MEZEDES
SPANAKOPITA M
10
STUFFED GRAPE LEAVES M
11
SPREAD PIKILIA
16
CHEESE SAGANAKI M
10
Spinach, feta, leeks, scallions and dill baked in
home made phyllo
Choose three of the following served with
grilled pita:
• TZATZIKI M Yogurt, cucumber, garlic and dill
• HTIPITI M Roasted red peppers, cayenne, feta
• MELITZANO SALATA M Roasted eggplant
• TARAMOSALATA Carp roe and potato
Spreads are also available individual
Valencia rice, pine nuts, currants, fennel and dill
stuffed in grape leaves served with tzatziki
Kefalograviera cheese pan fried with lemon
ESTIA CHIPS M
Zucchini and eggplant fried crispy served
with tzatziki
18
STUFFED CALAMARI
15
CALAMARI
13
GRILLED SARDINES
16
Calamari stuffed with a trio of Greek cheeses,
grilled served with lemon and extra virgin olive oil
on a bed of spinach
Choice of pan fried or grilled calamari, served with
a spicy tomato sauce
OCTOPODI
17
Fresh sardines are de-boned and grilled with
ladolemono
Grilled and marinated octopus, sliced and served
over red and sweet onions, dressed with grilled
peppers, capers and red wine vinaigrette
SALATES
HORIATIKI SALATA M
15
GRILLED TUNA SALATA
18
KALE SALATA M
15
ROMAINE SALATA M
11
ARUGULA SALATA M
14
MEDITERRANEAN SALATA
16
SMOKED FISH PLATTER 16
GREEK TOAST M 12
AVGA SPANAKIA M 13
Add Egg Whites to Any Dish 2
“Country salad” with tomatoes, cucumbers, green
peppers, red onions, feta and olives dressed with
a red wine vinaigrette
Baby green romaine, caper dill dressing,
feta cheese, oregano croutons, and grated
kefalograviera cheese
Sliced rare tuna served on mixed greens tossed
with cucumbers, diced tomatoes, apples, walnuts
and feta with balsamic vinaigrette
Arugula, almonds, cherry tomato, shaved
kefalograviera cheese and a sweet
balsamic vinaigrette
Add to any salad:
Chicken 5/ Shrimp 9/ Salmon 9
Baby Kale, sliced apples, fried chickpeas, red
onions, olives, feta cheese, cucumbers, cherry
tomatoes, tossed with a garlic lemon vinaigrette
Grilled eggplant, red peppers, cherry tomatoes,
romaine lettuce, Kalamata olives and balsamic
vinaigrette topped with fried calamari and
feta cheese
BRUNCH
Brunch Cocktail Special: Bloody Mary, Mimosa or Champagne 5
STEAK AND EGGS 21
POACHED EGGS 15
Grilled filet and two eggs served over easy with
potatoes
Two poached eggs served in a herbed filo cup with
fresh sautéed spinach and roasted peppers, topped
with hollandaise, served with a side of bacon
Smoked salmon and whitefish salad served with
lettuce, tomatoes, onions, hardboiled eggs and a
toasted bagel with cream cheese
Three egg omelet featuring a traditional
combination of spinach, leeks, feta, tomato
and scallions served in a cast iron skillet
S I DES
BACON OR SAUSAGE
POTATOES OR BAGEL
SANDWICHES
FISH GYRO
16
Maryland Style crab cake served on a brioche roll
with mustard aioli, mixed greens and Greek fried
potatoes
LAMB PITA
16
SEAFOOD ENTRÉES
VILLAGE ENTRÉES
14
CRAB CAKE BURGER
18
Ground sirloin topped with gruyere cheese served
on a brioche roll with Greek fried potatoes and a
side of caramelized onions
FISH OF THE DAY
17
HALIBUT 28
Today’s fish served with chef’s choice of side
Grilled halibut steak, red onions, tomatoes,
and peppers served with Kalamata olive tapenade
and ladolemono
“Loup de Mer” European sea bass, lean white
meat with moist tender flakes, grilled whole
served with ladolemono and capers
WHOLE FISH 6
4
SOUVLAKI PLATES
ESTIA BURGER
LAVRAKI
French toast made with tsoureki, served with
maple syrup and fresh berries
29
MP
A selection of whole grilled fish imported from the
Mediterranean is available. Please ask your server
for details
Chef’s choice of fish, lightly sautéed and wrapped
in pita with cabbage, tzatziki, tomato, served with
Greek fried potatoes and cucumber, tomato and
feta salad
Braised lamb shank, tzatziki, caramelized onions,
lettuce, tomato served with mixed greens and
Greek fried potatoes
PASTA ALA GRECCA M
16
Add Chicken 4 / Shrimp 9 / Salmon 9
17
