Snack Taverna Menu

Sauteed bananas, apples, dried fruit and steamed milk.

Seasonal fruit, mavrodaphne-maple syrup.

Spicy scramble with tomato, basil, Feta, yogurt and croutons.

Poached eggs, cranberry beans, Swiss chard, roast tomato.

Sunny egg, bacon, tomato, Goat cheese, mint, chives.

Prepared with 2 items of your choice and served with brunch salad and home fries.

Served with brunch salad and home fries.

Almonds, watercress and skordalia.

Beets, carrots, mushrooms, Feta, chick peas, Romaine, croutons, spicy Feta ranch.

Pan seared Kefalograviera cheese with spiced tomatoes and lemon.

Feta, leeks and dill baked in filo with spicy Feta spread.

Lemon potatoes, pickled jalapenos and house smoked Feta.

Honey harissa, fresnos, pickled onions and Romaine.

Tzatziki, chermoula, Romaine, tomatoes, red onion.

Served with seasonal jam and apple butter .

Cucumber, yogurt, garlic, dill.

Smoky eggplant, red peppers, garlic, parsley, tahini.

Tahini, lemon, aleppo pepper.

Red pepper, pomegranate, walnuts, harissa and peasant bread.

Whipped salmon caviar mousse, peasant bread, scallions.

With watercress, almonds and skordalia.

Barrel aged Feta and melitzanosalata.

Chick peas, Feta, croutons, spicy Feta ranch.

Orange, tahini, preserved lemon vinaigrette.

Tzatziki, chermoula, Romaine, tomatoes and red onion.

Tzatzikim tomato braised gigante beans, chopped Greek salad, Feta.

Feta, leeks and dill with spicy Feta spead.

Phyllo baked Feta, mushrooms and herbs with farro and greens.

Tomato aioli.

Lemon mint mayo.

House smoked Feta, pickles, cypriot potatoes.

Stuffed eggplant, ground beef, tomatoes, bechamel.

Fig-balsamic farro, greens.

Sauteed Swiss chard, olive oil, lemon, garlic, chili.

Yellow split pea puree roasted tomatoes and capers.

Shallots, garlic, lemon.

Spicy scramble with tomato, basil, Feta, yogurt and croutons.

Sunny egg, bacon, tomato, Goat cheese, mint, chives.

Chilled vanilla scented rice pudding with seasonal spoon sweet.

Vanilla yogurt and candied kumquats.

Potato, garlic, lemon and whipped peasant bread.

Smoky eggplant, red pepper, garlic, tahini and parsley.

Red pepper, pomegranate, walnuts, harissa and peasant bread.

Lemon, tahini, aleppo pepper.

Whipped salmon caviar mousse, peasant bread, scallions.

Watercress, almonds, skordalia.

Orange, tahini, preserved lemon vinaigrette.

Sauteed Swiss chard, lemon, garlic, chili.

Yellow split pea puree, roasted tomato, capers.

Kefalotyri cheese, panko, roasted garlic tomato sauce.

Horta, Feta, leeks and dill baked in phyllo.

House stuffed grape leaves, yogurt, pounded almonds, saffron.

Shallots, garlic, lemon.

Pinenuts, almonds, plums, mavrodaphne gravy, polenta.

Pan seared kefalograviera cheese, lemon, spicy tomatoes.

Chick peas, orange, pickled celery, green olive, watercress.

Gigantes, garlic, lemon, cilantro.

Ouzo scented tomatoes, horta, barrel aged Feta.

Fig-balsamic, charred onion, farro and greens.

Chickpeas, golden raisins, amfissa olives.

Cinnamon scented tomatoes, orzo, kalamata olives, creminis, Graviera cheese.

Smoked shoulder, seared tenderloin, horta, parsnip puree, pomegranate.

Horta and gigantes, served as filet.

Lentil rice, Greek fava, smoked tomato, seasonal vegetables.

Walnuts, pistachios, crispy phyllo and spiced dates.

Chilled vanilla scented rice pudding with apricot and pine nut spoon sweet.

Walnut, pastelli, mastiha cream, strawberries.