Andros Taverna

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.

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.

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.

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.

Filo, butter, sugar, cream, vanilla, cinnamon, honey, pistachio

Sesame praline, vanilla whipped cream, halva candy floss

Butter, almond, clove, vanilla, flour, sugar

almond, banana, cinnamon, honey & oatmilk!