Appetizers Brunch Salads Light Fare Entrees Sides
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APPETIZERS BRUNCH LIGHT FARE AVGOLEMONO 7 CHEESE SAGANAKI* 12 Egg lemon soup with rice Pan fried traditional BRUNCH DRINK SPECIAL: kefalograviera cheese FISH OF THE DAY 17 CHICKEN SOUVLAKI 14 Bloody Mary, Screwdriver, Mimosa, or Champagne 5 OCTOPUS 18 Chef’s choice fish & side Skewered chicken served with Mediterranean octopus FRIED CALAMARI 13 Greek fries, tzatziki and mixed greens charcoal grilled served on top Fresh calamari lightly fried PASTA ALA GRECCA* 16 BIFTEKI SOUVLAKI 15 of fava puree with spicy marinara GREEK TOAST* 11 Rigatoni tossed with fresh spinach, Ground beef & lamb skewered served Our special version of French toast made with Tsoureki and served with basil, and tomato sauce topped with with Greek fries, tzatziki and ESTIA CHIPS* 15 SPINACH PIE* 12 maple syrup and fresh berries grated feta cheese Thinly sliced zucchini Scallions, leeks, dill and feta cheese mixed greens Add Chicken $5 Add Shrimp $9 and eggplant, lightly fried wrapped in handmade phyllo dough 16 served with tzatziki SMOKED FISH PLATTER LOBSTER ROLL 22 Smoked salmon and whitefish salad served with lettuce, tomatoes, onions, MEDITERRANEAN SPREADS* 14 FISH GYRO 16 Tender Maine lobster served on a hardboiled eggs, and a toasted bagel with cream cheese BEETS* 10 Tzatziki (Greek Yogurt), Htipiti (Red Chef’s choice fish served on pita with brioche roll with spring mix and Red beets served with Pepper), Fava, Tarama (Carp Roe) and tzatziki and cabbage topped with a Greek fries STEAK AND EGGS 21 horta and a potato Melitzano (Eggplant) (choice of 3) tomato relish and a side of Greek fries Grilled filet mignon served medium with two sunny side up eggs, sauteed spinach, garlic spread $5 each CRAB CAKE BURGER 19 fresh hollandaise and breakfast potatoes Maryland style crab cake served on a CRAB CAKE 18 DOLMADES* 11 brioche roll with mustard aioli, mixed 10 Jumbo crabmeat served over Valencia rice, pine nuts, currants, YIAOURTI* greens and Greek fries Greek yogurt served with fruit, Beluga lentils fennel and dill stuffed in grape vine granola, honey and a baklava crisp leaves and served with tzatziki AVGA SPANAKIA* 13 A three egg omelet featuring a traditional combination of spinach, SALADS leeks, feta, tomato, and scallions served in a cast iron skillet ENTREES ROMAINE* 11 Croutons, feta cheese, fresh dill, and CLASSIC GREEK* 15 creamy caper dill dressing ORGANIC SALMON 28 LAMB CHOPS 32 Tomato, cucumber, peppers, Add Chicken $5 Add Shrimp $9 EGG WHITES AVAILABLE UPON REQUEST Served with spinach rice Three premium Australian lamb chops onions, olives and feta cheese Add Salmon $9 2 served with fried potatoes and tzatziki with red wine vinaigrette SWORDFISH SOUVLAKI 28 Add an extra lamb chop 10 Add Chicken $5 Add Shrimp $9 MEDITERRANEAN 16 Wild swordfish grilled with tomato, Add Salmon $9 Grilled eggplant, red peppers, onion, and peppers NY BLACK ANGUS STEAK 37 cherry tomatoes, romaine lettuce, 14oz NY strip charcoal broiled served SIDES with grilled vegetables KALE* 15 Kalamata olives and balsamic LAVRAKI 29 Sliced apples, crispy chickpeas, vinaigrette topped with fried Grilled Mediterranean sea bass GRILLED VEGETABLES* 9 BAGEL & CREAM CHEESE* 5 SPINACH RICE 8 MOUSSAKA 17 red onion, olives, feta cheese, calamari and feta cheese served with horta Seasonal mixed grilled vegetables Spinach sauteed with rice, leeks A Greek casserole layered with cucumbers, cherry tomatoes and served with mint yogurt and dill seasoned ground beef, sliced dijon shallot vinaigrette TUNA SALAD 19 TSIPOURA 28 eggplant and potatoes, topped with a Add Chicken $5 Add Shrimp $9 Sliced rare tuna served on mixed Grilled Mediterranean royal dorado kefalograviera béchamel Add Salmon $9 greens tossed with cucumbers, HORTA* 8 served with horta diced tomatoes, green apples, POTATOES 7 BACON 6 Steamed wild mountain greens with walnuts and feta with Choice of roasted or fried extra virgin olive oil and fresh lemon balsamic vinaigrette VISIT US AT WWW.ESTIATAVERNA.COM PLEASE NOTIFY YOUR SERVER OF ANY FOOD ALLERGIES *INDICATES VEGETARIAN ITEM CONSUMPTION OF RAW OR UNDERCOOKED EGGS, FISH, MEAT, SEAFOOD MAY INCREASE YOUR RISK OF FOODBOURNE ILLNESS .