Christos Greek Restaurant Menu

puree of garbanzo beans, parsley, sesame paste, garlic, lemon and olive oil.

homemade yogurt blended with shredded cucumbers, dill and garlic.

roasted eggplant pureed with olive oil, lemon and garlic.

pureed potatoes blended with olive oil and garlic.

a garlic blast! hummus, tzatziki, melintzanosalata, skordalia.

octopus marinated in wine, olive oil, black peppercorns and herbs.

octapodi, feta, hummus and melintzanosalata.

drizzled with extra-virgin olive oil; served with kalamata olives.

melted kasseri cheese flamed tableside with brandy, doused with lemon juice.

octopus with onions baked in vinegar and red wine with peppercorns and bayleaf.

grilled, spicy pork sausage.

loukaniko, koupepia and gyros with tzatziki.

fried chicken wings sprinkled with lemon, oregano and pepper.

broiled mushroom caps stuffed with crabmeat and onions with a touch of garlic.

fried, topped with honey-mustard dressing; over mixed greens.

feta and kasseri cheeses with a hint of mint baked in a phyllo pastry triangle.

pieces of pork tenderloin skewered, marinated and broiled. deskewered at your request.

grape leaves stuffed with ground beef and lamb, rice and herbs. topped with egg-lemon sauce.

grape leaves stuffed with herbed rice, parsley and scallions. dressed with lemon and olive oil. served chilled.

slices of the rotisserie favorite (a blend of ground beef and lamb with herbs and spices).

sauteed ground beef, layered between eggplant and potato slices. baked under bechamel sauce. topped with tomato sauce.

ziti pasta and sauteed ground beef baked under bechamel sauce. topped with tomato sauce.

traditional egg-lemon delight.

romaine lettuce, tomatoes, cucumbers, onions, olives.

romaine lettuce, tomatoes, cucumbers, onions, olives.

romaine lettuce, tomatoes, cucumbers, onions, olives, capers, feta.

tomatoes, cucumbers, onions, olives, capers, feta.

chopped parsley, green onions, tomatoes and bulgur dressed with lemon and olive oil.

olives, tomatoes, cucumbers and salonika peppers surrounding hummus and melintzanosalata.

slices of the rotisserie favorite with tzatziki in a pita fold (pocket pita optional).

(pocket), one third pound with american cheese.

skewered pieces of pork tenderloin, marinated and broiled, served on pita fold with tomatoes, parsley, onions and tzatziki (pocket pita optional).

(pocket),  skinless breast, marinated, broiled and cut into strips; with romaine lettuce, tomatoes, onions and tzatziki.

(pocket), fried croquettes of ground, herbed garbanzos, served with tahini and tabouli on the side.

(pocket), grilled, spicy pork sausage. broiled greek pork sausage in natural casing.

ground beef layered in eggplant and potatoes; baked under bechamel sauce.

ground beef layered in ziti pasta; baked under bechamel sauce.

feta and kasseri cheeses with a hint of mint baked in phyllo pastry.

(cyprus dolmathes) grape leaves stuffed with ground beef, lamb, rice and herbs. served over country pilaf. topped with lemon sauce.

chicken livers sauteed with onions, mushrooms, peppers and red wine served over country pilaf.

slices of the rotisserie favorite with tzatziki and fries.

hot strips of gyros over greek salad.

gyros, potatoes and vegetables sauteed with feta, oregano and white wine.

spinach, feta cheese, dill and scallions baked in phyllo pastry.

chilled grape leaves stuffed with herbed rice, parsley and scallions. dressed with lemon and olive oil. served with feta, tomatoes, cucumbers and olives.

fried croquettes of ground, herbed garbanzos. served with fries, and tahini on the side.

vegetables and potatoes sauteed with feta, oregano and white wine.

eggplant, mushrooms, onions, peppers and tomatoes sauteed lightly in olive oil with herbs, then baked under a bechamel topping.

any two of: spanakopita, dolmathes, falafel, veg. mousaka.

(recommended for two; served with house salad or cup of soup for each), spanakopita, mousaka, koupepia, gyros and loukaniko with country pilaf, oven-roasted potatoes and tzatziki.

pastitsio, mousaka and spanakopita or tyropita.

loukaniko, koupepia and spanakopita or tyropita .

spanakopita, koupepia and mousaka or pastitsio.

gyros and souvlaki with tzatziki and fries.

manitaria, loukaniko and gyros with pilaf and oven-roasted potatoes.

leg of lamb pieces, marinated, skewered with vegetables and broiled. served over country pilaf.

boneless pieces of lamb shoulder with onions, tomatoes and potatoes oven-baked with red wine, herbs. topped with melted feta cheese.

three 5 oz. loin chops marinated with lemon, garlic and oregano; broiled.

baked tender in caramelized onion-dill sauce. served with country pilaf.

(40 min.) one half, marinated in lemon, olive oil, garlic; broiled.

one half chicken roasted with sauce of mushrooms, scallions and wine. served with oven-roasted potatoes.

skinless breast, marinated with lemon, garlic, oregano, skewered with vegetables, and broiled. served over country pilaf.

slices of marinated, broiled breast over greek salad.

sauteed with vegetables, feta cheese, white wine. served with pilaf.

breaded, fried, served with aioli sauce and lemon.

fried crab cakes with honey-mustard dressing; over mixed greens.

skewered pieces of pork tenderloin, marinated and broiled, served over pita with tomatoes, cucumbers, onions, tzatziki and fries.

two zesty six-ouncers coated with ground peppers, sauteed in an iron skillet. served with oven-roasted potatoes.

(side with meal).

sweet confection of walnuts, honey and buttery phyllo pastry.

velvety nutmeg custard baked in phyllo pastry.

creamy, cool rice pudding with cinnamon and golden raisins.

glazed apple slices baked in phyllo with ricotta and cream cheese.

absolutely scrumptious.

frozen white chocolate and lime filling encrusted in toasted almond, walnut and hazelnut. with tropical fruit and blueberry sauce.