Homemade Soup of the Day

Iceberg and green leaf lettuce mixed with radishes, cucumbers, shredded carrots, onions, tomatoes and topped with salmon.

Grilled or Blackened Salmon Salad

Served on a bed of lettuce with cottage cheese and pineapple slices and your choice of either potato salad or coleslaw.

Tuna or Chicken Salad Cold Plate

Iceberg and green leaf lettuce mixed with radishes, cucumbers, shredded carrots, onions, tomatoes and topped with crispy fried chicken.

Crispy Chicken Salad

Iceberg and green leaf lettuce mixed with radishes, cucumbers, shredded carrots, onions, tomatoes and topped with a grilled chicken breast.

Grilled or Blackened Chicken Salad

Iceberg and green leaf lettuce mixed with radishes, cucumbers, shredded carrots, onions, tomatoes and topped with ham, turkey, Swiss cheese and American cheese.

Chef's Salad

Small Greek Salad

(Serves four or more) Iceberg and green leaf lettuce mixed with radishes, cucumbers, shredded carrots, onions, imported feta cheese, Kalamata olives, pepperoncinis, tomatoes and served with our homemade house vinaigrette dressing.

Large Greek Salad

Garden Salad

Basket of French Fries

Garlic Bread (3 pieces)

Basket of Onion Rings

Chicken Fingers with Marinara Sauce

Mozzarella Sticks with Marinara Sauce

Greek meatballs topped with our homemade meat sauce.

Greek Meatballs

3 pieces of our homemade bread toasted and topped with roasted tomato, feta and basil.

Bruschetta

Broiled with balsamic vinegar and topped with fresh spinach, garlic, tomatoes and melted provolone cheese.

Portabella Mushroom Florentine

Chunks of imported feta cheese, Kalamata olives, tomato wedges, pepperoncinis and topped with vinaigrette dressing.

Feta and Olives

Hummus and pita points with sliced tomatoes, cucumbers, olives and pepperoncinis.

Hummus Platter

Peel and finely dice the onion. Peel and slice the carrots into 1/4-inch rounds. Trim and slice the celery. Mince the garlic. Peel and dice the potato into 1/2-inch cubes. Pat the chicken dry and cut into 1/2-inch pieces.

Prepare vegetables and protein

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil. When shimmering, add the diced onion, carrots, and celery. Cook, stirring every few minutes, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so it does not brown.

Push vegetables to the side and add the diced chicken to the center of the pot. Season chicken with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken pieces are lightly browned on the outside, about 3–4 minutes. Stir cooked chicken together with the vegetables.

Add the diced potato, dried oregano, fresh thyme, bay leaf, chicken stock, and water to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover partially with a lid, and simmer until the potatoes and carrots are tender and chicken is cooked through, about 12–15 minutes.

Check seasoning during simmer: add 1 teaspoon kosher salt (or adjust) and 1/2 teaspoon black pepper if needed. Remove and discard the bay leaf.

Stir in the drained cannellini beans and frozen peas. Simmer uncovered for 3–4 minutes more until peas are heated through and beans are warmed.

Taste and adjust seasoning: add more salt or pepper as needed. Stir in the lemon juice and chopped parsley to brighten flavors.

If you prefer a slightly thicker soup, remove 1 cup of the soup solids and liquid, mash or purée them in a bowl or blender, then return to the pot and stir to thicken. Alternatively, stir in grated Parmesan for a richer finish.

Ladle soup into bowls. Garnish with an extra sprinkle of chopped parsley and grated Parmesan if using. Serve with crusty bread or crackers.

Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over low heat, adding a splash of water or stock if the soup has thickened.

yellow onion

carrots

celery stalks

garlic cloves

russet potato

fresh parsley (chopped)

fresh thyme

bay leaf

boneless skinless chicken breast (or thighs), diced

cannellini beans (canned, drained and rinsed)

frozen peas

olive oil

low-sodium chicken stock (or vegetable stock)

water

kosher salt

freshly ground black pepper

dried oregano

lemon juice

grated Parmesan (optional)

Rinse and dry the iceberg and green leaf lettuce thoroughly. Tear or chop into bite-sized pieces and place in a large bowl.

