Estia
Marinated chicken skewered with green peppers and onions served with oregano fries and mixed green HORIATIKI SALATA Classic Greek salad with vine-ripened tomatoes, cucumbers, peppers, red onions, mixed olives, and wood barrel aged feta cheese.
Spinach salad served with grilled jumbo gulf shrimp and tossed in a honey balsamic vinaigrette.
Chilean Sea Bass grilled and served with a roasted red pepper sauce and mixed greens.
Hearts of baby romaine lettuce tossed with a creamy caper dressing topped with shaved Kefalograviera cheese and grilled chicken.
Ground beef skewered and served with pita and mixed greens.
Maryland crab cake sandwich served with oregano fries.
Grilled tuna salad with green apples, blue cheese, mixed greens, and toasted walnuts.
Rigatoni with sautéed spinach, oven roasted tomato and feta.
Blue-fin tuna sandwich served with oregano fries and mixed greens.
A Greek version of lasagna layered with thick pasta, seasoned ground beef and topped with a cheese Béchamel sauce, baked until golden brown.
A traditional Greek baked casserole layered with seasoned ground beef, sliced eggplant, potatoes and topped with a Kefalograviera based cream.
Chef’s daily choice of fish served over briam vegetables.
Marinated center loin cut swordfish served off the skewer with grilled onions, peppers, and tomatoes in a lemon dressing and capers.
Grilled Halibut steak, red onions, tomatoes, and Holland peppers served with a black olive dressing.
Marinated for three days in olive oil, lemon, and fresh herbs. Grilled and served with potato tiganites and tzatziki.
Our famous home made spinach pie stuffed with fresh spinach, feta, and leeks
Carp roe mousse with fresh lemon juice & red onion
Traditional roasted baby eggplant spread
Kefalograveira cheese pan fried golden brown served with an ouzo lemon emulsion
Grilled and marinated octopus, sliced and served over red and sweet onions, grilled peppers, and dressed with capers and vinegar
Stuffed with a trio of Greek cheeses and fresh herbs, served with lemon and olive oil
Fresh calamari fried tender, served with a spicy tomato sauce
Chef’s choice made fresh daily
| Bloody Mary, Screwdriver, Bellini, Mimosa, Campari, Champagne, Orange or Grapefruit Juice
Three eggs your way served with Estia fried potatoes and sausage
Our special version of French toast made with Tsoureki and served with Maple Syrup
Fluffy egg omelet with fresh cut peppers, tomatoes, potatoes, leeks and kefalograviera cheese
Two poached eggs served in an herbed filo cup with fresh sautéed spinach and roasted peppers, topped with an herb hollandaise
A sampling of smoked fish including salmon, sable, and white fish salad served with lettuce tomatoes onions hardboiled eggs, and a cream cheese bagel
Roasted chicken leg grilled and served over spring fasolakia salad and diced beets
Spinach, feta, leeks, scallions and dill rolled in phyllo
Cod roe and red onions pureed with olive oil and lemon
Traditional roasted baby eggplant spread
Valencia rice, pine nuts, currants, fennel and dill stuffed in grape vine leaves
Kefalograviera cheese pan fried with an ouzo lemon emulsion
Grilled and marinated octopus, sliced and served over red and sweet onions, dressed with grilled peppers, capers and red win vinaigrette
Calamari stuffed with a trio of Greek cheeses, grilled served with lemon and extra virgin olive oil
Fresh calamari fried tender, served with a spicy tomato sauce
Chef’s daily soup
Classic Greek country salad with vine ripe tomatoes, onions, peppers, cucumbers, mixed olives and wood barrel aged feta
Filet and Vidalia onions grilled served on a pita with oregano fries, tomato, lettuce and tzatziki, served with Greek fries and mixed greens
Hearts of baby romaine lettuce tossed with a creamy caper dill dressing feta cheese, oregano croutons and grilled marinated chicken
Hamburger stuffed with a trio of Greek cheeses and topped with baby arugula sliced tomato and Kalamata olive tapenade served with Greek fries
Spinach is tossed with cucumbers and tomatoes dressed in a balsamic vinaigrette topped with grilled marinated shrimp
Yellow-fin tuna crusted with sesame seeds grilled served with mustard aioli mixed greens and Greek fries
Sliced rare tuna served with mixed greens tossed with cucumbers, diced tomatoes, green apples, walnuts and blue cheese
Maryland Style crab cake served on a roll with mustard aioli, mixed greens and Greek fries
Grilled eggplant, red peppers, cherry tomatoes, romaine lettuce, Kalamata olives and balsamic vinaigrette topped with fried calamari and feta cheese
Romaine lettuce, feta cheese and oregano croutons tossed with caper dill dressing wrapped in a pita with grilled chicken and served with Greek fries
| KOTOPOULO SOUVLAKI | BIFTEKI SOUVLAKI | MIXED SEAFOOD SOUVLAKI | CHILEAN BASS SOUVLAKI | FISH OF THE DAY | GARIDES SAGANAKI ORZO | XIFIAS SOUVLAKI | HALIBUT | WHOLE FISH | We recommend one pound of fish per person. | Fish are priced by the pound.
