Lithos Estiatorio Menu (Update 2025)

Assorted spreads: tzatziki, melitzanosalata, hummus, grilled pita points.

Thinly sliced zucchini and eggplant fritters. Served with Greek yogurt tzatziki.

Chickpea, tahini, tasmanian garlic, lemon and EVOO.

Pan fried kefalograviera cheese and lemon.

Herbed beef meatballs, onions, pomodoro sauce and feta yogurt mousse.

Phyllo-wrapped baby spinach, scallions, herbs, feta, mixed greens and tzatziki.

Baked Italian eggplant, holland peppers, onion, garlic, feta cheese, vine ripened tomato and dill.

Phyllo-wrapped feta cheese, crushed pistachios, thyme-essence honey and tomato marmalade.

Hass avocado butter, sesame oil, lemon gremolata and pistachio.

Grilled calamari, EVOO, lemon vinaigrette, shaved brussels sprout coleslaw.

Grilled pita triangles, chopped Greek tomato salsa, micro cilantro, Greek yogurt tzatziki.

Grilled octopus, basted with lemon evoo emulsion, bermuda onions, basil pesto, fresh herbs.

Jumbo lump crab cake, napa slaw with honey mustard dressing, florina roasted red pepper sriracha remoulade.

Mussels, metaxa brandy, saffron seafood nectar and grilled village bread.

Pan-fried calamari, fresh lemon, scallions and house made tartar sauce.

Sauteed prawns, ouzo, spring onion, tomato fricassee and feta.

Shaved romaine heart, fresh scallions, dill, chopped cucumber, EVOO and lemon vinaigrette.

Organic mixed field greens, granny smith apple, pistachios, yellow raisins, EVOO, orange vinaigrette and kasseri cheese.

Traditional village salad, tomatoes, cucumbers, red onions, green peppers, feta, Greek olives, oregano. Red wine vinegar, touch of balsamic vinegar and EVOO.

Baby spinach, baby arugula, fava beans, roasted red peppers, cherry tomatoes, manouri, pita straws and citrus vinaigrette.

Whole one pound roasted branzino, metaxa brandy infused tomato dill sauce and fingerlings.

Grilled Mediterranean swordfish, cherry tomato squash sauce and basmati rice pilaf.

Pan seared salmon, sauteed spinach, orange infused Greek honey glaze, lemon and hass avocado mousse.

Shrimp, orzo, ouzo infused tomato cream sauce.

Pan stew of lobster, mussels, clams, shrimp, scallops, saffron ouzo broth and spaghettini.

Pan seared diver scallops, roasted black garlic, tomato, shallot, scallion, brown lentil and grilled asparagus.

Greek yogurt dip with cucumber, yogurt, dill cucumber garlic and grilled pita.

Thinly sliced ouzo cured salmon, chopped onions, chopped egg and capers.

Chickpeas, tahini, lemon, EVOO and grilled pita.

Pan - fried calamari and homemade tartar sauce.

Pan - fried meatballs with beef and lamb, apricot yogurt sauce.

Thinly sliced pan fried zucchini chips. Served with tzatziki.

Wild shrimp sauteed with garlic, finished with ouzo, tomato sauce and feta.

Crisp phyllo with warm semolina custard center and confectioners sugar.

Kaseri cheese, wrapped in kataifi phyllo, baked till golden brown.

Phyllo - wrapped baby spinach, scallions, herbs and feta.

Oven baked three cheese pie feta, anthotiro, manouri in a puff pastry.

Oven roasted lamb and pork sausage, with fennel, orange essence and wrapped in puff pastry.

Mozzarella, tomato and basil pistou. Served with house cut fries.

Braised short ribs with red wine reduction, pulled in a brioche bun and graviera cheese. Served with house cut fries.

Grilled lamb burger, fig compote, Gorgonzola, brioche bun and field green salad. Served with house cut fries.

Roasted leg of lamb, lettuce, tomatoes, feta, artichoke and yogurt dressing. Served with house cut fries.

Grilled portobello mushroom, zucchini and eggplant, roasted peppers and goat cheese. Served with house cut fries.

Lamb and eggs - grilled lamb burger, vlahotiri cheese and fried eggs.

Egg scramble casserole, free range eggs, grilled lamb and pork sausage, tomato and feta.

Scramble eggs, chicken, peppers, onions, haloumi in a flour tortilla and hummus.

Poached eggs and sausage, crispy potato cake and orange essence sausage.

Vegetable frittata with zucchini, yellow squash, red pepper, feta, spinach and roasted potatoes.

Three eggs, roasted tomato, haloumi cheese, olives, Greek meatballs and roasted fingerlings.

Athenian omelette with leeks, spinach, manouri cheese and field green salad.

Omelette with feta and house cut French fries and oregano.

Crab cake benedict, poached egg, spinach, lemon butter Hollandaise and English muffin.

Egg scramble casserole, free range eggs, tomato, feta and EVOO.

Grilled chicken skewers, wild rice pilaf, Greek salad, tzatziki.

Grilled pork chop, Greek chimichurri, rosemary fingerling potatoes, manouri, arugula salad.

Sauteed shrimp with garlic, ouzo, roasted tomatoes and feta over wild rice pilaf.

Grilled salmon, drizzled with lemon and extra virgin olive oil, spanakorizo.

Marinated open-flame grilled swordfish bites and vegetables, cous-cous.

Chef's choice, mixed beet salad, fresh lemon, EVOO.

Rare. Sesame crusted ahi tuna, field greens, tomato, onion, tartar sauce.

Grilled chopped beef with herbs, olives, feta. Pita, wild rice pilaf, Greek salad.

Chicken lemon soup.

Grilled chicken, chopped Greek tomato salsa and feta cheese in cool crisp lettuce nests.

Grilled chicken, arugula, artichokes, tomatoes, kasseri cheese, truffle oil orange vinaigrette.

Arugula mixed with balsamic vinaigrette, tomatoes, kefalograviera, honey roasted walnuts.

Grilled shrimps, spinach salad, pita straws, manouri cheese, ouzo citrus vinaigrette.

Grilled calamari, mixed field greens, tomato, cucumbers, roasted peppers, orange vinaigrette.

Fresh iceberg wedge, crisp bacon, chopped tomatoes, creamy feta dressing.

Grilled octopus, baby arugula, mixed baby tomatoes, shallots, fine herbs, mint, parsley, citrus vinaigrette.

Field greens, apple, pistachio, raisins, grated kasseri cheese, orange vinaigrette.

Traditional village salad, tomatoes, cucumbers, onions, peppers, feta, olives, EVOO.