MENU
DIPS
HUMMUS | 13
◊ REVITHOSALATA ◊
chickpeas, lemon, tahini
FAVA | 13
yellow split peas, capers, scallion
FIRE-ROASTED EGGPLANT | 15
◊ MELITZANOSALATA ◊
caramelized onions
TARAMOSALATA | 14
cod roe, potato, onion, olive oil
TZATZIKI | 15
yogurt, cucumber, garlic
DIP SAMPLER | 22
◊ CHOICE OF THREE ◊
served with pita
(raw vegetables available for gluten-free)
SALAD
VILLAGE GREEK SALAD 23
◊ HORIATIKI ◊
Greek sheep-milk DOP feta, tomatoes, onion, olives, cucumber, bell pepper
WARM MUSHROOM SALAD 24
◊ MANITAROSALATA ◊
za’atar pan-roasted mushrooms, baby arugula, pecorino, dried figs, pine nuts
SPICED CHICKPEA VEGETABLE SALAD 19
cucumber, tomato, warm chickpeas, fresh herbs
STARTERS
MARINATED OLIVES 9
◊ ELIES ◊
chili, rosemary, citrus
ASSORTED HOUSEMADE PICKLES 9
◊ TOURSIA ◊
seasonal pickled vegetables
CRISPY EGGPLANT
& ZUCCHINI SLICES 22
tzatziki
GRILLED BREAD WITH
VILLAGE SALAD DIP 9
olive oil, tomato, herbs
LENTIL SOUP 16
◊ FAKES ◊
housemade pickles, grilled peasant bread
BAKED KASTORIA ELEPHANT BEANS 15
◊ GIGANTES PLAKI ◊
tomato, rosemary, olive oil
STUFFED GRAPE LEAVES 21
◊ DOLMADAKIA YIALANTZI ◊
rice, parsley, mint, dill, lemon, yogurt, pine nuts
SLOW-COOKED BABY
GRAFFITI EGGPLANT 22
◊ IMAM BAILDI ◊
olive oil, onion confit, cinnamon, tomato
CRISPY BEER-BATTERED COD 21
◊ BAKALIAROS ◊
skordalia, cabbage slaw
FRIED CHEESE-STUFFED PASTRY 18
◊ GOZLEMEDES ◊
feta, ricotta, truffle pecorino, honey, mint
WOOD-OVEN-BAKED
HALLOUMI CHEESE 24
peppered figs, pistachio, herbed Greek honey
CHEESE, SPINACH, LEEK
& FETA PHYLLO PIE 24
◊ SPANAKOTIROPITA STRIFTI ◊
flaky phyllo, herbed cheese filling
FISH CRUDO 23
◊ PSARI OMO LEMONATO ◊
branzino, citrus, chili, green mango
FRIED CALAMARI 26
◊ KALAMARIA TIGANITA ◊
lemon, yogurt, mint, oregano
GRILLED OCTOPUS 36
◊ CHTAPODI SKARAS ◊
capers, pickled pearl onion, lemon, smoked tomato, celery, fennel, house spice, oregano
SOUVLAKI
SKEWER
served with tzatziki,
pickled chili-red pepper sauce, grilled onion, blistered tomato, pita, and fries
CHICKEN BREAST 42
◊ KOTOPOULO ◊
lemon, olive oil, oregano, thyme, onions, peppers
VEAL TENDERLOIN 48
◊ MOSCHARÍSIO FILÉTO ◊
mushrooms, peppers, onions, black pepper
KOFTA 40
ground lamb, beef, veal, spices, onions
PLATTERS
served with tzatziki,
pickled chili-red pepper sauce, grilled onion, blistered tomato, and fries
FOR TWO 85
1 chicken, 1 veal, 2 kofta
FOR FOUR 164
2 chicken, 2 veal, 2 kofta,
4 grilled tiger shrimp, rice
ENTREES
WHOLE GRILLED FISH
choice of
SEA BREAM 42
◊ TSIPOURA ◊
RED SNAPPER 58
◊ KOKKINO LYTHRINI ◊
BRANZINO 54
◊ LAVRAKI ◊
served with lemon olive oil, capers
WHOLE GRILLED RED SEABREAM FOR TWO 99
◊ FAGRI ◊
with choice of two sides
GRILLED TIGER SHRIMP 44
◊ GARIDES SKARAS ◊
pickled pepper sauce, almonds, parsley, mint
GRILLED LEMON HALF CHICKEN 45
◊ KOTOPOULO PSITO ◊
feta sauce, roasted chili pepper sauce
BRAISED LAMB SHANK 44
gremolata, jus
14OZ RIBEYE STEAK 79
◊ BRIZOLA ◊
roasted cherry tomatoes,
rosemary fingerling potatoes
GRILLED LAMB CHOPS 79
◊ PAIDAKIA ◊
tzatziki, eggplant tabbouleh, pomegranate
SIDES
BRAISED GREEN BEANS 12
◊ FASOLAKIA ◊
zucchini, potatoes, tomato, olive oil
WOOD-OVEN-
ROASTED BROCCOLINI 18
ginger scallion, garlic, tahini-lemon sauce, sesame
FRIES 12
◊ PATATES TIGANITES ◊
house greek
spice blend
LEMON POTATOES 14
◊ PATATES LEMONATES ◊
yukon gold potatoes, lemon, olive oil,
oregano, thyme
RICE 12
WITH VERMICELLI
◊ RIZI ME FIDE ◊
tomato sauce, crispy shallots