GENERATIONS OF TASTE

DODIYO’S
CATERING MENU G
1831 28TH AVENUE SOUTH SUITE 110 HOMEWOOD, ALABAMA 35209
(205) 453-9300
Tell me what you eat, and I will tell you
what you are.
Anthelme Brilat-Savarin (1755-1826)

Cold Appetizers
Spoonfulls | the perfect tasting! go ahead… it’s just a spoonful

.caponata- classic Sicilian relish of roasted, hand-chopped eggplant, sultanas, onions, celery and
bell peppers spiked with red wine vinegar. sprinkled with minced capers and ripe olives

.turkish salad- diced tomatoes, celery and onion, finely chopped walnuts and flat-leaf parsley
marinated in pomegranate vinegar with coarsely cracked black pepper

Greek Salad Skewars | Greek salad on a stick! cherry tomato, Greek feta and cucumber, all
marinated in our delicious Greek dressing

Caprese Salad Skewars | quintessential Italian salad… the perfect mouthful of fresh mozzarella,
vine-ripened tomato and garden fresh basil, drizzled with balsamic vinegar

Antipasti Skewars | traditional Trattoria fare… a portable combination of cured meats, cheeses and
marinated vegetables

Marinated Crab Claws | delicate blue crab claws marinated in our Greek vinaigrette. fresh and
delicious!

Dolmades | delicate parcels made from grape leaves stuffed with long-grain rice, toasted pine
nuts, fresh herbs and seasonings. add lamb or beef

Crostini |
.topped with fava bean puree topped with roasted red & yellow pepper confit

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.topped with fig, prosciutto and mint with a balsamic drizzle .topped with smoked trout and
watercress with skordalia (potato-garlic spread)

Smoked Salmon Deviled Egg | chopped, smoked salmon mixed with cream cheese, egg yolk,
snipped chive and chili sea salt

Preach not to others what they should

eat, but eat what becomes you and be
silent.
Epictetus 55AD-135AD

Hot Appetizers
Spoonfulls |
.Dodiyo’s sausage crumbles with olive and caper tapenade mousse

.skordalia topped with balsamic, herb-roasted mushrooms

.ratatoulie-roasted, hand-chopped eggplant, tomato, zucchini, red bell pepper, onion and garlic

Mini Tsepi | mini flatbreads filled with our own Dodiyo’s lamb sausage or petite shrimp

Paella Bites | traditional Spanish seafood dish in two bites! saffron-scented rice with shrimp,
scallops, mussels and our own chorizo sausage, breaded and delicately fried

Shrimp Saganaki | fresh shrimp with feta, tomatoes, dill and kalamata olives served on a grilled
polenta cake

Tiropita | savory Greek pastry of flaky phyllo dough filled with creamy feta, onions, garlic and
spices, then baked until crisp

Spanakopita | classic Greek appetizer of flaky phyllo dough filled with spinach, onion and feta
cheese, then baked until crisp

Baked Coldwater Oysters | with wild greens, herbed bread crumbs and extra virgin olive oil

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Keftedes | Mediterranean classic of lean ground beef flavored with garlic, mint, oregano and
parsley. served with our famous tzatziki sauce

Pistachio-Crusted Salmon Bites | miniature planks of fresh, whole salmon topped with pistachio
bread crumbs

Miniature Crab Cakes | made with fresh blue crab meat and select spices, these bite-sized
delicacies are served with a dollop of homemade remoulade sauce

Bad men live that they may eat and

drink, whereas good men eat and drink
that they may live.
Socrates (469BC-369BC)

Dips & Spreads

Hummus | a dip of crushed garbanzo beans, garlic, freshly squeezed lemon juice and tahini
(sesame paste). served with crisp pita chips

Caponata | classic Sicilian relish of roasted, hand-chopped eggplant, sultanas, onions, celery and
bell peppers spiked with red wine vinegar garnished with capers and ripe olives. served with
crostini

