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MEZE (SHARE PLATES) Greek Olive Mix VG GF 5 Imported Greek Feta oregano & olive oil V 5 Dolmadakia grape leaves stuffed w/ rice & vegetables VG 9 133 5TH AVENUE, PARK SLOPE, BROOKLYN Zucchini Chips zucchini chips, tzatziki V 12 347-599-0749, MedusaTaverna.com Grilled Vegetables V GF 11 grilled seasonal vegetables, lemon oil, oregano, tzatziki Cheese Saganaki lightly battered kefalograviera cheese V 9 MEDUSA COCKTAILS Cypriot Halloumi V GF 11 grilled halloumi cheese w/ fig jam, lemon, mint SEASONAL COCKTAILS Spanakopita (spinach pie) V 12 Frosé (#froseallday) 13 spinach, feta, herbs, wrapped in filo dough organic peach & strawberry purée, rosé, vodka Grilled Shrimp (5pcs) GF 13 Classic Margarita (rocks OR frozen) 12 simply grilled shrimps (head on), lemon oil, oregano Flavors (add $2) : Pomegranate, Blood Orange, Green Apple, Mango, Watermelon , Blue Ouzo Kalamari fried calamari, lemon 12 Icy Aphrodite frosé w/ (red OR white) sangria 14 Grilled Octopus GF 19 red onions, capers, parsley, lemon oil, oregano SIGNATURE COCKTAILS Loukaniko grilled Greek pork sausage, mint yogurt, lemon GF 12 Its 5pm Somewhere 14 gin, green chartreuse, fresh lime, honey, club soda, rosemary Soutzoukakia (beef & lamb meatballs) 10 spiced tomato red wine sauce Figalicious Bulleit Rye, Aperol, fig jam, fresh lemon, bitters 13 Greek Mac & Cheese orzo pasta, halloumi, feta graviera V 11 Mastic Fashion bourbon, masitha, bitters 13 Greek Octopus Mac & Cheese 17 Mykonos Margarita (rocks) 14 octopus, orzo pasta, halloumi, feta, graviera mezcal, fresh lime, triple sec, pineapple ,salt & paprika Greek Mojito ouzo, rum, fresh lime, sugar, mint, club soda 12 Sangria (red, white OR pink) 11 GYROS + BURGER Gyros served on pita bread w/ tzatziki, onion & tomato. Choice of: (french fries OR marouli salad) Add: 2 pcs of halloumi (+6) / extra tzatziki (+3) / Medusa dipping sauce (+3) WINE (Pricing: Glass/Bottle) American Lamb Gyro (flat lamb slices) 16 ROSE Greek Lamb Gyro (shredded braised lamb) 18 Exhib Rose Cap D’agde France 11 / 44 Meatball Gyro 15 beef & lamb meatballs in homemade tomato red wine sauce Merlot Rose Costa Lazaridi Greece 13 / 50 WHITE Chicken Gyro grilled chicken breast, sliced 15 Savignon Blanc Costa Lazaridi 12 / 45 Pork Gyro grilled pork loin, sliced 15 Assyrtiko Avantis Winery 14 / 56 Loukaniko Gyro grilled Greek pork sausage 15 Mosxofilero Flowers 11 / 44 Halloumi Gyro grilled Cypriot halloumi cheese V 15 Malagousia Costa Lazaridi 13 / 50 Veggie Gyro grilled seasonal vegetables V 15 RED Medusa Burger 16 Cabernet Blend Onedea 12 / 45 beef & lamb burger w/ swiss & feta, homemade tomato jam, sautéed red onion, lettuce & medusa sauce, potato bun Xinomavro Chrisohou 13 / 48 Agiorgitiko Flowers 11 / 44 Pinot Noir Penner Ash 17 / 65 Cabernet Newton Napa Valley 85 • Suggested gratuity of 20% will be added to all parties of 5 or more. • All of our food is prepared fresh to order, please allow extra time. SPARKLING • Menu prices are subject to change. Freixenet Prosecco 13 / 50 • No alterations or substitutions on menu items. Otello Lambrusco Red (on ice) 14 / 54 V = vegetarian / VG = vegan / GF = wheat & gluten free (We have (2) dedicated gluten free fryers) / N = nuts *= Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. SPREADS Add: extra pita (+1.50) / crudité (+1.50) ENTRÉES Pikilia sampling of all five spreads 18 Moussaka 19 Black Truffle Tarama 10 layers of ground beef, eggplant, potato, creamy béchamel sauce, lemony fish roe mouuse w/ squid ink & truffle oil served w/ marouli salad Tzatziki Greek yogurt, cucumber, garlic, dill V GF 6 Pastitsio (Greek ziti) 19 Htipiti whipped feta & roasted chilies spread V GF 6 baked layers of ziti pasta, Greek meat sauce, béchamel sauce, VG GF 7 kefalotyri cheese, served w/ marouli salad Melitzanosalata smoked eggplant, garlic, roasted peppers, parsley Baby Lamb Chops* lemon oil, served w/ Greek fries GF 37 Beet Hummus roasted beets hummus VG GF 8 Lamb Yiouvetsi 23 Braised leg of lamb, orzo pasta, homemade tomato sauce SALADS + SOUP topped w/ feta cheese Add: grilled chicken (+6 ) / grilled pork (+6) / grilled shrimp (+7) Roasted Lemon Chicken GF 23 Bell + Evans ½ chicken, lemon potatoes Watermelon Greek Salad V GF 14 