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soups

Soupa Imeras soup of the day				6
Kotosoupa Avgolemono chicken egg lemon soup with vegetables and rice				6

cold appetizers

Tzatziki (traditional dip) yogurt, cucumber, dill				6
Melitzanosalata (traditional dip) smoked eggplant puree				6.50
Taramosalata (traditional dip) carp mousse				7
Fava (traditional dip) yellow pea puree with olive oil and chopped onions				5.50
Skordalia (traditional dip) potato, garlic, almond				5.50
Pikilia choice of 3 dips				12.50
Dolmadakia home made grape leaves stuffed with rice and fine herbs				6.50
Feta Cheese greek feta with vine ripe tomatoes and kalamata olives				7
With Tomato Salad				9

hot appetizers

Melitzana Santorini stuffed baby eggplant with freshly sautéed vegetables and herbs				7.50
Oktapodi Scharas char grilled octopus with greek seasoning				11
Kalamarakia baby squid pan-fried				9
Garides Saganaki seared and baked butterfly shrimp with feta, herbs and tomato				12
Bakaliaro Scordalia crispy pan-fried salted codfish served with garlic spread				12
Loukaniko Sparta char-grilled greek sausage with orange zest, fresh herbs and spices				9
Glikadakia sweetbread sautéed in white wine sauce				12
Keftedakia seasoned meatballs, lightly broiled				9
Ortykia quail, marinated in red wine and herbs, grilled and served on a bed of arugula				10
Saganaki kefalograviera lightly fried with butter and lemon or flambé				9.50
Flambé				10.50
Tiganites Piperyes green peppers stuffed with three kinds of cheese and drizzled with olive oil and lemon				8.50
Kolokythakia pan-fried zucchini with garlic spread				7
Spanakotiropita homemade spinach pie with feta cheese and dill				7
Gigantes Fournou giant lima beans baked with tomatoes and scallions				8

salads

Horiatiki (country) romaine lettuce, feta cheese, olives, tomatoes, cucumber, extra virgin olive oil			sm 8	lg 11.50
Ithaka's Salad arugula, watercress, endives, avocado and kalamata olives with ithaka dressing			sm 8	lg 12
Maroulosalata thinly chopped romaine lettuce, scallions and dill with extra virgin olive oil				8.50
Salata Apo Thallasina salad from the sea with shrimp, scallops, crabmeat and avocado				22

entrees

Moussaka layers of eggplant, potatoes, chopped lamb and beef with béchamel				16
Pasticio pasta layers with chopped meat, béchamel				16
Kapamas boneless lamb simmered in fresh tomato sauce				21
Arni Youvetsi lamb baked in a clay pot with orzo pasta, fresh tomato sauce and feta cheese (please allow 25 minutes)				22
Stifado Lago rabbit stew with pearl onions & red wine sauce				21
Arni Souvlaki marinated cubes of tender lamb with tomatoes, green peppers and onions with rice pilaf				20
Kotopoulo Souvlaki marinated chicken breast with tomatoes, green peppers and onions with rice pilaf				17
Paidakia Arnisa charcoal grilled lamb chops, greek seasoning with roast lemon potatoes				32
Brizola Moscharisa (20 oz) rib steak charcoal grilled with roast lemon potatoes				28
Kota Sta Karvouna grilled whole boneless chicken and oregano				19
Chef's Vegetarian Plate ask your server				18

from the sea

Psari Tis Imeras selection of fresh fish of the day				mp
Kakavia rich seafood and fish broth thickened with root vegetables and garnished. shrimp, scallops and sea bass				22
Daily Seafood Pasta shrimp, blue point prawn and sea scallops in a fresh tomato sauce				23
Garides Grekolimano jumbo shrimp, individually baked in a clay pot with fresh tomato, garlic, a splash of ouzo and topped with melted cheese				22
Garides Sta Karvouna char-grilled, marinated shrimp with lemon and extra virgin olive oil				21
Souvlaki Apo Thalassina broiled shrimp and scallops with tomato, green peppers and onions				22
Solomos Scharas charbroiled salmon steak				20
Kalamari Scharas whole marinated calamari, charbroiled with lemon and olive oil				18
Psari Plaki daily fish baked with feta cheese, fresh tomato sauce, fresh herbs, onions and garlic				21

all fish served with vegetable of the day

sides

Horta steamed wild greens in lemon and extra virgin oil				7
Patzaria beets and garlic spread				6
Oregano Fries				6
Spanaki sauteed spinach				5

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