Xenia Greek Kouzina
Cheese Rolls FLOGERA
Flaming Cheese "Saganaki"
Graviera cheese saganaki flamed and finished with lemon; served with warm pita
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 with traditional Greek tomato sauce, trahana mousse, and aged graviera cheese
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 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
Beefsteak tomatoes, English cucumbers, onions, peppers, capers, mild feta, and kalamata olives
Arugula, sliced lomo, marinated baby tomatoes, and holy basil oil
Beet & Goat Cheese "Salata Patzaria"
Heirloom baby beets, goat cheese, arugula, pistachios, and sweet sherry vinaigrette
Greek Style Caesar "Salata Tou Kaisara"
Romaine hearts, graviera cheese, and creamy dressing
Lobster stuffed pasta tossed with cherry tomatoes, garlic, shallots, and white wine
Seafood Pasta "Thesauros Tou Aigaiou"
Jumbo lump crab, sea scallops, shrimp, and mussels, tossed with Aegean spiced tomato broth and linguine
Bolognese "Pappardella Me Kima"
Handmade pappardella with slowly braised veal and lamb ragout; served with tomatoes, graviera, and garlic breadcrumbs
Casarecce tossed with sautéed cherry tomatoes, sun-dried tomatoes, bell peppers, Greek olives, garlic, onions, feta cheese, and fresh basil
Shrimp Santorini Linguini
Shrimp sautéed with summer tomatoes, shrimp infused tomato broth, Mediterranean spices, and finished with barrel aged feta
Rigatoni pasta with vodka cream sauce, fresh spinach, sun-dried tomatoes, and graviera cheese
Layers of zucchini, eggplant, and potato with slowly braised veal in béchamel sauce
Layers of thick macaroni, seasoned beef, and topped with creamy béchamel
KIDS PASTA SAUCE OR BUTTER
KIDS PASTA WITH MEATBALLS
From the Land
Lamb Shank "Arni Giouvetsi"
Slowly braised lamb shanks with orzo and vegetable stew
Roasted Chicken "Kotopoulo"
Half roasted chicken with roasted potatoes
Filet Mignon "Fileto"
8 oz tenderloin, served over roasted potatoes and asparagus with smoked bone marrow and red wine jus
Lamb Chops "Paidakia"
Grilled lamb chops with holy basil oil and balsamic; served with roasted potatoes and asparagus
14 oz ribeye with roasted potatoes and brocollini; served with red wine jus
Surf & Turf Lob
Surf & Turf Crab
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
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
Maryland jumbo lump crab meat; served with mustard aioli. Choice of truffle fries or grilled veggies
Seared U10 diver scallops, silky split pea puree, caper lemon relish, tomatoes, and fried chickpeas
Lobster Tail Entree
Roasted potatoes, lemon, herbs, and EVOO
Olive oil marinated summer squash, eggplant, baby peppers, and asparagus
Charred broccolini, Meyer lemon, and herbs
Green beans stewed with ripe tomatoes and olive oil
Grilled asparagus, lemon, and EVOO
Arrowhead spinach, caramelised leeks, and aged graviera
Stewed giant beans, tomato sauce, leeks, and herbs
White truffle oil, aged graviera, and oregano