Beef and lamb blend slow cooked on a vertical broiler

Gyro Platter

Ravioli stuffed with Spinach and Ricotta cheese, prepared with Kalamata olives, onions, fresh spinach and creamy tomato sauce

Spinach Ravioli

Fried battered mozzarella, served with marinara

Mozzarella Sticks

Chicken breast, tomatoes, onions, peppers, feta cheese, tomato sauce

Chicken Santorini

Sausage, onions, peppers, mushrooms, creamy tomato sauce, rice or pasta

Sausage Dish

Baklava

Fresh Seasoned Vegetables, Greek herbs, olive oil, tomato broth

Sauteed Veggies Over Rice

All white meat chicken breast fried to golden perfection tossed in our special buffalo sauce

Crispy Buffalo Chicken Strips

Greek Meatballs cooked in tomato sauce topped with feta and American cheese. Mild or Spicy

Greek Keftedes

All white chicken tenders fried to golden, served with ketchup, ranch or BBQ sauce

Chicken Fingers

Marinated, cubed chicken breast seasoned to perfection

Chicken Souvlaki Platter

Chicken breast, garlic, olives, onions, peppers, feta and American cheese and tomato sauce

Chicken Epiros

Avgolemono

Served with toasted pita next to bed of Mixed Greens

Garlic & Roasted Pepper Hummus

Includes 1 lb of Gyro Meat (Beef/Lamb or Chicken) Cut up lettuce, tomatoes & onions, 8 oz of Tzatziki sauce, 4 toasted pita bread & choice of 2 sides

Family Feast for 4 Peoples

Soup of the Day

Marinated hand-stacked chicken breast slowly roasted and sliced off a vertical broiler

Chicken Gyro Platter

Cut-up pork sausage, cooked in a creamy tomato sauce, mild or spicy, served with toasted pita

Sausage and Gravy

Grilled with onions, peppers, feta cheese, hot sauce, & BBQ sauce

Village Sausage Platter

Roast Beef, onions, peppers and American Cheese

Steak and Cheese Platter

Mixed lettuce, tomatoes, cucumbers, onions, peppers, feta cheese, grape leaves, olives & house Greek Vinaigrette

Greek Salad

Romaine, parmesan cheese croutons, & creamy caesar

Caesar Salad

Mix of lettuces, tomatoes, cucumbers, peppers, celery, carrots, chickpea & onions. Ranch or Greek vinaigrette dressing

Garden Salad

Mix of Lettuce, Tomatoes and Cucumbers, Extra virgin olive oil and vinegar. Croutons and fresh lemon wedges.

Grandma's Salad

In a large mixing bowl, combine the ground beef, ground lamb, finely chopped onion, minced garlic, oregano, cumin, salt, and black pepper. Mix until well combined.

Prepare the Meat Mixture

Form the meat mixture into a compact loaf shape and place it in the refrigerator for at least 1 hour to firm up.

Shape the Meat

Preheat the vertical broiler. Once hot, place the meat loaf on the broiler and cook for 1.5 to 2 hours, turning occasionally until the meat is browned and cooked through.

Cook the Meat

Once cooked, allow the meat to rest for 10 minutes. Slice thinly and serve with pita bread, tzatziki sauce, and your choice of toppings.

Slice and Serve

Ground beef

Ground lamb

Onion, finely chopped

Garlic, minced

Oregano, dried

Cumin, ground

Salt

Black pepper, ground

Olive oil

In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.

Make the Dough

Sauté the fresh spinach in a pan over medium heat until wilted. Remove from heat, chop finely, and combine with ricotta cheese, salt, and pepper in a bowl. Mix well.

Prepare the Filling

After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.

Roll out the Dough

Lay one sheet of dough on a floured surface. Place small dollops of the spinach-ricotta filling about 1 inch apart. Moisten the edges with water, then place another sheet of dough on top. Press around each filling to seal, then cut into ravioli shapes.

Assemble the Ravioli

Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes until they float. Remove with a slotted spoon.

Cook the Ravioli

All-purpose flour

Eggs

Fresh spinach

Ricotta cheese

Black pepper

Freeze the mozzarella sticks for at least 1 hour to prevent them from melting during frying.

Prepare the Cheese Sticks

In three separate shallow bowls, place flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper in the third.

Set Up Breading Station

Dip each frozen mozzarella stick first in the flour, then in the beaten eggs, and finally coat them with the breadcrumb mixture. Make sure to coat them well.

Bread the Cheese Sticks

In a large deep pan, heat the oil over medium heat. Once hot, fry the mozzarella sticks in batches for about 2-3 minutes or until golden brown. Remove from oil and drain on paper towels.

Fry the Sticks

Serve hot with marinara sauce for dipping.

Serve

Mozzarella cheese sticks

Breadcrumbs

Garlic powder

Italian seasoning

Oil for frying

Marinara sauce

Dice the tomatoes, onion, and bell peppers. Mince the garlic.