Taramosalata | considered Greek caviar, this traditional dip is a blend of red cod roe with
potatoes, onions, olive oil and lemon juice. served with freshly baked foccaccia

Smoked Salmon Spread | a delicate blend of smoked salmon, rich cream cheese, capers, freshly
cut dill, minced onions and cracked black pepper. served with bagel chips

Dodiyo’s Feta Cheese Spread | a delicious combination of feta cheese, fresh garlic aioli and bread
crumbs. served with crostini

Melitzanosalata | roasted eggplant, hand-chopped with garlic, herbs, fresh lemon juice and extra
virgin olive oil. served with crisp pita chips

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Kalamata Olive Spread | tangy and robust, made with plump black olives, fresh feta cheese, sun-
dried tomatoes, extra virgin olive oil and Greek spices. served with crostini

Tyrokefteri | a specialty in Northeastern Greece, this dip combines whipped feta cheese with
roasted red peppers, garlic and spices (including a dash of cayenne pepper!) served with crisp
pita chips

Spanaki Salata | a creamy spread of spinach, feta cheese, extra virgin olive oil, fresh lemon juice
and chopped pine nuts. served with crostini

i cook with wine, sometimes I even add it

to the food.
W.C.Fields (1880-1946)

Party Platters & Trays

Fruit and Cheese | a select assortment of the finest domestic and imported cheeses with
delicious seasonal fruits, all artfully arranged. served with crostini

Greek Relish | crisp salonika peppers, tasty feta cheese, cool cucumbers, juicy tomato wedges
and imported kalamata olives. served with

Antipasti | kalamata olives, sopressata, pepperoncini, cherry tomatoes, provolone and mozzarella
cheese. served with bread sticks

Venetian Shrimp Cocktail | poached shrimp served perfectly iced. with sultanas, pine nuts and
endive leaf “crostini”

Smoked Salmon | delicately smoked salmon is served with tangy capers, rich cream cheese,
chopped hard-boiled egg and minced red onion. served with dill mascarpone and baguette slices

Smoked Trout | smoked rainbow trout is served with crisp cucumber planks, caper berries, hard
boiled egg wedges, homemade fennel cream and crostini

Olive Bar | an assortment of delicious olives from around the world. served with focaccia bread

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Peppered Mackeral | smoked and peppered mackerel is served with tangy carpers, horseradish
cream and homemade potato chips

Dodiyo’s Nicoise Tray | array of seared, marinated fresh tuna accompanied by haricots vert, herbed
new potatoes, ripe tomatoes, black olives, hard-boiled egg is as delicious as it is elegant

Crab Claws | your choice of steamed or cold fresh blue-crab claws, served perfectly plain or with
Greek vinaigrette. our homemade cocktail sauce served on the side

Grilled Vegetables | a colorful and savory selection of grilled eggplant, red bell pepper, fennel,
seasonal squash and cippolini onions. served with crostini

There is no love sincerer than the love of

food.
George Bernard Shaw (1856-1950)

Chef Attended Stations

Tsepi | mini pockets filled with petite shrimp, gyro, chicken, pork, lamb and fried fish. served with Greek
style angel hair slaw

Beef Tenderloin | this lean and tender cut comes with yeasty rolls, our homemade horseradish mayonnaise
and a trio of mustards

Porchetta | succulent and tender boneless pork loin wrapped around a generous filling of our own Dodiyo’s
sauasage, spinach and apple

Roasted Whole Leg of Lamb | rubbed with olive oil, garlic and rosemary and then slow-roasted to
perfection. our leg of lamb is served with fresh mint and caramelized onion confit, grainy mustard sauce,
sun-dried tomato aioli and homemade rolls

Whole Stuffed Salmon | delicately baked, this whole salmon is stuffed with an array or fresh herbs, lemon
slices and olives. served with tapenade, horseradish creme fraiche, tarragon mustard and crostini

