Astoria Cafe & Market

Smoking Goose

Bold Seasoning - Pair with Cotes du Rhone

• 20

Show a Little R-E-S-P-E-C-K

Elegant Italian Flavors - Pair with Sangiovese Toscano

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Fermin A Cut Above

Elegant Spanish Flavors - Pair with Tempranillo

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Salami? I thought I N'duja!

Approachable - Pair with Pinot Noir

• 20

These are a Few of Our Favorite Things

Mild Cheeses with Herbal Flavors - Pair with Mother's Little Helper

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Everything But The Roast Beast

Holiday Dinner Theme

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Dashing Through The Snow

Bold and Earthy Flavors

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Cow, Goat & a Sheep Walk into a Bar

Traditional Cheeses, Mature Flavors - Pair with Assyrtiko

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Cheesed to Meat You!

Finest Aged Hams, Elegant Cheeses - Pair with Amarone

• 38

Darë You to Try Vegan Cheese

***Darë Cheeses Contain Cashews, Coconut Oil, & Nutritional Yeast*** Pair with

• 30

Mediterranean Platter

Vegan Option Available - Pair with Cabernet Sauvignon

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#TinFishTok

Choice of Matiz Canned Seafood (listed below) served with: Cucumbers, Sweet Peppers, Lemon, Pickled Red Onion, Pickled Hungarian Peppers, Spicy Olive Tapenade, OBC Pepped Up Mustard, Dilly Beans, Fermented Calabrian Chili Aioli, Taralli, and Crostini.

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Soupe a l'Oignon Gratinee

Classic French Onion Soup of Caramelized Onions in a Beef Broth with Sherry, Garlic and Herbs. Finished with Melted Comte Cheese on French Bread.

• 11

Chicken Avgolemono

Green Circle Chicken poached until falling off the bone in a broth with dill, parsley, lemon, and golden rice.

• 7

Dolmades

Grape leaves stuffed with golden rice, onions, & herbs. Finished with Ladolemono and served with a side of tzatziki.

• 11

Hummus Bi Tahina

Chickpea spread with garlic, lemon, cumin, tahini, red pepper, parsley and mediterranean artisans olive oil. Served with pita and crudite. *Gluten-free crackers available*

• 14

Tyrokafteri

Roasted red pepper spread with feta, mascarpone, lemon, garlic, cayenne peppers, and olive oil. Served with pita and crudite. *Gluten-free crackers available*

• 14

Tzatziki

Greek yogurt spread with cucumber, garlic, and dill. Served with pita and crudite. *Gluten-free crackers available*

• 14

Horiatiki Salata

A Greek salad with freshly chopped tomatoes, cucumbers, bell peppers, kalamata olives, red onions, feta, and Greek oregano. Dressed in extra virgin olive oil. *Vegan option available (without Feta)*

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Tuscan Kale

Olive Oil Marinated Tuscan Black Kale topped with Pickled Red Onions, Heirloom Cherry Tomatoes, Radish, Sardinian Breadcrumbs, Moliterno Cheese & Cucumber-Onion Vinaigrette.

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• 6
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Spicy Spanish Octopus

Spanish Octopus Fried Crisp in Peanut Oil then tossed in Calabrian Chili Oil. Accompanied with Seasonal Goat Cheese, Crushed Macadamia Nuts, Hummus and Herb Salad dressed with Sesame-Ginger Vinaigrette.

• 18

Seasonal Burrata Salad

Shaved Winter Cabbage, Arugula, Turnips and Orange Segments Tossed in a Creamy Poppyseed Dressing. Accompanied with Italian Hand-Shaped Burrata Cheese.

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• 6
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Basque Country Brisket

Thinly Sliced Nora Pepper Beef Brisket Braised in a Broth with Ox Tail, Onion, Garlic, Clove, Chilis and Paprika Served on Grilled Mini Pitas with Radish, Cilantro, Onion, Borracha Salsa, Pepper Crema, Lime and Feta Cheese

• 17

"The Worthington" Burger

2 French Onion Seasoned All-Beef Patties Smashed Style with Spanish Onions, Wild Mushroom Duxelle, and Gruyere Cheese. Served on a Toasted Challah Bun Dressed with Dill Pickles and Aioli.

• 18

Pita de Halibut

Seared Wild Caught Atlantic Halibut on Crispy Mini Pita with Pico de Gallo, Jalapeno-Tzatziki, Fresh Slaw and Feta Cheese.

