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Entrées

Soupa Tis Imeras 8.0 Soup of the day (please ask our waiters)

Pita Bread and dip 12.5 Warmed pita bread served with Tarama, Tzatziki and Melitzana dips

Calamari Tiyanito 12.5: Baby Squid tossed in corn flour, fried and served with lemon wedges

Octopothi tis scharas 19.0 Char grilled octopus, marinated in red wine

Haloumi 12.5: Three Traditional Cypriot cheese grilled then seasoned

Arni Souvlaki 6.0: One lamb skewer marinated with oregano and lemon

Kotopoulo Souvlaki 4.0: One chicken skewer marinated with oregano and lemon

Dolmades 9.9: Rice and fresh herbs wrapped in vine leaves then slow cooked

Paithaki 4.0 : Lamb cutlet marinated with oregano & lemon

Kefalogravera Saganaki 15.0: Three delicous slices of cheese grilled then seasoned

Maritha 12.0: Crispy fried white bait

Spanakopita 4.9: 3 pieces of spinach, feta cheese and dill baked between layers of puff pastry


Mains

Arni Sti Souvla 22.0: Lamb slow cooked on a spit with lemon potatoes and salad

Corinthian Kotopoulo 24.0: (From the famous city of Corinthos) Chicken breast pocketed with graviera cheese on a bed of rice and creamy wine sauce

Greek Platters 35.0 per person: (minnimum of 2 people) Pita and dips, calamari, dolmades, spanakopita, haloumi, chicken souvlaki, lamb cutlets served with Greek Salad

Barramundi 26.5: Barramundi cooked over charcoals and served with lemon potatoes and Greek salad

Kids: •

Kids Souvlakia 8.0: One chicken skewer with tomato sauce, chips and small salad.

Sides: •

Horta 8.0: Steamed spinach with olive oil and lemon wedge

Greek Salad 8.0

Lemon Potatoes 8.0

Chips served with aioli 7.0

Desserts •

Bougatsa 8.0: light filo pastry filled with delicous vanilla custard

Rizogalo 6.0: traditional Greek rice pudding

Baklava 5.5: Layered Pastry & crushed nuts topped with honey syrup

Galaktoboureko 5.5: Semolina custard held by filo pastry & honey syrup

Dessert Platters 15.0 : Baklava, Galactobouriko, Kataifi & Turkish delight

Easter Sunday Lunch 5th May 2013  
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