Village Taverna Menu (Update 2025)

Lightly fried zucchini and eggplant chips served with homemade tzatziki.

Char-grilled fresh octopus and capers, red onion and roasted red peppers.

Octopus cooked in mavrodafni wine, all spice and caramelized balsamic dressing.

Mikro limano. Shrimp cooked in a tomato sauce, ouzo and diced feta cheese.

Spinach and feta cheese blended and individually wrapped in filo dough.

Greek style seasoned meatballs served with a yogurt dipping sauce.

Fried baby squid served with fresh garlic aioli, red pepper aioli and marinara sauce.

Zucchini croquettes stuffed with feta and manouri cheese, fresh herbs, tomato marmalade and tzatziki.

Homemade grape leaves stuffed with ground beef, rice, fresh dill, lemon and extra virgin olive oil.

Char-grilled homemade Greek sausage served with lemon sauce.

Meatballs made with ouzo, herbs and spices, baked in a light tomato mint sauce and crumbled feta cheese.

Chopped green leaf lettuce, scallions, dill and feta cheese tossed in an extra virgin olive oil vinaigrette.

Vine ripened tomatoes and red onions seasoned with oregano and extra virgin olive oil.

Tomato, cucumber, feta, olives, green peppers and red onions served with an extra virgin olive oil vinaigrette.

Mixed greens, grilled manouri cheese, croutons, cherry tomatoes and white and dark sesame, with honey balsamic vinaigrette.

A mixture of large barley rusks, fresh tomatoes, feta cheese, capers and extra virgin olive oil.

Tomatoes, cucumbers, green peppers, feta cheese, scallions, red onion, chickpeas, capers, olives and toasted pita chips, with lemon vinaigrette.

Pan-fried graviera cheese served with seasonal fruit and drizzled with thyme honey.

Mild graviera cheese lightly breaded and pan-seared, finished with honey and sesame.

Cyprian cheese grilled and served with extra virgin olive oil, oregano and lemon.

Greek barrel feta wrapped in a homemade filo dough topped with honey and sesame.

Barrel feta served with extra virgin olive oil and seasoned with oregano.

Manouri cheese grilled with honey balsamic vinaigrette.

Oven baked layers of thick Greek pasta mixed with spiced ground beef and topped with Bechamel creme served in a individual casserole.

Oven baked casserole of layered zucchini, eggplant, potatoes, spiced ground beef and Bechamel served in a individual casserole.

Spaghetti with traditional Greek meat sauce with crumbled graviera cheese.

Oven baked lamb shank, orzo pasta, celery, tomatoes, onions, herbs and spices with feta cheese and served in an individual casserole.

Farm fresh tomatoes and peppers stuffed with a mixture of ground beef and wild rice and seasoned with fresh herbs.

Oven baked casserole of layered zucchini, eggplant, potatoes, roasted red peppers, cauliflower, portobello mushroom, kefalograviera cheese and Bechamel crme. Served in an individual casserole.

Oven roasted potatoes seasoned with lemon and oregano.

Hand cut seasoned with sea salt and oregano.

Lightly sauteed vegetables with basmati rice.

Spinach and rice pilaf with fresh tomatoes and dill.

Sauteed spinach with garlic.

Seasoned wild greens with lemon and olive oil.

Seasonal sauted vegetables.

Half chicken char-broil and finished in the oven. Served with orange-lemon infused fingerling potatoes, grilled asparagus and chicken au-jus.

Flash fried feta Dodoni cheese wrapped in prosciutto and filo dough served with a home made fig-apricot jam.

Beets, strawberries, orange segments, caramelized almonds, feta cheese, fresh mint & beet-honey dressing.