Eleni’s Menu

CLASSIC ORGANIC EGG-LEMON SOUP WITH CHICKEN STOCK AND ORZO

ORGANIC CHICKEN BREAST KEBOB WITH TOUCHES OF RED PEPPERS AND ONIONS SERVED WITH LEEK RICE PILAF

TRADITIONAL SPINACH AND FETA SAVORY PASTRY

TRADITIONAL GREEK SPREADS; TARAMA (CARP ROE), MELITZANOSALATA (EGGPLANT DIP), SPICY FETA AND TZATZIKI; SURROUNDED BY WARM PITA

GRILLED WILD NORWEGIAN SALMON PAIRED WITH A LEEK RICE PILAF

CHOPPED ROMAINE HEARTS, CHOPPED SCALLIONS, DILL AND ARACHOVA FETA WITH EXTRA VIRGIN OLIVE OIL

MEDITERRANEAN GRILLED OCTOPUS, ONIONS, CAPERS, FAVA PUREE, LEMON AND HERBS

Creamy yogurt dip with cucumber, garlic, olive oil, and herbs, topped with a Kalamata olive.

ORGANIC ZUCCHINI & EGGPLANT CHIPS WITH TZATZIKI

CHOICE OF FRIED OR GRILLED; EXTRA VIRGIN OLIVE OIL AND LEMON SAUCE

GRAPE LEAVES STUFFED WITH RICE, PINE NUTS, RAISINS, AND EXTRA VIRGIN OLIVE OIL, SERVED ON A BED OF TZATZIKI

ORGANIC ZUCCHINI & EGGPLANT CHIPS WITH TZATZIKI

BRAISED JUMBO SHRIMP IN FRESH TOMATO SAUCE, MELTED GREEK FETA CHEESE AND ORGANIC HERBS

GRILLED JUMBO SHRIMP DRESSED WITH EXTRA VIRGIN OLIVE OIL AND HERBS

BRAISED IMPORTED GIANT GREEK LIMA BEANS WITH TRADITIONAL TOMATO SAUCE

SEMI-HARD SEARED CHEESE, TOPPED WITH CAPERS AND CITRUS MUSTARD VINAIGRETTE

SEARED DIVER SCALLOPS ON A BED OF FAVA PUREE

ROASTED EGGPLANT, CARAMELIZED ONIONS; IN ORGANIC TOMATO SAUCE, HERBS AND OLIVE OIL

GREEK STYLE MEAT BALLS SLOW ROASTED IN TOMATO SAUCE

ROASTED EGGPLANT ROLLED AND STUFFED WITH FETA CHEESE, TOMATO SAUCE AND ORGANIC PARSLEY

STEAMED IN THE SHELL; CHOICE OF: TOMATO SAUCE OR WHITE SAUCE, FETA, FRESH HERBS

MEDITERRANEAN GRILLED OCTOPUS, ONIONS, CAPERS, FAVA PUREE, LEMON AND HERBS

TRADITIONAL GREEK SPREADS; TARAMA (CARP ROE), MELITZANOSALATA (EGGPLANT DIP), SPICY FETA AND TZATZIKI; SURROUNDED BY WARM PITA

PAN ROASTED ZUCCHINI, YELLOW SQUASH, EGGPLANT, CARROT, ONION, TOMATO WITH YOGURT AND DILL

TRADITIONAL HARD PAN SEARED GRAVIERA CHEESE, LEMON

CYPRIOT STYLE MEATBALLS, GRILLED, ON BED OF TZATZIKI, TOMATOES, ONIONS AND CUCUMBER

TRADITIONAL SPINACH AND FETA SAVORY PASTRY

Grilled chicken with fresh romaine lettuce, Kalamata olives, crumbled feta cheese, and a light vinaigrette.

DICED ORGANIC TOMATOES, CUCUMBERS, PEPPERS, ONIONS, OLIVES, FETA AND EXTRA VIRGIN OLIVE OIL

CHOPPED ROMAINE HEARTS, CHOPPED SCALLIONS, DILL AND ARACHOVA FETA WITH EXTRA VIRGIN OLIVE OIL

GREEK BRUSCHETTA; OLIVE OIL, SHREDDED TOMATO, OREGANO, ONION AND FETA CHEESE; ON A CRISP RYE RUSK

ENDIVE MIXED GREENS TOPPED WITH CHOPPED GRILLED OCTOPUS TAIL AND SHAVED GRAVIERA CHEESE

BED OF ARUGULA TOPPED WITH PICKLED BEETS, WALNUTS, FETA AND EXTRA VIRGIN OLIVE OIL

WILD CAUGHT NORWEGIAN SALMON PAIRED WITH LINGUINE, FINISHED WITH A LIGHT WHITE WINE CREAM SAUCE AND A TOUCH OF TOMATO

SAUTÉED SHRIMP AND ASPARAGUS OVER FETTUCINE,FINISHED WITH A LIGHT WHITE WINE CREAM SAUCE AND A TOUCH OF TOMATO

BRAISED GROUND BEEF IN A TOMATO SAUCE OVER LINGUINE

(GREEK PAELLA) SAUTÉED MUSSELS, SHRIMP, AND SCALLOPS OVER ORZO, FINISHED WITH ORGANIC TOMATO SAUCE

WHOLE LOBSTER TAIL BRAISED IN TOMATO AND ASSYRTIKO WINE BROTH, HERBS AND A LIGHT CREAM SAUCE OVER LINGUINE

16OZ. CHARCOAL GRILLED BLACK ANGUS RIB EYE STEAK SERVED WITH GREEK STYLE FRESH CUT FRIES

ORGANIC CHICKEN BREAST KEBOB WITH TOUCHES OF RED PEPPERS AND ONIONS SERVED WITH LEEK RICE PILAF

BABY LAMB SHANK OVEN-BAKED WITH ORZO AND FRESH TOMATO SAUCE

FREE RANGE ORGANIC HALF ROASTED CHICKEN, WITH EXTRA VIRGIN OLIVE OIL, LEMON, AND GREEK ORGANIC OREGANO. SERVED WITH LEMON POTATOES

NEW ZEALAND CHARCOAL GRILLED BABY LAMB CHOPS, SERVED WITH GREEK STYLE FRESH CUT FRIES

SEARED LANGOUSTINES FINISHED IN A BALSAMIC VINEGAR SAUCE

(IMPORTED – WHOLE) BRONZINI” LEAN WHITE FISH, MILD MOIST TENDER FLAKES, SEMI-SWEET FLAVOR; DRESSED IN LEMON OIL AND HERBS

(ANCIENT GREEK WORD MEANING “GOLDEN” ) MEDIUM PROTEIN, SEMI-SWEET, FLAKY WHITE FISH ; DRESSED IN LEMON OIL AND HERBS

GRILLED WILD NORWEGIAN SALMON PAIRED WITH A LEEK RICE PILAF

SEARED TIGER SHRIMP DRESSED IN LEMON AND OREGANO

CHARCOAL GRILLED BABY VEAL CHOPS, SERVED WITH GREEK STYLE FRESH CUT FRIES

LAYERS OF SAUTÉED GROUND MEAT, EGGPLANT, POTATOES; TOPPED WITH BECHAMEL SAUCE

Creamy yogurt dip with cucumber, garlic, olive oil, and herbs, topped with a Kalamata olive.

Tender roasted potatoes infused with zesty lemon, seasoned with Mediterranean herbs.