Dio Deka Menu and Prices

$14.00

An assortment of tzatziki, ktipiti, melitzanosalata and taramas served with our flat bread

$10.00

Crispy zucchini and eggplant chips, tossed with oregano and sea salt, served with skordalia

$12.00

Pan-fried Kefalograviera cheese finished with Metaxa brandy and lemon emulsion

$8.00

Almond wood-flavored, oven-baked crispy phyllo pastries, filled with baby spinach, scallions, leeks and Greek sheep and goat milk cheeses

$9.00

Herb-skewered succulent tiny lamb meatballs with zesty Kefalotiri cheese and Kalamansi yogurt

$13.00

Hickory-smoked, bacon-wrapped Diver sea scallops, celery root puree and creamed organic Bloomsdale spinach

$14.00

Wood-burning oven-roasted Monterey bay calamari stuffed with smoked Ono, gulf shrimp and feta, served with tomato relish

$9.00

Metaxa-braised beef short ribs, slow-cooked creamy rice, wrapped in grape leaves and finished with a truffle-scented wild mushroom citrus foam

$12.00

Tender pieces of Maine lobster in a fresh egg-lemon fumet and kritharaki (orzo)

$9.00

Fire-roasted tomato and country bread soup, fresh basil, extra virgin olive oil

$9.00

Young hearts of romaine lettuce in a creamy citrus and peppercorn emulsion, served with a tomato jam riganatha

$10.00

Chilled slow roasted beet salad, candied walnuts, crumbled goat cheese, citrus-olive oil and chive vinaigrette

$11.00

Traditional greek village salad of local tomatoes, epirus feta, kalamata olives, red onion and cucumber, seasoned with oregano and red-wine vinaigrette

$15.00

flatbread from the island of Kimolos with grilled vegetables, basil, pesto, fresh mozzarella and Manouri cheese, brushed with garlic olive oil, sea salt and sesame seed

$16.00

Greek style pizza filled with ground sausage, black olives, crumbled feta, fresh tomato and garlicolive oil

$26.00

Pan seared “everything-crusted” Ahi tuna with a warm salad of green beans, Roma tomatoes, red onion, capers, Dijon dill vinaigrette

$17.00

Grilled paillard of organic chicken breast, iceberg wedge, crumbled blue cheese, hickory smoked bacon and a tomato relish with a lemon Kefalograviera vinaigrette

$21.00

Mesquite-grilled six ounce new york strip, vine- ripened tomatoes, salad of shaved fennel and kasseri cheese with an aged balsamic vinaigrette

$24.00

Grilled Alaskan Salmon, salad of organic Bloomsdale spinach, sweet 100 tomatoes, red onion and crumbled egg yolk with a red wine shallot vinaigrette

$18.00

Grilled filet of Hawaiian Mahi Mahi, apple-wood smoked bacon, avocado, spiced feta with a toasted rosemary focaccia

$16.00

Mesquite-grilled 8 oz. organic,”all natural” beef patty, baked Manouri cheese, caramelized onions, garlic-herb fries

$15.00

our homemade lamb sausage, scallions, tzatziki, sweet vine-ripened tomatoes and lemon olive oil, wrapped in grilled flatbread

$29.00

Mesquite-grilled, premium rib-cut, grass-fed lamb chops with traditional seasonings, lemon-oregano crusted potatoes and spinach

$20.00

Homemade rolled pasta filled with spinach, Manouri cheese, fresh nutmeg and baked with a roasted tomato Sauce

$36.00

Mesquite-grilled, mediterranean branzino, with sage-infused olive oil, swiss chard and thyme-crusted lemon potatoes

$36.00

Ahi tuna loin, sweet and sour eggplant caponata, quinoa grain with tomato and aged sherry vinaigrette

$24.00

Dijon crusted Atlantic salmon, white beans, rockshrimp and zucchini with fresh tomatoes and ouzo

$28.00

Slowly-braised colorado lamb shank with orzo, st. george wine, lamb jus, dill and manouri cheese

$39.00

Mesquite-grilled, premium rib-cut, grass-fed lamb chops, with traditional seasonings, lemon-oregano crusted potatoes and spinach