Tuscan Whole Roasted Veal Leg | slow roasted, stuffed with garlic and fresh rosemary. served with creamer
potatoes and pan juices. for larger parties of 150 or more

Whole Branzino | roasted in the style of the Greek Islands with sliced tomatoes, pickled onions, fresh
chopped oregano and parsley, splashed with extra virgin olive oil and freshly squeezed lemon juice

Grecian Bar | tender, tasty lamb chops, classic gyros, our famous Greek style chicken and
succulent pork souvlaki all grilled on site (outside space required for this station)

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Kabobs | tender meats marinated in spices and herbs; skewered with peppers, onions,
mushrooms and tomatoes. served with rice pilaf

Shrimp and Polenta | an Italian twist on the Southern favorite of shrimp and grits! Polenta with
creamy Asiago and Reggiano Parmesan cheese all topped with succulent, perfectly seasoned
shrimp

Saute’ Station | a choice of market fresh seafood, chicken or beef showcasing tastes from around
the world. choose Grecian, Italian or Turkish ingredients to flavor your sauté and we’ll cook right
there before your guests. served with complementary rice dishes

Italian Trattoria | selection of pastas served with choice of robust marinara sauce, creamy Alfredo
sauce and rich lemon butter. topping choices are tender grilled chicken, sausage and peppers,
sautéed fresh shrimp or hearty meat “perea” sauce. served with reggiano parmesan

Fritatta | tender and tasty Spanish style omelets are cooked to order. your guests can choose
from an assortment of cheeses and fresh vegetables with a variety of meats and seafood

After a good dinner one can forgive

anybody, even one’s own relatives.
Oscar Wilde (1854-1900)

family style menus

for private dining groups of 6 or more in our restaurant
Lunch
Salad (choose 1)
Tabbouleh | a favorite Eastern Mediterranean salad of parsley, bulgur wheat, tomatoes, onion,
mint and regional spices marinated with freshly squeezed lemon juice and extra virgin olive oil
Tomatosalata | vine-ripened tomatoes, onion, feta cheese and olives traditional Greek dressing
Greek Potato Salad | chunks of potato flavored with onion, extra virgin olive oil and garlic
Prasini Salata | delicate shreds of crisp romaine lettuce tossed with sliced red and green onions,
Greek spices, extra virgin olive oil and a splash of fresh lemon juice
Turkish Salad | a mixture of diced tomatoes, celery and onion, finely chopped walnuts and flat-
leaf parsley marinated in pomegranate vinegar with coarsely cracked black pepper

Main course (choose 1-2, depending on size of party)

Fresh Catch Fricassee | extra virgin olive oil, lemon juice and fresh herbs

Dodiyo’s Burger | Alabama grass-fed beef, char-grilled and served on a toasted Kaiser roll

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Chicken Breast | char-grilled, all natural chicken breast served with a creamy avgolemono, olive
oil and oregano

Moussaka | layers of eggplant, potatoes and ground beef beneath a creamy bechamel sauce

Spaghetti a’ la Greco | spaghetti tossed with tomatoes, olives, onions, fresh garlic and feta
cheese

Dolmades | tender grape leaves stuffed with rice, ground beef and herbs in a lemony avgolemono
sauce

Arni Psito | boneless leg of lamb is roasted, sliced and served with oven-baked lemon potatoes

Chicken or Pork Kabobs | tender meats marinated in spices and herbs; skewered with peppers,
onions, mushrooms and tomatoes. served over rice pilaf

Dessert (choose 1)
Baklava
Assorted Greek Cookies | honey melomakaroni, diplos, Greek wedding cookies, kourambiedes
Loukoumades
Cheesecake
Mastacciola
Yogurt with Honey and Nuts
Dark Chocolate Torte
Tiramisu
Greek Yogurt with Honey

Dinner
Appetizers (choose 1)
Spanakopita | a classic Greek appetizer of flaky phyllo dough stuffed with spinach, onion and feta
cheese

