Tender pieces of squid, hand breaded and fried to a golden brown crisp. Served with a creamy
Luscious shrimp sautéed in tomato sauce, basil, olive oil and garlic. Topped with Féta cheese
then lightly broiled.
Dolmáthes stuffed grape leaves
Delicate parcels made from grape leaves, stuffed with long grain rice, lean ground beef, lamb,
spices and fresh herbs. Topped with a lemonáto dill sauce.
Spanakópita spinach pie
Fine layers of flaky filo dough, baked with spinach, Féta cheese and a variety of fresh herbs.
Served warm with a creamy marinara.
Féta & Olives
Pieces of Greek Féta cheese and Kalamata olives. Served with a lemonáto herb sauce.
Olives may contain pits.
Prometheus’ Saganáki Opa! flaming cheese
Kefalograviera, a pale yellow, hard sheep milk cheese with a salty flavor and rich aroma, seared then
flamed “OPA! style” at table-side. An authentic greek tradition, served with Hellenic pita bread.
Bite sized, batter dipped cubes of Féta cheese. Deep fried and served with a warm marinara.
Fresh mushroom cups stuffed with chopped sea scallops, gulf shrimp and crab meat.
Smothered with a Greek cheese sauce and baked golden brown.
Vineyard snails sauteed in a exquisite creamy lemon olive oil garlic butter.