Spiro's Restaurant

Roasted lamb shank, braised in its own juices with a tangy wine sauce

Broiled half chicken Oregenato served with roasted potatoes

Dressed smelts, pan fried and finished with garlic lemon. Three of our delicious stuffed dolma in a dinner portion

Layers of eggplant, ground sirloin of beef, lamb, baby zucchini, pan fried potatoes, topped with our béchamel cream sauce

Layers of long Macaroni, ground sirloin of beef, béchamel cream sauce and parmesan cheese

Beef-ke-bob, tenderloin of beef skewered with onions, peppers and mushrooms

Combination plate served with your choice of three of the following: Dolma, Pastichio, Moussaka, Charbroiled Lamb Chop (one loin chop per order)

Salmon filet pan broiled with a Dijon seasoning

Baked plake' style with tomato, spinach, artichoke hearts, and feta cheese

Idaho farm raised trout encrusted with a walnut pesto

Grilled, with tomato basil and placed on top of fresh tossed olive oil and vegetable linguine

24 oz. Lobster tail, broiled and served with drawn butter

Jumbo shrimp, sautéed with white wine, cream sauce and mushrooms

Six jumbo shrimp, pan broiled in lemon, white wine, and garlic, served with rice pilaf

Yellowfin Tuna, blackened and served on a bed of rice pilaf

Beer battered kasseri cheese flamed table side

Phyllo dough with cheese and spinach

Lightly breaded and sauteed finished with marinara red wine

Grape leafs stuffed with sirloin of beef topped with a bechamel

An old rustic recipe

Four jumbo shrimp in garlic, white wine sauce

Cubes of feta cheese, kalamata olives, balsamic vinegar, olive oil

Creamy cucumber garlic dip with toasted pita wedges

A traditional Greek blend of chick peas, garlic, and sesame oil

choose hot or cold platter: Hot Platter - saganaki, dolma, and spanakopita, Cold Platter - tzatziki, hummus, and Feta cheese with olives

Rice with a lemon, chicken broth

Ask your server

Lettuce, tomato, cucumber, onions, feta cheese

Fresh Romaine lettuce and croutons

Dice of tomato, cucumber, olive, onion, feta cheese, in oregano red wine vinaigrette

Baby spinach, artichoke hearts, hardboiled egg, roasted peppers, tomato, cucumber, and onion

Tender Shrimp, whole plum tomatoes, basil, olive oil, and garlic

Tender strips of char broiled chicken with red and green peppers, mushrooms, and a tomato cream blush sauce

Tender strips of char broiled chicken and fresh vegetables served on a bed of pasta with cream sauce

Pasta with charbroiled chicken, spinach, artichokes, Feta cheese with an olive oil broth

Fresh seasonal vegetables tossed with garlic and olive oil

6 oz. Athenian Broil Filet served with broiled shrimp scampi

Grecian style rack of lamb served with jumbo scallops

(when available) 18 oz. Dover Sole, pan broiled with white wine and lemon

Two medallions of beef tenderloin sautéed with onions, peppers, mushrooms, and red wine. Prepared table side during the week

14 oz. strip charbroiled

Charbroiled filet mignon, a choice of two cuts

New Zealand spring lamb char broiled lemon oreganato

24 oz. Lobster and a 6 oz. Filet of Beef

Tenderloin of beef rolled in cracked pepper, char broiled, sliced and served with cognac sauce

Filet mignon stuffed with seasoned shrimp and topped with a tangy cream sauce and cheese

Slow roasted, cut and served with au jus

19oz. chop, char broiled and served with white wine lemon butter sauce

your choice of filet, strip, or prime rib, topped with a mustard cognac sauce and feta cheese

Sauteed boneless skinless breast of chicken, roasted red peppers, and mushrooms cooked in a Mavrodaphine red wine

8 oz. Breast of chicken sautéed with mushrooms in a light white wine sauce

Breast of chicken, topped with light red sauce and melted mozzarella cheese

Tender char broiled chicken skewered with onions and peppers, marinated in tangy citrus herbs

Tender veal cutlet sautéed in garlic, white wine and lemon sauce, served with pasta and white cream sauce