| PASTA ALA GRECCA | PASTICCIO | MOUSSAKA | ARNI PIADAKIA
Choice of: | SOUPA IMERAS | DOMATA SALATA | SPANAKOPITA | KALAMARAKIA TIGANITA
Choice of: | FISH OF THE DAY | MOUSSAKA | PASTICCIO | BIFTEKI SOUVLAKI
Fried potatoes oregano
Wild greens
Baked vegetable stew
Baby Yukon’s
Spinach rice
Served with mint yogurt
Guest may choose one of the following: | ESTIA PIKILIA | ESTIA “GRILLED” PIKILIA | ROMAINE SALAD
Guest may choose one of the following: | FISH OF THE DAY | MOUSSAKA | KOTOPOULO
| KARIDOPITA
Zucchini and eggplant fried crispy served with tzatziki
Leeks, scallions, spinach, and feta wrapped in phyllo dough
Pan fried kefalograviera cheese served with an ouzo lemon emulsion
Charcoal grilled octopus with red and white onions, dill, roasted peppers, capers, parsley and red wine vinaigrette
Calamari stuffed with a trio of Greek cheeses, grilled served with lemon and extra virgin olive oil
Pan fried calamari served with spicy tomato sauce and lemon
New Zealand mussels, Metaxa, ouzo, shallots, dill, diced tomato and feta
Head on Maya prawns charcoal grilled with arugula and cherry tomatoes
Sardines are de-boned and then tied with celery, oregano and grilled
Jumbo lump Maryland crab cake served over Beluga lentils and lemon marinated gigandes
Marinated Bass served with mixed greens and red pepper coulis
Pan seared scallops baked in ouzo infused tomato sauce with feta cheese
Tzatziki, htipiti, melitzano salata served with grilled pita; also available individually
Cod Roe mousse with fresh lemon and red onions
Valencia rice, pine nuts, currants, fennel and dill stuffed in grape vine leaves
Imported Greek feta and marinated olives served with extra virgin olive oil and Greek oregano
Marinated beets, potato scordalia, and seasoned horta
“Country salad” tomatoes, cucumbers, green peppers, red onions, feta and olives
Baby green romaine, caper dill dressing, feta cheese, oregano croutons, and grated kefalograviera cheese
Roasted beets, manuri cheese, arugula, Kalamata olives, and latholemeno
Grilled eggplant, red peppers, cherry tomatoes, romaine lettuce, Kalamata olives and balsamic vinaigrette topped with fried calamari and feta cheese
One Pound Maine lobster grilled tossed with radicchio, Belgium endive, fennel, scallions, and Metaxa infused ladolemeno
“Loup de Mer” European sea bass, lean white meat with moist tender flakes
“Royal Dorado” is extremely moist with a mild flavor
“The Greek Pride” white lean fish from the snapper family, with a delicate sweet flavor
Firm and Flavorful Mediterranean white snapper
Served on the bone pan fried in olive oil, this Mediterranean delicacy has a sweet flavor and aroma
“Saint Pierre” this legendary fish is unique in appearance with a mild sweet and distinct flavor
“Langoustines” a Mediterranean delicacy with a sweet and succulent flavor
Live Maine deep-water lobsters, split, claws de-shelled and charcoal grilled
Black bass baked in sea salt, served with parsley sauce and grilled vegetables
Lamb chops marinated for three days in olive oil, lemon and fresh herbs served with potato tiganites and tzatziki
Lamb shank braised and de-boned served over cracked wheat pasta with tomato kampama and shaved mizithra cheese
Grilled filet served with roasted shitake mushrooms and potato tiganites
14oz bone-in NY strip steak with whipped potatoes and grilled asparagus
Organic chicken roasted served over caramelized onion and yogurt orzo with a lemon chicken thyme jus
Chilean sea bass slow baked in fish fume and tomato sauce with onions, tomatoes, green peppers, carrots, potatoes, capers, and thyme
Marinated center loin cut swordfish served off the skewer with grilled onions, peppers, and tomatoes in a lemon dressing with capers and oregano
Sesame seed crusted yellow-fin tuna grilled rare served with horta, beets, and almond scordalia
Grilled halibut steak, Vidalia onions, tomatoes, and Holland peppers served with Kalamata olive tapenade and ladolemeno
Grilled salmon served with wilted wild greens, ladolemeno and capers
Dover Sole from Holland is pan sautéed in olive oil, served with ladolemeno
Wild wilted greens
Baked vegetable stew
Spinach rice
Boiled Potatoes
Served with mint yogurt
Fried potatoes
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