Ammos Estiatorio

Soupa

Chef's seasonal soup.

Chips Lahanikon

Crispy thin-cut mix vegetables, yogurt garlic sauce.

Pikilia (Dips)

Tzatziki, taramasalata, melitzanosalata, hipiti, skordalia served with pita.

Saganaki

Flambeed with 7 Metaxa brandy, lightly fried Greek graviera cheese, and lemon vinaigrette.

Dolmades

Stuffed imported Greek grape leaves, rice, dill, and EVOO.

Kolokitho-Keftedes

Crispy zucchini fritters, graviera and feta cheese, mint EVOO, and tzatziki dip.

Psites Sardeles

Grilled Mediterranean fresh sardines, fresh lemon and herbs.

Kalamari

Served grilled with ladolemono sauce or crispy with lemon caper aioli.

Garides Kataifi

48 hours braised tiger shrimp, wrapped in kataifi phyllo dough, served with our beurre blanc sauce

Octapodi

Sushi quality grilled Mediterranean octopus, fennel, Spring onions, sweet balsamic emulsion

Kavouro-Keftedes

2 Maryland jumbo lump crab cakes, lemon caper aioli.

Keftedes

Ground sirloin meatballs infused with barrel aged feta and parsley cooked in tomato and basil sauce.

Plevrakia

Roasted lamb riblets, Greek mountain grown oregano, and lemon sauce.

Spanakopita

Traditional spinach pie, barrel aged feta, tomato sauce, and mint EVOO.

Gigandes Appetizer

Baked traditional giant beans in tomato sauce, dill, spring onions, and crumbled feta.

Trahana Garides Saganaki Lunch

Cretan cracked wheat pasta kneaded with fermented milk and 4 tiger shrimp. Served as a Santorini risotto-style dish with barrel-aged feta, scallion and sun-dried tomatoes.

Rizi Thalasinon Lunch

Tiger shrimp, finely-chopped shellfish and fresh catch fish fillet in wild mushroom risotto with truffle oil.

Solomos Lunch

Marinated and seared Scottish salmon in a lemon and fennel seed broth. Served over yogurt beet salad.

Makaronia Tis Giagias Lunch

Grandma's pasta with traditional Greek meat sauce.

Lahanika Skaras Lunch

Eggplant, zucchini, vine tomato, Vidalia onion, grilled asparagus and almond-garlic puree.

Mousakas Lunch

Sauteed ground beef, roasted zucchini, eggplants, potatoes and feta bechamel sauce.

Kotopoulo Lunch

Roasted lemon organic half chicken cut served with wild greens & lemon potatoes.

Kotopoulo Pita Lunch

Sauteed free range chicken breast with veggies, Greek salad and tzatziki.

Arni Pita Lunch

Grilled lamb sirloin and sauteed veggies on a pita with tzatziki and Ammos fries.

Bifteki Arni Lunch

Ground lamb burger, rosemary, Ammos oregano fries.

Paidkia Lunch

Grilled rack of lamb over traditionally cooked Greek gigandes

Pre Fix Menu

Choice of one appetizer, a Main Course, and a dessert

Trahana Garides Sagnaki

Cretan cracked wheat pasta kneaded with fermented milk and 4 tiger shrimp. Served as a Santorini risotto-style dish with barrel-aged feta, scallion and sun-dried tomatoes.

Makaronia Tis Giagias

Grandma's pasta with traditional Greek meat sauce.

Rizi Thalasinon

Tiger shrimp, finely-chopped shellfish and fresh catch fish fillet in wild mushroom risotto with truffle oil.

Solomos

Marinated and seared Scottish salmon in a lemon and fennel seed broth. Served over yogurt beet salad.

Tonos

Herb-crusted yellow fin tuna, fingerling potatoes, gigandes and yellow tomato sauce.

Plaki

Braised Chilean sea bass, beefsteak tomato, berry capers, Vidalia onions, fingerling potatoes cooked in tomato broth.

Seafood Moussaka

Finely chopped shellfish and fresh catch fish fillet, layers of zucchini, eggplant and yellow squash seared in extra virgin olive oil with feta bechamel sauce.

Lahanika Skaras

Eggplant, zucchini, vine tomato, Vidalia onion, grilled asparagus and almond-garlic puree.

Mousakas

Sauteed ground beef, roasted zucchini, eggplants, potatoes and feta bechamel sauce.

Kotopoulo

Roasted organic lemon half-chicken, wild greens and lemon potatoes.

Gourounopoulo

Slow-roasted whole piglet with Ammos oregani fries.

Paidakia

Grilled rack of lamb over traditional Greek gigandes.

Brizola

24 oz. grilled bone-in ribeye steak, wild mushroom and Mavrodafni wine sauce or beurre blanc sauce.

Arni Yiouvetsi

Traditionally slowly cooked lamb shank in a homemade tomato sauce served over Greek orzo casserole.

Horiatiki Salad

Beefsteak tomatoes, Kalamata olives, spring onions, cucumbers, tri-color peppers, barrel-aged feta, extra virgin olive oil.

Katsikisia Salad

Spring mix, dill garlic goat cheese, walnuts, dried cranberries, raspberry vinaigrette.

Frouta Salad

Watermelon, berries, seasonal fruits, vine tomatoes, barrel-aged feta, arugula, black sesame dressing.

Tragano Avocado Salad

Sliced avocados, beefsteak tomatoes, chickpeas, Kalamata olives, parsley, cumin, paprika, crumbled pita chips, aged white balsamic vinaigrette, extra virgin olive oil.

East Coast - West Coast

Served with spicy horseradish, cocktail sauce and our special mignonette sauce.

Cape May - Blue Point

Served with spicy horseradish, cocktail sauce and our special mignonette sauce.

Fragri

Imported, Greek Islands, firm, mild white snapper 1.5-1.7 lbs.

Lavraki

Imported, Greek Islands, lean fish, mild & moist tender flakes. 1 lb.

Sinagrida

Atlantic Ocean red snapper, moist & lean fish, distinctive sweet flavor. 1.3-1.5 lbs.

Tsipoura

Imported, Greek Islands, Royal Dorado, mild flavor, firm flakes 1 lbs

Black Sea Bass

Mid-Atlantic Ocean wild bass, mild & flaky texture. 1.3-1.5 lbs.

Dover Sole

Imported, Holland, mildly sweet flavor, small tender flakes. 1 lb.

Barbounia

Imported, Greek Islands, seared delicate red mullets, sweet flavor aroma 3-5 pieces per lb.

King Shrimp

1 lb. of shrimp.

King Shrimp

Imported,South African,head-on prawns 2-3 pieces per pound

Fresh-Cut Oregano Fries

Fingerling Potatoes

Roasted Lemon Potatoes

Wild Greens

Gigandes

Sauteed Wild Mushrooms and Haricot Vert

Grilled Jumbo Aspargus and Greek Graviera Cheese

Milopita

Apple tart mixed with melted halva mousse & drizzled with halva crumbs. Served with vanilla ice cream.

Yiaourti krema

Chilled Greek yogurt flan served with honey & sour cherries.

Yiaourti

Double-strained Greek yogurt dressed with honey & walnuts topped with sour cherries.

Baklava

Mixed nuts layered in phylo dough and dipped in honey syrup.

Karidopita

Walnut cake dipped in honey cinnamon syrup.

Sokolata

Belgian chocolate souffle cake served with strawberry coulis & Ouzo whipped cream.

Milopita

Apple tart mixed with melted halva mousse & drizzled with halva crumbs.

Yiaourti Krema

Chilled Greek yogurt flan served with honey and sour cherries.