Taverna Agora

Beef & lamb meatballs in tomato sauce and Greek yogurt.

Hand-rolled grape leaves with rice, pine nuts, dried apricots, fresh herbs, and tahini.

With chickpeas, sun-dried tomatoes, tahini, honey, and extra virgin olive oil. Served with toasted pita and cucumber slices.

Greek yogurt with cucumber and fresh dill. Served with toasted pita and cucumber slices.

With barrel-aged feta, hot peppers, and extra virgin olive oil. Served with toasted pita.

Served with rice pilaf and roasted seasonal vegetables.

North Atlantic salmon with extra virgin olive oil and Greek herbs. Served with rice pilaf and roasted seasonal vegetables.

Penne pasta tossed with spinach, feta, mushrooms, tomatoes, and white wine lemon cream sauce, topped with Parmesan cheese.

Served with rice pilaf and roasted seasonal vegetables.

Layers of seasoned ground beef, bucatini pasta, kefalograviera cheese, and béchamel sauce. Served with seasonal vegetables.

With heirloom tomatoes, cucumber, green pepper, red onion, Kalamata olives, barrel-aged feta, and extra virgin olive oil.. 40

Romaine with Manouri cheese, green onions, dill, parsley, mint, and red wine vinaigrette.

Layers of golden phyllo pastry with walnuts, sugar, cinnamon, and nutmeg. Topped with lemon syrup.