Estia

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Choose three of the following served with Kefalograviera cheese pan fried with lemon CALAMARI: grilled pita: • TZATZIKI -- 13

ESTIA CHIPS M: Zucchini and eggplant fried crispy served -- 18

• HTIPITI M Roasted red peppers, cayenne, feta with tzatziki GRILLED SARDINES: • MELITZANO SALATA • TARAMOSALATA Carp roe and potato Spreads are also available individual -- 16

OCTOPODI: Grilled and marinated octopus, sliced and served over red and sweet onions, dressed with grilled peppers, capers and red wine vinaigrette GRILLED TUNA SALATA Sliced rare tuna served on mixed greens tossed with cucumbers, diced tomatoes, green apples, walnuts and feta with balsamic vinaigrette ARUGULA SALATA -- 17

Chicken 5/ Shrimp 9/ Salmon: FISH GYRO Chef’s choice of fish, lightly sautéed and wrapped in pita with cabbage, tzatziki, tomato, served with Greek fried potatoes and cucumber, tomato and feta salad LAMB PITA Braised lamb shank, tzatziki, caramelized onion, lettuce, tomato, served with mixed greens and Greek fried potatoes -- 9

Add Chicken 5 / Shrimp 9 / Salmon -- 9

GRILLED ASPARAGUS M: With crumbled feta and red onion Served with yogurt FRIED GREEK POTATOES Fried potatoes with cheese Spinach with white rice -- 9

MOUSSAKA: A traditional Greek casserole layered with -- 17

seasoned ground beef, sliced eggplant, potatoes GRILLED VEGETABLES M: and topped with a Kefalograviera béchamel LAMB CHOPS Lamb chops marinated for three days in olive oil, lemon and fresh herbs served with Greek fried -- 9

potatoes and tzatziki SPINACH RICE -- 8

ROASTED CHICKEN: Organic chicken roasted served over caramelized onion and yogurt orzo with a lemon chicken thyme jus -- 26

Gai’a 14-18, Peloponnese,: PROSECCO -- 2014

Ode Panos, Spiropoulos, Peloponnese,: SPARKLING CHENIN BLANC -- 2013

Beatrice, Ca’Furlan, Italy, -- 2014

Pierre Chainier, Loire Valley, France, -- 2013

FIRST COURSE Choose One

POMEGRANATE MARGARITA: Cazadores, Rosemary Simple, Lemon, Lime, Pomegranate Juice -- 12

with grilled peppers, capers and red wine DIONYSUS: vinaigrette FRIED CALAMARI -- 11

LEFKOS LEMONDROP: Tito’s Vodka, Fresh Lemon, Thyme Infused Simple, Served Up -- 12

Pan fried calamari served with spicy tomato MASTIKA MULE: sauce and lemon HORIATIKI SALATA Country Salad with tomatoes, cucumbers, green peppers, red onions, feta and olives dressed with red wine vinaigrette -- 13

RED

10/: PINOT NOIR -- 38

11/ -- 42

ENTRÉE Choose One

Cielo, della Venezie, Italy,: RIESLING -- 2014

Cloud Break, California, -- 2014

12/: TEMPRANILLO -- 45

13/ -- 48

Magnificent, Columbia Valley, WA: SAVATIANO -- 2014

Mencos, Rioja, -- 2012

11/: MERLOT/CAB FRANC -- 40

12/ -- 48

Domaine Harlaftis, Stamata, Attica,: MOSCHOFILERO-RODITIS -- 2014

Chateau de la Caresse, Cotes du Bordeaux, -- 2014

12/: AGIORGITIKO -- 44

11/ -- 42

Zoe, Skouras, Mantinia,: BORDEAUX BLANC -- 2014

Domaine Harlaftis, Nemea, -- 2012

13/: XINOMAVRO -- 52

13/ -- 48

Chateau de Matards, Bordeaux, France,: CHARDONNAY -- 2014

Thymiopoulos, Young Vines, Naoussa, -- 2014

11/: MALBEC -- 44

11/ -- 45

Backstory, California,: MOSCHOFILERO -- 2014

Nieto Senetiner, Mendoza, -- 2013

13/: MONASTRELL -- 48

13/ -- 48

DESSERT Choose One

Domaine Skouras, Peloponnese,: ASSYRTIKO -- 2013

Bodegas Enrique Mendoza, Alicante, -- 2012

14/: AGIORGITIKO -- 52

13/ -- 48

Argyros Atlantis White, Santorini,: SAUVIGNON BLANC -- 2015

Saint George, Domaine Skouras, Nemea, -- 2013

13/: RED BLEND -- 48

13/ -- 46

Twin Islands, Marlborough,: RETSINA Kechri, Thessaloniki, NV CHARDONNAY -- 2014

Chateau Jouclary, Languedoc, -- 2012

11/: BORDOLINO -- 42

13/ -- 48

Le Morette, Italy, -- 2014

EXPRESS LUNCH -- 19

20/: CABERNET SAUVIGNON -- 75

19/ -- 70

Chalk Hill, Russian River Valley,: F ull W ine l ist A vAilAble -- 2013

Sean Minor, Napa Valley,: GUINNESS Dublin YUENGLING LAGER Pottsville, PA LOCAL/SEASONAL BOTTLE Please ask your server for selection LOCAL/SEASONAL DRAFT Please ask your server for selection DOGFISH 60 MINUTE IPA DRAFT Milton, DE MOSCHOFILERO -- 2011