Filos Greek Taverna

Yogurt with grated cucumber, fresh garlic, and dill.

Vegetarian stuffed grape leaves with rice and herbs. Figure 2 pieces per person.

Chopped roasted beets tossed with walnuts, garlic, and extra virgin olive oil, topped with crumbled feta.

Mashed chickpeas, garlic, tahini, extra virgin olive oil, spices, and topped with Kalamata olives.

Rustic blend of roasted puree of eggplant and spices.

Giant oven-baked lima beans in a light tomato sauce with dill.

Skewered and charbroiled chicken marinated in extra virgin olive oil, lemon, and seasoning. Figure 2 per person.

Traditional shaved gyro meat off the rotisserie with tomatoes and onions.

Spiral phyllo dough with spinach blended with feta cheese and baked until golden brown.

Layers of eggplant, potatoes, seasoned ground beef, and Greek cheese, topped with béchamel sauce and baked until golden brown.

Charbroiled kebab thigh meat marinated in extra virgin olive oil, lemon, and seasoning. Figure 2 per person.

Layers of vegetables, potatoes, and eggplant, topped with béchamel sauce and baked until golden brown.

Layers of Greek pasta, seasoned ground beef, and Greek cheese, topped with béchamel sauce and baked until golden brown.

Oven-roasted half chicken marinated in signature seasoning.

Mixed fresh greens, ripe seasonal tomatoes, onions, cucumber, our imported feta, kalamata olives, and pepperoncini, and homemade Greek EVOO dressing.

Spinach and rice with scallions, tomatoes, EVOO, and mint.

With EVOO, lemon garlic, and oregano.

Greek version of Ratatouille with a mix of potatoes, zucchini, eggplant, peppers, tomatoes, onions, parsley, and EVOO.

Grecian green beans braised with tomatoes, onion, peppers, and EVOO.

Fried dough balls with chopped walnuts and cinnamon. Topped with honey simple syrup.

Chopped walnuts, sugar, and cinnamon layered with phyllo and baked to a crispy golden brown. Topped with honey simple syrup.

Custard wrapped in phyllo, baked, and drizzled with honey.

Whipped iced coffee made with milk and sugar over ice.