Dinner Menu at the Olive Tree
Menu
Mezedes | Soups | Salads | Main
Dishes | Desserts
Special Dishes Offered Daily. Reservations suggested (454-3510).
We are pleased to announce our new Meze menu! A Meze (pl. Mezedes)
is a light dish meant to accompany wine or Ouzo. Going out for
Mezedes in Greece is an old tradition. Ordering a variety of Meze
for the table provides a selection of different tastes and stimulates
lively conversation.
Here is our new, extended list of classic Greek Mezedes.
Bougiourdi
Feta cheese layered with red peppers and tomato slices broiled
with lemon juice, olive oil and oregano. 6.00
Saganaki Flambée
Epirus Kefalotyri cheese flambéed with brandy. 8.00
Dolmades
Grape leaves stuffed with rice and flavored with herbs,
lemon and olive oil. 5.00
Pita Platter
Assortment of spanakopita and tiropita (Feta cheese stuffed) filo
triangles. 6.00
Kalamari
Baby squid, batter fried. Small 7.00 Large 10.00
Greek Olives and Cheese
Kalamata Olives and Feta cheese marinated in olive oil, oregano
and red pepper flakes. 6.00
Eggplant Imam Bayildi
Eggplants halved and broiled with olive oil, then topped with a
fresh tomato, herb and garlic salsa. 7.00
Bourekakia
Handmade filo pastry rolled into "cigars," stuffed with
ground lamb and pine nuts. Served with tzatziki. 7.00
Spetsofai
Homemade, mildly spicy sausages flavored with red wine,
orange peel, and leeks, prepared according to an authentic recipe
from Northern Greece. 8.00
Roasted Red Peppers and Artichoke Hearts
marinated in olive oil and herbs. 5.00
Taramosalata
THE OLIVE TREE SPECIALITY! Red caviar blended with olive oil and
lemon juice. Served with pita bread. 7.00
Tzatziki
Homemade, Greek-style yogurt with cucumber, garlic, and olive oil.
Served with pita bread. 6.00
Hummus
Chick peas blended with tahini, lemon, Greek olive oil, garlic
and herbs. Served with pita bread. 6.00
Skordalia
A smooth dip made from blended garlic, potato, olive oil
and vinegar. Served with pita bread. 6.00
Dip "Pikilia"
A sampler platter of Taramosalata, Tzatziki, Hummus and
Skordalia dips. Served with pita bread. 9.00
Combination Platter
A sampler platter of Spanakopita, Tiropita, Taramosalata,
Feta cheese, Kalamata olives and Dolmades. 9.00
Back to top.
Cup 3.50, Bowl 4.00
Avgolemono
Chicken with orzo in an egg-lemon broth.
Soup of the Day
A vegetarian selection from our list of regional recipes.
Greek Salad
Greens topped with tomato, pepper, red onion, cucumber, Feta, olives
and house dressing. (Entrée size.) 8.00
Olympian
Greek Salad with roasted peppers, artichoke hearts, and
hard-boiled egg. 10.00
Add anchovies 2.00, chicken 3.00, seafood (scallops
and shrimp) 5.00
Back to top.
All main courses are served with a Greek Salad, pilaf and vegetable.
Moussaka
Eggplant slices layered with spiced ground meat, topped
with béchamel sauce. 18.00
Arni Paidakia
Rack of lamb seasoned with Greek herbs and broiled to order. 24.00
Arni Souvlaki
Cubes of lamb marinated in Greek herbs, skewered with vegetables
and broiled to order. 21.00
Arni Mavrodaphne
Leg of lamb marinated in herbs, broiled to order, and served in
a wine reduction made from robust and slightly sweet Mavrodaphne wine. 21.00
Kota Riganati
Chunks of chicken breast marinated in herbs, skewered and broiled
with lemon. 16.00
Kota Exohiki
Chicken breast wrapped in filo pastry with artichoke hearts, Feta
and Kasseri cheeses. 18.00
Poseidon’s Delight
Shrimp, scallops and sole skewered and broiled with lemon
and sherry. 20.00
Garides Spetsiota
Shrimp broiled in a light tomato-vegetable sauce with Feta cheese,
garlic, lemon, and butter. 20.00
Solomos Exohikos
Filet of salmon rolled in filo pastry with spinach and Feta cheese. 19.00
Vegetarian Moussaka
Eggplant layered with grilled zucchini, sautéed vegetables
and béchamel sauce. 16.00
Pasta Kalamata
Penne pasta topped with light tomato-vegetable sauce, Kalamata
olives, artichoke hearts and Feta cheese. 15.00
Epirus-style Spanakopita
Filo pastry rolled with Feta and spinach. 15.00
Back to top.
Baklava
Filo layered with walnuts topped with local honey. 4.50
Rice Pudding
with raisins, cinnamon and whipped cream. 4.00
Crème Caramel
Vanilla custard with caramelized sugar. 4.50
Baklava Ice Cream
Homemade French vanilla ice cream blended with Baklava. 5.50
Pagotó Kaimáki
Homemade, traditional Greek ice cream flavored with Chios Mastic, salepi (orchid
bulb flour) and pistachios. Light and creamy with nougat-like texture. 5.50
|
