HOT MEZEDES COLD MEZEDES ESTIA CHIPS M 19 CALAMARI 17 SPREAD PIKILIA 17 Thinly sliced zucchini and eggplant lightly fried Choice of pan fried with spicy marinara or Choose three of the following served with served with sauteed with white wine, olive oil, garlic, shallots grilled pita: M 15 and marinara sauce • TZATZIKI M Yogurt, cucumber, dill and garlic Spinach, leeks, scallions and baked in GRILLED SHRIMP 20 • HTIPITI M Roasted red peppers, cayenne, feta housemade phyllo dough Wild caught jumbo shrimp charcoal grilled • MELITZANOSALATA M Roasted eggplant CHEESE M 15 served with arugula and cherry tomatoes • TARAMOSALATA Carp roe and potato Pan fried kefalograviera cheese served • POTATO Potato with garlic with lemon SARDINES 17 Fresh Mediterranean sardines, deboned and grilled Spreads available individually 8 OCTOPODI 21 with ladolemono and oregano Charcoal grilled octopus with red and sweet TUNA TARTARE 20 onions, dill, roasted peppers, capers, parsley CRAB CAKE 21 Diced yellowfin tuna and avocado, and red wine vinaigrette Colossal and jumbo lump crab, Beluga lentils, soy honey dressing, crispy pita chips marinated gigandes, Dijon aioli DOLMADES M 14 Valencia rice, pine nuts, currants, fennel and dill wrapped in grape leaves, served with tzatziki

SALATES HORIATIKI SALATA M 19 ARUGULA SALATA M 16 KALE SALATA M 16 “Country salad” with vine ripened tomatoes, Arugula, red and golden beets, almonds, Baby kale, sliced apples, crispy chickpeas, cucumbers, green peppers, red onions, feta, olives, cheese, honey lime vinaigrette red onions, olives, cucumbers, cherry tomatoes, and red wine vinaigrette grated feta, Dijon sherry vinaigrette BEET SALATA M 15 ROMAINE SALATA M 14 Marinated beets, potato skordalia, seasoned horta Chopped romaine hearts, housemade oregano croutons, grated feta and Kefalograviera cheeses, creamy caper dill dressing

WHOLE FISH SELECTIONS RAW BAR Estia sources only the freshest fish from Greece and around the world. Whole fish are charcoal grilled Estia sources only the freshest seafood from around the world for our raw bar. Our chefs prepare these items to with ladolemono, oregano and capers. Our chefs remove the middle bone however some small bones may remain. order; please allow time for preparation. Fish are priced by the pound; weights may vary. Inquire with your server. LAVRAKI 31/lb KARAVIDES 53/lb European sea bass, lean white meat with “Langoustines” a Mediterranean delicacy with a sweet moist tender flakes and succulent flavor SEAFOOD TOWER 85 Chilled Maine lobster, jumbo shrimp, oysters, TSIPOURA 30/lb JUMBO AFRICAN PRAWNS 51/lb clams and crab cocktail, traditional accoutrements “Royal Dorado” firm, moist white fish Sweet and firm, butterflied and grilled Serves 2-4 in shell with ladolemono OYSTERS 18 / 32 BARBOUNI 47/lb Chef’s daily selection served with Served on the bone lightly floured and pan fried Recommended for two or more cocktail and mignonette sauces in olive oil, this exotic delicacy from Portugal has sweet flavor and aroma SHRIMP COCKTAIL 20 JUMBO LAVRAKI 40/lb Four jumbo wild caught shrimp served with cocktail DOVER SOLE 50/lb served with parsley pureé and grilled vegetables Lightly floured and pan sautéed, sauce and fresh horseradish this Dutch delicacy is mildly sweet and flaky Baked in Mediterranean sea salt +6 ASTAKOS MP Live Maine deep water lobster, split, claws FAGRI 39/lb deshelled and charcoal grilled Firm and flavorful Mediterranean white snapper

