Ammos Estiatorio

Chips Lahanikon

Good for sharing. Crispy thin cut mixed vegetables served with yogurt garlic sauce and eggplant spreads.

Pikilia Dips

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

Saganaki

Saganaki style Greek graviera cheese, dry figs, flambeed with Mextaxa brandy.

Spanakopita

Traditional spinach pie, barrel-aged feta, tomato sauce, and mint extra virgin olive oil.

Kolokitho-Keftedes

Crispy zucchini fritters, graviera and feta cheese, mint extra virgin olive oil, and tzatziki dip.

Keftedes

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

Plevrakia

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

Psites Sardeles

Grilled Mediterranean fresh sardines, fresh lemon, and herbs.

Garides Kataifi

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

Myda Saganaki

Mussels saganaki, infused with fresh tomato wine sauce with barrel-aged feta cheese, finished with Ouzo liqueur.

Kalamari

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

Octapodi

Sushi quality grilled Mediterranean octopus, fennel, spring onions, roasted red peppers, sweet balsamic emulsion.

Kavouro-Keftedes

Two Maryland jumbo lump crab cakes, lemon, and caper aioli.

Rizi Thalasinon

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

Garides Santorini

Tiger shrimp in Santorini style cooked linguini pasta, fresh tomato broth with Greek feta, spiced with oregano and parsley.

Seafood Moussaka

Finely chopped seafood specialties in layers of zucchini, eggplant, and yellow squash served in extra virgin olive oil and feta bechamel sauce.

Solomos

Pan seared salmon on top of zucchini pappardelle sautéed with wild mushrooms, served with red pepper coulis.

Tonos

Crusted in fine herbs sushi quality tuna, fingerling potatoes, Brussels sprouts, avocado mousse, soy cider vinaigrette.

Plaki

Braised Chilean bass in berurre blanc sauce, caper berries, marble potatoes, on top of grilled tomato and Vidalia onion, tricolor carrots.

Mousakas

Sautéed ground beef, roasted zucchinis and eggplants, potatoes, feta cheese bechamel sauce.

Makaronia Tis Giagias

Grandma’s pasta, traditional Greek meat sauce.

Signature Gourounopoulo

Baby piglet, sauteed Brussels sprouts and mixed vegetables, sweet potato puree, raisin horseradish sauce.

Kotopoulo

Roasted organic half cut chicken marinated in fresh lemon and fine herbs served with sauteed Brussels sprouts and wild mushrooms, lemon potatoes.

Paidakia

Grilled rack of lamb over traditional Greek gigandes and feta cheese.

Brizola Wet Aged

24oz. wet aged bone-in ribeye steak certified Angus beef, fine herb compound butter.

Brizola

24oz bone-in ribeye steak, fine herbed compound butter.

Lahanika Skaras

Grilled eggplant, zucchini, vine tomatoes, Vidalia onion and jumbo asparagus, almond garlic puree.

Rizi Vegetarian

Arborio rice sauteed with shitake, oyster and crimini mushrooms, mixed vegetables, diced peppers infused with truffle oil. Vegetarian.

Arni Yiouvetsi

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

Garides Skaras

Grillled tiger shrimp, parsley citrus vinaigrette.

Gourounopoulo

Slow-roasted whole piglet with Ammos oregani fries.

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.

Tonos

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

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.

Horiatiki Salad

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

Katsikisia Salad

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

Tragano Avocado Salad

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

Salata Ipou Salad

Baby arugula, fine julienne carrots, mixed peppers, Brussels sprouts, haricot vert, tri color cauliflower, light lemon garlic dressing.

Fragri

1lb. Imported, Greek Islands, firm and mild white snapper.

Lavraki

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

Tsipoura

1 lb. Imported, Greek Islands, royal dorado, mild flavor, and firm flakes.

Black Sea Bass

1lb. Mid-Atlantic Ocean wild bass, mild and flaky texture.

Sinagrida

1lb. Atlantic Ocean red snapper, moist and lean fish, distinctive sweet flavor.

Dover Sole

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

King Shrimp

2-3 pieces per lb. Imported, South African and head-on prawns.

Barbounia

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

King Shrimp

1 lb. of shrimp.

Brussels Sprouts

Sauteed with cured bacon, flambéed with white wine sauce.

Creamy Spinach

With Parmesan and barrel-aged feta cheese.

Fresh-Cut Oregano Fries

Fingerling Potatoes

Roasted Lemon Potatoes

Veggie Risotto

Gigandes

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

Sauteed Wild Mushrooms and Haricot Vert

Grilled Jumbo Aspargus and Greek Graviera Cheese

Wild Greens

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.

Garides Santorini Lunch

Tiger shrimp in Santorini style cooked linguini pasta, fresh tomato broth with Greek feta, spiced with oregano and parsley.

Seafood Moussaka Lunch

Finely chopped seafood specialties in layers of zucchini, eggplant, and yellow squash served in extra virgin olive oil and feta bechamel sauce.

Mousakas Lunch

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

Makaronia Tis Giagias Lunch

Grandma's pasta with traditional Greek meat sauce.

Brizola Lunch

24oz. Bone-in Ribeye steak, fine herbed compound butter.

Kotopoulo Lunch

Roasted organic half cut chicken marinated in fresh lemon and fine herbs served with sauteed Brussels sprouts and wild mushrooms, 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

Lahanika Skaras Lunch

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

Pre Fix Menu

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

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.

Pikilia (Dips)

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

Saganaki

Saganaki style Greek graviera cheese, dry figs, flambéed with Metaxa brandy.

Spanakopita

Traditional spinach pie, barrel-aged feta, tomato sauce, mint extra virgin olive oil.

Kolokitho-Keftedes

Crispy zucchini fritters, graviera and feta cheese, mint extra virgin olive oil, and tzatziki dip.

Keftedes

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

Plevrakia

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

Psites Sardeles

Grilled Mediterranean fresh sardines, fresh lemon and herbs.

Kalamari

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

Octapodi

Sushi quality grilled Mediterranean octopus, fennel, spring onions, roasted red peppers, and sweet balsamic emulsion.

Kavouro-Keftedes

2 maryland jumbo lump crab cakes, lemon caper aioli

Soupa

Creamy sweet potatoes soup, Golden honey cinnamon, onion powder, salt and pepper.

Chips Lahanikon

Crispy thin-cut mix vegetables, yogurt garlic sauce.

Dolmades

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

Garides Kataifi

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

Gigandes Appetizer

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

Yiaourti

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

Baklava

Mixed nuts layered in phylo dough and dipped in honey syrup served with fig ice cream.

Karidopita

Walnut cake dipped in honey cinnamon syrup served with vanilla ice cream.

Sokolata

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

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.

1 Liter Sparkling Water

1 Liter Still Water

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.