Nostalgia - Stuart, FL

The finest imported greek cheese flambéed OPA.

Thin slices of light breaded zucchini, fried and served with our skordalia.

Light breaded and fried squid served with your choice of sauce: cocktail or marinara.

Your choice of skordalia (puree of potatoes with crushed garlic), tatziki (yogurt and cucumber), hummus (chickpea spread).

Served with EVOO and oregano.

Homemade marinated beets in garlic and olive oil served with skordalia.

Mixed baby greens, tomatoes, carrots, red onions and olives.

Mixed lettuce, tomatoes, cucumbers, pepperoncini, feta cheese, and kalamata olives.

Greek village salad with wine tomatoes (from our own garden, when it’s available) cucumbers, red onions, green peppers, feta cheese and kalamata olives.

Classic Italian Caesar salad.

Penne pasta tossed with a creamy pink sauce infused with vodka.

Homemade pasta layered with ricotta, mozzarella and meat sauce, topped with more mozzarella.

Fettuccini prepared with a rich, silky creamy alfredo sauce.

Tender chicken breasts coated with grated Parmesan and Italian breadcrumbs, baked with our classic marinara sauce, topped with mozzarella cheese, served with spaghett.

Breaded eggplant slices layered with mozzarella, Parmesan and basil, baked with our classic marinara sauce, topped with mozzarella cheese, served with spaghetti.

Baked Greek pasta and ground meat, topped with béchamel, served with choice of broccoli, rice or potatoes.

Ground meat mixed with rice, hand wrapped in grape leaves in an egg‐lemon sauce, served with choice of broccoli, potatoes or pasta.

Traditional greek pie of spinach, feta cheese, and fresh herbs, baked in filo dough, served with choice of pasta or broccoli.

Baked eggplant, zucchini, potato and ground meat topped with béchamel, served with choice of broccoli or pasta.

Cannelloni filled with ricotta, mozzarella and spinach, baked with tomato sauce and mozzarella.

Bronzini. Whole broiled fish with EVOO, fresh lemon juice, oregano and garlic, served with choice of rice, potatoes or broccoli.

Greek style broiled fresh Scotland salmon, served with choice of broccoli, rice or potatoes.

2 skewers of chicken breast with vegetables, served with your choice of sweet peas, pasta, rice or roasted potatoes.

2 skewers of marinated pork tender loin with vegetables, served with choice of rice, pasta or roasted potatoe.

Tender veal coated with grated Parmesan and Italian breadcrumbs, baked with our classic marinara sauce, topped with mozzarella cheese, served with choice of pasta.

Fried veal cutlet topped with bruschetta tomatoes and fresh mozzarella, served over a bed of fresh arugula, drizzled with EVOO and balsamic glaze.

Grilled shrimps prepared in special olive oil, garlic and paprika sauce.

The finest imported greek cheese, flambéed OPA.

Lightly breaded and fried squid served with your choice of sauce: cocktail or marinar.

Grilled squid, marinated in lemon, EVOO and garlic.

Fresh mozzarella with creamy center, served over roasted cherry tomatoes, and pesto, drizzled with EVOO, Florida orange blossom honey, and imported aged balsamic glaze. Served warm with crostini.

Tender grilled octopus, charbroiled and tossed in our special vinaigrette.

Baked shrimps in our special homemade tomato ‐ garlic sauce with crumbled feta.

Fresh broccoli rabe, sautéed in EVOO, garlic, and sun dried tomatoes and oil cured black olives.

Thin slices of light breaded zucchini, fried and served with our Skordalia.

Calamari sautéed in savory sauce of EVOO, garlic, onions, capers, kalamata olives, banana peppers and san marzano tomatoes.

Fresh clams (medium necks) and fresh mussels steamed in your choice of sauce: ladolemono, fra‐diavolo, pesto‐cream, bruschetta tomatoes wine sauce.

Mussels and ground sausage sautéed with EVOO, garlic, cherry roasted tomatoes, cannellini beans.

Fish roe spread.

Yogurt and cucumber and garlic spread.

Puree of potatoes with crushed garlic.

Served with EVOO and oregano.

Taramosalata, tzatziki, skordalia.

Homemade marinated beets in garlic and olive oil served with skordalia.

Fresh mozzarella layered with sliced tomatoes, with kalamata olives and caper.

Prosciutto crudo, mortadella, soppressata, aged provolone, roasted eggplant, fresh mozzarella, sun dried tomatoes, roasted red peppers, artichoke hearts, oil cured black olives, and capers. Drizzled with EVOO and imported aged balsamic glaze.

Assortment of four imported cheeses, dry cured meats, kalamata olives, dried figs, dates, walnuts, with honey and jam, served with crostin.

Traditional greek soup, chicken, rice and egg‐lemon.

Traditional Italian soup, pasta and beans.

Romaine, and mixed baby greens, tomatoes and red onions.

Mixed lettuce, tomatoes, cucumbers, feta cheese, red onions and kalamata olives.

Greek village salad whit wine tomatoes (from our own garden when it’s available) cucumbers, red onions, feta cheese, green peppers and kalamata olives.

Classic Italian Caesar salad.

A generous portion of clams, mussels, calamari and shrimp, sautéed with garlic and EVOO, finished in a light San Marzano plum tomato wine sauce.

Manilla clams, sautéed with garlic, XVOO in a light San Marzano plum tomato and wine sauce.

Imported arborio risotto prepared with sautéed Shallots, scallops, shrimp and chunks of lobster tail, in a flavorful creamy sauce with a hint of sherry wine.

