HOT MEZEDES
COLD MEZEDES
ESTIA CHIPS M
18
CALAMARI
15
SPANAKOPITA M
14
GRILLED SHRIMP
19
GRILLED SARDINES
16
CRAB CAKE
20
Zucchini and eggplant fried crispy served
with tzatziki
Leeks, scallions, spinach, and feta baked in
homemade phyllo dough
CHEESE SAGANAKI M
14
Pan fried kefalograviera cheese served
with lemon
OCTOPODI
Charcoal grilled octopus with red and sweet
onions, dill, roasted peppers, capers, parsley
and red wine vinaigrette
STUFFED CALAMARI
19
Choice of pan fried or grilled calamari served
with spicy tomato sauce and lemon
Jumbo shrimp charcoal grilled served with
arugula and cherry tomatoes
Fresh sardines are de-boned and grilled
with ladolemeno
Colossal and jumbo lump crab cake served over
Beluga lentils with marinated gigandes
SPREAD PIKILIA
16
TUNA TARTARE
19
DOLMADES M
13
KALE SALATA M
15
Choose three of the following served with
grilled pita:
• TZATZIKI M Yogurt, cucumber, dill and garlic
• HTIPITI M Roasted red peppers, cayenne, feta
• MELITZANO SALATA M Roasted eggplant
• TARAMOSALATA Carp roe and potato
Spreads are also available individually
Sushi grade tuna over avocado, cucumber honey
dressing, pinch of chili flake; served with fried pita
Valencia rice, pine nuts, currants, fennel and dill
stuffed in grape leaves served with tzatziki
17
Calamari stuffed with a trio of Greek cheeses and
grilled; served with lemon and extra virgin olive oil
on a bed of spinach
SALATES
HORIATIKI SALATA M
16
ARUGULA SALATA M
14
ROMAINE SALATA M
14
BEET SALATA M
13
“Country salad” with tomatoes, cucumbers, green
peppers, red onions, feta and olives dressed in a
red wine vinaigrette
Hearts of romaine, creamy caper dill dressing,
feta cheese, oregano croutons, and grated
kefalograviera cheese
Arugula, almonds, cherry tomato, shaved
kefalograviera cheese and sweet balsamic
vinaigrette
Marinated beets, potato skordalia, and
seasoned horta
Baby Kale, sliced apples, fried chickpeas,
red onions, olives, feta cheese, cucumbers,
cherry tomatoes, dijon-sherry vinaigrette
RAW BAR
WHOLE FISH SELECTIONS
Estia brings in only the freshest fish from Greece and around the world. Whole fish are charcoal grilled
served with ladolemono, oregano, and capers. Our chefs remove the middle bone unless otherwise instructed.
Some small bones may remain. We recommend one pound of fish per person. Fish are priced by the pound.
LAVRAKI
29/lb
KARAVIDES
50/lb
TSIPOURA
28/lb
JUMBO AFRICAN PRAWNS
48/lb
European sea bass, lean white meat with moist
tender flakes
“Royal Dorado” is extremely moist with
a mild flavor
FAGRI
38/lb
DOVER SOLE
49/lb
ASTAKOS
38/lb
Firm and flavorful Mediterranean white snapper
Fresh Dover Sole from Holland is pan sautéed
Live Maine deep water lobsters, split, claws
de-shelled and charcoal grilled
ISLAND SPECIALTIES
CHILEAN SEA BASS PLAKI
Chilean sea bass slow baked in fish fume and
tomato sauce with onions, tomatoes, green
peppers, carrots, potatoes, capers, and thyme
SWORDFISH STEAK
35
30
Center loin cut swordfish grilled, with a tomato,
pepper, and onion skewer ladolemeno
and capers
TUNA
Sesame seed crusted yellow-fin tuna grilled
rare with horta, beets, and almond skordalia
HALIBUT
Grilled halibut steak, red onions, tomatoes,
and peppers with Kalamata olive tapenade
and ladolemono
SALMON
Grilled salmon with wilted wild greens,
ladolemeno and capers
32
31
29
“Langoustines” a Mediterranean delicacy with a
sweet and succulent flavor
Grilled then dressed with a brandy infused
ladolemeno
BLACK SEA BASS
38/lb
BARBOUNI
44/lb
Baked in sea salt, served with parsley sauce
and grilled vegetables
Served on the bone pan fried in olive oil,
these Portuguese Red Mullets have a sweet
flavor and aroma
Estia sources only the freshest seafood from around
the world for our raw bar. Our chefs prepare these
items to order so please allow time for each item.
