Xenia Greek Kouzina
Appetizers
Cheese Rolls FLOGERA
Flaming Cheese "Saganaki"
Graviera cheese saganaki flamed and finished with lemon; served with warm pita
Haloumi
Grilled haloumi cheese, affilia cress, marinated tomatoes, basil, olive oil, and balsamic vinegar
Grilled Octopus "Xtapodi"
Octopus grilled with whole spices and tossed with capers, onions, peppers, and red wine vinegar; served over saffron split pea puree
Fried Calamari "Kalamarakia Tiganita"
Calamari lightly fried, dusted with oregano; served with Greek tomato sauce
Grilled Calamari "Kalamarakia Sxaras"
Grilled calamari seasoned with Aegean spice and tossed with ladolemono sauce and barrel aged feta
Meatballs "Keftedakia"
Meatballs with traditional Greek tomato sauce, trahana mousse, and aged graviera cheese
Xenia Spreads
Greek humus, tzatziki, feta, and red pepper tirokafteri, taramosalata (carp roe), and warm pita
Spinach Pie "Spanakopita"
Our handmade traditional spinach pie made with onions, leeks, and feta; encased in phyllo dough
Lamb Ribs "Arnisia Plevrakia"
Lamb ribs slowly smoked, and basted with tomato jam; served with harissa yogurt
Mussels "Midia"
Mussels steamed in a light white wine-tomato broth and finished with feta; served with toasted bread
Grape Leaves "Dolmadakia"
Traditional ground meat, rice, rolled in grape leaves and finished with a creamy avgolemono sauce
Tuna Tartare "Tonos"
Wild bigeye tuna tossed with Meyer lemon and Greek EVOO, cucumbers, shallots, and avocado mousse; served with harissa water
Shrimp Saganaki "Garides Saganaki"
Shrimp sautéed with whole market spices, summer tomatoes and finished with barrel aged feta
Fresh Fish market
AHI Tuna “Tonos”
Wild caught sushi-grade tuna crusted with za'atar; served with olive oil lemon sauce and a cool Greek couscous
Salmon “Solomos”
King salmon with grilled farm vegetables and finished with Meyer lemon EVOO
Chilean Sea Bass “Plaki”
Chilean bass served with a stew of 3 tomatoes, peas, potatoes, pearl onions, and green beans
Crab Cake
Maryland jumbo lump crab meat; served with mustard aioli. Choice of truffle fries or grilled veggies
Scallops “Xtenia”
Seared U10 diver scallops, silky split pea puree, caper lemon relish, tomatoes, and fried chickpeas
Lobster Tail Entree
STUFFED BROZINO
LAVRAKI