$42.00

Mesquite-grilled Stockyards of Chicago, 8 oz. USDA Prime and aged filet mignon, roasted zucchini tartlet, beet paint with a light Madeira reduction

$68.00

24oz. USDA prime, bone-in rib-eye, with garlic-herb fries and grilled zucchini

$27.00

An Athenian casserole of tender-braised beef cheeks, layered zucchini, eggplant and potato with a béchamel crust

$25.00

Seasonal organic mixed vegetable stuffed with Ratatouille, sweet roasted garlic and thyme baked with kasseri cheese crus

$25.00

Kasseri crusted berkshire pork tenderloin, sauteed winter vegetables, santorini wine egg-lemon sauce

$23.00

Coriander and oregano, mesquite grilled organic chicken breast, braised lentils and lemon and thyme vinaigrette

$26.00

Oven-roasted organic, petaluma chicken breast, potato tartlet, sautéed spring vegetables and a preserved lemonroasted garlic pan sauce

$24.00

Homemade rolled pasta filled with spinach, Manouri cheese, fresh nutmeg and baked with a roasted tomato sauce

$6.00

Creamy yogurt, cucumber, garlic and dill spread

$7.00

Epirus whipped feta with fire roasted red chilies

$6.00

Puree of mesquite grilled eggplant, green onion and aged sherry-vinegar

$9.00

Island of lefkada mullet roe with chunks of tender maine lobster spread

$16.00

An assortment of tzatziki, ktipiti, melitzanosalata and taramas served with our flat bread

$10.00

Crispy zucchini and eggplant chips, tossed with oregano and sea salt, served with skordalia

$12.00

Pan-fried kefalograviera cheese finished with metaxa brandy and lemon emulsion

$8.00

Almond wood-flavored, oven-baked crispy phyllo pastries, filled with baby spinach, scallions, leeks and Greek sheep and goat milk cheeses

$9.00

Metaxa-braised beef short ribs and creamy rice, wrapped in grape leaves and finished with a trufflescented wild mushroom citrus foam

$10.00

Herb-skewered succulent tiny lamb meatballs with zesty Kefalotiri cheese and Kalamansi yogurt

$12.00

Mesquite-grilled baby back pork riblets, infused with nutmeg and ouzo with a quince and pistachio relish

$14.00

Wood-burning oven-roasted Monterey bay calamari stuffed with smoked Ono, gulf shrimp and feta, served with tomato relish

$12.00

Sautéed Prince Edward island mussels, with spicy tomato, Ouzo-dill broth and an orange flavored loukaniko

$15.00

Crispy smelts, monterey bay calamari, rock shrimp served with vegetables and lemon-caper aioli

$14.00

Mesquite grilled Greek octopus, warm citrus olive oil, oregano and micro-greens

$15.00

Hickory-smoked, bacon-wrapped Diver scallops, celery root puree and creamed organic Bloomsdale spinach

$15.00

Baked, cape cod littleneck clams with greek oregano, kasseri crust and lemon-garlic butter

$8.00

Epirus feta, extra virgin olive oil, Greek oregano

$6.00

Sauteed wild greens with garlic, lemon and olive oil

$7.00

Orzo pasta with burnt butter and myzithra cheese

$6.00

Roasted potatoes with oregano, sea salt and lemon

$5.00

Garlic potato puree with olive oil and lemon

$11.00

Greek yogurt with rare wild thyme-scented greek honey and honeycomb, toasted macadamia nuts, seasonal fresh fruits

$9.00

Slow roasted banana and medley of toasted nuts layered with phyllo, clove-spiced citrus syrup and banana gelato

$9.00

Goat-cheese cheesecake, rum snap cookie with market berries and vanilla orange sauce

$10.00

Warm, soft-center Valrhona chocolate cake, vanilla bean gelato and Bergamont chocolate glaze

$9.00

Orange and vanilla-bean semolina custard, wrapped in phyllo and drizzled with citrus honey

$12.00

Crisp puff pastry tower with a rum infused pastry cream and caramelized almonds

$8.00

A selection of various sorbet and ice creams

$6.00

$5.00

$4.00

$4.00

$5.00