Lunch Menu

Pureed garbanzo beans, garlic, tahini, and fresh lemon juice.

Eggplant dip with roasted eggplant, red onions, garlic, olive oil and herbs.

Cold garlic potato dip with fresh lemon juice. Olive oil.

Greek oregano.

Quinoa, green onions, tomatoes, onions, parsley, and herbs. Olive oil.

Red caviar dip made with bread, red onions and lemon. Olive oil.

Yogurt, cucumber, garlic, and fresh dill.
Mint and Olive oil.

Side Greek salad, cup of soup, and one order of warm pita bread wedges.

Romaine, cucumber, tomatoes, onions, feta, Kalamata black olives, housemade Greek vinaigrette. Side with purchase of Main dish

Cup with purchase of a Main dish.

Romaine, bacon, croutons, Parmesan cheese, and housemade Caesar dressing.

No romaine – "The REAL Greek Salad, Village Style"

3 large pieces of Beer-battered Alaskan cod, housemade tartar, and fries.

24 oz. bowl of tasty rich tomato-clam broth filled with white fish, shrimp, little neck clams, mussels, sea scallops, calamari and orzo pasta.

TahinI sauce over housemand falafel patties, with arugula, tomato relish, and red onions rolled into a hot, whole pita.

1/4lb all-beef patty with two bacon strips, cheddar, romaine, tomatoes, onion, and garlic aioli spread.

Housemade 1/3lb lamb patty with arugula, feta spread, tzatziki, and tomato relish.

2 all-beef 1/4lb patties with cheddar, romaine, tomatoes, onions, and garlic aioli or 1000 island spread.

Romaine, onions, tomatoes, and tzatziki.

A House Specialty – Chops are cut from the rack, cooked medium unless otherwise specified, and served with asparagus tips, Parmesan mushrooms, and lemon potatoes (mint jelly available on request).

1 skewer of marinated lamb tenderloin over rice with sautéed Mediterranean vegetables.

1 skewer each over rice with sautéed Mediterranean vegetables.

1 skewer of marinated chicken breast kebob over rice with sauteed Mediterranean vegetables.

2 skewers of tender filet meat served over unique, creamy orzo pasta with Parmesan cheese.

Our most popular meat dish which is 80% beef and 20% lamb, blended together with herbs and spices. Gyros are then cooked on a vertical spit and thinly sliced for an addicting taste that is sure to please. Served over warm pita wedges, lemon potatoes, and oven baked carrots.

Linguine tossed with creamy garlic sauce, broccoli, mushrooms, Parmesan, and thyme.

Linguine sautéed with a red sauce and onions, tomatoes, bell peppers, feta, and basil.

Linguine or Orzo pasta tossed in garlic butter with Greek mizithra cheese.

Linguine tossed with sautéed shrimp, sea scallops, calamari, onions, mushrooms, and herbs in a rich lobster broth.

Layered casserole of eggplant, seasoned beef, and potatoes, topped with a creamy béchamel sauce, served with lemon potatoes and baked carrots.

New and deliciously made to look and taste like real beef. Loaded burger served on a vegan bun, "Follow Your Heart" vegan American Cheese add 2 with (vegan spread, lettuce, tomatoes and onions. Served with fries. Cooked on a dedicated grill.

Gemitsa stuffed tomato, vegetarian moussaka, falafel, spanakopita, lemon potatoes, and baked carrots.

Layered casserole of eggplant, fresh Mediterranean vegetables, potatoes, Parmesan cheese, topped with a gluten free creamy béchamel sauce, served with baked carrots and lemon potatoes.

3 tomatoes, stuffed with rice, herbs, raisins, pine nuts, served with lemon potatoes and baked carrots.

(Back by popular demand!! Layered casserole of seasoned beef, No 5 Greek Noodles and topped with rich bechamel cream, served with lemon potatoes and baked carrots.