• 18

If Spain and Italy had a Ham, Baby

A Thinly Sliced Roasted Jamón Iberico shoulder and Leoncini Rosemary Proscuitto Cotto (Ham) served on Toasted Challah Bread with Cheddar-Jack Cheese Caramelized Shallots and Horseradish-Island Dressing

• 18

Falafel

A croquette of chickpeas, cilantro, garlic, shallots, and cumin fried crisp in peanut oil. Served on a grilled pita with tzatziki, beefsteak tomato, and red onion.

• 15

Halloumi Burger

Halloumi Cheese Pan-Fried in Peanut Oil until Crispy. Served on a Challah Bun with Double-Smoked Bacon, Arugula, Tomato, Dill Pickles, and Fermented Calabrian Chili Aioli. *Vegetarian Option Available*

• 16

Gyro

House blend of lamb and pork shoulder with double-smoked bacon, oregano, onion, and garlic. Served on grilled pita with crispy potatoes, tzatziki, beefsteak tomato, and red onion.

• 16

Mediterranean Chicken

Grilled chicken breast on pita with tomato, hummus, arugula, feta, basil, and lemon.

• 17

Chopped Italian Hoagie

Molinari Pepperoni, Soppressata, and 18-month Prosciutto di Parma on a Toasted Baguette with Caciocavallo Cheese, Arugula, Beefsteak Tomatoes, Red Onion, Pickled Red Peppers, and Olive Oil.

• 17

Grilled or Crispy Chicken Tenders

Served with crispy fingerling potatoes

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Grilled Cheese

Served with crispy fingerling potatoes

• 6

Pita Pizza with Mozzarella and Tomato Sauce

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Baklava

Served with clove syrup and crushed pistachios.

• 9

Tiramisu

• 9

Portokalopita

• 8

Chocolate Pot de Crème

w/ Tahini Whipped Cream & Honey Graham Dust

• 9

Soupe a l'Oignon Gratinee

Classic French Onion Soup of Caramelized Onions in a Beef Broth with Sherry, Garlic and Herbs. Finished with Melted Comte Cheese on French Bread.

• 11

Chicken Avgolemono

Green Circle Whole Chicken Poached Until Falling off the Bone in a Broth with Dill, Parsley, Lemon, and Golden Rice.

• 7

Dolmades

Grape Leaves Stuffed with Golden Rice, Onion, & Herbs. Finished with Ladolemono and Served with a Side of Tzatziki.

• 11

Feta, Peppers & Olives

Roussas Greek Feta, Hungarian Goathorn Peppers, and Castelvetrano Olives Dressed with Fresh Cracked Pepper, Oregano, and Mediterranean Olive Oil.

• 10

Hummus bi Tahina

Chickpea Spread with Garlic, Lemon, Cumin, Tahini, and Mediterranean Artisans Olive Oil. Served with Crispy Pita and Crudité. *Gluten-Free Crackers Available*

• 14

Tyrokafteri

Roasted Red Pepper Spread with Feta, Mascarpone, Lemon, Garlic, Cayenne Peppers, and Olive Oil. Served with Crispy Pita and Crudité. *Gluten-Free Crackers Available*

• 14

Tzatziki

Greek Yogurt Spread with Cucumber, Garlic, and Dill. Served with Crispy Pita and Crudité. *Gluten-Free Crackers Available*

• 14

Saganaki

Pan-Seared Kasseri Cheese Served with Crostini and Lemon. *NOT AVAILABLE FOR TAKE OUT*

• 12

Burnt Carrots

Baby Carrots Covered in Honey and French Butter then Slightly Oven-Charred. Finished with Cracked Black Pepper, Crushed Marcona Almonds, Balsamic Vinegar and Herbs.

• 9

Spicy Spanish Octopus

Spanish Octopus Fried Crisp in Peanut Oil then tossed in Calabrian Chili Oil. Accompanied with Seasonal Goat Cheese, Crushed Macadamia Nuts, Hummus and Herb Salad dressed with Sesame-Ginger Vinaigrette.

• 18

Seasonal Burrata Salad

Shaved Winter Cabbage, Arugula, Turnips and Orange Segments Tossed in a Creamy Poppyseed Dressing. Accompanied with Italian Hand-Shaped Burrata Cheese.

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Horiatiki Salata

A Greek Country Salad with Freshly Chopped Tomatoes, Cucumbers, Bell Peppers, Kalamata Olives, Red Onion, and Roussas' Feta. Tossed in Mediterranean Artisans Olive Oil and Greek Oregano. *Vegan Option Available*

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Tuscan Black Kale

Olive Oil Marinated Tuscan Black Kale topped with Pickled Red Onions, Heirloom Cherry Tomatoes, Radish, Sardinian Breadcrumbs, Moliterno Cheese & Cucumber-Onion Vinaigrette.

