A greek staple. Imported traditional Greek yogurt with fresh garlic, cucumber, salt, olive oil, and white wine vinegar. Served with pita points.

A blend of high-quality, authentic Feta cheese, fire-touched sweet peppers, heat from spicy pepper, and a touch of red wine vinegar to bring it together. Served with pita points.

A hearty Greek salsa made with roasted eggplant, olive oil, imported tomatoes, sweet onions, fresh garlic, lemon, and oregano. Served with toasted pita points.

A large combination plate that includes tzatziki, tirokafteri, melitzanosalata, feta cheese, olives, and grilled pita points.

A unique and delicious semi-firm cheese cooked until golden brown and drizzled with lemon juice. Served with house-made, garlic-infused honey.

A generous portion of crispy French fries served with a pile of feta cheese, drizzled with olive oil, and dusted with fresh mountain oregano.

An order of traditional Greek stuffed grape leaves with ground beef, rice, and parsley served smothered in a rich lemon sauce.

Since there is rarely enough pita...

Hearty tomato, cucumber, cubanelle pepper, and red onion with imported olives and feta cheese. Tossed with oregano, salt, pepper, oil, and red wine vinegar.

Fresh seasonal fruit and rocket- what Greeks call arugula- with soft cheese, candied fruit, pumpkin seeds, and a balsamic reduction. Light, vibrant and unexpected.

A rotating salad built around what is fresh, local and in season. Ask your server what we are featuring today.

The classic Greek egg-lemon soup. Silky, bright, and deeply comforting- made with house chicken broth, orzo, eggs, and fresh lemon juice.

Family recipe. Hearty lentils with chopped tomatoes, celery, carrot, onion, garlic, olive oil, and love. Finished with a splash of imported Greek white vinegar. Served with a roll. Simple, delicious, and ready to warm you up.

House- seasoned meat smothered in tzatziki, wrapped in warm pita with fries inside, sliced tomato, onion, a squeeze of lemon, and a dust of mountain oregano. Street food the way it was meant to be eaten.

House- seasoned meat smothered in tzatziki, wrapped in a gluten-free wrap with fries inside, sliced tomato, onion, a squeeze of lemon, and a dust of mountain oregano. Street food the way it was meant to be eaten.

House-seasoned meat on house-made rice with roasted seasonal vegetables. Assembled mise en place style to order. Topped with your choice of tzatziki or tirokafteri, feta crumbles, Kalamata olives, and a squeeze of lemon.

A generous portion. Grilled skewers on house-made rice pilaf with fries, tzatziki, tirokafteri, a side salad and pita points. Roots going back to Ancient Greece- the first food Odysseus ate returning home to Ithaca.

Yia-Yia's Recipe. Spinach and egg tossed with rich imported feat, layered between buttery, flaky filo dough, Served by the slice.

A rare regional pie from the Thessalia region of Greece, with Ottoman-era roots, Spinach, cottage cheese, leeks, feta and sheep's ghee baked in a gluten-free cornmeal crust. Served with a cup of strained Greek yogurt. You will not find this anywhere else on the Seacoast.

The Greek food-art of stuffing things. Peppers and other garden vegetables filled with meat, cheeses or vegetables mixed with rice and tomato-based stock. Served with savory, lemony potato wedges.

Greek baked pasta- layers of tubular pasta, spiced ground meat, and a rich béchamel sauce baked until golden. Greek lasagna in the best possible way.

Slow-braised New England lamb shank with tomato, garlic, red wine, and herbs. Served on rice pilaf. The kind of dish that makes a table go quiet.

A small pizza made on a warm pita base with tomato sauce, mozzarella, and feta. A perfect entry point for little ones discovering Greek flavors.

A little version of our classic- house seasoned pork or chicken with tzatziki in a warm pita. The first gyro is the one they remember.

Simple, comforting, and made with the same house-seasoned chicken and rice pilaf we serve across the menu. Sometimes simple is everything.

A grilled chicken skewer served alongside a small village salad. A proper little meal for a proper little person.

Banana sliced into rounds with peanut butter and crunchy granola.

Yogurt with honey, fresh and dried fruit.

Layers of flaky filo dough with chopped nuts, soaked in honey and spiced syrup. One of the great gifts of the ancient world, still tasting like one.