Taverna Cretekou

Traditional greek chicken soup with frothy egg and lemon.

Mixed salad with country greens with feta and house dressing. Served also Dinner Menu.

Mixed baby greens with Greek olives, feta, tomatoes, cucumbers, and anchovies. Dressed with olive oil, vinegar, and herbs. Served also Dinner Menu.

Grilled chicken on a bed of organic country baby greens with beets. Served also Dinner Menu.

Traditional Greek country salad of tomatoes, onions, cucumbers, green peppers, capers, black olives, and feta. Seasoned with olive oil and herbs. Served also Dinner Menu.

Beets, mixed greens, feta, and walnuts in a balsamic vinaigrette dressing. Served also Dinner Menu.

Squid served on mixed baby greens. Served also Dinner Menu.

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

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 bean mousse flavored 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 with parsley.

A taverna cretekou specialty. Broiled mushrooms 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 with fresh basil and tomatoes. Drizzled with olive oil and fresh oregano.

Kasseri cheese sauteed until crusty. Served-sizzling-with lemon.

Tender squid gently fried. Served with lemon.

A combination of traditional Greek dishes including moussaka, pastitsio, dolmades, soudsoukakia, and spanakopita.

Ground beef morsels in a mediterranean sauce with cumin.

Baked ground sirloin and ziti pasta. Topped with Parmesan cheese and bechamel sauce.

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.

Layers of Ground Sirloin, Eggplant, and Zucchini. Topped with Bechamel Sauce an Parmesan Cheese.

Ground sirloin, rice, and mint wrapped in grape leaves. Finished in avgolemono sauce.

Pita stuffed with chunks of broiled chicken breast, tomatoes, onions, greens, tzatziki and herbs

Broiled chicken breast on pita. served with salad.

Pita stuffed with chunks of lamb, tomatoes, onions, greens, tzatziki, and herbs.

Roast leg of lamb thinly sliced over pita. Topped with lamb sauce. Served open face with white bean salad.

Pita with ground roasted lamb, beef, tomatoes, onions, greens, tzatziki and herbs.

Baked pita topped with fresh tomato, feta, black olives and oregano.

Grilled seasonal vegetables with feta cheese and black olive layerd over pita.

Chef’s select omelette of the day.

Ask your 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. Served also Dinner Menu.

The specialty of taverns. Small morsels of lamb baked with three kinds of cheese, artichoke, peas, carrots, onions and pine nuts. wrapped in filo. Served also Dinner Menu.

Roast leg of lamb seasoned with oregano and garlic.

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

Specialty of taverns. Braised lamb with black olives, red wine, fresh and sun-dried tomatoes.

Braised shank of lamb served Greek style with orzo. Served also dinner menu.

Braised shank of lamb with fresh string beans in a light tomato sauce. Served also dinner menu.

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

Served in light wine and lemon sauce. Flounder stuffed with spinach, feta and pine nuts. Served also dinner menu.

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

A combination of traditional Greek dishes including moussaka, pastitsio, dolmades, soudsoukakia and spanakopita.

Ground beef morsels in a mediterranean sauce with cumin.

Baked ground sirloin and ziti pasta. Topped with Parmesan cheese and bechamel sauce.

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.

Layers of ground sirloin, eggplant and zucchini. Topped with bechamel sauce an parmesan cheese.

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.

Ask your 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.

Roast leg of lamb seasoned with oregano and garlic.

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.

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

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

Fish sauteed with artichokes, spiced with dill and fennel.

Oven-baked fish with spinach, leaks and scallions. Dressed with coriander.