Cavatelli pasta prepared with broccoli rabe and sausage chunks, sautéed with garlic, EVOO, sundried tomatoes and black oil cured olives, with a hint of red pepper flakes.

Penne pasta tossed with a creamy pink sauce infused with vodka.

Gnocchi pasta tossed in a pesto cream sauce with bruschetta tomatoes and chicken topped with fresh mozzarella chunks.

Ravioli, stuffed chunks of lobster meat and cheese, prepared with mushrooms and toasted almonds in a creamy champagne sauce.

Ravioli, stuffed with chunks of lobster meat and cheese, prepared with sautéed shallots and shrimp, in a creamy sundried tomato and basil pesto.

Jumbo Shell shaped pasta stuffed with three cheeses topped with tomato sauce and mozzarella.

Cannelloni filled with ricotta, mozzarella and spinach, baked with tomato sauce and mozzarella.

Homemade pasta layered with ricotta, mozzarella and meat sauce, topped with more mozzarella.

Sausage peppers and slices of onions layered with tomato sauce and topped with mozzarella.

Egg fettuccini prepared with a rich, silky creamy alfredo sauce.

Baked greek pasta and ground meat, topped with béchamel sauce.

6 Ground meat mixed with rice hand wrapped in grape leaves in an egg‐lemon sauce.

Traditional greek pie of spinach, feta cheese, and fresh herbs, baked in filo dough.

Baked eggplant, zucchini, potato and ground meat topped with béchamel sauce.

Chicken sautéed with mushrooms and bruschetta tomatoes, topped with mozzarella and finished with a butter and wine sauce.

Chicken sautéed with shallots, mushrooms, asparagus and topped with mozzarella. Finished in a light san marzano plum tomato sauce.

Chicken sautéed with roasted garlic, sun dried tomatoes and spinach in a creamy sherry sauce.

Pan‐seared chicken breast fillets simmered in rich Marsala wine sauce made with natural chicken stock, mushrooms, thyme, and a touch of cream.

Tender chicken breasts coated with grated Parmesan and Italian breadcrumbs, baked with our classic marinara sauce, topped with mozzarella cheese.

Veal Scaloppini, topped with roasted eggplant, roasted red peppers and mozzarella. Finished with sautéed mushrooms, in a light San Marzano plum tomato and wine sauce.

Sautéed veal Scalloppini topped with prosciutto cotto and mozzarella. Prepared in a white wine butter sauce, seasoned with sage. Served over fresh steamed spinach.

Fried veal cutlet topped with bruschetta tomatoes and fresh mozzarella, served over a bed of fresh arugula, drizzled with XVOO and balsamic glaze.

Veal scaloppini sautéed with shallots, diced asparagus, mushrooms, sundried tomatoes and pine nuts, finished in a wine and butter sauce reduction.

6 jumbo shrimps steamed in fra‐diavolo sauce.

6 jumbo shrimps prepared in white wine, lemon juice, broth, capers, parsley, and butter.

6 jumbo shrimps baked in our special tomato ‐ garlic homemade sauce and crumbled feta cheese.

6 jumbo grilled shrimps, tossed in XVOO, garlic, lemon and paprika sauce.

Veal, chicken and shrimps in a lemon and wine butter sauce.

Combination of shrimps, clams, mussels and a lobster tail, prepared in a fra‐diavolo sauce.

Combination of shrimps, clams, mussels and a lobster tail prepared in a creamy almondine sauce, topped with toasted almonds.

Combination of shrimps, clams, mussels and a lobster tail prepared in a scampi sauce, and sautéed with garlic.

Grilled eggplant baked with tomato sauce and mozzarella.

Shrimp sautéed with garlic in a butter lemon sherry wine sauce, baked with seasoned panko breadcrumbs.

Ricotta blended with herbs and spices, topped with fresh bruschetta, baked and served with crostini.

Meatballs topped with ricotta and mozzarella baked with tomato sauce.

Baked penne with meat sauce and ricotta topped with mozzarella.

Mac and cheese prepared with diced shrimp, and mushrooms in a truffle infused four cheese sauce, topped with panko breadcrumbs.

Two imported cheeses, dry cured meats, olives (may have pits),dried figs, dates, walnuts, with honey and jam served with crostini.

Fresh andy boy broccoli rabe sautéed with EVOO, garlic, sundried tomatoes, and olives with a hint of hot pepper flakes.

Large shrimp served with cocktail sauce. For each pieces.

Homemade spinach and crumbled feta cheese triangles, wrapped in filo dough. For each pieces.

Served in EVOO, fresh lemon, garlic juice and oregano. For each pieces.

Meatballs served in tomato sauce. For each pieces.

Sausage served in tomato sauce. For each pieces.

Crispy shell filled with creamy ricotta and chocolate chips.

Flourless chocolate fudge cake.

Pastry made of layers of filo, filled with walnuts and honey, with sprinkled cinnamon.

Pastry made of layers of filo, filled with walnuts and honey, with sprinkled cinnamon and ice‐cream.

Cheesecake with a bunch of baklava walnut filling in the middle.

Creamy and chocolaty cheesecake mixed with baklava.

Limoncello infused mascarpone cheese between layers of sponge cake and topped with shaved white chocolate.

Vanilla gelato smothered with a shot of espresso, chocolate sauce, and whipped cream.

Chocolate cake with chocolate mousse, served with whipped cream.

Lady fingers dipped in espresso and kahlua, layered with creamy imported mascarpone cheese.

The classic tiramisu with a twist amaretto liquor infused coffee and topped with toasted almonds.

Milk custard wrapped in filo pastry, topped with ice cream and flambéed with brandy.

Top secret (good for 2 to 4 people).