Prepare the Ingredients

Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and oregano. Add the chicken to the skillet and cook for about 6-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet, add the minced garlic, diced onion, and bell peppers. Sauté for about 3-4 minutes until the vegetables are softened.

Sauté the Vegetables

Add the diced tomatoes and tomato sauce to the skillet. Stir well and let it simmer for about 5 minutes.

Add Tomatoes and Sauce

Return the cooked chicken to the skillet. Crumble feta cheese over the top and let it cook for another 2-3 minutes, allowing the cheese to melt slightly.

Combine Chicken and Feta

Serve hot, garnished with additional feta cheese and fresh herbs if desired.

Chicken breast

Tomatoes

Onion

Bell peppers

Feta cheese

Tomato sauce

Garlic

Oregano

Pepper

Chop the onion, bell peppers, and mushrooms. Mince the garlic.

Prepare Ingredients

In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned, about 5-7 minutes. Break it apart with a spoon as it cooks.

Cook Sausage

Add the chopped onion, bell peppers, and mushrooms to the skillet. Sauté for 5-6 minutes, until the vegetables are tender.

Add Vegetables

Stir in the minced garlic and cook for an additional minute. Then add the canned diced tomatoes (with juice) and bring to a simmer.

Combine with Sauce

Reduce the heat to low, stir in the heavy cream, and season with salt and black pepper. Allow to simmer for 5-10 minutes, stirring occasionally.

Make it Creamy

While the sauce is simmering, cook the rice or pasta according to package instructions. Drain and set aside.

Cook Rice or Pasta

Serve the creamy sausage mixture over the cooked rice or pasta.

Italian sausage

Mushrooms

Canned diced tomatoes

Heavy cream

Rice or pasta

In a bowl, combine chopped walnuts, granulated sugar, and ground cinnamon. Mix well and set aside.

Prepare the Nut Filling

Preheat the oven to 350°F (175°C). Unroll the phyllo dough and cover it with a damp towel to prevent drying out. Brush a 9x13 inch baking dish with melted butter.

Prepare the Phyllo Dough

Place one sheet of phyllo dough in the baking dish and brush with melted butter. Repeat this process for 8 sheets. Then, spread a thin layer of the nut mixture over the phyllo. Continue layering phyllo sheets (buttering each one) and nut mixture, alternating until all ingredients are used, finishing with 8 layers of phyllo on top.

Layer the Phyllo

Using a sharp knife, cut the baklava into diamond or square shapes. Bake in preheated oven for about 45-50 minutes, or until golden brown.

Cut and Bake

While the baklava is baking, combine water, honey, and vanilla extract in a saucepan. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.

Prepare the Syrup

Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup evenly over the top. Allow the baklava to cool completely before serving.

Syrup the Baklava

Phyllo dough

Unsalted butter

Chopped walnuts

Granulated sugar

Ground cinnamon

Water

Honey

Vanilla extract

Wash and chop the bell peppers, zucchini, and carrots into bite-sized pieces. Halve the cherry tomatoes.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat.

Heat the Oil

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Then, add the bell peppers, zucchini, and carrots. Cook for about 5-7 minutes, stirring occasionally, until they start to soften.

Add the cherry tomatoes and Greek seasoning, and continue to sauté for another 3-4 minutes.

Add Tomatoes and Seasoning

Pour in the tomato broth and bring to a simmer. Cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Stir in Tomato Broth

Serve the sautéed veggies over a bed of cooked rice. Enjoy!

Bell peppers (mixed colors)

Zucchini

Carrots

Cherry tomatoes

Garlic (minced)

Greek seasoning

Tomato broth

Cooked rice

Cut the chicken breast into strips and season with salt, pepper, paprika, and garlic powder.

Prepare the Chicken

In one bowl, add flour. In another bowl, whisk together buttermilk and egg.

Dip each chicken strip into the buttermilk mixture, then coat with flour, pressing to adhere.

Bread the Chicken

In a large skillet, heat oil over medium-high heat until hot.

Fry the chicken strips in batches for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the Chicken

In a small bowl, mix melted butter with hot sauce to taste.

Make the Buffalo Sauce

Once the chicken strips are cooked, remove them from the oil and toss in the buffalo sauce until coated.

Toss in Sauce

Serve hot with your favorite dipping sauce.

chicken breast

all-purpose flour

buttermilk

salt

black pepper

paprika

garlic powder

oil (for frying)

In a large bowl, combine ground beef or lamb, breadcrumbs, chopped onion, minced garlic, beaten egg, parsley, oregano, salt, pepper, and red chili flakes (if using). Mix until well combined.

Prepare the Keftedes

Using your hands, shape the mixture into small balls, about the size of a golf ball.

Shape the Meatballs

In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes.

Cook the Keftedes

Once the meatballs are browned, pour the canned tomato sauce over them. Reduce the heat to low, cover, and simmer for 15-20 minutes.

Add Tomato Sauce

After simmering, sprinkle feta cheese and American cheese over the meatballs. Cover the skillet for a few minutes to let the cheese melt. Serve hot.