FROM THE SEA FROM THE LAND SIDES CHILEAN SEA BASS PLAKI 45 LAMB CHOPS 47 HORTA M 11 Oven baked in tomato sauce with onions, tomatoes, Charcoal grilled Australian lamb chops marinated Wild wilted greens with lemon and olive oil green peppers, carrots, potatoes, capers and thyme in olive oil, fresh herbs and lemon, served with Greek fried potatoes and tzatziki ROASTED POTATOES 10 SWORDFISH 33 Greek oregano, fresh lemon Charcoal grilled with tomatoes, onions, peppers, LAMB SHANK 33 ladolemono and capers Red wine braised lamb shank served on the bone GRILLED ASPARAGUS M 13 with orzo, roasted tomato sauce and grated feta Olive oil, crumbled feta, pickled red onion TUNA 39 Sesame seed encrusted tuna grilled rare, PRIME BONE-IN FILET MIGNON 59 GRILLED VEGETABLES M 12 sautéed horta, marinated beets, almond skordalia 14oz prime bone-in filet mignon Mint yogurt served over fresh thyme HALIBUT 37 GREEK FRIED POTATOES M 10 Charcoal grilled with ladolemono, capers, ROASTED CHICKEN 29 Grated kefalograviera cheese vegetable souvlaki and tapenade Roasted leg and breast served over caramelized onion and yogurt orzo with a lemon thyme jus SPINACH RICE 10 SALMON 32 Rice sautéed with spinach, leeks and fresh dill Charcoal grilled organic salmon with ladolemono, capers and horta LOBSTER PASTA 40 Fresh Maine lobster, deshelled, sauteed with linguini, tomatoes, garlic, basil and marinara

M Indicates Vegetarian Items. Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness Some menu items have naturally occuring pits or seeds; please use caution. /EstiaRestaurant @EstiaRestaurant @EstiaRestaurant Estia THEATER MENU 35 HANDCRAFTED COCKTAILS1 BURNT MANHATTAN 15 SANGRIA 12 FIRST COURSE Choose One Knob Creek Rye whiskey, orange bitters, burnt brown Seasonal preparation sugar simple syrup served “perfect” SPANOKOPITA HADES’ HOUNDS 14 Spinach, leeks, scallions and feta baked in DIONYSUS 11 Blue Coat Barrel Aged Gin, Antica Formula sweet vermuoth, dry vermouth, Magdala orange liqueor, housemade phyllo dough House infused berry vodka, fresh lemon, simple syrup, topped with sparkling wine Orange juice, orange bitters CALAMARI POMEGRANATE MARGARITA 12 WINTER SPICED NEGRONI 15 Sauteed with olive oil, garlic, shallots, white wine 1800 Silver Tequila, rosemary simple, lemon, lime, Monkey 47 gin, Domaine De Canton ginger and marinara sauce pomegranate juice liquer, sweet vermouth, clove honey, Forthave Red Aperitivo fresh lemon juice SPREAD PIKILIA M ESSENCE OF ESTIA 14 Grey Goose vodka, Grey Goose “Essence of Estia” DARK SOUR 14 Tzatziki, htipiti, and melitzanosalata Basil Hayden’s Dark Rye, Fresh lemon juice, thyme served with grilled pita simple syrup, Dubonnet Rouge MOCKTAILS ROMAINE SALAD M WINTER ICED TEA 5 1MATCHA MINT LEMONADE 5 Chopped romaine hearts, grated feta, Iced tea, cranberry juice, thyme simple syrup Fresh squeezed lemonade, matcha power, fresh mint creamy caper dill dressing