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Pizza Margherita

Sun-Dried Tomatoes, Fresh Cheese, and Basil.

• 21

Pizza con Salsiccia Iberico

House made Italian-Style Iberico de Bellota Sausage, Mozzarella, and Fresh Herbs.

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Pizza Prosciutto Crudo e Rucola

Fresh Mozzarella, Wild Arugula, and Prosciutto di Parma.

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Pizza e Funghi

Mozzarella and Wild Mushrooms.

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Pizza al Salame Piccante

Mozzarella and Molinari Pepperoni.

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Seasonal Harvest

Brussel Sprouts, Locally Foraged Mushrooms, Butternut Squash and Carrots Fried Crisp in Peanut Oil then tossed in a Calabrian Chili-Honey Syrup. Accompanied with Pumpkin Seed Oil, Pepitas, Dried Cranberries and Creamy Heirloom Polenta. *Gluten-Free & Peanut-Free Available

• 17

Iberico Milanese

3 oz. Shoulder Cut from the Iberican Black Hoofed Pig Tenderized, Breaded then Pan Fried in Peanut Oil. Accompanied with a Tomato-Arugala Salad, Lemon and Yuzu Olive Oil.

• 21

Beef Short Rib

9oz Beef Short Rib Marinated with Spanish Onions, Garlic and Herbs then Basted in French Butter. Served with Mascarpone-Truffle Mashed Redskins and Debris Gravy.

• 23

Lamb Shank Brasato

Braised 7oz. Ohio Domestic Lamb Shank Dressed with Rosemary Sugo. Served with Crispy Redskin Potatoes and Herb Salad.

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Sea Scallops

Two Cast Iron Seared Maine Diver Sea Scallops with a Saute of Pancetta, Cider Vinegar, Shallots, Thyme, & Butter. Accompanied by Creamy Heirloom Polenta and Pickled Apple Salad.

• 23

Shrimp Giouvetsi

Wild Caught Campeche Bay Shrimp and Orzo Pasta Baked in a Sauté of Calabrian Chili Peppers, Shallots, Garlic, Anchovies, Parsley, Sherry, and Cream. Finished with Roussas' Feta.

• 21

Octopus alla Karvouna

Spanish Octopus Poached in White Wine, Lemon, Garlic, and Black Pepper then Charcoal Grilled and Finished with EVOO, Cabernet Vinegar, and Herbs de Provence. *Limited Availability*

• 18

Grouper and Rissotto

Seared 7oz Atlantic Halibut with Arborio Rice Braised in a Saute of Aritchokes, Chicken Andouille, Spinach, Crawfish, Octopus, Garlic, Onion, Peppers, White Wine and Cream. Served with Grilled Seasonal Vegetables.

• 43

Moroccan-Style Duck

A Mushroom Duxelle Stuffed 4oz Duck Breast and 9oz Duck Leg Confit in Natural Oils with Thyme, Onion and Garlic. Accompanied with Seasonal Basmati Rice and Moroccan BBQ Sauce.

• 39

Berkshire Pork Chop

Blackened 12oz Bone-In Berkshire Pork Chop Glazed with Whole Grain Mustard and Cane Syrup. Accompanied by Smoked Ham Hock Collard Greens and Smashed Bourbon Yams.

• 43

Veal, Lamb & Ricotta Meatballs

Pan-Fried Veal and Lamb Meatballs Blended with Ricotta Cheese, Garlic, and Parsley. Served over Chef's Choice of Fresh Pasta with House Tomato Sauce.

• 29

Grilled or Crispy Chicken Tenders

Served with a Crispy Fingerling Potatoes.

• 8

Grilled Cheese

Served with a Crispy Fingerling Potatoes.

• 6

Pita Pizza with Mozzarella & Tomato Sauce

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Meatballs with French Onion Crema

• 12

Creamy Ohio Organic Heirloom Polenta

• 7

Moroccan Style Basmati Rice

• 7

Seasonal Vegetables

• 7

Greek Salad

• 8

Olive Trio

• 8

Crispy Redskin Potatoes

*Gluten Free Option Available*

• 7

Pasta w/ Marinara

• 11

Crispy Pita

• 3

Chicken Etoufee with Rice

• 16

Risotto ai Frutti di Mare "octopus, shrimp, & crawfish"

• 12

Mascarpone-Truffle Mashed Redskins

• 7

Smashed Bourbon Yams

• 8

Collard Greens with smoked Ham Hocks

• 8

Baklava

With Clove Syrup amd Crushed Pistachio's.