Mezethes | classic Greek spreads served with crisp pita chips. Choose from:
Taramosalata- “Greek Caviar” dip of fish roe, fresh lemon juice and extra virgin olive oil
Yogurt Sauce “Tzatziki”- thick yogurt with garlic, cucumbers and fresh dill
Hummus- chickpeas, tahini, garlic, lemon, cayenne peeper and olive oil

Tyrokafteri | feta cheese spread made with spicey peppers. served with crispy pita chips

Imam Baldi | hand-sliced, roasted eggplant combined with fresh tomato, onions, oregano and
garlic. served with bread

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Dolmades | tender grape leaves stuffed with rice, ground beef and herbs

Octopus | slowly simmered overnight in a court bouillon. flash grilled over an open fire and
topped with either our creamy avgolemono sauce or exta virgin olive oil and freshly squeezed
lemon juice. served with house made breads and fresh lemon wedges

Salads (choose 1)
Prasini Salata | delicate shreds of crisp romaine lettuce tossed with sliced red and green onions,
Greek spices, extra virgin olive oil and a splash of fresh lemon juice

Yorgos Salata | a cucumber and tomato salad with onions, feta, extra virgin olive oil and dried
mountain oregano (This is George’s grandfathers recipe)

Tomatosalata | vine-ripened tomatoes, onion, feta cheese and olives traditional Greek dressing

Tabuleh | a favorite Eastern Mediterranean salad of parsley, bulgur wheat, tomatoes, onion, mint
and regional spices marinated with freshly squeezed lemon juice and extra virgin olive oil
Vegetables (choose 2)
Fasolakia | fresh green beans cooked in a tomato-herb sauce
Kritharaki | orzo pasta in a spiced tomato sauce
Horta | seasonal greens braised with extra virgin olive oil, garlic and freshly squeezed lemon juice
Mediterranean Roasted Vegetables | assortment of seasonal vegetables, roasted with herbs and
spices
Patates Lemonata | thick wedges of roasted potato drizzled with olive oil, doused with fresh
lemon juice and sprinkled with oregano
Aginares a la Polita | savory Greek dish of peas and artichokes in a creamy and zesty lemon sauce

Main Course (choose 2)

Hirino Avgolemono | tender chunks of pork, braised with onions and celery, then covered with our
creamy avgolemono sauce

Cumin Roast Pork | succulent pork loin is seasoned with cumin, stuffed with dried fruits and
roasted to perfection. served with pan juices

Arni Youvetsi | braised lamb shank simmered with orzo pasta in light tomato herb sauce

Pastitsio | from the island of Corfu, a baked casserole of seasoned ground beef with pasta, herbs
and regional. topped with creamy, bechamel sauce

Lamb Souvlaki | marinated chunks of succulent lamb, skewered and char-broiled

Cornish Hen with Moroccan Spices | fragrant flavors of cumin, cardamom

Chicken Riganato | bone-in chicken marinated in fresh lemon juice, extra virgin olive oil, oregano
and a hint of garlic

Chicken Marbella | fresh bone-in chicken roasted with onions and peppers with a touch of garlic
and red wine

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Brizola Moshcarisia | an all-American ribeye steak served just the way you like it

Spaghetti a la Barcelona | topped with jumbo shrimp, scallops, mussels, chopped onions and
fresh tomato in a garlic and white wine

Pan Roasted Sea Bass with Wild Mushrooms | sautéed in olive oil with wild mushrooms and leeks,
then simmered in a light seasoned stock

Psari Scharas | charcoal grilled fresh whole fish topped with lemon and extra virgin olive oil

Dessert (choose one)

Baklava
Assorted Greek Cookies | honey melomakaroni, diplos, Greek wedding cookies, kourambiedes
Loukoumades
Cheesecake
Mastacciola
Dark Chocolate Torte
Tiramisu
Greek Yogurt with Honey

a gourmet who thinks of calories is like

a tart who looks at her watch.
james beard (1954-)

