kasseri cheese dipped in beer batter and then fried
phillo dough stuffed with cheese and spinach
lightly breaded and sauteed
grape leaves stuffed with lamb and beef, topped with a cream sauce
a shrimp and read crumb stuffing
four jumbo shrimp served in a garlic, white wine sauce
shrimp served with cocktail sauce
a st. louis tradition
cubes of feta cheese, kalamata olives, balsamic vinegar, and olive oil
greek yogurt with garlic and cucumber, served with toasted pita bread
a traditional greek blend of chick peas, garlic and sesame oil
hot platter includes saganaki, dolma and spanakopita. cold platter includes tzatziki, hummus and feta cheese with olives.
lettuce, tomatoes, cucumbers, onions, peppers, feta cheese
rice with a lemon, chicken broth
ask your server
fresh romaine lettuce and croutons
a large dice of fresh tomato, cucumber, olive, onions and feta cheese in an oregano red wine vinaigrette
baby spinach, artichoke hearts, hard boiled egg, roasted peppers, tomato, cucumber and onion
tender shrimp, fresh vegetables, and marinara sauce served over a bed of linguine.
tender strips of chicken, fresh vegetables, and red tomato sauce served on a bed of linguine.
tender shrimp and fresh vegetables served on a bed of pasta with garlic cream sauce
tender strips of char broiled chicken breast and fresh vegetables served on a bed of pasta with cream sauce
linguine pasta with char broiled chicken, spinach, artichokes, and feta cheese with an olive oil broth.
fresh seasonal vegetables tossed with garlic and olive oil
salmon filet pan broiled with dijon seasoning.
baked plake style with tomato sherry au jus.
idaho farm raised trout encrusted in a walnut pesto
grilled, with tomato basil, and placed on top of fresh tossed olive oil vegetable linguine.
lightly breaded and broiled, served with a lemon, white wine and cream sauce.
shrimp, pan broiled with lemon, white wine and garlic. served with rice pilaf.
yellow-fin tuna, blackened and served on a bed of rice pilaf
roasted lamb shank braised in its own juices with a tangy wine sauce.
broiled half chicken oreganato served with roasted potatoes.
dressed smelts, pan fried and fnished with garlic lemon.
three of our delicious stuffed dolma in a dinner portion.
layers of eggplant, ground sirloin of beef, lamb, baby zucchini, pan fried potatoes, topped with our bechamel cream sauce.
layers of long macaroni, ground sirloin of beef, bechamel cream sauce, and parmesan cheese.
beef-ke-bob, tender portions of beef skewered with onions, peppers, and mushrooms
eecombination plate served with your choice of three of the following: dolma, pastichio, mousaka, charbroiled lamb chop (one chop per order)
sauteed boneless skinless breast of chicken, roasted red peppers and mushrooms, cooked in a mavrodaphne red wine.
8 oz. breast of chicken sauteed with mushrooms in a light white wine sauce.
8 oz. breast of chicken char broiled and topped with a light red sauce and melted mozzarella cheese.
char broiled chicken tenders skewered with onions and peppers, marinated in tangy citrus herbs.
tender veal cutlet sauteed in garlic, white wine and lemon sauce, served with pasta and white cream sauce.
two loin chops char broiled lemon oreganato.
14 oz. strip char broiled.
a choice of two cuts
center cut top sirloin
new zealand spring lamb char broiled lemon oreganato
tenderloin of beef rolled in creacked pepper char broiled, sliced and served with cognac sauce.
filet stuffed with seasoned shrimp and topped with a tangy creme sauce and cheese
slow roasted, cut and served with au jus.
chop char broiled and served with white wine lemon butter sauce.
ask your server about our famous athenian broil: your choice of filet, strip, or prime rib, topped with our mustard cognac sauce and feta cheese
with shrimp 6 oz. athenian broil filet served with broiled scampi
with scallops grecian style rack of lamb served with jumbo scallops
(when available) 18 oz. dover sole, pan broiled with white wine and lemon
two medallions of beef tenderloin sauteed with onions, bell pepper, mushrooms and red wine. prepared tableside during weekdays
(ask your waiter)
(ask your waiter)
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.