Xenia Greek Kouzina Menu

Grilled haloumi cheese, affilia cress, marinated tomatoes, basil, olive oil, and balsamic vinegar

Octopus grilled with whole spices and tossed with capers, onions, peppers, and red wine vinegar; served over saffron split pea puree

Calamari lightly fried, dusted with oregano; served with Greek tomato sauce

Grilled calamari seasoned with Aegean spice and tossed with ladolemono sauce and barrel aged feta

Meatballs with traditional Greek tomato sauce, trahana mousse, and aged graviera cheese

Greek humus, tzatziki, feta, and red pepper tirokafteri, taramosalata (carp roe), and warm pita

Our handmade traditional spinach pie made with onions, leeks, and feta; encased in phyllo dough

Lamb ribs slowly smoked, and basted with tomato jam; served with harissa yogurt

Mussels steamed in a light white wine-tomato broth and finished with feta; served with toasted bread

Traditional ground meat, rice, rolled in grape leaves and finished with a creamy avgolemono sauce

Wild bigeye tuna tossed with Meyer lemon and Greek EVOO, cucumbers, shallots, and avocado mousse; served with harissa water

Shrimp sautéed with whole market spices, summer tomatoes and finished with barrel aged feta

Arugula, sliced lomo, marinated baby tomatoes, and holy basil oil

Heirloom baby beets, goat cheese, arugula, pistachios, and sweet sherry vinaigrette

Romaine hearts, graviera cheese, and creamy dressing

Jumbo lump crab, sea scallops, shrimp, and mussels, tossed with Aegean spiced tomato broth and linguine

Handmade pappardella with slowly braised veal and lamb ragout; served with tomatoes, graviera, and garlic breadcrumbs

Casarecce tossed with sautéed cherry tomatoes, sun-dried tomatoes, bell peppers, Greek olives, garlic, onions, feta cheese, and fresh basil

Shrimp sautéed with summer tomatoes, shrimp infused tomato broth, Mediterranean spices, and finished with barrel aged feta

Rigatoni pasta with vodka cream sauce, fresh spinach, sun-dried tomatoes, and graviera cheese

Layers of zucchini, eggplant, and potato with slowly braised veal in béchamel sauce

Layers of thick macaroni, seasoned beef, and topped with creamy béchamel

Half roasted chicken with roasted potatoes

8 oz tenderloin, served over roasted potatoes and asparagus with smoked bone marrow and red wine jus

Grilled lamb chops with holy basil oil and balsamic; served with roasted potatoes and asparagus

14 oz ribeye with roasted potatoes and brocollini; served with red wine jus

King salmon with grilled farm vegetables and finished with Meyer lemon EVOO

Chilean bass served with a stew of 3 tomatoes, peas, potatoes, pearl onions, and green beans

Maryland jumbo lump crab meat; served with mustard aioli. Choice of truffle fries or grilled veggies

Seared U10 diver scallops, silky split pea puree, caper lemon relish, tomatoes, and fried chickpeas

Olive oil marinated summer squash, eggplant, baby peppers, and asparagus

Charred broccolini, Meyer lemon, and herbs

Green beans stewed with ripe tomatoes and olive oil

Grilled asparagus, lemon, and EVOO

Arrowhead spinach, caramelised leeks, and aged graviera

Stewed giant beans, tomato sauce, leeks, and herbs

White truffle oil, aged graviera, and oregano

Grilled chicken, wrapped in pita and served with tomatoes, onions, tzatziki and feta, served with fries

Handmade falafel with Meyer lemon tahini sauce, served over warm pita with lettuce and tomato, served with fries