chicken avgolemono

soup du jour

salad du jour

chef's inspiration salad

xoriatiki (true greek salad)

vine~ripened tomatoes, cucumber, olives, red onions, bell peppers, arugula, capers and imported greek feta, with simple oregano olive oil vinaigrette

dolmadakia

grapeleaves stuffed with rice, herbs and beef, with avgolemono sauce

antipasto

mussels provencal

quickly cooked p.e.i. mussels with garlic, parsley and leeks tossed with ouzo cream

shrimp saganaki

gently cooked shrimp with herbed tomato sauce and melted feta

marinated greek olives

lamb kebob

with roasted potato and seasonal vegetable

open-faced roasted lamb sandwich

with onion gravy, roasted peppers, aioli, greens and roasted potatoes

gyro-style grilled chicken

with pita, tzatziki, tomato, onions and roasted potatoes

spanakopita

filo, spinach, herbs and feta pie

smoked salmon wrap

smoked salmon, onions, lettuce, tomatoes, capers, tzatziki

falafel wrap

falafels with tzatziki, tomato, cucumber and lettuce

Fish of the day:

chef's inspiration

beef mignon

grilled filet mignon, tossed with vidalia onions, mushrooms and white truffle oil, served on ithaki bread

chicken avgolemono

soup du jour

salad du jour

chef's inspiration salad

xoriatiki (true greek salad)

vine~ripened tomatoes, cucumber, olives, red onions, bell peppers, arugula, capers and imported greek feta, with simple oregano olive oil vinaigrette

dolmadakia

grapeleaves stuffed with rice, herbs and beef, with avgolemono sauce

antipasto

Salonkia mussels

quickly cooked p.e.i. mussels with leeks and cream, flamed with ouzo

grilled octopus

served with Santorini style fava, greens and a lemon aioli

cheese saganaki

pan-crisped kefaloteri cheese, garnished with an english cucumber salad and lemons, served flaming with ouzo tableside!

shrimp saganaki

gently cooked shrimp with herbed tomato sauce, with capers and melted feta

locanico

grilled greek sausage served with a white cabbage toursi

marinated greek olives

house cured green colossal olives and kalamata olives, marinated with our signature herbs and extra virgin olive oil

bread spreads

tzatziki, taramosalata, hummus and curried carrot spread with toasted pita, choice of one spread

malfalda a la petros

fresh malfalda pasta tossed with shrimp, locanico, leeks, spinach and a roasted garlic cream sauce, topped with imported feta

ravioli a la polita

spinach pasta stuffed with artichokes and mozzarella cheese, covered in a blanket of avgolemono sauce studded with fennel, carrots and dill

pastitio

layers of baked pasta with greek style meat sauce and light bechamel sauce

tortellis

fresh pasta hand rolled and roasted butternut squash, amaretto, parmesan cheese, and butter, tossed in a beaurre noisette with flat leaf spinach

wild mushroom raviolis

pasta stuffed with portobello, oyster and shittake mushrooms served in a porchini~leek cream sauce and drizzled with white truffle oil

kapamas chicken style

traditional recipe from peloponissos, chicken braised in tomatoes, sweet onions, scented with a touch of cinnamon and cloves. Served on a bed of fresh spaghetti, tossed with brown butter and mizithra cheese (greek romano).

filet mignon

fresh herb crusted beef tenderloin with a mavrodaphne demiglaze, roasted vegetables and creamy potato gratin

lamb shish kebabs

tender top sirloin, skewed with peppers and onions, grilled and plated with rice pilaf and seasonal vegetable

greek style roast lamb

sliced leg of lamb, liberally seasoned with lemon, garlic and oregano, stacked with savory roasted potatoes and braised vegetables

pork chop

cider cured double thick pork chop topped with an Ipswich apple cider glaze served with butternut squash stuffed pasta and a saute of spinach.

chicken

roasted half chicken stuffed with lemon, garlic and rosemary, served with pan juices on a bed of yukon gold mashed potatoes and juilienned vegetables.

mousaka

the greek national dish of potato, eggplant and kima, layered with bechamel and baked in an individual terracotta dish

very fresh, every day .. see your specials sheet or ask your server

at the request of your fellow diners, please refrain from the use of cellph