SEAFOOD PLATEAU
μικρό
— Serves 1 to 3 —
75
Selection of chilled oysters, lobster, shrimp,
octopus, tuna tartar, king crab legs, clams.
OYSTERS - 6 pieces/12 pieces
Daily selection varies
19
TUNA SASHIMI
19
SALMON SASHIMI
19
Served with cocktail sauce and fresh horseradish
Sliced raw tuna, diced dried black olive, lemon,
olive oil, salt and pepper
Sliced raw salmon, diced cucumber and radish,
lemon, olive oil, salt and pepper
SIDES
LAMB CHOPS
HORTA M
44
Lamb chops marinated for three days in
olive oil, lemon and fresh herbs with fried Greek
potatoes and tzatziki
Lamb shank braised served on the bone with
orzo baked with feta cheese and tomatoes
32
Wild wilted greens with lemon
ROASTED POTATOES
Roasted potatoes with lemon juice
59
ROASTED CHICKEN
29
14oz prime bone-in filet mignon served over fresh
thyme
10
9
GRILLED ASPARAGUS M
11
GRILLED VEGETABLES M
11
With crumbled feta and red onion
PRIME BONE-IN FILET MIGNON
Oven-roasted organic chicken served over
yogurt orzo with caramelized onion and
a lemon thyme au jus
16/32
SHRIMP COCKTAIL
MAIN LAND SELECTIONS
LAMB SHANK
μεγάλο
— Serves 4 to 6 —
130
Served with yogurt
FRIED GREEK POTATOES M
9
SPINACH RICE
9
Fried potatoes with cheese
Spinach, leeks, scallions, parsley, dill served
with white rice
M Indicates Vegetarian Items.
Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness
Some menu items have naturally occuring pits or seeds, please use caution
THEATER MENU
33
F I RS T C O U R S E Choose One
ESTIA MEZEDAKIA
Spanakopita and feta stuffed meatball with
spring mix salad
GRILLED CALAMARI
Charcoal grilled rings of tender calamari
served with lemon
SPREAD PIKILIA M
HAND CRAFTED COCKTAILS
THE NOBLE TONIC
12
AXIOS 25
SPICY SPARTAN
12
SEASONAL SANGRIA
12
POMEGRANATE MARGARITA
12
DIONYSUS
11
THE GREEK NEGRONI
12
MASTIKA MULE
13
FATHER THYME
13
Junipero gin, Gai’a Retsina, fresh citrus, rosemary
simple, splash of tonic, served in a copper julep
Elijah Craig bourbon, cayenne syrup, fresh lemon,
large ice sphere
Hornitos Plata, rosemary simple, lemon, lime,
pomegranate juice
Greek spreads tzatziki, htipiti, and melitzano
salata are served with grilled pita
A Greek take on the classic: Tsilili tsipouro, Contratto aperitivo, Carpano Antica sweet vermouth,
grapefruit bitters, served in a coupe
ROMAINE SALAD M
WINE BY THE GLASS
Hearts of romaine are tossed in a creamy
caper dill dressing topped with cheese
WHI TE
PINOT GRIGIO
Elyx vodka, fresh watermelon juice, chili basil
syrup, lime. Serves two in a copper pineapple
Recipe changes seasonally.