Salads and Slaws

Shrimp Salad | tender cooked fresh shrimp mixed with diced onions, celery, green bell pepper and
spices in a traditional mayonnaise dressing

Marinated Shrimp and Crab Salad | our famous blend of plump cooked shrimp and succulent lump
crabmeat, marinated with diced tomatoes, onions and green bell peppers in a light and delicious
dressing of extra virgin olive oil, fresh lemon juice and Greek spices

Ceasar Salad | crisp romaine lettuce, freshly grated Parmesan and home-made, buttery croutons
tossed in a traditional Ceasar dressing. Add grilled chicken or grilled shrimp

Fresh Tuna Salad | fresh yellow fin tuna offered two ways… with diced celery and onion and just
the right amount of pickle relish gently mixed with mayonnaise OR with capers, a touch of red
onion tossed with extra virgin olive and freshly squeezed lemon juice

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Country-style Greek Salad | juicy, ripe tomatoes, sliced onions and cucumbers, feta cheese and
Kalamata olives with our homemade Greek vinaigrette

George’s Greek Slaw | angel hair cabbage, feta cheese, scallions and chopped parsley in a zesty
dressing of Greek spices, extra virgin olive oil and freshly squeezed lemon juice

Prasini Salata | delicate shreds of crisp romaine lettuce tossed with sliced green onions, Greek
spices, extra virgin olive oil and a splash of fresh lemon juice

Rosemary Roasted Potato Salad | a smoky blend of roasted rosemary potatoes mixed with diced
red onion, chopped celery and roasted red peppers in a savory mayonnaise and Dijon dressing

Wilted Orange Spinach Salad | tender baby spinach topped with diced boiled egg, thinly sliced red
onion and crumbled bacon, drizzled with a warm orange, egg and caper vinaigrette

Ligurian Pasta Salad | ligurian style orzo salad with oil cured olives, capers, fresh mozzarella and
roasted tomato vinaigrett

Salt is born of the purest of parents: the

sun and the sea.
Pythagoras (570 BC-490 BC)

Luncheon
Salad (choose 1)
George’s Greek Slaw
Marinated Mushrooms
Corfu Salad
Ceasar Salad
Yorgos Salata

Vegetables (choose 2)
Rosemary Lemon Potatoes
Roasted Zucchini, Tomatoes and Onions
Green beans with with Italian dressing
Ryzi Pilafi
Broccoli Lemoni
Horta Vrasta
Potatoes and Zucchini with Fresh Rosemary and Extra Virgin Olive Oil

Main course (choose 2)

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 Pastitsio | from the island of Corfu, a baked casserole of seasoned ground beef with herbs,
regional spices and pasta. topped with creamy, bechamel sauce

Mousakka | layers of eggplant, potatoes and ground beef beneath a creamy bechamel

Moschari Kokkinisto | short ribs of beef slow-cooked with onions, garlic, plum tomatoes and
red wine

Spaghetti a’ la Greco | spaghetti tossed with tomatoes, olives, onion, olive oil, fresh garlic
and feta cheese

Kabobs | chicken or pork tender meats marinated in spices and herbs; skewered with
peppers, onions, mushrooms and tomatoes

Chicken Breast | with a creamy avgolemono sauce, olive oil and oregano

Lahanodolmades | cabbage leaves stuffed with rice and ground beef in a traditional
avgolemono sauce of eggs and fresh lemon juice

Dolmades | tender grape leaves stuffed with rice, ground beef and herbs in a traditional
avgolemono sauce of eggs and fresh lemon juice

Desserts- an assortment of baklava, Greek cookies and bite sized versions of Dodiyo’s best

Knowledge is the food of the soul.

