Paidakia Arni sti Sxara


Marinated in Petimezi, garlic, mint and sherry vinegar, these tender shined lamb chops are flame grilled to order, drizzled with Petimezi sauce, sprinkled with fresh herbs and served on cumin scented jasmine rice with a side of paprika and mint yogurt. We paired ours with Furious (dark ale), Roditis, Tetramythos (white) Rodamo, Nemea and Oenodea for a perfect light and tasty meal!

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Gyros Heerinos


All-natural pork shoulder from Fox Farms, sliced and dry-rubbed with our spices, stacked on a vertical rotisserie and slow cooked. Piled on an open faced pita and accompanied with a pile of Greek fries and Tzatziki, there is not much else to decide...except for a Certified Evil on tap or a dusky red Kleoni.

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Simply, and wonderfully toothsome, this perennial Gardens' favorite simmers spinach with Jasmine rice and sautéed onion for a soul fill like no other. Squeeze the lemon, enjoy with the raw onion and salty feta. Mythos beer or Roditis by Tetramythos are best friends with this dish!

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Yemista Piperies


An item on our original menu, Yemista me Piperies has made its return many times--mostly when the peppers are local and hand-selected at the Farmers' Market or when the thinly fleshed pepper reminiscent of fresh garden picking is available--no globby, thick-walled, peppers for this dish, please! With the peppers' sweet/acrid flavors, we are recommending Agios Onoufrios, a full-bodied red with just enough acid to balance those flavors of the pepper. Made from the varietals Mavro, Ofthalmo, Cabernet Savignon and Mataro this is a wine from Cyprus not to be missed.

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Heerinos me Horta


For this lovely and light summer dish provided entirely by our friends from the Southeast Food Network, we take fresh shoulder pork, rub it with seasonings, sear and then braise it in freshly squeezed lemon juice, white wine and 100% extra virgin olive oil together with freshly picked Nettle tips and Ramps and Heirloom potatoes.

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