NIKO'S MEZEDES
A Greek version of tapas or hors d'oeuvres, mezedes (meh-ZEH-thes) are often eaten for a light meal in late afternoon, or served to accompany drinks or wine in the evening when socializing at home or listening to music in the clubs - i.e. "bouzoukia" and "boites." All are also eaten as appetizers.

Opa! Shrimp Piraeus
Large broiled shrimp with fresh tomato, feta, onions, parsley, and garlic. Served flaming and doused with lemon.

Grilled Octopus*
Grilled over flame, splashed with herbs, oil, and vinegar hot off the grill. Delicious but naturally low in fat, salt, and cholesterol.

Domades Yalangi
Grape leaves stuffed with herbs and rice. With avgolemono - an egg/lemon sauce or plain, lightly dressed with lemon and oil. Garnish.

Opa! Vegetable Saganaki
Full flavored kefalgraviera cheese broiled with mushroom, tomato, and roasted pepper, served flaming doused with fresh lemon.
With Chicken
With Shrimp

Kavourokeftedes (Crabcakes) 
Spicy or Mild
Three croquettes of fresh crabmeat and ground fresh shrimp, with lobster sauce. With crispy leeks and fennel.

Bakaliaro Croquettes Crispy sautéed cakes of codfish and aromatic herbs served with garlic potato blended with roasted beet for dipping. Lemon and garnish.

Kolokithokeftedes Skordalia
Crispy croquettes of aromatics, chopped zucchini and potato. With skordalia, a potato garlic spread for dipping.

Keftedakia
Bite-sized meatballs of juicy ground beef lightly seasoned with mint and oregano. Popular to eat while arguing politics in the "ouzerie".

Fasolakia and Potato
Fresh string beans braised in tomato, onion, and spices, with roasted potato.

Briami (Ratatouille)
The Greek version of French ratatouille - a fragrant stew of thick-cut baby eggplant, zucchini, and potato with tomato, onion, and herbs.

Mid-East Sextet
Brick-oven toasted pita with zesty tabouleh, hummus, tomato salad, babaganoush, and cucumber salads. With falafel. All made here.

Pikilia
Pikilia means "selection" or "variety" and refers to a combination like this:Tsatsiki, Greek eggplant salad, octopus pieces, and whipped caviar. Oven toasted pita. Oven roasted beet, and skordalia - a potato garlic dip.

Spanokotiropitakia
"Little spinach and cheese pies"
Made with the lesser-known filo called "sfoliata". These are bite-size versions of the favorite filo stuffed with spinach and herbs.

Grilled Vegetables*/**
Skordalia and Tsatsiki
Flame grilled zucchini, eggplant, and roasted peppers served with garlic potato spread called skordalia, and a popular yogurt dip called tsatsiki.

Calamari Santorini
Lightly breaded, lightly fried, tender classic rings and tentacles. With aioli sauce for something different.

Athenian Fava*/**
A thick puree of split pea seasoned delicately. Traditionally eaten with a fork with chopped raw red onion and drizzled with olive oil. Served here with matzo crackers and olive.

Anginares a la Polita*/**
Artichokes from Constantinople, once the center of the Greek world. Tender artichoke hearts bathed in lemony sauce with carrots, potato, celery, and peas.

Imam Bayaldi*/**
During the Ottoman Empire, the "Imam" grew faint from the heavenly taste of this dish.
Small eggplant stuffed with aromatics, onion, pepper, and tomato. Served with gigantes - delicious broad beans baked in tomato and herbs.

Mussels Aphrodite
Fresh mussels in the shell with fresh basil, garlic, white wine, parsley, and peeled fresh plum tomato.

Mussels Fra Diavolo
Fresh mussels in the shell, in a spicy plum tomato marinara sauce.

Special Cheese Course
Served with a Glass of Golden Samena wine or Ouzo or Retsina
Selection of cheeses:
Imported Greek Feta, Greek Kefalograviera and Italian Gorgonzola with green and black calamata olives.

Hot Meze Platter
Fried calamari, octopus salad, zucchini croquette, codfish croquette, fennel sausage, spinach pie, cheese pie stuffed grape leaf with lemon sauce and Niko's crab cake.

SIDE DISHES
Greek-Style Fresh String Beans with Fresh Tomato (Fasolakia)*/**
Served in season. Fresh string beans in tomato. With potato, scallions, dill parsley, and herbs.

Greek Lemon Potato Oven Roasted**
Potato quarters, roasted in the oven, seasoned with herbs and lemon.

Grilled Polenta
An Italian grain-based side dish with Parmesan cheese and mushrooms grilled.

Gigantes Classica*/**
(Greek Style Baked Beans)
Fragrant giant broad beans oven-baked until tender with a ragout of tomatoes, herbs and spices.

Healthy Greek Horta*/**
Steamed seasonal greens. Taste may vary with the time of year and market availability - from tender to tart. Served in the Greek style: warm, not hot, with a drizzle of olive oil.

Feta Cheese
A home-kitchen staple set on the table daily. This sheep's milk cheese is a signature of Greek cuisine. With olives and olive oil.

Greek Spinach and Rice*/**
(Spanakorizo)
Spinach cooked with rice, scallions, dill, herbs, and a touch of tomato.

Skordalia, Plain**
A favorite Greek dip of whipped potato garlic, garlic and oil. Especially good with grilled vegetables, beets, and fried fish.

Skordalia with Beet**
A blend of whipped garlic potato and beet for a softer, more subtle version of skordalia.

Tsatsiki
Homemade dip of yogurt, cucumber, garlic, and dill. A popular accompaniment to vegetables.

Melezanosalata
Smoky flavored whipped eggplant salad with a touch of feta, garlic, parsley, and herbs.

Taramosalata
Dip of red caviar whipped and blended with oil and lemon.

Rice Pilaf
Rice cooked in stock with seasonings, aromatic vegetables, including peas and carrots. A classic dish that originated in the eastern Mediterranean.

Roasted Beets Vinaigrette
and Garlic Dip*/**
Mediterranean style roasted beets with garlic, oil, and vinegar, red onion, olives and skordalia (a potato-garlic dip).

Hummous*/**
Dip of chickpeas blended with tahini, oil, and seasonings. Forms of it exist in all Mideastern cultures.

Falafel-Tahini**
Fresh, made here, daily. Delicious fried balls of chickpea and herbs. Served with tahini dressing.

Baba Ganoush*/**
A version of whipped eggplant salad from the Mideast which is blended with tahini.

Tabouleh*/**
Mideastern salad of lightly dressed couscous with scallions, tomato, and cucumber.

Couscous*/**
A grain dish of wheat, scallions, and herbs.

Tomato Salad*/**
Chopped tomatoes, herbs, and dressing.

Cucumber Salad*/**
Chopped cucumber, herbs, and dressing.

Calamata Olives*/**
The famous "Greek Olive"

Orzo
Rice shaped pasta with fresh tomato and seasonings.

Fava*/**
Split peas simmered with herbs and aromatic vegetables until thick. With olive oil and chopped onions on top. A beloved Greek delicacy.

Cottage Fries**
Fresh potatoes, not frozen, lightly fried. With grated cheese on request.

Sautéed Spinach and Mushrooms*/**
Cooked to order in extra virgin olive oil.

* = Lower in fat, salt, and cholesterol
** = No animal products