Dio Deka Restaurant - Los Gatos, CA

Marinated Greek olives, chili, rosemary

An assortment of Greek spreads: taramas, tzatziki, ktipiti, and tirokafteri

Crispy phyllo pastries Greek sheep and goat milk cheeses, baby spinach

Stuffed grape leaves, braised beef cheeks mushroom puree, crispy mushrooms, egg lemon sauce

Crispy kefalograviera cheese, Metaxa egg lemon

Lightly seared mussels and squid pickled peppers, crispy olives, barrel aged feta cheese

crispy Brussel Sprouts, Attiki honey, slow egg Golden balsamic, pine nuts and house-made pancetta

Lamb meatballs, blistered grapes citrus infused yogurt, light herb broth

Mesquite-grilled octopus romesco sauce, lemon vinaigrette, grated hazelnuts

Slow-cooked pork ribs rubbed with Greek spices Attiki honey and lemon, sour cherries with ouzo

Some favorites in an appetizer medley featuring: spanakotiropita, pork ribs, dolmathes and lamb meatballs Created for 2 or more

Traditional Egg lemon soup pulled chicken, orzo, avgolemeno froth

Ember roasted and raw Beets pistachio butter, pink grapefruit

"Greek Village salad," cucumber, tomatoes red onions, Kalamata olives, romaine, feta cheese

Mixed greens, Roasted Maraquita roots carrot top pesto, spiced pecans

Maine scallops seared on the plancha, Roasted summer squash, corn pudding, shaved squash

Mesquite-grilled Mediterranean branzino sautéed summer greens, roasted potatoes

Mesquite-grilled Mediterranean dorade served whole and on the bone, A la carte

Local salmon with crispy skin, Roscoe's potatoes artichokes, meyer lemon aioli, roasted bell pepper

Aquerello risotto, crispy duck confit, English peas, mint, parmesan, and toasted almonds

Mary's chicken breast roasted on the bone porcinis roasted in butter, fava-walnut pesto, arugula

Lamb shank braised in egg lemon sauce cheesy polenta, marinated asparagus, myzithra

A traditional layered casserole, ground lamb sliced eggplant and potato, béchamel crust, lamb jus

Double-cut, Mesquite-grilled lamb chops, lemon-oregano crusted potatoes, whipped spinach.

Crispy, imported gigantes beans, urfa pepper smoked taramas, oregano

Maine lobster salad, various forms of chickpea Sitia olive oil, herbs, and avocado

Sweet Hawaiian prawns seared on the plancha caramelized cauliflower skordalia

An 8 oz. USDA prime, 30 days aged filet mignon, grilled bread and Greek Chimichurri sauce

This extremely rare cut of 16 oz. USDA prime is slowly and naturally aged for 30 days. It offers the exquisite taste of our traditional filet, with the added sweetness that only comes from meat cooked on the bone

16 oz. USDA prime, crowned the "King of Steaks," our New York strip reigns supreme with a robust flavor. Hand cut from the center of the strip loin and rich with fine marbling

24 oz. USDA prime, French-cut bone-In rib eye delivers marvelously rich, yet mellow flavor that comes from the heart of the prime rib roast, where the most abundant marbling, tender textures and succulent taste are found

16 oz. milk-fed "pink" veal steak. Extraordinarily tender and delicate on the palate, features a veal sirloin on one side of the bone, and a tender filet on the other

Greek yogurt with fresh fruit, Attiki honey, quinoa pastelli

Traditional Greek layered phyllo with nuts, spiced syrup, coconut sorbet, spiced caramel

Chocolate caramel tart, cocoa nib streusel, salted caramel ice cream

Burnt honey mousse, preserved lemon ice cream, almond streusel, roasted almond cream

Traditional Greek beignets, dipped in thyme-honey syrup with cinnamon