Prepare the vegetables: thinly slice the radishes, halve the cucumber lengthwise and thinly slice, shred the carrots (or use pre-shredded), thinly slice the red onion, and dice or wedge the tomatoes.

Add the prepared radishes, cucumber, shredded carrots, red onion, and tomatoes to the bowl with the lettuce. Toss gently to combine and set aside while you prepare the salmon and dressing.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Whisk (or shake if using a jar) until emulsified. Taste and adjust seasoning as desired. Keep at room temperature until ready to dress the salad.

Pat the salmon fillets dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Prepare the salmon

For grilled salmon: Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). For blackened salmon: heat a heavy skillet (cast iron) over medium-high heat until very hot.

Choose cooking method

If making blackened salmon, sprinkle 1 tablespoon blackening seasoning evenly over the top side of each fillet and press gently so it adheres. Do not flip to season the skin side if skin-on.

Blackened option (if using)

Grill method: Place salmon skin-side down (if skin-on) on the grill and cook 4–6 minutes without moving, until grill marks form and the salmon releases easily. Flip and cook an additional 3–5 minutes until internal temperature reaches 125–130°F for medium or 140°F for well done. Blackened/skillet method: Add a little oil to the hot skillet and place fillets seasoned-side down. Cook 3–5 minutes until a dark crust forms, then flip and cook 3–5 minutes more until desired doneness. Adjust times for fillet thickness (about 1" thick).

Cook the salmon

Remove salmon from heat and transfer to a plate. Let rest 3–4 minutes, then gently flake or slice into large pieces suitable for topping the salad. Squeeze lemon wedges over the fillets just before placing them on the salad.

Drizzle about half of the vinaigrette over the salad and toss gently to coat the greens and vegetables. Reserve the remainder to offer at the table.

Divide the dressed salad between two plates or bowls. Top each portion with one salmon fillet (whole) or with flaked/sliced salmon arranged attractively.

Garnish with chopped fresh parsley or dill and sprinkle toasted nuts or seeds if using. Serve immediately with extra lemon wedges and remaining vinaigrette on the side.

iceberg lettuce

green leaf lettuce

radishes, thinly sliced

cucumber, halved lengthwise and thinly sliced

carrots, shredded

red onion, thinly sliced

tomatoes, diced or wedged

salmon fillets (skin-on or skinless)

olive oil (for brushing)

salt

black pepper

blackening seasoning (optional — for blackened version)

lemon wedges (for serving)

extra-virgin olive oil

red wine vinegar

Dijon mustard

honey or maple syrup

chopped fresh parsley or dill

toasted nuts or seeds (e.g., pumpkin seeds, sliced almonds)

Wash and dry the lettuce leaves thoroughly. Tear or chop into roughly 1–2 inch pieces and place on a large serving plate or four individual plates to form a bed for the cold plate.

Drain the pineapple slices well and pat with paper towel. If using fresh pineapple, slice into 6 rings.

If making chicken salad and using leftover or rotisserie chicken, shred or dice to measure 10 oz. If making tuna salad, drain tuna thoroughly and flake with a fork.

In a medium bowl combine the drained tuna, 3 tbs mayonnaise, 1 tbs Greek yogurt (if using), 1/2 cup finely chopped celery, 2 tsp minced red onion, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs chopped parsley.

Combine tuna ingredients

Mix gently until evenly combined. Taste and adjust seasoning (add more lemon or salt if needed). Refrigerate until ready to assemble. Makes roughly 1 to 1 1/4 cups salad.

In a medium bowl combine 10 oz shredded cooked chicken, 3 tbs mayonnaise, 1 tbs Greek yogurt (if using), 1/2 cup finely chopped celery, 1/4 cup small-diced green apple (if using), 2 tsp minced red onion, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs chopped parsley.

Combine chicken ingredients

Stir gently to combine. Adjust seasoning to taste. Refrigerate until ready to assemble. Makes roughly 1 to 1 1/4 cups salad.

Place the bed of prepared lettuce on each plate (approximately 1 cup lettuce per serving).

Spoon about 1/2 to 3/4 cup of your chosen salad (tuna or chicken) onto the center of the lettuce bed for each plate.

