I suppose a purist would say that the cuisine of Ithaki begins with the Odyssey and Homer's descriptions of the island's wine, of its blood sausages and roasted meats, its fruits and vegetables.  Ithakans will tell you about Leartes's olive tree, in the village of Agios Yiannis, with its enourmous girth, some forty feet in diameter, which is reputed to be more than two thousand years old.  The signature of Ithaka's cookery is garlic.  They also use a lot of oregano and basil and rosemary.  Octopus in every form~grilled, stewed, dried~appears in the island's traditional repertory, and so do many other fish and seafood dishes.

For pastry Ithakans make spoon sweets.  One extremely unusual Ithakan dish is the local rendition of revani, the thick, honey~soaked cake found all over Greece and the East.
....from the Glorious Foods of Greece, by Diane Kochilas


Wine List

Dinner Menu



SOUPS - SOUPES

chicken avgolemono
6

soup du jour
6


SALADS - SALATES

salad du jour
 chef's inspiration salad
priced daily

xoriatiki (true greek salad)
vine~ripened tomatoes, cucumber, olives, red onions, bell peppers, arugula, capers and imported greek feta,
with simple oregano olive oil vinaigrette
9 half 6


APPETIZERS - MEZEDES

dolmadakia
grapeleaves stuffed with rice, herbs and beef,
with avgolemono sauce
9

antipasto
single 8 ~ for two 12

Salonkia mussels
quickly cooked p.e.i. mussels with leeks and cream, flamed with ouzo
11

grilled octopus
served with Santorini style fava, greens and a lemon aioli
10

cheese saganaki
pan-crisped kefaloteri cheese, garnished with an english cucumber salad and lemons, served flaming with ouzo tableside!
10

shrimp saganaki
gently cooked shrimp with herbed tomato sauce, with capers and melted feta
10

locanico
grilled greek sausage served with a white cabbage toursi
10

marinated greek olives
house cured green colossal olives and kalamata olives, marinated with our signature herbs and extra virgin olive oil
7

bread spreads
tzatziki, taramosalata, hummus and curried carrot spread with toasted pita, choice of one spread
7, all 9



PASTA ~ MAKARONIA

malfalda a la petros
fresh malfalda pasta tossed with shrimp, locanico, leeks, spinach and a roasted garlic cream sauce, topped with imported feta
22

ravioli a la polita
spinach pasta stuffed with artichokes and mozzarella cheese, covered in a blanket of avgolemono sauce studded with fennel, carrots and dill
18

pastitio
layers of baked pasta with greek style meat sauce and light bechamel sauce
18

tortellis
fresh pasta hand rolled and roasted butternut squash, amaretto, parmesan cheese, and butter, tossed in a beaurre noisette with flat leaf spinach
19

wild mushroom raviolis
pasta stuffed with portobello, oyster and shittake mushrooms served in a porchini~leek cream sauce and drizzled with white truffle oil
20

kapamas chicken style
traditional recipe from peloponissos, chicken braised in tomatoes, sweet onions, scented with a touch of cinnamon and cloves.  Served on a bed of fresh spaghetti, tossed with brown butter and mizithra cheese
(greek romano).
21


MEDITERRANEAN  MEALS

filet mignon
fresh herb crusted beef tenderloin with a mavrodaphne demi-glaze, roasted vegetables and creamy potato gratin
25

lamb shish kebabs
tender top sirloin, skewed with peppers and onions, grilled and plated with rice pilaf and seasonal vegetable
21

greek style roast lamb
sliced leg of lamb, liberally seasoned with lemon, garlic and oregano, stacked with savory roasted potatoes and braised vegetables
22

pork chop
cider cured double thick pork chop topped with an Ipswich apple cider glaze served with butternut squash stuffed pasta and a saute of spinach.
22

chicken
roasted half chicken stuffed with lemon, garlic and rosemary, served with pan juices on a bed of yukon gold mashed potatoes and juilienned vegetables.
20

mousaka
the greek national dish of potato, eggplant and kima, layered with bechamel and baked in an individual terracotta dish
19

FRESH & SEAFOOD SPECIALS
very fresh, every day .. see your specials sheet or ask your server


DAILY SPECIALS

at the request of your fellow diners, please refrain from the use of cellphones in the dining room

18% gratuity added to parties of seven or more
splitting charge of $4 on all entrees