Plato 429 BCE-327 BCE

Box Lunches
Sandwiches
Grilled Vegetable Sandwich | seasonal vegetables served on focaccia with our homemade tzatziki
sauce

Fresh Grilled Tuna Salad | perfectly grilled tuna, is chopped with red onions and tomatoes.
served over mixed greens

Tsepi: shrimp, gyro, pork | a tsepi stuffed with your choice of fresh grilled shrimp, gyro meat or
marinated pork with tomatoes, onions, parsley and drizzled with tzatziki sauce

Chicken Schwarma | savory chicken served in pita bread with tomatoes, red onions and tzatziki
sauce

Salads

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Schwarma Ceasar Salad | pulled rotisserie chicken, basted in juice atop a classic ceasar salad with
buttery croutons

Kotosalata | a colorful mix of pulled rotisserie chicken and tri-colored pasta in a yogurt-
mayonnaise dressing

Orzo Salad | ligurian style with oil cured olives, capers, fresh mozzarella and roasted tomato
vinaigrette

Fritatta | spanish style omelet, served hot or room temperature. Choose:

Vegetable - artichoke hearts, field peas, mint and creamy fontina cheese topped with a drizzle of
avgolemono sauce

Antipasti - a combination of soppresata, provolone cheese and roasted red bell pepper with fresh
oregano

Seafood- baby spinach and perfectly cooked salmon combined with feta cheese and chopped dill

At a dinner party one should eat wisely,

but not too well, and one should talk
well, but not too wisely.
W.Somerset Maugham (1874-1965)

Dinner Buffet 1
Salad (choose 1)
George’s Greek Slaw
Giardinera
Pasta Salad

Vegetable (choose 1)
Ryzi Pilafi | light and fluffy with tender grains of toasted rice
Fasolakia | fresh green beans cooked in a tomato-herb sauce
Mediterranean Roasted Vegetables | assortment of seasonal vegetables, roasted with herbs and
spices
Sautéed Spinach | spinach lightly dressed with extra virgin olive oil, garlic and fresh lemon juice

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Potates Limonata | thick wedges of roasted potato drizzled with olive oil, doused with fresh
lemon juice and sprinkled with oregano

Main course (choose 1)

Pastitsio | from the island of Corfu, a baked casserole of seasoned ground beef with herbs,
regional spices and pasta. topped with creamy, bechamel sauce

Stuffed Cabbage Leaves | tender cabbage leaves are filled with seasoned rice and ground beef
then simmered in a seasoned tomato broth

Imam Baldi | a classic meze of eggplant, garlic and tomatoes sautéed in olive oil; served hot (The
name of this Turkish dish translates to “the Imam fainted”)

Tsepi: shrimp, gyro, pork | a flatbread stuffed with your choice of fresh grilled shrimp, gyro meat
or marinated pork with tomatoes, onions, parsley and drizzled with tzatziki sauce

Dodiyo’s Burger | Alabama grass-fed beef, char-grilled and served on a toasted Kaiser roll

Chicken Breast with Avgolemono |

Chicken Kabobs | tender meats marinated in spices and herbs; skewered with peppers, onions,
mushrooms and tomatoes

Flat Iron Steak | this flavorful cut of beef is rubbed with olive oil, garlic and cilantro, seared and
then roasted with lemons

A store of grain, oh king, is the best of

treasures. A gem put in your mouth will
not support life.
Hitopadesa (12th century C.E.)

Salad (choose one)

Dinner Buffet 2
Ceasar Salad
Korfu salad
Dodiyo’s Salad
Prasini Salata
Tabbouleh

Vegetable (choose two)

Aginares a la Polita | peas and artichokes
Patates Lemonata | roasted lemon potatoes
Imam Baldi | eggplant with garlic and tomatoes

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Spanacorizo | spinach and rice
Orzo | with peas and herbs

Main course (choose two)

