dinner T A V E R N A autumn spreads small plates
tzatziki yogurt, cucumber, garlic, dill 8 8 lamb triangles spiced lamb, capers, graviera cheese in phyllo 14
skordalia potato,garlic, lemon and whipped peasant bread 9 veal meatballs pinenuts, almonds, plums, mavrodaphne gravy, poulenta 14
melitzanosalata smoky eggplant, red pepper, garlic and parsley 9 saganaki fried kasseri and graviera cheese with fresno chili jam 13 9 taramosalata caviar, shallots, lemon and whippped peasant bread
spanish octopus chick pea, orange, pickled celery, green olive, watercress 18 muhammara red pepper, pomegranate, walnuts, harissa and peasant bread sauteed calamari gigantes, garlic,lemon, cilantro 13 a sampler of tzatziki, taramosalata and melitzanosalata 17 Light blue - Pantone 5503 CP shrimp “santorini” ouzo scented tomatoes, horta, barrel aged feta 14 4 dip sampler 21 the whole shebang 25 CMYK - C:39 M: 2 Y:14 K:10 souvlakis served with maroulosalata seared shrimp taramosalata, romaine, red onions and tomatoes 22
salads house smoked pork tzatziki, fresnos, pickled onions and romaine 22 kale, roasted beets and granny smith apple candied walnuts, feta 14 vegetarian tzatziki, tomato braised gigante beans , chopped greek salad 21 taverna style greek salad tomatoes, onion, cucumber, barrel aged feta 12 / 18 large plates
feta skaras saladroasted feta, red pepper, tomato over kale and arugula14 crispy half chicken “under brick” 27 brussels sprouts, lemon potatoes, cippolini onion, chermoula veg small plates braised lamb shank “yiouvetsi” 29 butter beans with buttternut squash, cinnamon scented tomatoes, feta 10 orzo with cinnamon scented tomatoes, cremini mushrooms, graviera
horta sauteed kale, lemon, garlic, chili 10 beef short rib 29 moussaka, red beet-pomegranate reduction fava yellow split pea puree, roasted tomato, capers 10 whole roasted branzinoC ool Grey- Pantone Cool Gray 1128 CP brussels sprouts parsley, capers, sherry vinaigrette 10 ngerling, mizzuna, red onion salad, served as let CMYK - C:44 M: 34 Y:22 K: 77 zucchini fritters kefalotyri cheese, panko, roasted garlic-tomato sauce 12 stu ed pepper “gemista” 26
spinach triangles horta, feta, leeks and dill baked in phyllo lentil rice, greek fava, smoked tomato, seasonal vegetables 14 dolmades housemade stu ed grape leaves, yogurt, almond, sa ron 10 a gratuity of 18% will be added to parties of 5 or more we respectfully accept 3 credit cards per table