Meze Estiatorio Menu and Prices

A hearty lentil soup cooked in the 'old world'style with vegetable stock, onion, garlic, carrots, tomato, oregano and plentyy of olive oil.

Meze's version of the traditional velvety egg-lemon-chicken soup with vegetables and rice.

Braised dandelion greens served with extra- virgin olive oil and lemon.

Classic greek 'village' salad, with heirloom tomato,cucumber,sweet peppers, red onion, kalamata olives, feta and lemon -oregano vinaigrette.

Arugula, figs, toasted walnuts, red onion, manouri cheese with mavrodaphne-fig vinaigrette.

Tender chunks of fresh maine lobster,sauteed with baby arugula,petite tomatoes, melted leeks tossed with bucatini pasta and uni roe agean "sauce de mer."

Reminiscent of cyrups; pasta 'parcels' filled with manouri cheese and mint, tossed in a brown butter shallot and light cream sauce with sun-dried tomatoes, baby spinach, grated myzithra cheese, pine

Cast seared diver scallops over spinach orzo risotto with a white wine shallot drizzle.

A country-style classic from 'syros', prepared with greek tube pasta, layered with ground lamb, baked in our brick oven topped with sheep's milk yogurt bechamel sauce and myzithra cheese.

Extra large white shrimp sauteed with pine nuts,sun-dried tomatoes, onions, garlic and linguine pasta and myzithra cheese.

Wood-grilled beef tenderloin stak, with grilled asparagus, mashed potatoes and a mavrodaphne wine- cracked black pepper sauce

Brick oven roasted " bell and evans" chicken breast, with sweet bell peppers, crimini mushrooms and shallots in a cherry tomato sauce, over trahana pasta, sprinkled with myzithra cheese.

Wood oven - baked and layered casserole of ground lamb, eggplant, potatoes topped with sheep's milk yogurt bechamel.

Wood grilled sliced sirloin fillet of beef, grilled and sliced, served over a ladorotitri- cheese double- stuffed yukon potato, with grilled asparagus and lolonis zinfandel wine sauce.

Char-grilled herb-ctusted red snapper, served over orzo 'ristto', in a pool of lemon - shrimp nage, with an orange-ouzo glaze and sauteed spinach.

A hardy greek fish 'Bouillabaisse-style', soup with shrimp, mussels, clams, lobster and white fish simmered in a saffron- tomato- brodo with vegetables and lavender served with a greek-herb and manou

Wood-grilled oregano-dusted lamb rib chops,over feta and green olive infused-mashed potatoes, tomato, eggplant and zucchini gratin with anastasi " cabernet" jus.

Wood-grilled oregano-dusted lamb rib chops,over feta and green olive infused-mashed potatoes, tomato, eggplant and zucchini gratin with anastasi " cabernet" jus

Pan seared, spice infused and sesame-crusted yellow fin tuna sliced with a grilled mushroom-noodle flan, finished with a spicy aleppo pepper crema, beet wasabi gastrique, chili oil, and a 'tseva' cuc

Cast-seared halibut fillet, over root vegetable kefte topped with roasted corn, peas, onion, and wild mussel succotash cream sauce.

Wood grilled adriatic sea bass, dressed with fresh oregano leaves, lemon slices, and sea salt, served with roasted potatoes, tomato, eggplant and zucchini gratin, drizzled with extra-virgin olive oil

Aegean dorado grilled over hard wood charcoal, simply dressed with fresh oregano leaves, lemon slices, sea salt, and extra- virgin olive oil, served with dandelion greens and mashed potato.

All natural feed center cut pork loin rubbed with cretan spices and rotisserie roasted over a hard wood fire, served with a potato and lodorotiri cheese gallet, topped with a mediterranean chutney an

An assortment of our cold spreads: taramosalata, melitzanosalata, tzatziki, skordalia with olives,feta and dolmades.

A platter of traditional mezethes:Mt. vikos feta stuffed peppers,tiropita, hortapita, house made loukaniko kefte and souzoukakia metilinia.

House made traditional phyllo pastry 'turnovers', stuffed with spinach,feta and leeks.

Grilled skewers of bite-size pieces of lamb,sirloin beef and chicken with peppers and onion.

Sushi-quality mediterranean octopus hardwood grilled over revythada,red onion and bell peppers,drizzled with extra-virgin olive oil and lemon.

Grilled halloumi cheese from cyprus and grilled fresh figs in a comandaria wine reduction and fresh mint.

Brick oven-baked big shrimp and feta cheese prepared in a spicycretan tsikoudia tomato sauce.

Olive oil pan-fried zucchini and cheese 'fitters' served with tzatziki.

Hand cut fresh calamari fried in tossed with aleppo pepper-lemon and greek red vinegar sauce.

Mediterranean 'big' black mussels,steamed in brodo and ouzo,with feta cheese, cherry tomatoes, onions, chili pepper, garlic and fresh herbs.

A creamy semolina custard scented with fresh peaches, wrapped in filo drizzled with a syrup of samos muscato wine and served with sweet brown buttered peaches

Chopped walnuts and blue berries layered between fresh filo dough drizzled with a warm blueberry port and attiki honey syrup.

Belgium chocolate and brick oven roasted hazelnuts wrapped in fresh filo dough served in a raspberry chocolate sauce and whipped cream.

Freshly made sweet fritters, topped with honey-syrup, cinnamon and chopped walnuts.

Semolina custard wrapped in filo, served with fresh beries and creme anglaise.

Thin homemade pastry topped with house made cherry preserves and roasted pistachios and a dollop of whipped cream.

The traditional greek preparation of stone - ground coffee, in a 'briki' heated over hot sand.... sketo-no sugar, metrio- medium sweet, glyko- sweet.

Classic greek iced coffee or iced tea.