Taverna At The Mar Vista

Phyllo pie with spinach and Greek feta cheese. Served with house-made tzatziki.

32oz. Greek white bean puree with olive oil, spices, and tahini.

32oz. Roasted eggplant with garlic, red bell pepper, parsley, and apple cider vinaigrette.

32oz. Greek yogurt with cucumbers, garlic, dill, and extra virgin olive oil.

Phyllo pie with feta & ricotta egg filling. Topped with sesame seeds.

Traditional lean ground beef meatballs with onion, garrig, ouzo, and mint leaves.

32oz. Greek feta cheese with yogurt, roasted spice, pepper, and extra virgin olive oil.

16oz. Carp roe with lemon and Greek olive oil.

Grilled chicken skewers.

Traditional Greek pasta layered with ground beef, tomatoes, herbs, onions, cheese, and bèchamel.

Casserole with eggplant, potato, mushrooms, herbs, tomato, basil, and vegan bèchamel sauce.

Casserole with ground beef, potatoes, grilled eggplants, and bèchamel.

Traditional Greek pasta layered with ground beef, tomatoes, herbs, onions, cheese, and bèchamel.

Casserole with ground beef, potatoes, grilled eggplants, and bèchamel.

Casserole with eggplant, potato, mushrooms, herbs, tomato, basil, and vegan bèchamel sauce.

10 pieces.

Roasted potatoes with lemon, oregano, and olive oil.

With tomatoes, cucumbers, green bell peppers, red onions, Kalamata olives, imported Greek feta cheese, olive oil, oregano, and capers.

Wild arugula with herbs, tomatoes, red onion, aged Greek sheep cheese, and sherry vinaigrette.

Romaine with radicchio, toasted pine nuts, Cretan & Kalamata olives, caperberries, and feta dressing.

Phyllo dough with walnuts and honey orange cinnamon syrup.

Greek orange cake with crushed phyllo dough, oranges, vanilla, and orange syrup.