• 9

Tiramisu

• 9

Portokalopita

Crumbled Phyllo Dough Baked in Custard with Cinnamon-Orange Syrup. (Greek Orange Cake)

• 8

Chocolate Pot de Crème

w/ Tahini Whipped Cream & Honey Graham Dust *NOT AVAILABLE FOR TAKEOUT*

• 9

Bubbles Board

Seasonal Chevre, Fromager d'Affinois, Delice de Bourgogne & P'tit Basque with Petit Beurre Crackers, Seasonal Fruit Preserve, Greek Sour Cherries, Seasonal Fresh & Dried Fruit.

• 30

Bloody Mary Board

Taleggio, Red Dragon, Fantasia, Cotswold, Capocollo, Rosemary Ham, Fermin Coppa with Bacon Jam, Whole Grain Mustard, Olive Tapenade, Garlic & Onion Cashews, Goat Cheese Peppadews & Pynchos.

• 30

We Brunch Hard

Seasonal Chevre, P'tit Basque, Cotswold, Fromage d'Affinois, Fior d'Arancio, Rosemary Ham, N'duja, Fermin Coppa, Iberico & Piancentini with Beurre Crackers, Sweetie Drops, Roasted Garlic Cashews, Waffle Cracker, Whole Grain Mustard, Pickled Vegetables, Seasonal Fresh & Dried Fruit

• 60

Brunch Board

Mitica Pancetta, Rosemary Prosciutto Cotto, Nduja, P'tit Basque, Seasonal Chevre, Brie-Style Cheese, Waffle Cracker, Petit Beurre Crackers, Seasonal Fresh & Dried Fruit.

• 30

Crêpe & Fruit Board

Stuffed Crêpe Accompanied with Chef's Selection of Fresh & Dried Fruits Honeycomb, Seasonal Brie-Style Cheese, Ohio Pure Maple Syrup & Vanilla Bean Whipped Cream.

• 21

Vegan Brunch Board

Darë Garlic, Darë Fig Balsamic, Darë Pepperjack with Pepitas, Quicos, Dried Figs, Pickled Vegetables, Seasonal Fresh Fruits & Dried Fruits

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Toast & Jam Board

French Toast Points, Semolina Bread, Stuffed Croissant, Chef Selection of Sweet & Savory Jams, Herb Salad, Marcona Almonds, Whipped Goat Cheese, Fresh Hand Dipped Ricotta.

• 20

Tortilla Espanol Poutine Style

A Spanish Frittata of Potato, Onion, Pepper and Eggs Fried in Peanut Oil then Topped With Cheddar Cheese Curds and Burnt Brisket Ends Debris Gravy. Served With Side of Dressed Greens.

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Seasonal French Toast

Gran Marnier Dredged Challah Bread Baked Crisp in Cast-Iron Skillet then Stuffed with Pumpkin Mascarpone Finished with Sheep's Ricotta-Maple Custard and Candied Pecans

• 16

Croque Madame

Toasted Semolina Bread Layered with Bechamel, Leoncini Rosemary Ham, Dijon Mustard and Gruyere Cheese. Topped with a Sunny-Side Up Egg and Herbes de Provence. Served with a Side of Dressed Greens.

• 17

Wild Mushroom Omelette

A 3 Egg Omelette with Locally Foraged Mushrooms, Leek Confit. Garlic. Green Onion and Gruyere Cheese Served With Dressed Greens.

• 17

Halloumi & Meatball Burger

Smashed Astoria Meatball. Pan-seared Halloumi, Fried Egg, Fermented Hungarian Goat Horn Peppers and Aioli on Honey-Bacon Croissant

• 17

Saganaki Arista

Pan-Fried Kasseri Cheese Baked with Two Eggs and a Saute of Crawfish, Octopus, Shrimp, Chicken Andouille, Spinach, Trinity Vegetables and Cream. Accompanied with Semolina Toast.

• 19

Scallop & Prosciutto Eggs Benedict

Seared Maine Sea Scallops with Semolina Toast, 18 mo. Prosciutto di Parma, Poached Duck Egg, Dressed Salad, and Hollandaise.

• 25

Fried Chicken & Biscuits

8 oz. Chicken Quarter Fried Crisp in Peanut Oil with House-Made Buttermilk Biscuits Smothered in Pulled Chicken Gravy. Served with a side of Dressed Greens.

• 19

Duck, Duck & Duck

Confit 9oz Duck Leg Accompanied with Poached Duck Egg, Duck Breast Prosciutto, Creamy Heirloom Polenta, and Sauteed Tuscan Kale.