fresh watermelon, imported feta, cherry tomatoes, basil, mint Lavraki branzino (delicate white fish), served w/ horta GF 32 Horiatiki (Greek village salad) V GF 13 Solomos grilled salmon, lemon oil, capers, served w/ horta GF 26 tomatoes, cucumbers, peppers, red onions, olives, oregano, feta, vinaigrette Eggplant Papoutsakia V GF 20 baked w/ carmelized onions, capers, smoked feta, Beet Salad V GF 11 served w/ gigantes roasted beets, fennel, goat cheese, roasted garlic vinaigrette Brussel Sprout Salad V GF N 11 shaved brussel sprouts, radish, carrots, celery, graviera cheese, PLATTERS walnuts, dried cranberries, honey cider dressing Served w/ marouli salad, pita bread, tzatziki & (choice of side) Marouli Salad V GF 10 mixed greens, dill, scallions, feta, aged red wine vinaigrette Grilled Halloumi Platter V 20 Avgolemeno (Greek chicken soup) GF 9 Spinach Pie Platter V 22 classic chicken egg lemon soup, rice, vegetables, dill Grilled Vegetables Platter V 20 Greek Lentil Soup GF 9 carrots, celery ,bay leaves, fresh plum tomatoes Grilled Shrimp Platter 26 Grilled Octopus Platter 28 DESSERTS American Lamb Platter (flat lamb slices) 25 Greek Yogurt w/ sour cherry preserves V GF 8 Galaktoboureko V 8 Greek Lamb Platter (shredded braised lamb) 29 creamy semolina custard in filo, lemon honey syrup Greek Meatball Platter (beef & lamb) 22 Chocolate Tahini Mousse V GF 7 pink pepper corn, sea salt, halva crumble Grilled Chicken Breast Platter (sliced) 22 Baklava walnuts, almonds, cinnamon, honey orange syrup V N 8 Grilled Pork Loin Platter (sliced) 22 Loukaniko Platter (Greek pork sausage) 22 KAFE (COFFEE) + TSAI (TEA) Nescafé Greek frappé (iced) 4 SIDE DISHES Elliniko traditional Greek coffee 4 American Coffee 3 Greek Fries oregano & graviera cheese V GF 7 Espresso 4 steamed seasonal greens, lemon oil VG GF 8 Horta Cappucino 5 Roasted Lemon Potatoes VG GF 7 Tea 3 Gigantes VG GF 7 Freddo Espresso 4 braised giant greek beans, tomato, vegetables Spanakorizo (spinach rice) VG GF 7 SODAS + WATER tomato braised spinach w/ herbs & rice Sodas (Coke, Diet Coke, Sprite, ginger ale OR club soda) 3 Brussels Sprouts crispy, fresh lemon, oregano VG GF 8 Loux Greek Sodas (sour cherry, lemon, lime OR orange) 3 Okra braised okra in tomato sauce VG GF 7 Vikos Greek still water • 1 liter 5 Souroti Greek sparkling water • 750 ml 5.
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  • Meze Haul It's Tempting to Overdose on the Brilliant Middle Eastern Appetizers at Tanoreen

    Meze Haul It's Tempting to Overdose on the Brilliant Middle Eastern Appetizers at Tanoreen

    Meze Haul It's tempting to overdose on the brilliant Middle Eastern appetizers at Tanoreen. But don't miss the main event—lamb, in more ways than you ever imagined. By Robin Raisfeld & Rob Patronite Is it our imagination, or has the greater metropolitan area been beset by an incredible shrinking appetite? That’s one explanation for the sudden preponderance of “small plates”— a.k.a. tapas, antipasto, antojitos, and dim sum. But grazing is nothing new. Meze, the original small-plate Mideast Feast: The vegetarian processional, evolved in the Middle meze platter from Tanoreen. (Photo: Kenneth Chen) East, which is where we looked to get some perspective on the current fad. From the local falafel joint to the Arabic enclaves of Atlantic Avenue and Steinway Street, it’s a cinch to find decent hummus and baba ghannouj. But for an elaborate and unusual spread that’s fresh and flavorful enough to evoke a sun-kissed summer afternoon on the bleakest midwinter night, we happily trudge to Bay Ridge to gape at the display case at Tanoreen. That’s where chef-owner Rawia Bishara benevolently reigns over a modestly appointed dining room and open kitchen, supplementing exceptional renditions of traditional Middle Eastern cuisine with her own creative riffs on a Mediterranean-flavored theme. Tanoreen’s menu lists more than 50 items and instructs customers to order by number, but we prefer to march up to the case, point at platter after parsley- rimmed platter, and try Bishara’s eternal patience by asking “What’s that?” about twenty times. Then, invariably, we ask her to compose a combination plate— always elegantly presented—followed by a couple of blackboard specials.