Greek yogurt dip prepared with fresh cucumber, dill, and garlic.

Simple and smoky eggplant mash topped with crushed walnuts.

Spicy cheese dip freckled with chunks of colorful peppers.

Salty and rich fish roe spread.

Creamy golden split pea purée. Topped with tomato, onion sauce, and capers.

Sprinkled with oregano and olive oil.

Fresh pita bread, perfect for dipping or wrapping.

Fresh cucumbers served chilled.

Briny and savory, perfect for pairing with your meal.

Traditional no-lettuce Greek salad with chunky tomatoes, onions, cucumber, bell peppers, Kalamata olives, and feta.

Comes with barley rusk, chopped tomatoes, feta, Kalamata olives, and capers. A classic salad from Crete.

A light green salad of romaine lettuce, scallions, fresh dill, feta, and lemon olive oil dressing.

Chopped apples, walnuts, and Greek yogurt.

Pan-seared crispy phyllo sesame encrusted kefalograviera cheese drizzled with honey and lemon.

A beautiful marriage of spinach and basmati rice in a light tomato sauce.

Thinly sliced and sprinkled with kefalograviera cheese.

Orange peel-flavored traditional sausage.

Served with shell, sautéed with olive oil and garlic, finished with ouzo anise cream sauce or mint mustard vinaigrette.

Baked giant beans in tomato vegetable sauce.

Crispy phyllo pie filled with baby spinach, dill, and creamy feta.

YiaYia’s Specialty.

Crunchy fries sprinkled with a hint of oregano.

A roasted veggie dish with zucchini, potato, bell peppers, onions, tomatoes, eggplant, garlic, and olive oil.

Battered crispy calamari.

Tender pork skewers, marinated to perfection.

Tender chicken skewers, marinated to perfection.

Tender skewers of marinated meat, perfect for a satisfying meal.