• 22

Astoria Breakfast

Lang's Breakfast Sausage, Double-Smoked Bacon, Scrambled Eggs and Crispy Fingerlings. Served with Tzatziki and Crushed Calabrian Chilis. *Gluten-Free Option Available*

• 20

Tuscan Kale Salad

Olive Oil Marinated Tuscan Black Kale topped with Pickled Red Onions, Heirloom Cherry Tomatoes, Radish, Sardinian Breadcrumbs, Moliterno Cheese & Cucumber-Onion Vinaigrette

• 16
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Iberico & Eggs

Urfa Biber Seasoned and Grilled 3.5oz Iberico Tenderloin. Accompanied with Myzithra Cheese Scrambled Eggs and Tomato-Arugula Salad.

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Herb-Ricotta Stuffed Crêpe

With Seasonal Jam

• 11

Loukoumades

Greek Donuts Accompanied by Gjetost Cheese Butterscotch, Thyme Mountain Honey & Walnuts.

• 10

Biscuits & Gravy

House-Made Labneh Biscuits w/ Chicken Andouille Gravy

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Spanakopita

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Crispy Petite Yukon Gold Potatoes

With Tzatziki *Gluten-Free when baked*

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Schaller & Weber's Double Smoked Bacon

• 8

Lang's Butcher Block Sausage

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Scrambled Eggs

With Feta

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Fresh Fruit

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Greek Yogurt

With Honeycomb, Crushed Macadamia Nuts & Sour Cherries

• 7

Baklava

With Clove Syrup and Crushed Pistachios

• 9

Tiramisu

• 9

Portokolopita

With Orange Rind Syrup

• 8

Chocolate Pot de Crème

w/ Tahini Whipped Cream & Honey Graham Dust

• 9

Pizza Margherita

Herb-Roasted Tomatoes, Fresh Mozzarella and Basil.

• 15

Pizza ai Formaggi

Mozzarella, Pecorino Romano, and Asiago.

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Pizza e Funghi

Shredded Mozzarella and Wild Mushrooms.

• 15

Pizza al Salame Piccante

Shredded Mozzarella and Pepperoni.

• 15

Chicken Avgolemono Soup

Green Circle Whole Chicken Poached Until Falling off the Bone in a Broth with Dill, Parsley, Lemon and Golden Rice.

Olive Trio

House Imported Selection of Castelvetrano, Kalamata and Red Cerignola Olives.

Greek Salad

Freshly Chopped Tomatoes, Cucumbers, Bell Peppers, Kalamata Olives, Red Onion and Feta Cheese Tossed in EVOO and Greek Oregano. *Vegan Option Available*

Greek Feta

Roussas Greek Feeta Drizzled with EVOO and Seasoned with Oregano.

Dolmades

Grape Leaves Stuffed with Golden Rice, Herbs, Lemon, Shallots and Garlic. Served with a Side of Tzatziki. *Vegan Tzatziki Available*

Astoria House Spreads

Choice of House-Made Spread Served w/ Pita Tzatziki, Tyrokafteri (Spicy Feta Spread) or Hummus. *Gluten-Free Crackers Available*

6oz Pour. House Red, White or Rose.

Rotating Local Draft

• 5

Hummus bi Tahina

Chickpea Spread with Garlic, Lemon, Cumin, Tahini, Red Pepper, Parsley and EVOO.

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Tyrokafteri

Spicy Feta Spread with Cream Cheese, Feta, Roasted Red Pepper, Cayenne, Parsley, Lemon Juice and EVOO.

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• 79

Tzatziki

Spread with Yogurt, Sour Cream, Cucumbers, Salt and Garlic.

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• 79

3 Cheese Selection

Fromage d'Affinois, 3 Mo Manchego, Vintage Gouda

• 130
• 25

5 Cheese Selection

Chevre, Fromager d'Affinois, 3 Mo Manchego, Taleggio, Gorgonzola Dolce

• 130
• 30

3 Meat Selection

Salami, Chorizo, Rosemary Ham

• 95
• 25

5 Meat Selection

Salami, Chorizo, Coppa, Rosemary Ham, Prosciutto

• 115
• 30

Combo Board

Fromager d'Affinois, 3 Mo Manchego, Vintage Gouda, Salami, Chorizo, Rosemary Ham.

• 140
• 50

Horiatiki

A Greek Salad with Freshly Chopped Tomatoes, Cucumbers, Bell Peppers, Kalamata Olives, Red Onion and Feta. Tossed in EVOO and Seasoned with Greek Oregano. Vegan Option Available.

