Dio Deka Menu

Coffee and Tea service

Espresso

Hellenic Coffee

Cappuccino & Latte

Frappe

Skordalia

Garlic potato puree with olive oil and lemon

Horta

Sauteed wild greens with garlic, lemon and olive oil

Patates

Roasted potatoes with oregano, sea salt and lemon

Kritharaki

Orzo pasta with burnt butter and myzithra cheese

Feta

Epirus feta, extra virgin olive oil, Greek oregano

Tzatziki

Creamy yogurt, cucumber, garlic and dill spread

Melintzanosalata

Puree of mesquite grilled eggplant, green onion and aged sherry-vinegar

Ktipiti

Epirus whipped feta with fire roasted red chilies

Spanakotiropita

Almond wood-flavored, oven-baked crispy phyllo pastries, filled with baby spinach, scallions, leeks and Greek sheep and goat milk cheeses

Taramas

Island of lefkada mullet roe with chunks of tender maine lobster spread

Dolmathakia

Metaxa-braised beef short ribs and creamy rice, wrapped in grape leaves and finished with a trufflescented wild mushroom citrus foam

Kolokythakia

Crispy zucchini and eggplant chips, tossed with oregano and sea salt, served with skordalia

Keftethakia

Herb-skewered succulent tiny lamb meatballs with zesty Kefalotiri cheese and Kalamansi yogurt

Saganaki

Pan-fried kefalograviera cheese finished with metaxa brandy and lemon emulsion

Plevrakia

Mesquite-grilled baby back pork riblets, infused with nutmeg and ouzo with a quince and pistachio relish

Mithia

Sautéed Prince Edward island mussels, with spicy tomato, Ouzo-dill broth and an orange flavored loukaniko

Kalamarakia Gemista

Wood-burning oven-roasted Monterey bay calamari stuffed with smoked Ono, gulf shrimp and feta, served with tomato relish

Octapodaki Scharas

Mesquite grilled Greek octopus, warm citrus olive oil, oregano and micro-greens

Trilogia

Crispy smelts, monterey bay calamari, rock shrimp served with vegetables and lemon-caper aioli

Ktenia

Hickory-smoked, bacon-wrapped Diver scallops, celery root puree and creamed organic Bloomsdale spinach

Ahivathes

Baked, cape cod littleneck clams with greek oregano, kasseri crust and lemon-garlic butter

Silogi

An assortment of tzatziki, ktipiti, melitzanosalata and taramas served with our flat bread

Spanakotiropita

Almond wood-flavored, oven-baked crispy phyllo pastries, filled with baby spinach, scallions, leeks and Greek sheep and goat milk cheeses

Keftethakia

Herb-skewered succulent tiny lamb meatballs with zesty Kefalotiri cheese and Kalamansi yogurt

Dolmathakia

Metaxa-braised beef short ribs, slow-cooked creamy rice, wrapped in grape leaves and finished with a truffle-scented wild mushroom citrus foam

Kolokythakia

Crispy zucchini and eggplant chips, tossed with oregano and sea salt, served with skordalia

Saganaki

Pan-fried Kefalograviera cheese finished with Metaxa brandy and lemon emulsion

Ktenia

Hickory-smoked, bacon-wrapped Diver sea scallops, celery root puree and creamed organic Bloomsdale spinach

Silogi

An assortment of tzatziki, ktipiti, melitzanosalata and taramas served with our flat bread

Kalamarakia Gemista

Wood-burning oven-roasted Monterey bay calamari stuffed with smoked Ono, gulf shrimp and feta, served with tomato relish

Pagoto

A selection of various sorbet and ice creams

Baklavas

Slow roasted banana and medley of toasted nuts layered with phyllo, clove-spiced citrus syrup and banana gelato

Cheesecake

Goat-cheese cheesecake, rum snap cookie with market berries and vanilla orange sauce

Galaktobouriko

Orange and vanilla-bean semolina custard, wrapped in phyllo and drizzled with citrus honey

Sokolatina

Warm, soft-center Valrhona chocolate cake, vanilla bean gelato and Bergamont chocolate glaze

Yiaourti

Greek yogurt with rare wild thyme-scented greek honey and honeycomb, toasted macadamia nuts, seasonal fresh fruits