Add a 1/4 cup scoop of cottage cheese beside the salad on each plate.

Arrange three pineapple slices on each plate next to the cottage cheese.

Add one serving (about 1 cup) of your chosen side: potato salad or coleslaw. Place it in the remaining space on the plate.

If desired, sprinkle a light dusting of paprika over the cottage cheese for color and garnish with remaining parsley. Serve with a lemon wedge on the side for optional extra brightness.

Serve chilled. This cold plate is best eaten within 2–3 hours when assembled. Leftover tuna or chicken salad can be stored in an airtight container in the refrigerator for 3 days.

If storing assembled plates, keep pineapple and cottage cheese covered and add potato salad/coleslaw just before serving to keep lettuce crisp.

iceberg or romaine lettuce

cottage cheese

canned pineapple slices, drained

canned tuna in water, drained

mayonnaise

plain Greek yogurt (optional, to lighten)

celery, finely chopped

red onion, finely minced

fresh lemon juice

fresh parsley, chopped

cooked chicken breast, shredded or diced

plain Greek yogurt (optional)

green apple, small dice (optional for sweetness/crunch)

prepared potato salad (store-bought or homemade)

prepared coleslaw

paprika (for dusting, optional)

lemon wedge

Wash and dry the iceberg and green leaf lettuce. Chop or tear into bite-sized pieces and place in a large bowl.

Trim and thinly slice radishes; slice cucumber; shred carrots if not already shredded; thinly slice red onion; core and cut tomatoes into wedges. Add all vegetables to the bowl with the lettuce and toss gently to combine.

If chicken pieces are thick, pound to an even 1/2" thickness or slice into strips. Pat dry with paper towels and set aside.

Prep the chicken

In a bowl, mix buttermilk with hot sauce (if using). Submerge the chicken in the buttermilk mixture, cover and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and seasons the meat.

Marinate

In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Whisk to evenly distribute the seasonings.

Make the coating

Remove chicken from buttermilk letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing so the coating adheres. For extra crispiness, dip back into the buttermilk briefly and dredge again for a double coating.

Dredge

Pour vegetable oil into a heavy skillet to a depth of about 1/2" (or heat a fryer to 350°F / 175°C). Heat oil over medium-high heat until it reaches 350°F or a small pinch of flour sizzles on contact. Fry chicken in batches without crowding, 3–5 minutes per side for strips or until internal temperature reaches 165°F (74°C) and coating is golden brown. Adjust time for thicker pieces. Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep crispy. Lightly season with a pinch of salt while hot.

Heat oil and fry

If desired, slice fried chicken into strips or bite-sized pieces for serving on the salad.

In a small bowl, whisk together mayonnaise, yogurt (or sour cream), lemon juice, olive oil, honey, salt and pepper until smooth. Taste and adjust seasoning—add more lemon for tang, honey for sweetness, or a pinch more salt if needed.

Just before serving, pour the dressing over the tossed salad and gently toss to coat evenly, or serve the dressing on the side.

Top the dressed salad with the warm crispy chicken pieces. Sprinkle chopped parsley or cilantro over the top and serve with lemon wedges on the side.

Serve immediately so the chicken remains crispy. Leftover chicken can be kept separate and reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.

cucumber, halved lengthwise and sliced

shredded carrot

tomatoes, cut into wedges

boneless skinless chicken thighs (or breasts), about 1/2" thick

buttermilk

hot sauce (optional)

all-purpose flour

cornstarch

garlic powder

onion powder

paprika

vegetable oil (for frying)

plain yogurt or sour cream

honey or sugar

fresh parsley or cilantro, chopped

lemon wedges

Wash and dry iceberg and green leaf lettuce. Coarsely chop or tear so you have about 3 cups of each; place in a large salad bowl or divide between serving plates.

Trim radish ends and thinly slice. Peel (if desired) and thinly slice cucumber. Shred carrots if not pre-shredded. Thinly slice red onion into rings or half-rings. Core and seed tomatoes and cut into wedges or 1/2-inch pieces. Add all prepared vegetables to the salad bowl on top of the lettuce or arrange on plates.