• 60

Garden

Mixed Greens with Tomato, Cucumber, Bell Pepper, Red Onion & Grated Parmesan. Served with Chef's Choice Dressing

• 60

Seasonal Pasta

Chef's choice of Pasta tossed with Cherry Tomatoes, Cucumbers, Onion, Olives, Salami, Rosmary Ham and Fresh Mozzarella. Finished with Modena Balsamic Vinegar and Olive Oil. Vegetarian and Vegan Option Available.

• 80

Black-Eyed Peas & Garbanzo Beans

A Salad of Chick Pea Confit, Black-Eyed Peas, Red Onion, Sun-Dried Tomatoes, Parsley, Dill, Arugula and Green Onion. Topped with Tzatziki and Feta.

• 70

Petite Romaine Wedge Style

Romaine Hearts Accompanied with Tzatziki, Double Smoked Bacon Crumbles, Cherry Tomatoes, Green Onion and Gorgonzola Dolce. Vegetarian Option Available.

• 70

Mini-Gyros

Thinly Sliced Gyro Meat with Lettuce, Tomatoes and Onion on the Side. Served in a Pita with Tzatziki.

• 85

Rosemary Ham & Cheese

Rosemary Ham and Chef's Choice Cheese with Lettuce on Baguette. Sliced in Two-Inch Servings

• 80

Italian

Thinly Sliced Prosciutto di Parma, Pepperoni and Soppressata Layered on Our Daily Baked Baguette with Tomato, Red Onion, Roasted Peppers, Romaine, Provolone Cheese, Red Wine Vinegar and EVOO. Sliced into Two-Inch Servings.

• 75

Spanish Tuna Salad

Ortiz Spanish Tuna Tossed with Shallots, Garlic, Herbs, Capers, Lemon & Aioli. Served on Mini Pita with Caciocavallo Cheese & Arugula.

• 85

Chicken Salad

Roasted & Pulled WHole Chicken Tossed with Tarragon, Aioli, Dijon Mustard, Parsley, Green Onion, Red Onion, Celery & Garlic. Served on Mini Pita

• 70

Greek Salad

Seasonal Vegetables on Mini Pita with Fresh Mozzarella and Balsamic Glaze.

• 60

Margherita

Semi-Dried Herb Tomatoes, Mozzarella and Basil.

• 21

Funghi

Roasted Wild Mushrooms, Mozzarella, Fresh Herbs.

• 21

Prosciutto Crudo e Rucola

18 month Prosciutto di Parma, Arugula, Mozzarella

• 22

Formaggi

Mozzarella, Parmigiano Reggiano, Pecorino Romano.

• 21

Salame Piccante

Red Sauce, Shredded Mozzarella and Pepperoni.

• 21

Salsiccia

Italian-Style Sausage, Mozzarella

• 22

Four-Cheese Macaroni

Orecchiette Pasta tossed with Gouda, Gruyere, Fontal and Cheddar Cheeses.

• 90

Baked Orzo

Orzo Pasta Baked in Sauté of Calabrian Chili Peppers, Shallots, Garlic, Anchovies, Parsley, Sherry and Cream. Finished with Feta and Green Onion.

• 80

Herb Golden Rice

Golden Rice Braised in a broth with Leeks, Garlic, Onion, and Dill.

• 60

Seasonal Vegetables

Chef's Choice of Seasonal Vegetables roasted with Olive Oil, Sea Salt and Fresh Cracked Pepper.

• 60

Mascarpone-Truffle Mashed Redskins

Redskin Potatoes Mashed with Butter, Cream, Mascarpone and White Truffle Oil.

• 70

Crispy Redskin Potatoes

• 60

Pasta w/ Marinara

Chef's Choice of Imported Pasta tossed in House Tomato Sauce with Grated Parmigianno- Reggiano.

• 70

Creamy Heirloom Polenta

Shagbark Heirloom Polenta Braised with butter and Cotswold Cheese.

• 70

Tiramisu

A Creamy Dessert of Espresso-Soaked Ladyfingers with Rich Whipped Cream and Mascarpone.

• 100

Flourless Chocolate Cake

A Gluten-Free Cake of French Chocolate, Butter, Eggs, Sugar and Vanilla Beans. Accompanied with Fresh Fruit and Butterscotch.

• 110

Tres Leches

An Ultra Light Spongecake Soaked in a Sweet Milk Mixture. Accompanied with Fresh Fruit.

• 100

Petite Baklava

A Sweet Pastry made with Layers of Phyllo Dough Filled with Chopped Nuts then Finished with a Clove-Honey Syrup.

• 90

Toasted almond Cake

Ladyfingers soaked in amaretto Syrup then Layered with with Mascarpone Cream. Topped with a Mix of Amarenttini Cookies and Roasted Almonds.

