Christos Greek Restaurant Menu

Loukaniko, Koupepia and Gyros with Tzatziki

Grilled, spicy pork sausage

Broiled mushroom caps stuffed with crabmeat and onions with a touch of garlic

Octopus with onions baked in vinegar and red wine with peppercorns and bayleaf

Fried chicken wings sprinkled with lemon, oregano and pepper

Melted kasseri cheese flamed tableside with brandy, doused with lemon juice

Purée of garbanzo beans, parsley, sesame paste, garlic, lemon and olive oil

Roasted eggplant puréed with olive oil, lemon and garlic

Octopus marinated in wine, olive oil, black peppercorns and herbs

Puréed potatoes blended with olive oil and garlic

Octapodi, Feta, Hummus and Melintzanosalata

Homemade yogurt blended with shredded cucumbers, dill and garlic

Feta and kasseri cheeses with a hint of mint baked in phyllo pastry

Skewered pieces of pork tenderloin, marinated and broiled, served over pita with tomatoes, cucumbers, onions

(Cyprus Dolmathes) Grape leaves stuffed with ground beef, lamb, rice and herbs

Chilled grape leaves stuffed with herbed rice, parsley and scallions

Breaded, fried, served with aioli sauce and lemon

Slices of the rotisserie favorite with Tzatziki

Ground beef layered in eggplant and potatoes; baked under béchamel sauce

Eggplant, mushrooms, onions, peppers and tomatoes sautéed lightly

Ground beef layered in ziti pasta; baked under béchamel sauce

Fried croquettes of ground, herbed garbanzos. Served with Tahini on the side

Romaine lettuce, tomatoes, cucumbers, onions, olives

Romaine lettuce, tomatoes, cucumbers, onions, olives, capers, feta

Romaine lettuce, tomatoes, cucumbers, onions, olives, capers, feta

Tomatoes, cucumbers, onions, olives, capers, feta

Tomatoes, cucumbers, onions, olives, capers, feta

Chopped parsley, green onions, tomatoes and bulgur dressed with lemon and olive oil

Chopped parsley, green onions, tomatoes and bulgur dressed with lemon and olive oil

Romaine lettuce, tomatoes, cucumbers, onions, olives, capers, feta

Tomatoes, cucumbers, onions, olives, capers, feta

Chopped parsley, green onions, tomatoes and bulgur dressed with lemon and olive oil

Skinless breast, marinated, broiled and cut into strips; served over Greek Salad

Hot slices of gyros served over Greek Salad

Served on a bun

Romaine lettuce, tomatoes, cucumbers, onions, olives

Romaine lettuce, tomatoes, cucumbers, onions, olives, capers, feta

Romaine lettuce, tomatoes, cucumbers, onions, olives, capers, feta

Tomatoes, cucumbers, onions, olives, capers, feta

Tomatoes, cucumbers, onions, olives, capers, feta

Chopped parsley, green onions, tomatoes and bulgur dressed with lemon and olive oil

Chopped parsley, green onions, tomatoes and bulgur dressed with lemon and olive oil

Skinless breast, marinated, broiled and cut into strips; with lettuce, tomatoes, onions and Tzatziki served in a pocket pita.

Slices of the rotisserie favorite with Tzatziki in a pita fold

Slices of the rotisserie favorite with Tzatziki, served in a pocket pita.

Grilled, spicy pork sausage, served in a pocket pita.

Fried croquettes of ground, herbed garbanzos, served with Tahini and Tabouli on the side

One third pound with American cheese served on a bun

Skewered pieces of pork tenderloin, marinated and broiled, served on pita fold with tomatoes, parsley, onions and Tzatziki

Skewered pieces of pork tenderloin, marinated and broiled, served on pita fold with tomatoes, parsley, onions and Tzatziki, served in a pocket pita.

Ground beef layered in ziti pasta; baked under béchamel sauce

Feta and kasseri cheeses with a hint of mint baked in phyllo pastry

(Cyprus Dolmathes) Grape leaves stuffed with ground beef, lamb, rice and herbs. Served over country pilaf. Topped with lemon sauce

Slices of the rotisserie favorite with Tzatziki and fries

Gyros, potatoes and vegetables sautéed with feta, oregano and white wine.

