Pegasus Taverna

A savory and comforting Greek chicken, lemon, egg, and rice soup with bright citrus notes and fresh herbs.

Hearty soup of the day freshly prepared by the chef using seasonal ingredients and traditional broths.

Creamy and rich New England clam chowder packed with tender clams, potatoes, and savory seasonings (Available Friday Only).

Daily special wholesome lentil soup simmered with aromatic vegetables, herbs, and a touch of olive oil.

Traditional Greek bean soup (fasolada) slow-simmered with white beans, tomatoes, olive oil, and herbs.

Rich and flavorful daily special chicken gumbo soup with tender chicken, vegetables, and savory spices.

Smooth and velvety cream of broccoli soup featuring fresh tender broccoli florets and a rich cream base.

Hearty daily special clam chowder loaded with tender clams and creamy potatoes.

Classic Italian minestrone soup loaded with garden vegetables, beans, and tender pasta in a savory tomato broth.

Thick and comforting split pea soup simmered with savory herbs and seasonings.

Fresh romaine hearts tossed with homemade garlic croutons, grated Parmesan cheese, and signature creamy Caesar dressing.

Authentic Greek village salad (horiatiki) featuring fresh vine tomatoes, cucumbers, onions, olives, and green peppers crowned with a generous slab of feta cheese.

Fresh baby spinach tossed with imported feta cheese, grilled mushrooms, red onion, fresh dill, and savory bacon bits.

A smaller portion of the Classic Greek salad served alongside your dinner meal.

A smaller portion of the Classic Caesar salad served alongside your dinner meal.

Fresh tender leaf spinach, imported feta cheese, and savory spices wrapped in thin, delicate, golden-brown layers of phyllo pastry.

Sautéed tomatoes layered with eggplant, potato, onion, green pepper, feta cheese, spinach, and zucchini, seasoned with Mediterranean spices and topped with creamy béchamel sauce.

Seasoned rice, chickpeas, dill, and garlic wrapped in tender grape leaves, served with your choice of rich egg-lemon or tomato sauce.

A hearty hot vegetarian platter featuring golden Spanakotiropeta, seasoned roasted vegetables, and roasted potatoes.

Crispy spinach and cheese pie made with fresh leaf spinach, imported feta cheese, and fragrant spices enclosed in delicate filo dough.

Tender grape leaves stuffed with a seasoned mixture of ground meat, rice, and Mediterranean spices, served with lemon or tomato sauce.

An individually baked casserole of tender simmered lamb in rich tomato sauce with rosa marina pasta, topped with bubbly Kasseri cheese.

Tender lamb slow-simmered in a savory tomato and herb sauce with rosa marina pasta.

Three tender, charbroiled marinated lamb chops served with rice or potato and vegetables.

Choice lamb simmered in a spiced tomato herb sauce, served over fluffy rice (Pilafi) or with seasonal vegetables (Lahanika).

Tender sliced roast leg of lamb bathed in its natural juices, served with choice of rice or potato and vegetables.

Tender lamb simmered in a fragrant white wine, oregano, and garlic sauce, served over a bed of buttery rice.

Juicy half-roast chicken seasoned with lemon and herbs, served with rice or potato and fresh vegetables.

Tender half-chicken glazed in smoky BBQ sauce, served with choice of rice or potato and vegetables.

Marinated and spiced chicken breast sliced thin, served on warm pita bread with a choice of rice or fries and tzatziki.

Tender marinated chicken breast sautéed in a rich lemon, butter, white wine, and oregano sauce, served with rice or potato and vegetables.

Juicy marinated chicken chunks skewered with green peppers, onions, and tomatoes, charbroiled to perfection and served with rice.

Broiled tender marinated chicken breast served with a choice of rice or potato and vegetables.

Spaghetti pasta tossed with Greek sausage, tender chicken, onions, red and green peppers, in a savory wine and tomato sauce.

Large tubular macaroni pasta sautéed in rich browned butter and generously sprinkled with grated cheese.

Slow-simmered tender lamb in a rich tomato sauce served atop a bed of large macaroni noodles.

Classic spaghetti tossed in a traditional cinnamon-spiced Greek meat sauce (makaronia me kima).

Spaghetti served with your choice of chicken or shrimp, green and red peppers, onions, feta cheese, and mushrooms, sautéed in Ouzo and tomato sauce.

Traditional Greek spinach and rice baked with onions, fresh tomatoes, and olive oil.

Crispy golden French fries lightly salted and served piping hot.

Warm, soft traditional Greek pita bread brushed with olive oil.

Smooth, creamy whipped mashed potatoes made with butter and cream.

Fluffy, savory seasoned rice pilaf cooked in seasoned broth.

Tender potato wedges roasted with lemon juice, garlic, and Greek oregano.

Fresh green beans or tender green peas simmered in a light olive oil broth.

Sautéed vegetables and tender chicken or shrimp tossed with rice in a zesty Asian-inspired savory sauce.

Fresh leaf spinach, tender chicken, imported feta cheese, and aromatic spices wrapped in delicate, flaky filo dough.

Bone-in shoulder of lamb charbroiled to succulent perfection and served with your choice of two sides.

Fresh lake perch spiced, lightly breaded, and pan-fried until golden, served with potatoes or rice and vegetables.

Tender lamb braised with endives, carrots, celery, and onions in a velvety wine and lemon avgolemono sauce.

Imported zesty Greek feta cheese drizzled with extra virgin olive oil and wild oregano.

An authentic assortment of mixed olives sourced from various renowned regions across Greece.

A rich and garlicky potato spread (Scordalia) paired with tender pickled beets.

A delicious whipped spread crafted from feta cheese, beets, roasted hot peppers, and extra virgin olive oil.

A savory dip made from blended chickpeas, red peppers, garlic, olive oil, and fresh lemon juice.

A savory medley of prime ground meat, rice, and spices wrapped in grape leaves and drizzled with house dressing.

Blistered roasted hot peppers tossed in olive oil, vinegar, and garlic.

Uniquely spiced Greek loukaniko sausage flambéed tableside in brandy.

Four cocktail-sized meatballs spiced with aromatic herbs, garlic, and Mediterranean seasonings.

Delicate feta cheese triangles wrapped in flaky phyllo pastry and baked until golden.

Shredded zucchini mixed with garlic, onion, mint, and dill, fried golden brown (Kolokithokeftedes). A vegetarian favorite.

Tender quail marinated in wine, olive oil, oregano, and Greek spices, then broiled to perfection.

Crispy battered and fried eggplant, zucchini, or artichoke served with a creamy garlic and potato spread (Scordalia).

Grape leaves stuffed with a seasoned mixture of ground meat, rice, and spices, served hot with lemon or tomato sauce.

Feta cheese, kalamata olives, and fresh tomatoes baked together in olive oil in a clay casserole dish.