• 100

Limoncello Mascarpone Cake

A Sicilian Lemon Infused Sponge Cake and Italian Mascarpone Topped with European White Chocolate Curls.

• 100

Chicken Souvlaki

4OZ Skewer of Chicken Breast Marinated with Olive Oil, Onion, Garlic, Shoyu and Oregano. Baked then Finished with Lemon. Accompanied with Pita, Tomato, Red Onion and Tzatziki. Gluten- free Available.

• 105

Chicken Parmesan

Tenderized 5oz Chicken Breast Seasoned, Breaded, Pan-Seared then Baked in House Tomato Sauce, Finished with Melted Mozzarella. Peanut Free & Gluten Free Available.

• 140

Chicken & Mushrooms

Pan-Seared 5oz chicken Breast Smothered in a Duxelle Cream Sauce of Wild mushrooms, Shallots, Thyme, White Wine, Garlic and Fois Gras. Peanut Free & Gluten Free Available.

• 160

Greek Fried chicken Quarters

7oz Chicken Thigh and Drumstick Poached in Natural Oils with Garlic, Shallots and Thyme then Fried Crisp in Peanut Oil. Accompanied with Buttermilk Biscuit, Crushed Calabrian Chilis and Greek Mountain Honey.

• 130

Veal, Lamp & Ricotta Meatballs

Two Pan-Fried Veal and Lamb Meatballs Blended with Ricotta Cheese, garlic and Parsley. Served with house Tomato Sauce and grated Parmigiano-Reggiano

• 90

Steak au Poivre

Pepper Crusted 3oz Beef Tenderloin Seared in French Butter then Finished with a Pan Sauce of Shallots, Cream and Brandy.

• 220

Pork Soulvlaki

4oz Skewer of Pork Tenderloin Marinated with Olive Oil, Onion, Garlic, Shoyu and Oregano. Baked then Finished with Lemon. accompanied with Pita, Tomato Red Onion and Tzatziki. Gluten-free Available.

• 100

Pulled Lamb Shoulder

6oz portion of Lamb shoulder Braised with Carrots, Onion, Celery, rosemary and Red wine. Accompanied with Pita, Pickled Red Onions and Mediterranean Slaw. Gluten-free Available.

• 195

Santorini Style

Baked Shrimp or Fresh Catch with a Sauté of Onion, Sun-Dried tomatoes, Capers, Garlic, White Wine and Broth.

• 240
• 265

Giovetsi Style

Baked Shrimp or Fresh Catch with Sauté of Calabrian Chili Peppers, Shallots, Garlic Anchovies, Parsley, sherry and Cream. finished with Roussas Feta and Green Onion.

• 260
• 285

Spanakopita Style

Phyllo Floured Shrimp or Fresh Catch with Sauté of Spinach, Leeks, Onion, Garlic, Feta and Cream.

• 250
• 275

Pastitsio

Bucatini Pasta Tossed with Feta, Manouri, and Mizithra Cheese then Layered with Seasonal Beef and Béchamel Sauce. Baked Until Golden Brown. Buffet Style Only.

• 100

Pasta Aglio e Olio

Chef's Toasted Garlic, Chili Flakes, Pickled Peppers, Parsley and Grated Parmigiano-Reggiano. Finished with Sardinian Bread Crumbs. Vegan Option Available.

• 90

Wild Mushroom Pasta

Chef's Choice of Imported Pasta tossed in a Duxelle Cream Sauce of Wild Mushrooms, Shallots, Thyme, White Wine, Garlic and Fois Gras. Vegetarian Option Available.

• 100

Eggplant Parmesan

Sardian Breadcrumb Fried Eggplant Layered with House Tomato Sauce, Grated Parmigiano-Reggiano and Melted Mozzarella Cheese. Baked Until Golden Brown. Buffet Style Only.

• 90

Seasonal Harvest

Chef's Selection of Seasonal Vegetables tossed in a Harissa-Honey Reduction with Toasted Pepitas and Dried Fruit. Accompanied with Basmati Rice. Peanut Free Available.

• 100

Open Bar

Our servers take your orders and run a tab that is added to the food bill at the end of the event.

Wine & Beer Bar

Serve our house white, red and rose at $25 bottle; Stella Artois and our house IPA at $6/pour. Bottles and pours are counted at the end of the event and charged accordingly.

Wine, Beer & Well Drinks Bar

Wine, beer, and well drinks are charged at a blended rate of $8.00/drink. Hosts are charged by consumption

Drink Tickets

One, two, or three drink tickets are given to guests as they arrive. Tickets are counted at the end of the event and charged accordingly. Charge per ticket depends on the drink format.

