Estia Restaurant Menu

Vegetarian. Thinly sliced eggplant and zucchini lightly fried served with tzatziki.

European sea bass, flaky, and mild white fish deboned, and grilled with ladolemono, capers, and oregano.

Served with grilled pita. Tzatziki: Greek yogurt, cucumber, dill, and garlic. Htipiti: roasted red peppers, cayenne and feta. Melitzanosalata: smoked eggplant.

Vegetarian. Chopped romaine hearts, house-made oregano croutons, grated feta and kefalograviera cheeses.

Charcoal-grilled with ladolemono, capers and spanakorizo.

Vegetarian. Leeks, scallions, dill, spinach, and feta baked in house-made phyllo dough.

Colossal and jumbo lump crab

Charcoal grilled, pickled red onion, holland peppers, capers and extra virgin olive oil.

Rigatoni sautéed with roasted tomato sauce and spinach topped with grated feta.

Charcoal grilled, pickled red onion, holland peppers, capers and extra virgin olive oil.

Spicy marinara and fresh lemon.

Jumbo wild-caught gulf shrimp charcoal grilled with ladolemono. Does not come with salad in picture.

Colossal and jumbo lump crab

Vegetarian. Thinly sliced eggplant and zucchini lightly fried served with tzatziki.

Vegetarian. Leeks, scallions, dill, spinach, and feta baked in house-made phyllo dough.

Served with grilled pita. Tzatziki: Greek yogurt, cucumber, dill, and garlic. Htipiti: roasted red peppers, cayenne and feta. Melitzanosalata: smoked eggplant.

Your choice of spread.

Valencia rice, pine nuts, currants, fennel and dill wrapped in grape leaves served with tzatziki.

Vegetarian. Chopped romaine hearts, house-made oregano croutons, grated feta and kefalograviera cheeses.

Arugula, red and golden beets, almonds, manouri cheese, in honey lime vinaigrette

Traditional layered casserole with ground beef, potatoes, sliced eggplant, and kefalograviera bechamel.

Roasted eggplant, vegetable souvlaki, roasted tomato sauce and grated feta.

Rigatoni sautéed with roasted tomato sauce and spinach topped with grated feta.

Wild-caught swordfish skewer charcoal grilled with green peppers, onions, tomatoes, ladolemono, and capers.

Charcoal-grilled with ladolemono, capers and spanakorizo.

European sea bass, flaky, and mild white fish deboned, and grilled with ladolemono, capers, and oregano.

Charcoal grilled with ladolemeno, capers, vegetable souvlaki and kalamata olive tapenade.

Chilean sea bass oven baked in tomato sauce with onions, tomatoes, green peppers, carrots, potatoes, capers and thyme

Roasted chicken with yogurt orzo.

Red wine braised lamb shank served on the bone with orzo, roasted tomatoes sauce and grated feta.

4 Australian lamb chops marinated with olive oil, fresh herbs and lemon, charcoal grilled and served with fried potatoes with cheese and charcoal grilled.

Choice of roasted tomato and feta or Greek yogurt and caramelized onion.

Eggplant, zucchini, peppers, carrots and onion.

Greek oregano, fresh lemon.

rice sauteed with spinach, leeks and fresh dill

Choice of roasted tomato and feta or Greek yogurt and caramelized onion.

Honey Walnut Cake topped with syrup.