House-infused berry vodka, fresh lemon,
simple syrup, topped with sparkling wine
Stoli vodka, mastika rinse, ginger beer
Hornitos Reposado infused with thyme, Amara
liqueur, blood orange soda
10/38
R ED
PINOT NOIR
11/42
RIESLING
12/45
TEMPRANILLO
13/48
SAVATIANO
11/40
MERLOT
12/48
BORDEAUX BLANC
13/52
AGIORGITIKO
11/42
CHARDONNAY
11/44
XINOMAVRO
13/48
MOSCHOFILERO
13/48
MALBEC
11/45
Chef’s choice fish and side
ASSYRTIKO
14/52
MONASTRELL
13/48
MOUSSAKA
SAUVIGNON BLANC
13/48
AGIORGITIKO
13/48
RETSINA
11/42
RED BLEND
13/48
CHARDONNAY
20/75
NERO D’AVOLA
13/48
PINOT NOIR
16/58
CABERNET SAUVIGNON
19/70
OCTOPODI
+ $5
Charcoal grilled octopus with red and sweet
onions, dill, roasted peppers, capers, parsley
and red wine vinaigrette
HORIATIKI M
+ $4
“Country Salad” with tomatoes, cucumbers,
green peppers, red onions, feta, olives and
dressed in a red wine vinaigrette
E N T RÉ E Choose One
FISH OF THE DAY
A Greek casserole layered with seasoned
ground beef, sliced eggplant and potatoes,
topped with a Kefalograviera béchamel
LAMB TRAHANA
Lamb shank served off the bone over trahana
pasta with tomato kapama, pine nuts,
currants and feta cheese
SHRIMP SOUVLAKI
Grilled shrimp, onions and cherry tomatoes
served with orzo mixed with tomato sauce
and feta
ROASTED CHICKEN
Organic chicken roasted served over
caramelized onion and yogurt orzo with a
lemon chicken thyme jus
PAPOUTSAKIA M
Roasted eggplant over tomato sauce topped
with shaved feta and vegetable souvlaki
LAMB CHOPS
+ $12
Three lamb chops marinated for three days in
olive oil, lemon and fresh herbs with potato
tiganites and tzatziki
D E S S E R T Choose One
Magnificent, Columbia Valley, WA 2014
Domaine Harlaftis, Stamata, Attica, 2015
Chateau de Matards, Bordeaux, France, 2015
Backstory, California, 2015
Domaine Skouras, Peloponnese, 2015
Argyros Atlantis White, Santorini, 2015
Twin Islands, Marlborough, 2015
Gai’a, Ritinitis Nobilis, Nemea, NV
Chalk Hill, Russian River Valley, 2015
Full Wine List Available
RO SÉ & SP ARKLI NG
MOSCHOFILERO/AGIORGITIKO ROSE13
Spiropoulos, Meliasto, Nemea, 2015
PROSECCO
12
SPARKLING CAVA ROSE
12
Beatrice, Ca’Furlan, Italy, 2015
d’Arciac, Spain, NV
Traditional walnut honey cake
FRUIT PLATE
Chef’s choice of seasonal fruit served
with yogurt
+ $2
Layered phyllo with almonds and walnuts
in a honey syrup
Cloud Break, California, 2014
Mencos, Rioja, 2012
Chateau de la Caresse, Cotes du Bordeaux, 2012
Domaine Harlaftis, Nemea, 2013
Thymiopoulos, Young Vines, Naoussa, 2014
Nieto Senetiner, Mendoza, 2014
Bodegas Enrique Mendoza, Alicante, 2014
Saint George, Domaine Skouras, Nemea, 2013
Chateau Jouclary, Languedoc, 2014
Rocco, Sicily, 2015
Domaine de l’Eveche, Cotes de Chalonnaise, 2014
Sean Minor, Napa Valley, 2014
MOSCHOFILERO 16
SPARKLING WINE\
12
Ode Panos, Spiropoulos, Peloponnese, 2014
Comte de Bucques, Languedoc-Roussillon, NV
BEE R
AMSTEL LIGHT
7
GUINNESS
7
ALLAGASH WHITE
8
YUENGLING LAGER
6
BUCKLER, NA
6
LOCAL/SEASONAL BOTTLE
7
CORONA
6
LOCAL/SEASONAL DRAFT
7
SIERRA NEVADA
7
SWEETWATER IPA
7
Amsterdam
Portland
Netherlands
Mexico
Chico, CA
KARIDOPITA
BAKLAVA
Cielo, della Venezie, Italy, 2015
happy
HOUR
Dublin
Pottsville, PA
Please ask your server for selection
Please ask your server for selection
Atlanta, GA
At the Bar and Outside
Monday-Friday: 4:00 p.m. – 6:00
p.m.
Sunday: 7:00 p.m. – Close
Enjoy half price appetizers and drink
M Indicates Vegetarian Items.
Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness
Some menu items have naturally occuring pits or seeds, please use caution