Emilitsa

Appetizers

mezethakia (appetizers)

• Htenia Meh Ouzo

  maine day-boat scallops sauteed in a light ouzo-tomato cream sauce and finished with dodoni feta

• Kefalograviera Meh Syka Saganaki

  pan fried sheep's milk kefalograviera cheese with baby turkish balsamic peppered figs

• Octopothi Tis Skaras

  classic grilled mediterranean octopus drizzled with unfiltered extra virgin olive oil, lemon juice, served with tossed organic micro-greens and sesame toast

• Poikilia Trio

  greece's three best dipping spreads served with grilled pita

• Tzatziki

  cucumber, dill and greek yogurt

• Taramosalata

  red caviar pureed with lemon

• Melitzanosalata

  grilled eggplant, tomato, herbs and unfiltered extra-virgin olive oil

• Lagos Meh Phyllo

  braised rabbit, spinach, feta, and roasted tomato rolled in layers of buttery phyllo pastry and served with a grain mustard-mythos beer reduction

• Spanakopita

  layers of phyllo stuffed with spinach, feta and herbs, rolled into triangles

• Sikotakia Tiganeeta

  lightly dusted all-natural fresh chicken livers served emilitsa style, sauteed with greek oregano and finished with a white balsamic vinegar beurre blanc

• Thessaloniki Htipiti

  roasted yellow and red pepper dip with chillies, whipped dodoni feta, and grilled pita

Salates (Salads)

• Domata Salata

  sweet local tomatoes, red onion, cucumber, garlic, and feta cheese tossed with unfiltered extra-virgin olive oil, and greek white balsamic vinegar

• Patzaria Psita Meh Skorthalia

  organic roasted red and golden beets tossed with unfiltered extra-virgin olive oil and muscato vinegar, served with skorthalia, a potato and garlic puree

Dinner

kreata (meat specialities)

• Popia Meh Patates Psarion

  pan-roasted long island duck breast served with a balsamic reduction of attiki honey, metaxa and wild fennel pollen, duck fat roasted organic fingerlings and grilled asparagus

• Paithakia Galaktos Tis Skaras

  marinated grass-fed grilled baby lamb loin chops, sauteed baby spinach, and a feta-parsnip potato mash drizzled with unfiltered extra virgin olive oil

• Hirino Meh Glykia Patata

  grilled all-natural bone-in pork loin chop rubbed with greek mountain herbs, served over a sweet potato mash and topped with a caramelized red onion and shallot marmalade

• Kotopoulo Souvlaki

  skewered and grilled free range all natural breast of chicken, sweet peppers and red onion, marinated in lemon juice, extra virgin olive oil, greek oregano and garlic, served with spanakorizo and greek yogurt

Hortophagia (Vegetarian)

• Lahanika Tou Fourno

  oven roasted fall root vegetables seasoned and brushed with extra virgin olive oil and greek oregano served with greek yogurt, dodoni feta and assorted kalamata olives

Psaria Kai Thalassina (Fish and Seafood)

• Tsipou ra Tis Skaras

  whole daurade royale from the aegean, charcoal-grilled and simply brushed with extra virgin olive oil, garlic, and lemon juice, served with saute ed swiss chard and grilled summer and zucchini squash

Greek Comfort Food

• Moussaka

  oven roasted organic eggplant layered and baked with an aromatic ground beef mixture and topped with a greek yogurt bechamel sauce

• Vithelo Stifatho

  succulent local veal shoulder, slow-braised and pulled ragout style in an aromatic cumin-tomato sauce with baby onions served on a bed of imported pappardelle pasta, shaved kefalograviera cheese