Spaghetti a la Perea | spaghetti with a thick, spicy ground beef sauce
Moussaka | eggplant, potatoes, yellow squash, zucchini, sliced tomatoes, spinach and feta cheese
topped with a cream bechamel
Chicken Stew a la Puttanesca | bone-in chicken sautéed with tomatoes, olives, capers, garlic and
a dash of chili flakes
Kotopoulo Fournou | oven-roasted, bone-in chicken in the traditional Greek style with olive oil,
lemon juice, oregano and garlic
Arni Souvlaki | cubes of tender lamb, marinated in extra virgin olive oil and Greek spices.
skewered and grilled
Salmon San Sebastian | Spanish dish of salmon, toasted almonds, diced egg, capers and orange
zest
Spaghetti Barcelona | spaghetti topped with jumbo shrimp, scallops, mussels, chopped onions
and fresh tomatoes in a creamy garlic-wine sauce
Lamb or Pork Kabob | tender meats are marinated in spices and herbs; skewered with peppers,
onions, mushrooms and tomatoes
Fresh Catch of the Day | either char-grilled with avgolemono sauce or cooked plaki-style with
onions, garlic, plum tomatoes, fresh rosemary and red wine
Beef Short Ribs “Taverna” | seared and slowly braised in red wine and broth with garlic cloves,
vinegar and onion

HE who distinguishes the savor of his food

can never be a glutton. He who does not
cannot be otherwise.
Henry David Thorough (1817-1862)

Dinner Buffet 3
Salad (choose two)
Roasted Red Beets
Ceasar Salad
Tabbouleh |
Horiatiki | combines chopped tomatoes, sliced red onion, cucumber, bell pepper and kalamata
olives topped with a slice of feta cheese. dressed simply with extra virgin olive oil, and fresh
oregano
Arugula Salad | arugula, grilled onions, prosciutto, graviera cheese and saba vinaigrette

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Ethos Salata | mixed greens with grilled fennel, sundried tomatoes, goat cheese and olives
with wine vinaigrette

Vegetable (choose two)

Horta | seasonal greens braised with extra virgin olive oil, garlic and freshly squeezed lemon
juice
Spanacorizo | spinach and rice
Bamies | okra saiteed in tomatoes
Wild Mushrooms | sautéed in white wine with olive oil, garlic and herbs
Imam Baldi | eggplant with garlic and tomatoes
Artichokes in Avgolemono Sauce

Main course (choose two)

Connie Kanakis’s Spaghetti | delicate pasta served with brown butter and shrimp

Swordfish Kabobs | one skewar of swordfish and a separate skewar of mushrooms, onions
and green pepper all grilled with extra virgin olive oil and fresh rosemary

Grouper with Lemon-Caper Butter Sauce | pan-fried and served over skordalia

Filet Mignon with Rosemary-Garlic Bread Crumb | tender fillet is rubbed with extra virgin olive
oil and coated with a mixture of finely chopped fresh rosemary, garlic and bread crumbs

Arni Youvetsi | braised lamb shank simmered with orzo pasta in light tomato herb sauce

Chicken Involtini | boneless chicken breast stuffed with smoky bacon, spinach and feta
cheese, sautéed in olive oil and finished in a light tomato sauce

Garides Schara | garides is the Greek name for the couple of thousand of crustaceans we call
shrimp. Basted with lemon juice and olive oil and roasted over a charcoal fire

Lamb Chops | marinated in olive oil, garlic, rosemary and fresh lemon juice, broiled and then
basted with a balsamic vinegar reduction

Connie Kanakis” Snapper | with lemon, fresh herbs and Parmesan bread crumbs

Veal Picatta | delicate medallions of veal are lightly breaded, pan-sautéed in butter and served
with crispy prosciutto bits and capers

Beef Tenderloin Kabob | the finest cut of beef, marinated in spices and herbs; skewered with
peppers, onions, mushrooms and tomatoes

Scallops with Fried Capers and Lemon Butter | delicate diver scallops are pan sautéed in a
creamy lemon-butter sauce

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