Mill-fay

Crisp puff pastry tower with a rum infused pastry cream and caramelized almonds

Ntomatosoupa

Fire-roasted tomato and country bread soup, fresh basil, extra virgin olive oil

Marouli

Young hearts of romaine lettuce in a creamy citrus and peppercorn emulsion, served with a tomato jam riganatha

Pantzaria Salata

Chilled slow roasted beet salad, candied walnuts, crumbled goat cheese, citrus-olive oil and chive vinaigrette

Horiatiki

Traditional greek village salad of local tomatoes, epirus feta, kalamata olives, red onion and cucumber, seasoned with oregano and red-wine vinaigrette

Astakos Avgolemono

Tender pieces of Maine lobster in a fresh egg-lemon fumet and kritharaki (orzo)

Lathenia

flatbread from the island of Kimolos with grilled vegetables, basil, pesto, fresh mozzarella and Manouri cheese, brushed with garlic olive oil, sea salt and sesame seed

Gyros

our homemade lamb sausage, scallions, tzatziki, sweet vine-ripened tomatoes and lemon olive oil, wrapped in grilled flatbread

Mamma’s Pizza

Greek style pizza filled with ground sausage, black olives, crumbled feta, fresh tomato and garlicolive oil

Bifteki

Mesquite-grilled 8 oz. organic,”all natural” beef patty, baked Manouri cheese, caramelized onions, garlic-herb fries

Kotopoulo Salata

Grilled paillard of organic chicken breast, iceberg wedge, crumbled blue cheese, hickory smoked bacon and a tomato relish with a lemon Kefalograviera vinaigrette

Petani

Grilled filet of Hawaiian Mahi Mahi, apple-wood smoked bacon, avocado, spiced feta with a toasted rosemary focaccia

Manouri Rollo

Homemade rolled pasta filled with spinach, Manouri cheese, fresh nutmeg and baked with a roasted tomato Sauce

Brizola Salata

Mesquite-grilled six ounce new york strip, vine- ripened tomatoes, salad of shaved fennel and kasseri cheese with an aged balsamic vinaigrette

Kota Souvlaki

Coriander and oregano, mesquite grilled organic chicken breast, braised lentils and lemon and thyme vinaigrette

Solomos

Grilled Alaskan Salmon, salad of organic Bloomsdale spinach, sweet 100 tomatoes, red onion and crumbled egg yolk with a red wine shallot vinaigrette

Solomos

Dijon crusted Atlantic salmon, white beans, rockshrimp and zucchini with fresh tomatoes and ouzo

Manouri Rollo

Homemade rolled pasta filled with spinach, Manouri cheese, fresh nutmeg and baked with a roasted tomato sauce

Gemista

Seasonal organic mixed vegetable stuffed with Ratatouille, sweet roasted garlic and thyme baked with kasseri cheese crus

Hirini Kotoletta

Kasseri crusted berkshire pork tenderloin, sauteed winter vegetables, santorini wine egg-lemon sauce

Tonos Salata

Pan seared “everything-crusted” Ahi tuna with a warm salad of green beans, Roma tomatoes, red onion, capers, Dijon dill vinaigrette

Kotopoulo

Oven-roasted organic, petaluma chicken breast, potato tartlet, sautéed spring vegetables and a preserved lemonroasted garlic pan sauce

Moussakas

An Athenian casserole of tender-braised beef cheeks, layered zucchini, eggplant and potato with a béchamel crust

Arni Kotsi

Slowly-braised colorado lamb shank with orzo, st. george wine, lamb jus, dill and manouri cheese

Paithakia

Mesquite-grilled, premium rib-cut, grass-fed lamb chops with traditional seasonings, lemon-oregano crusted potatoes and spinach

Lavraki

Mesquite-grilled, mediterranean branzino, with sage-infused olive oil, swiss chard and thyme-crusted lemon potatoes

Tonos

Ahi tuna loin, sweet and sour eggplant caponata, quinoa grain with tomato and aged sherry vinaigrette

Paithakia

Mesquite-grilled, premium rib-cut, grass-fed lamb chops, with traditional seasonings, lemon-oregano crusted potatoes and spinach

Fileto

Mesquite-grilled Stockyards of Chicago, 8 oz. USDA Prime and aged filet mignon, roasted zucchini tartlet, beet paint with a light Madeira reduction

Mati Spalas

24oz. USDA prime, bone-in rib-eye, with garlic-herb fries and grilled zucchini