OCTOPODI + $5 WINE BY THE GLASS Charcoal grilled octopus with red and sweet WHITE RED onions, dill, roasted peppers, capers, parsley and red wine vinaigrette VERDICCHIO 12/46 PINOT NOIR 11/42 Rocchina, dei Castelli di Jesi, Italy, 2017 Guenoc, California, 2017 HORIATIKI M + $4 RIESLING 12/45 TEMPRANILLO 13/48 “Country salad” with vine ripened tomatoes, Leonard Kreusch, Rheinhessen, Germany 2017 Campellares, Rioja, 2016 cucumbers, green peppers, red onions, feta, olives, and red wine vinaigrette ROBOLA 11/44 MERLOT 12/48 Robola Cooperative, Cephalonia, 2017 Chateau de la Caresse, Cotes du Bordeaux, 2015 BORDEAUX BLANC 13/52 XINOMAVRO 13/48 ENTRÉE Choose One Chateau de Matards, Bordeaux, France, 2016 Thymiopoulos, Young Vines, Naoussa, 2017 FISH OF THE DAY CHARDONNAY 11/44 MALBEC 11/45 Chef’s choice fish and side Backstory, California, 2017 Nieto Senetiner, Mendoza, 2017 MOSCHOFILERO 13/48 AGIORGITIKO 13/48 Domaine Skouras, Peloponnese, 2018 Saint George, Domaine Skouras, Nemea, 2016 A Greek casserole layered with seasoned ground beef, sliced eggplant and potatoes, topped with a ASSYRTIKO 15/58 SYRAH/GRENACHE/MOURVEDRE 13/48 Atlantis White, Santorini, 2017 Les Cigales de Montirius, Cotes du Rhone, 2015 Kefalograviera béchamel SAUVIGNON BLANC 13/48 NERO D’AVOLA 13/48 LAMB TRAHANA Sunday Mountain, Marlborough, 2017 Indigenous, Sicily, 2017 Lamb shank served off the bone over trahana pasta 11/44 CABERNET SAUVIGNON BLEND 19/68 with tomato kapama, pine nuts, currants and Markou, Retsina of Attica, NV Doube T, Trefethen Vineyards, Napa Valley, 2014 grated feta CHARDONNAY 20/75 SHRIMP SOUVLAKI Chalk Hill, Russian River Valley, 2017 Full Wine List Available Grilled shrimp, onions and cherry tomatoes served with tomato feta orzo ROSÉ & SPARKLING ROASTED CHICKEN XINOMAVRO ROSE 13 MOSCHOFILERO 14 Roasted leg and breast served over caramelized Dio Fili, Siatista, 2018 Ode Panos, Spiropoulos, Peloponnese, 2016 onion and yogurt orzo with a lemon thyme jus PROSECCO 12 SPARKLING BRUT ROSE 12 Beatrice, Ca’Furlan, Italy, NV Croix de Roche, St Emilion, NV PAPOUTSAKIA M Roasted eggplant, vegetable souvlaki, BEER roasted tomato sauce, grated feta AMSTEL LIGHT 7 YUENGLING LAGER 6 Amsterdam Pottsville, PA LAMB CHOPS + $12 Charcoal grilled Australian lamb chops marinated ALLAGASH WHITE 8 BUCKLER, NA 6 in olive oil, fresh herbs and lemon, served with Portland Netherlands Greek fried potatoes and tzatziki MYTHOS 7.5 Greece TWO ROADS WORKERS COMP SAISON 7 CORONA 6 (DRAFT) Mexico Stratford, CT DESSERT Choose One CRISPIN CIDER (GF) 7 Colfax, CA YARDS PPA (DRAFT) 7 KARIDOPITA Atlanta, GA Traditional honey walnut cake GUINNESS 7 Dublin SORBET One scoop of locally made seasonal sorbet At the Bar and Outside SALTED CARAMEL + $2 Monday-Friday: 4pm – 6pm Walnuts, pistachios and phyllo with caramel happy sauce and fleur de sel Sunday: 7pm – Close

Enjoy half price appetizers and HOUR selected drink specials

M Indicates Vegetarian Items. Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness Some menu items have naturally occuring pits or seeds; please use caution. /EstiaRestaurant @EstiaRestaurant @EstiaRestaurant Estia