Aegean Cafe Menu

Greek yogurt sauce with cucumber, garlic, and olive oil. Served with pita.

Fresh spinach and feta cheese baked in phyllo pastry.

Pureed chick peas with olive oil, tahini, and garlic. Served with pita.

Melitzanosalata. Baked eggplant with garlic, olive oil, bread crumbs, lemon juice, and garnished with parsley.

Stuffed tender grape leaves filled with a mixture of rice and spices, lightly moistened with olive oil and lemon juice.

Stuffed grape leaves, tarama, hummus, sliced tomatoes, and cucumbers with pita.

Served with skordalia garlic potato dip.

Fried Greek cheese with olive oil and lemon juice.

Lightly fried baby squid and tossed with fresh lemon juice. Served with skordalia garlic potato dip.

Greek caviar with olive oil. Served with pita.

Tossed lettuce and topped with Greek olives, cucumbers, tomatoes, onions, feta cheese, and our own zesty dressing.

A melange of Greek olives, tomatoes, cucumbers, green peppers, red onions, dolmades, and feta tossed in olive oil.

Mixed spring greens with tomatoes, bleu cheese, roasted pepper, and walnuts tossed in balsamic vinaigrette.

Sliced gyro meat. Served over rice.

Marinated pork tenderloin. Served over rice pilaf.

Eggplant, chopped meat, sliced potatoes, and bechamel sauce.

Baked macaroni and chopped meat topped with bechamel sauce.

Served with rice pilaf and vegetable of the day.

4 shrimps stuffed with crab meat. Served over rice pilaf.

1 filet stuffed with crab meat and 1 with spinach and feta. Served with rice pilaf.

Served with rice pilaf and vegetable of the day.

Served with sauteed fresh tomatoes, onions, and green peppers. Served with rice pilaf and topped with feta cheese.

Chunks of marinated veal. Served over rice pilaf.

Mediterranean style with peppers, onions, tomatoes, and feta.

Falafel patties. Served over rice pilaf.

Mediterranean style with peppers, onions, tomatoes, and feta.

Spinach and feta cheese on a pita with melted mozzarella cheese.

Fresh sliced chicken on pita with grilled onions, tomatoes, green peppers, and melted mozzarella cheese.

Grilled zucchini, tomatoes, mushrooms, and onions sauteed in garlic and olive oil on a pita with melted mozzarella cheese.

Corned beef or pastrami on a pita with melted mozzarella cheese.

Grilled eggplant on a pita with tomatoes, onions, feta cheese, and melted mozzarella cheese.

Chicken and fresh broccoli cooked in a garlic cream white sauce tossed with penne and topped with Romano cheese. Served with side Greek salad and pita bread.

Served with pink or white sauce. Served with side Greek salad and pita bread.

Fresh zucchini, broccoli, tomatoes, onions, and crab meat. Sauteed in garlic and olive oil tossed with linguini and topped with feta. Served with side Greek salad and pita bread.

Sauteed chicken, mushrooms, onions, and garlic in a delicious cream wine sauce tossed with penne pasta and Romano cheese. Served with side Greek salad and pita bread.

Baked risoni orzo with roasted veal, cooked in wine, olive oil, garlic, and fresh tomato sauce topped with Romano cheese. Served with side Greek salad and pita bread.

Kalamata olives, anchovies, chopped garlic, tomato, and onions all sauteed in olive oil, fresh tomato sauce, and red wine tossed with penne pasta and topped with feta cheese. Served with side Greek salad and pita bread.

Baked penne with eggplant, potatoes, fresh tomatoes, garlic, and olive oil topped with melted mozzarella cheese. Served with side Greek salad and pita bread.

Sauteed crab meat and chicken with fresh garlic and tomatoes tossed with linguini and topped with Romano cheese. Served with side Greek salad and pita bread.

Made daily.

Layered phyllo with walnuts and soaked in honey with chocolate glaze.

Lady fingers soaked in brandy and coffee topped with mascarpone.

Custard in phyllo dough with honey.