Large Andros Salad
Romaine, shaved fennel, celery, tri-color carrots, lipstick peppers, cucumbers, breakfast radishes, Mighty Vine tomatoes, roasted artichokes, pepperoncini peppers. Tossed with chopped parsley and dill. Seasoned with Greek dressing (red wine vinaigrette, Andros seasoning), sliced feta, three whole olives
Little gem lettuce, fennel, celery, green peppers, avocado, cucumber, dill and parsley. Tossed with olive oil and lemon juice.
Beets & Feta Salad
Feta whipped with yogurt until light and airy. Served with roasted beets marinated in red wine vinegar with a little honey. Finished with a salad of celery, red onion, dill, parsley, celery leaves, and pistachios.
Cheesy Egg Pita
Greek holiday bread (similar to traditional challa) soaked in vanilla anglaise, toasted until crispy and caramelized. Topped with cinnamon swirled, Nordic creamery butter and drizzled with honey and tahini.
Two farm fresh eggs, fried in EVOO. Served with tiny cretan sausages, topped with EVOO, herbs, and aleppo pepper.
Traditional Athenian egg dish. Made with grated tomatoes and three scrambled eggs topped with barrel aged feta and fresh parsley.
Inspired by classic Greek diners. Our Greek fries topped with gyro meat and two eggs served sunny side up.
Baked Feta & Eggs
Arguably the healthiest dish on our brunch menu made with thinly sliced zucchini slow roasted in the wood burning oven. Topped with scrambled egg whites and roasted tomatoes on the vine.
Layers of thinly sliced, premium cuts of pork are seasoned with dried herbs (cumin, coriander, cinnamon, parsley, oregano, curry, salt and pepper) and slow cooked over the coals. Served with a warm pita and a delicate salad of cucumber, tomato and onion.
Green Circle chicken, seasoned with onion, garlic, curry, cumin and paprika. Cooked over hot coals. Served with tomatoes, cucumber and red onion, a few fries and spicy yogurt.
Mediterranean Octopus Entree
One and a quarter pound of Mediterranean octopus braised with olive oil, red wine vinegar, branch oregano and garlic. Roasted until tender and finished over the coals.