Exohiko

Tender chunks of domestic lamb sautéed in a light sauce, combined with Kasseri cheese and briami vegetables, then neatly wrapped in phyllo pastry for baking

Arni Psito

Domestic, prime succulent roast leg of lamb with garlic, olive oil, rosemary and thyme; roasted to perfection and served with roasted potatoes

Lamb Souvlaki

Boned, domestic prime leg of lamb marinated in olive oil, lemon juice, rosemary and other fresh herbs, and then grilled

Steak Makedonias

Tender mignon of beef charbroiled with reduced cabernet-pomegranate sauce

Rack of Lamb

Roast rack of baby lamb dressed with an aromatic blend of fresh herbs and pine nuts

Garithes Microlimano

Tender jumbo shrimp gently sauteed with feta cheese in a fresh tomato, herb and white wine sauce, served over rice pilaf

Solomos "Chios"

Filet of fresh salmon baked in a delicate fresh vegetable-Kakavia sauce, with feta cheese, herbs, pine nuts, and olives

Calamari Riganato

Sauteed squid in extra virgin olive oil, rigani and white wine

Shrimp Souvlaki

Tender jumbo shrimp bathed in a subtle marinade and then broiled on a skewer, served with latholemono sauce

Xifias Souvlaki

Sword fish marinated in extra virgin olive oil, lemon juice, garlic, and herbs, grilled to perfect tenderness and served with latholemono sauce

Mousakas

Tender slices of eggplant and freshly ground lean lamb sauce, topped with creamy bechamel sauce and freshly grated cheese

Pastitsio

Layers of Greek pasta and freshly ground lean lamb sauce, topped with bechamel sauce and freshly grated cheese

Youvetsi

Braised lamb in fresh tomato sauce, herbs and wine, with Kritharaki pasta, and topped with grated Kefalotyri and feta cheese

Cypriot Ravioli

Raviolis filled with Haloumi cheese, fresh mint, and spices, served with a delicate

Kotopoulo Lemonato Me Spanaki

Baked chicken breast stuffed with fresh spinach, feta cheese and herbs, finished with a light Saffron sauce, and served with rice pilaf

Chicken Souvlaki

Tender, boneless, skinless chicken breast marinated in extra virgin olive oil, lemon juice and herbs, and then grilled on a skewer