese.

Five mini skewers of marinated pork tenderloin or chicken breast, grilled and served with pita.

Slices of eggplant fried to perfection and smothered in a tangy tomato cheese sauce.

Slow-roasted spit-carved pork seasoned with Greek spices, served with onions, pita bread, and horseradish yogurt sauce.

Tender grape leaves stuffed with seasoned ground beef, pork, and rice, finished with creamy egg-lemon sauce.

Warm, toasted whole wheat flatbread brush-coated with extra virgin olive oil.

Classic comforting Greek soup made with rich chicken broth, rice, fresh lemon juice, and whipped egg yolks.

Traditional Greek navy bean soup simmered with ripe tomatoes, olive oil, celery, carrots, and garlic.

Rich Mediterranean seafood gumbo soup featuring tender red snapper and grouper in a savory broth.

Crisp romaine lettuce topped with vine-ripened tomatoes, cucumbers, Kalamata olives, and imported feta cheese.

Fresh garden salad featuring crisp lettuce, sliced vine tomatoes, and cucumbers.

Authentic Greek village salad with vine-ripened tomatoes, red onions, cucumbers, green peppers, Kalamata olives, and feta.

Juicy vine tomatoes, sliced red onions, imported feta cheese, and Kalamata olives tossed in extra virgin olive oil.

Blanched fresh dandelion greens served tender with fresh lemon wedges and extra virgin olive oil.

Nutritious and comforting Greek chickpea soup cooked with onions, olive oil, and herbs.

Hearty Greek brown lentil and tomato soup flavored with garlic and olive oil.

Homestyle chicken soup with tender chicken pieces, rice, and farm-fresh vegetables.

Expansive Athenian Greek salad topped with your choice of grilled chicken, beef or pork kabob, salmon, octopus, or gyros.

Crisp finely chopped romaine lettuce salad tossed with fresh dill, scallions, extra virgin olive oil, and lemon.

Chopped iceberg lettuce, ripe tomatoes, and crumbled imported feta cheese tossed in signature house dressing.

Finely shredded cabbage, carrots, and celery tossed in a garlic herb vinaigrette.

Tender potato chunks tossed with red onions, extra virgin olive oil, garlic, and fresh parsley.

Thinly carved slices of spiced beef and lamb, served with warm pita bread and tzatziki.

Dark meat chicken baked with extra virgin olive oil, lemon juice, oregano, and Greek spices. Served with rice pilaf and roasted potatoes.

Tender boneless skinless chicken breast baked in extra virgin olive oil, garlic, and Mediterranean herbs. Served with rice.

Five pieces of dark meat chicken baked Spartan style with olive oil, lemon, and wild oregano, served with rice.

Layers of sliced eggplant, zucchini, and potatoes baked into a savory casserole, topped with velvety béchamel sauce.

Classic Greek baked pasta casserole layered with seasoned ground meat and topped with fluffy béchamel sauce.

A vibrant sampler platter featuring an assortment of Greek vegetable specialties, beans, and sides.

Flaky filo pastry pie stuffed with fresh spinach, imported feta cheese, and Mediterranean herbs.

Tender sliced Colorado lamb loin roast cooked in natural au jus sauce, served with roasted potatoes and rice pilaf.

Succulent Colorado lamb roasted slow in the oven until tender, served with lemon herb roasted potatoes.

Colorado lamb braised to perfection and served over savory Greek spinach rice (spanacorizo).

Beef and lamb meatballs simmered gently in a rich tomato herb sauce, served with rice and oven potatoes.

Sliced grilled chicken breast sautéed in a rich tomato-vegetable sauce, served over Grecian pasta.

Spit-roasted tender pork marinated with garlic and oregano, served with fresh onions, warm pita, and horseradish yogurt.

White meat chicken breast baked in extra virgin olive oil, lemon, oregano, and garlic, served with rice and potatoes.

Pork tenderloin pieces sautéed in red wine sauce with sweet bell peppers, onions, and extra virgin olive oil, served with rice.

Ultimate Greek feast featuring roast leg of lamb, mousaka, dolmades, keftedes meatball, vegetables, and potatoes.

Traditional casserole of layered eggplant, spiced ground meat, and potato slices topped with rich baked béchamel sauce.

Grape leaves filled with ground beef, pork, and rice simmered in broth, dressed with warm egg-lemon avgolemono sauce.

Two skewers of fresh seasonal vegetables char-broiled over open flames, served with rice pilaf.

Sliced roasted Colorado leg of lamb seasoned with Greek oregano and herbs, served in au jus with potatoes and rice.

Colorado lamb chunks braised slow in a sweet and savory spiced tomato sauce, served with rice and potatoes.

Colorado lamb slow-simmered with tender artichoke hearts in a velvety Greek egg-lemon sauce.

Plump shrimp baked with fresh tomatoes, garlic, herbs, and melted feta cheese, served over rice pilaf.

Grecian-style pasta tossed with browned butter, garlic, and imported grated cheese.

Fluffy white rice pilaf served with a generous dollop of thick, creamy homemade Greek yogurt.

Two skewers of succulent marinated chicken breast chunks grilled over open flames with peppers and onions.

Half spring chicken broiled with olive oil, lemon, and Greek herbs until crispy and tender.

Choice 12 oz. New York strip sirloin steak grilled to your preferred temperature with Greek seasonings.

Full 8-rib single rack of tender, juicy Colorado lamb char-broiled with olive oil, oregano, and lemon.

Char-grilled Colorado lamb riblets seasoned with lemon, sea salt, and wild oregano.

Two skewers of tender marinated pork tenderloin chunks, char-grilled over open flames.

Lean skinless chicken breast marinated in extra virgin olive oil, herbs, and lemon, grilled to juicy perfection.

Two skewers of prime beef tenderloin chunks marinated and grilled over charcoal with peppers and onions.

Finest Colorado lamb chops (6 oz each) char-broiled over open flames with oregano and lemon oil.

Butterflied Colorado lamb chops char-broiled to tender perfection with Greek herbs and olive oil.

Two thick center-cut pork chops (14-16 oz total) char-grilled and basted in lemon olive oil dressing.

Broiled traditional Greek pork sausage spiced with orange peel and Mediterranean herbs.

Tender fresh artichoke hearts simmered in our signature house-made egg-lemon avgolemono sauce.

Greek-style roasted ratatouille with zucchini, eggplant, potatoes, and tomatoes baked in extra virgin olive oil.

Tender okra pods baked slow in a delicate tomato, onion, and herb sauce.

Oven-roasted potato wedges slow-baked with extra virgin olive oil, fresh lemon juice, and wild oregano.

Side portion of Grecian-style pasta tossed in house-made savory tomato herb sauce.

Traditional Greek spinach and rice dish sautéed with onions, olive oil, and tomato sauce.

Tender green string beans slow-baked with tomatoes, garlic, extra virgin olive oil, and dill.

Sweet green peas cooked with fresh dill, olive oil, and sweet onions in a light tomato sauce.

Fluffy Greek rice pilaf topped with savory house tomato herb sauce.