Liver sautéed with onion

Roasted lamb shank, braised in its own juices with a tangy wine sauce

Broiled half chicken Oregenato served with roasted potatoes

Dressed smelts, pan fried and finished with garlic lemon. Three of our delicious stuffed dolma in a dinner portion

Layers of eggplant, ground sirloin of beef, lamb, baby zucchini, pan fried potatoes, topped with our béchamel cream sauce

Layers of long Macaroni, ground sirloin of beef, béchamel cream sauce and parmesan cheese

Beef-ke-bob, tenderloin of beef skewered with onions, peppers and mushrooms

Combination plate served with your choice of three of the following: Dolma, Pastichio, Moussaka, Charbroiled Lamb Chop (one loin chop per order)

Salmon filet pan broiled with a Dijon seasoning

Baked plake' style with tomato, spinach, artichoke hearts, and feta cheese

Idaho farm raised trout encrusted with a walnut pesto

Grilled, with tomato basil and placed on top of fresh tossed olive oil and vegetable linguine

24 oz. Lobster tail, broiled and served with drawn butter

Jumbo shrimp, sautéed with white wine, cream sauce and mushrooms

Six jumbo shrimp, pan broiled in lemon, white wine, and garlic, served with rice pilaf

Yellowfin Tuna, blackened and served on a bed of rice pilaf

Beer battered kasseri cheese flamed table side

Phyllo dough with cheese and spinach

Lightly breaded and sauteed finished with marinara red wine

Grape leafs stuffed with sirloin of beef topped with a bechamel

An old rustic recipe

Four jumbo shrimp in garlic, white wine sauce

Cubes of feta cheese, kalamata olives, balsamic vinegar, olive oil

Creamy cucumber garlic dip with toasted pita wedges

A traditional Greek blend of chick peas, garlic, and sesame oil

choose hot or cold platter: Hot Platter - saganaki, dolma, and spanakopita, Cold Platter - tzatziki, hummus, and Feta cheese with olives

Rice with a lemon, chicken broth

Ask your server

Lettuce, tomato, cucumber, onions, feta cheese

Fresh Romaine lettuce and croutons

Dice of tomato, cucumber, olive, onion, feta cheese, in oregano red wine vinaigrette

Baby spinach, artichoke hearts, hardboiled egg, roasted peppers, tomato, cucumber, and onion

Tender Shrimp, whole plum tomatoes, basil, olive oil, and garlic

Tender strips of char broiled chicken with red and green peppers, mushrooms, and a tomato cream blush sauce

Tender strips of char broiled chicken and fresh vegetables served on a bed of pasta with cream sauce

Pasta with charbroiled chicken, spinach, artichokes, Feta cheese with an olive oil broth

Fresh seasonal vegetables tossed with garlic and olive oil

6 oz. Athenian Broil Filet served with broiled shrimp scampi

Grecian style rack of lamb served with jumbo scallops

(when available) 18 oz. Dover Sole, pan broiled with white wine and lemon

Two medallions of beef tenderloin sautéed with onions, peppers, mushrooms, and red wine. Prepared table side during the week

14 oz. strip charbroiled

Charbroiled filet mignon, a choice of two cuts

New Zealand spring lamb char broiled lemon oreganato

24 oz. Lobster and a 6 oz. Filet of Beef

Tenderloin of beef rolled in cracked pepper, char broiled, sliced and served with cognac sauce

Filet mignon stuffed with seasoned shrimp and topped with a tangy cream sauce and cheese

Slow roasted, cut and served with au jus

19oz. chop, char broiled and served with white wine lemon butter sauce

your choice of filet, strip, or prime rib, topped with a mustard cognac sauce and feta cheese

Sauteed boneless skinless breast of chicken, roasted red peppers, and mushrooms cooked in a Mavrodaphine red wine

8 oz. Breast of chicken sautéed with mushrooms in a light white wine sauce

Breast of chicken, topped with light red sauce and melted mozzarella cheese

Tender char broiled chicken skewered with onions and peppers, marinated in tangy citrus herbs

Tender veal cutlet sautéed in garlic, white wine and lemon sauce, served with pasta and white cream sauce

Liver sautéed with onion