Spinach, feta cheese, dill and scallions baked in phyllo pastry

Chilled grape leaves stuffed with herbed rice, parsley and scallions.   Dressed with lemon and olive oil. Served with feta, tomatoes, cucumbers and olives

Vegetables and potatoes sautéed with feta, oregano and white wine

Eggplant, mushrooms, onions, peppers and tomatoes sautéed lightly  in olive oil with herbs, then baked under a béchamel topping

Fried croquettes of ground, herbed garbanzos. Served with Tahini on the side

Skinless breast, marinated, skewered with vegetables, broiled with lemon, garlic, oregano. Served over country pilaf

Fried chicken wings dressed with lemon, pepper and oregano. Served with fries

Breaded, fried, served with aioli sauce and lemon

Fried crab cakes with honey-mustard dressing; over mixed greens

(Served with a cup of soup) Sautéed red onions and red peppers, broccoli and melted pepper jack cheese with honey mustard spread. Served with mix greens.

(Served with a cup of soup) ~ Filet of fresh Norwegian salmon with dill aioli sauce baked in a flaky phyllo wrap. Served over mixed greens with a dill vinaigrette.

Farm-raised, moist fish with minimal fat. Lightly sautéed in olive oil with white wine-scallion sauce and capers. Served with country pilaf.

Coated with ground pepper, lightly blackened in an iron skillet. Cooked to medium rare unless you specify otherwise. Served with sautéed broccoli, and a Sumac Aioli.

Grilled, with sautéed onions and red pepper, topped with pepper jack cheese, served on a Kaiser bun with cilantro aioli and fries.

Ground beef layered in ziti pasta; baked under béchamel sauce

(Cyprus Dolmathes) Grape leaves stuffed with ground beef, lamb, rice and herbs.  Served over country pilaf. Topped with lemon sauce

Chilled grape leaves stuffed with herbed rice, parsley and scallions.   Dressed with lemon and olive oil. Served with feta, tomatoes, cucumbers and olives

Eggplant, mushrooms, onions, peppers and tomatoes   sautéed lightly in olive oil with herbs, then baked under a béchamel topping

Ground beef layered in ziti pasta; baked under béchamel sauce

Feta and kasseri cheeses with a hint of mint baked in phyllo pastry

(Cyprus Dolmathes) Grape leaves stuffed with ground beef, lamb, rice and herbs. Served over country pilaf. Topped with lemon sauce

Chicken livers sautéed with onions, mushrooms, peppers and red wine.  Served over country pilaf

Slices of the rotisserie favorite with Tzatziki and fries

Hot strips of gyros over Greek Salad

Gyros, potatoes and vegetables sautéed with feta, oregano and white wine

Chilled grape leaves stuffed with herbed rice, parsley and scallions. Dressed with lemon and olive oil. Served with feta, tomatoes, cucumbers and olives

Fried croquettes of ground, herbed garbanzos over tabouli. Served with Tahini on the side

Vegetables and potatoes sautéed with feta, oregano and white wine

Mushrooms, onions, peppers, and tomatoes sautéed with herbs, baked between layers of eggplant and potatoes under a béchamel topping

Any two of: Spanakopita, Dolmathes, Falafel, Vegetarian Mousaka

Pastitsio, Mousaka, and Spanakopita OR Tyropita

Loukaniko, Koupepia, and Spanakopita OR Tyropita

Spanakopita, Koupepia, and Mousaka OR Pastitsio

Gyros and Souvlaki with Tzatziki and fries

Manitaria, Loukaniko and Gyros with pilaf and oven-roasted potatoes

Baked tender in caramelized onion-dill sauce. Served with country pilaf

Eight bone New Zealand rack marinated, broiled and cut. Served with oven-roasted potatoes and asparagus spears

One half chicken roasted with sauce of mushrooms, scallions and wine. Served with oven-roasted potatoes

Skinless breast, marinated, skewered with vegetables, broiled with lemon, garlic, oregano. Served over country pilaf

Slices of marinated, broiled breast over Greek Salad

Breaded, fried, served with aioli sauce and lemon

Fried crab cakes with honey-mustard dressing; over mixed greens

Two zesty six-ouncers coated with ground peppers, sautéed in an iron skillet. Served with oven-roasted potatoes

Tenderloin of beef skewered with fresh-cut vegetables, marinated in olive oil, lemon and garlic with a touch of Oregano. Broiled, served over rice pilaf

Sautéed with olive oil, finished in the pan in a white wine-caper sauce with a touch of butter. Served with asparagus and rice pilaf

A skewer of six large shrimp served side by side with a skewer of veggies. Both marinated and broiled. Served over country pilaf

Boneless, skinless breast of chicken rolled around a mix of sautéed spinach and leek, feta and kasseri cheeses. Baked in a phyllo pastry wrap. Served with butter-sautéed carrots with dill

Glazed cherries baked in phyllo with ricotta and cream cheese

Absolutely scrumptious

Velvety nutmeg custard baked in phyllo pastry

Glazed apple slices baked in phyllo with ricotta and cream cheese

Creamy, cool rice pudding with cinnamon and golden raisins