Basil Hayden

Lighter in the "whiskey burn" than many bourbons. Orange peel, fig, and cinnamon are some flavors that come to mind.

• 8.5
• 13
• 15

Basil Hayden "Subtle Smoke"

Classic Basil Hayden finished in Hickory smoked barrels. Enjoyed best with a small splash of water to open the smoke flavor.

• 9.5
• 14
• 16

Bib & Tucker 6 Year

Spicy with a cinnamon and anise palate

• 11
• 15.5
• 17.5

Boone County Bourbon

Light Bourbon with hints of vanilla and sugar cookie.

• 8.5
• 13
• 15

Chicken Cock Bourbon

Pleasant and easy drinking with a light caramel palate.

• 12
• 16.5
• 18.5

Four Roses Yellow Label

Brown butter and apples. Very easy on the palate, much like Basil Hayden. The company is over 130 years old and named in honor of the four rose corsage that the founder's wife wore at their wedding.

• 7.5
• 10.5
• 12.5

Four Roses Small Batch

A blend of four bourbons. Mellow, ripened red berries, dried spice with a long finish.

• 11
• 15.5
• 17.5

Heaven's Door

Bob Dylan's signature Bourbon line. Citrus nose with a spicy finish leaning towards Rye. Double barrel finish provides a heavy oak to the Bourbon.

• 11
• 15.5
• 17.5

Jack Daniels Triple Mash

Blend of three different Jack (Tennessee Rye, Tennessee Whiskey, and American Malt). Cedar and Pine on the nose with a malty vanilla finish.

• 9
• 13.5
• 15.5

Jefferson's Reserve

Butterscotch and raisins in the nose with a crisp oak and tobacco finish.

• 10
• 14.5
• 16.5

Jefferson's Ocean

Think of it as Jefferson's Reserve on a 3 hour tour. Six months at sea gives each barrel of Bourbon a unique flavor. For the Voyage 24 batch, the ship stayed around the equator during the entire voyage. The Bourbon is incredibly smooth and has a beautiful salted caramel finish.

• 12
• 16.5
• 18.5

Larceny

Flavors of orange blossom and warm bread.

• 7.5
• 12
• 14

Makers Mark

Medium finish with cake/cobbler flavors.

• 8.5
• 13
• 15

Western Reserve Kentucky Straight

Lakewood Ohio born, this bourbon has a smooth vanilla and spice palate.

• 11
• 15.5
• 17.5

Woodford Reserve

Well balanced and smooth with a medium body.

• 9
• 13.5
• 15.5

Woodford Reserve Double Oaked

Dark fruit and chocolate with a long finish of apple.

• 10
• 14.5
• 16.5

Woodford Reserve Single Malt

51% malt base in the mash provides a simple profile that starts sweet and turns pleasantly hot.

• 9
• 13.5
• 15.5

Chicken Cock Rye

Classic Rye flavors with a spearmint background.

• 12
• 16.5
• 18.5

Lip Service Rye

Finished in Grenache barrels allowing the Rye to mellow after a spicy start.

• 11
• 15.5
• 17.5

Templeton Rye

Well balanced with grassy hints.

• 7.5
• 12
• 14

Western Reserve 8 year Rye

Smooth and medium bodied with a orange honey profile.

• 12
• 16.5
• 18.5

WhistlePig 10 Year Rye

Smooth yet spicy Rye with a hint of butterscotch and caramel. Scored a 96 with Wine Enthusiast, one of the highest scores for a Rye all time.

• 12
• 16.5
• 18.5

WhistlePig Farmstock Rye

Blended specifically for the Ohio Liquor Department, this Rye is balanced with nearly an equal part of wheat to offset the spiciness.

• 12
• 16.5
• 18.5

Woodford Reserve Rye

Spice and tobacco forward

• 8.5
• 13
• 15

Jameson

The classic Irish Whiskey with a light oak and cocoa profile.

• 9
• 12.5
• 16

Slane

Irish Whiskey triple aged finishing in Sherry casks. Lighter flavors of vanilla and raisin.

• 9
• 12.5
• 16

Stranahan's

Distilled in Colorado, a strong Whiskey you would expect from the Rockies.

• 11
• 14
• 19

Bourbon/Rye Flight

Consisting of a single pour each of "Pipe Dream" Bourbon, "Lost Monarch" Bourbon/Rye Blend, and "Emerald Giant" Rye. Our flight is served on a biodegradable menu that can be planted to grow a tree.

• 21