If using garnish, roughly chop parsley or chives and set aside.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp red wine vinegar (or lemon juice), 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust seasoning. Set aside at room temperature.

Pat chicken breasts dry with paper towels. If breasts are uneven, place between plastic wrap and gently pound to about 3/4-inch thickness for even cooking. Rub both sides with 2 tbsp olive oil.

Pound and season

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Mix 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder and 1/2 tsp dried oregano in a small bowl. Season both sides of the oiled breasts evenly. Place chicken on the hot grill and cook 4–6 minutes per side (depending on thickness) until internal temperature reads 165°F (74°C) and juices run clear. Remove and rest 5 minutes before slicing.

For grilled chicken (milder, charred flavor)

Combine 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp dried oregano and 1/4 tsp cayenne. Heat a cast-iron skillet over high heat until very hot; add a thin coating of oil. Dredge the oiled breasts in the spice mix, pressing spices onto the surface. Add chicken to the skillet and cook 3–5 minutes per side until a dark, charred crust forms and internal temperature reaches 165°F (74°C). Remove and rest 5 minutes before slicing.

For blackened chicken (spicy crust)

After resting, slice chicken breast into 1/4-inch slices or serve whole on top of the salad.

Drizzle the vinaigrette over the prepared salad just before serving (use about half for two servings; reserve extra for guests). Toss gently to coat vegetables evenly, or leave lightly dressed if preferred.

Top the dressed salad with the sliced grilled or blackened chicken breast. Sprinkle chopped parsley or chives as a garnish if using.

Serve immediately. Offer extra dressing on the side.

shredded carrots

tomatoes, seeded and cut into wedges or 1/2-inch pieces

fresh parsley or chives, chopped (optional garnish)

boneless skinless chicken breasts

black pepper, freshly ground

cayenne pepper (for blackened option)

red wine vinegar or lemon juice

Wash all lettuces, radishes, cucumber and tomatoes under cold running water. Shake off excess water and spin the lettuces in a salad spinner or pat dry with clean kitchen towels.

Core and roughly chop the iceberg lettuce into bite-sized pieces. Tear or chop the green leaf lettuce into similar bite-sized pieces. Combine both lettuces in a large salad bowl and toss gently to mix.

Trim radish ends and slice thinly (about 1/8-inch). Add to the bowl with lettuces.

Peel (optional) and slice the cucumber into half-moons about 1/4-inch thick. Add to the bowl.

If using whole carrots, peel and shred or julienne to make 1 cup shredded carrots; add to the bowl. If using pre-shredded, fluff and add.

Peel the red onion and slice into very thin half-moons. Rinse the slices briefly under cold water if you want a milder onion flavor, then drain well and add to the bowl.

Core the tomatoes and cut into wedges or 1/2-inch dice, depending on preference. Add to the bowl and gently toss all vegetables together to distribute evenly.

Stack the ham and turkey slices and roll each slice loosely (this helps with presentation and makes them easy to pick up). Cut each roll in half or into 1-inch pieces, or leave whole depending on preferred look.

Fold or quarter the Swiss and American cheese slices into bite-sized pieces or thin strips.

Arrange the ham, turkey, Swiss and American cheese over the top of the tossed salad. You can arrange in sections (classic chef's salad style) or distribute evenly across the bowl.

In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a touch more honey for sweetness or more vinegar for brightness.

Make the dressing

Just before serving, drizzle the dressing over the salad (start with about half and add more to taste) and toss gently to coat the lettuces and vegetables. If you prefer the classic presentation with undressed components, serve the dressing on the side.

Sprinkle optional croutons on top for crunch. Serve immediately so the lettuce remains crisp.

Homemade Soup Of The Day

Grilled Or Blackened Salmon Salad

Tuna Or Chicken Salad Cold Plate

Crispy Chicken Salad

Grilled Or Blackened Chicken Salad

Chef's Salad

Small Greek Salad

Large Greek Salad

Garden Salad

Basket Of French Fries

Garlic Bread (3 Pieces)

Basket Of Onion Rings

Chicken Fingers With Marinara Sauce

Mozzarella Sticks With Marinara Sauce

Greek Meatballs

Bruschetta

Portabella Mushroom Florentine

Feta And Olives

Hummus Platter