Taverna Cretekou

a taverna cretekou specialty. imported red caviar, olive oil and lemon whipped to a light mousse.

a soft mousse of eggplant, fresh garlic, olive oil, lemon juice and herbs.

a refreshing blend of homemade yogurt, cucumber and garlic.

fava beans mixed with olive oil and lemon. served with onions.

grape leaves filled with rice, scallions and dill. marinated in olive oil

baby eggplant stuffed with tomatoes and onions, pine nuts and raisins

wild mushrooms sauteed in garlic and parsley.

a taverna cretekou specialty. broiled mushroom stuffed with feta, spinach and herbs.

filo filled with spinach and feta cheese and baked to a golden crust.

our chef's special recipe, manouri, feta and kefalograviera cheeses wrapped in puff pastry and filo.

broiled feta wit fresh basil and tomatoes. drizzled with olive oil and fresh oregano.

kasseri cheese sauteed until crusty. served - sizzling - with lemon.

ender squid gently fried. served with lemon

a sampler of small taste - tarama, tzatziki, fava, and dolmades. served with chilled ouzo and pita bread

grilled baby octopus lightly marinated in olive oil and wine.

a combination of greek appetizers

shrimp and feta cheese sauteed until crusty. served with lemon.

traditional greek chicken soup with frothy egg and lemon.

mixed baby greens with greek olives, feta, tomatoes, cucumbers and anchovies. dressed with olive oil, vinegar and herbs.

grilled chicken on a bed of organic country baby greens with beets.

mixed salad with country greens with feta and house dressing.

beets, mixed greens, feta, and walnuts in a balsamic vinaigrette dressing.

squid served on mixed baby greens.

grilled shrimp with mixed baby greens in a light lemon dressing.

traditional greek country salad of tomatoes, onions, cucumbers, green peppers, capers, black olives and feta. seasoned with olive oil and herbs.

ask you waiter for today's selection.

our chef's very special recipe. chicken breast marinated in dry sherry, lemon juice and fresh spices with finely chopped prunes, mango, papaya, thyme, nutmeg and peppercorns

breast of chicken marinated and broiled on a skewer with vegetables.

broiled chicken basted with olive oil, lemon juice and fine herbs.

a combination of traditional greek dishes including moussaka, pastitsio, dolmades, soudsoukakia and spanakopita

baked ground sirloin and ziti pasta. topped with parmesan cheese and bechamel sauce.

layers of ground sirloin, eggplant and zucchini. topped with bechamel sauce.

filo filled with spinach and feta cheese and baked to a golden crust.

our chef's special recipe. manouri, feta and kefalgraviera cheese wrapped in puff pastry and filo.

grounded beef morsels in a mediterranean sauce with cumin.

ground sirloin, rice and mint wrapped in grape leaves. finished in avgolemono sauce.

cubes of veal baked with tomatoes and eggplant. topped with kasseri cheese. finished with red wine and baked in a casserole.

medallion of beef tenderloin sauteed in butter and herbs. laced with mavrodaphne wine.

specialty of taverna. small morsels of lamb baked with three cheeses, artichoke, peas, carrots, onions and pine nuts. wrapped in filo.

roasted leg of lamb seasoned with oregano and garlic.

braised shank of lamb served greek style with orzo.

braised shank of lamb with fresh string beans in a light tomatoes sauce.

lamb marinated with lemon, olive oil, garlic and oregano. broiled on a skewer with tomatoes, onions and peppers.

specialty of taverna. braised lamb with black olives, red wine, fresh and sun-dried tomatoes.

broiled baby lamb chops seasoned with oregano, olive oil and lemon juice.

ask your waiter for the fresh fish of the day.

prawns sauteed with fresh tomato, garlic, feta and white wine. served in a casserole.

flounder stuffed with spinach, feta and pine nuts. served in light wine and lemon sauce.

tender squid gently fried. served with a wedge of lemon.

fish sauteed with artichokes, spiced with dill and fennel.

oven-baked fish with spinach, leaks and scallions. dressed with coriander.

aphrodite's apricots poached in a white wine and orange zest sauce with honey, walnuts, and yogurt.

lemon cream flan topped with grape preserves

greek "apple fritters." filo pastry stuffed with apple slices. served hot.

freshly ground walnuts layered in filo pastry.

a light semolina custard pastry topped with filo and cinnamon.

our special recipe of rice pudding

topped with honey and walnuts.