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35 Cards in this Set
- Front
- Back
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Greek Village Salad |
Take on a traditional Greek salad, no lettuce. Contains tomato, cucumber, olives, peppers feta, oregano... Vegetables are large and chunky CONTAINS DAIRY |
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Lettuces and Herbs |
A blend of season lettuces and herbs, always changing. Chicory (bitter tree shaped), curly endive, red onion, smoked kefalotiri (smoky cheese sheep/goat), dill, mint, parsely... DAIRY |
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Beet Salad |
Fan favorite, bright, a lot of texture... pickled beets, shaved fennel, haricot vert, grapefruit, yogurt (with vinegar and raw garlic) smoked almonds on top.... bright, a lot of texture DAIRY |
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Cypriot Salad (Cypress) |
Base is of bulgar wheat, no lettuce, smoked almond, pistachio, dates (like candy), pomegranate, peppers, onion, cucumber, cilantro, high variety in experience, every bite is different. |
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Hummus |
Comes orange, because of sun dried tomatoes, tahini, garlic, lots of Mediterranean herbs |
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Melizanosalata |
grilled eggplant dip, pureed with onion peppers and herbs (they grill the eggplant whole, then let it marinate overnight, and then chop and puree) |
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Tarama |
carp fish roe, caviar, golden yellow spread, blended with milk soaked bread, (GLUTEN) garlic and dill |
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Tzatziki |
greek yogurt, cucumber, dill, classic (DAIRY) |
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Loukaniko |
Sausage, comes in PORK (lemon) OR LAMB (orange), greek sausage, the taste/texture is between italian fresh and cured salami, made with drying process, cased with large intestine, one inch diameter |
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Cypriot Sausage |
Cased in cull fat, which is the fat webbing around the stomach, a fresh sausage made with lamb AND pork, red wine, cumin and coriander, one inch diameter |
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Merguez |
Spicy lamb sausage, paprika, chillies, thinner, only 1/2 inch diameter |
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Spicy Mussels and Pork Shoulder Stew |
Braised pork, mussels, scallions, big kidney beans (gigantes), and tomato |
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Crispy Cod and Ricotta |
Crispy fried cod and ricotta cheese, with tomato, and traditional greek garlic potato sauce (DAIRY) |
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Octopus |
Signature dish, Portuguese octo, roasted, then grilled, to make it very soft, over a pre mixed bean salad, yogurt, and cured black olive puree (DAIRY) |
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Sweet and Sour Eggplant "Salad" |
Not like Chinese, means sugar and vinegar coated eggplant, with peppers onion, currants, pine nuts... is this salad cold? |
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Barrel Aged Feta, Greek Olives, Grilled Vegetables |
Very expensive feta, grilled rustic bread, EVOO and veggies (DAIRY) |
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Fried Rabbit |
Sort of like popcorn shrimp, a smaller portion than other dishes, but great for trying something new and different, little pieces, bone in, smashed potato, lemon aioli |
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Roasted Sea Scallops |
3-4, big scallops, but smaller dish, cooked medium rare, dry sea scallops, sweet, cappers and sage, with spinach, cauliflower, dried tart cherry, sage brown butter (DAIRY) |
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Saganaki w/ Arugula, Smoked Almonds, and Lemon, Olives |
goat/sheeps milk cheese (mozzarella) fried in a pan, sort of like a fondue, topped with smoked almonds, lemon, olives... arugula on the side DAIRY |
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Grandma's Meatballs |
5 Pork and Beef, made with dairy soaked bread, deep fried to order, pre mixed DAIRY GLUTEN |
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Flomaria |
Soft thick dough, hand rolled noodles, with braised pork butt and sausage, peppers, onions, red wine, cumin |
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Hilopites |
Big flat egg noodles, with pulled braised goat, tossed with red wine and fennel |
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Gnudi |
Like gnocchi or small dumpling noodles, but instead of potato, it is made with ricotta, with merguez, sun dried tomato, pine nut, spinach, feta |
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Varenika |
Stuffed ravioli, with ricotta and feta cheese, fried artichokes, sage brown butter sauce, lemon, wine, dill |
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Spicy Greek Palella |
Mergeuz, mussel, clam, prawn, orzo, made to order, can sub, slight heat to dish, spice because of peppers |
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Pan Roasted Greek Lemon Chicken |
Amish chicken (organic, more flavor), air cooled (never frozen), comes in a half order or whole order, but is served broken into pieces, with lemon and dill |
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Hudson Valley Brook Trout |
Local trout, butterflied and boneless, charred on both sides |
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Branzino, Dourade, and Snapper |
Fish, butterflied with head and tail on, main bone out but pin bones are still in, charred on only one side and soft in the middle |
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Hanger Steak |
Irony, slight chew, chef recs medium rare |
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Poterhouse |
T bone with a little filet and a little strip |
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Strip |
Just a strip of the porterhouse, safest choice, most like sirloin |
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Ribeye |
Most chew, most fat, most flavor |
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Falanghina |
A very dry pinot grigio |
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Moshofilero Boutari |
A bridge wine between Pinot and Sav Blanc, I love this wine, very playful, hints of lavender, not too sweet |
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Toh-Kai and Tokai |
Orange wines, VERY ACIDIC, difficult to drink if you are not already of fan of orange wines, obscure, high tannins, like a dry sherry |
