Appetizers
On All Tables

Greek Spreads ~ Tzatziki, Tarama, Skordalia, Ktipiti
Tomato Salad ~ the authentic Greek salad prepared with heirloom tomatoes
Patzaria ~ roasted beets and skordalia
Kolokithi ~ paper thin zucchini, eggplant, and kefalograviera cheese, lightly fried
Calamari ~ rings of fresh and tender calamari, lightly pan fried in oil
Octopus ~ Tunisia; grilled sushi quality octopus
Shrimp ~ charcoal broiled U10 jumbo shrimp
Crab Cake ~ super lump crabmeat with Maryland spices, served with Kastorian beans

Main Course
Choice of:
Salmon ~ Wild King Salmon, grilled
Halibut ~ Canada; steak-cut, charcoal grilled
Swordfish ~ marinated on the skewer with onions, peppers and tomatoes
Loup de Mer ~ Mediterranean; moist, mild
Royal Dorado ~ Mediterranean; very delicate, flavorful fish from the Dorado family
Grilled American Lamb Chops ~ Colorado
Filet Mignon ~ 10 oz. prime beef tenderloin
Chicken ~ 16 oz. bone-in chicken breast marinated with rosemary and thyme
Lobster ~ Nova Scotia; deep sea lobster, charcoal grilled

Dessert
Selection of all for every table:
Baklava ~ almonds, walnuts, cinnamon, layers of phyllo baked with honey syrup
Ekmek ~ shredded phyllo, custard and pistachio whip cream
Yaourti ~ artisan Greek yogurt with thyme honey and sour cherry preserve
Milopita ~ granny smith apples, almond cream, puff pastry
Chocolatina ~ warm chocolate soufflé served with roasted figs
Fresh Fruit ~ a choice selection of the season’s best