A traditional Greek casserole layered with
seasoned ground beef, sliced eggplant, potatoes
and topped with a Kefalograviera béchamel
LAMB CHOPS
33
Lamb chops marinated for three days in olive oil,
lemon and fresh herbs served with Greek fried
potatoes and tzatziki
ROASTED CHICKEN
15
MIXED SEAFOOD SOUVLAKI
17
Marinated chicken skewered with peppers
and onions served with rice, mixed greens,
pita and tzatziki
Shrimp and swordfish are skewered with sweet
Vidalia onions and cherry tomatoes
SIDES
Rigatoni tossed with fresh spinach, basil and
tomato sauce topped with grated feta cheese and
extra virgin olive oil
MOUSSAKA
CHICKEN SOUVLAKI
26
HORTA M
8
ROASTED POTATOES
7
GRILLED ASPARAGUS M
9
GRILLED VEGETABLES M
9
FRIED GREEK POTATOES
7
SPINACH RICE
8
Wild wilted greens with lemon
Roasted potatoes with lemon
With crumbled feta and red onion
Served with yogurt
Fried potatoes with cheese
Spinach with white rice
Organic chicken roasted served over caramelized
onion and yogurt orzo with a lemon chicken
thyme jus
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
BUSINESS LUNCH 30
HAND CRAFTED COCKTAILS
ATHENS SMASH
12
PELOPONNESE FIZZ
11
GREEK GIMLET
12
NAXOS NECTAR
12
LIMONADA
12
DIONYSUS
10
POSEIDON’S PUNCH
11
MAPLE MANHATTAN
13
Bulleit bourbon, seasonal berries, fresh grapefruit, lemon, mint
F I RS T C O U R S E Choose One
OCTOPODI
Grilled and marinated octopus, sliced and
served over red and sweet onions, dressed
with grilled peppers, capers and red wine
vinaigrette
FRIED CALAMARI
Pan fried calamari served with spicy tomato
sauce and lemon
HORIATIKI SALATA M
Hendrick’s gin, housemade basil lime cordial, basil
garnish
Ouzo, house-infused citrus vodka, fresh lemon,
simple syrup, club soda garnish
Jalapeno infused rum, fresh strawberries, mango
simple syrup, grapefruit, fresh lime
Tanqueray, cucumber, mint, fresh lemon, simple
syrup served on the rocks
House-infused mango tequila, blackberry simple
syrup, fresh lime, club soda garnish
House-infused berry vodka, fresh lemon, simple
syrup topped with sparkling wine
Bulleit rye, PA maple syrup, vermouth, served up
Country Salad with tomatoes, cucumbers,
green peppers, red onions, feta and olives
dressed with red wine vinaigrette
E N T RÉ E Choose One
WINE BY THE GLASS
WHOLE FISH
WHI TE
Chef’s daily choice of fish charcoal grilled
served with ladolemono, oregano, and capers
R ED
PINOT GRIGIO
10
PINOT NOIR
11
RIESLING
11
SANGIOVESE
10
SAVATIANO
12
AGIORGITIKO
11
CHARDONNAY
12
AGIORGITIKO
13
D E S S E R T Choose One
MOSCHOFILERO-RODITIS
13
MALBEC
11
BAKLAVA
BORDEAUX BLANC
13
MONASTRELL
13
CHARDONNAY
10
AGIORGITIKO
13
MOSCHOFILERO
12
TEMPRANILLO
12
ASSYRTIKO
14
RETSINA
13
MOSCHOFILERO
13
ROASTED CHICKEN
Organic chicken roasted served over caramelized onion and yogurt orzo with a lemon
chicken thyme jus
LAMB SHANK
Lamb shank served over trahana pasta with
tomato kampama, pine nuts, currants and
feta cheese
Essence, S.A. Prum, Mosel, Germany, 2012
Domaine Harlaftis, Stamata, Attica, 2013
Leyda Classic, Chile, 2013
Zoe, Domaine Skouras, Peleponnese, 2013
Layered filo with almonds and walnuts in a
honey syrup
Chateau Pilet, Bordeaux, France, 2013
FRUIT PLATE
Chef’s choice of seasonal fruit served with yogurt
EXPRESS LUNCH Lumina, Ruffino, Venezia Giulia, 2013
19
F I RS T C O U R S E Choose One
SOUPA IMERAS
Chef’s daily soup
DOMATA SALATA M
Oak Vineyards, California, 2013
Domaine Skouras, Mantinia, 2013
Gavalas White, Santorini, 2013
Kechri, Thessaloniki, NV
Montpellier, Napa, 2012
Rapido Red, Puglia, 2012
Domaine Harlaftis, Nemea, 2011
Notios, Gaia, Nemea, 2013
Nieto Senetiner, Mendoza, 2011
Bodegas Enrique Mendoza, Alicante, 2010
Saint George, Domaine Skouras, Nemea, 2011
Sensible, Tudelo del Duero, 2013
R OSÉ
Meliasto, Domaine Spiropoulos, Mantinia, 2012
Full Wine List Available
Sliced vine ripe tomatoes seasoned with
Greek oregano and red wine vinaigrette
topped with red onions and crumbled barrel
feta cheese
BEER
SPANAKOPITA M
AMSTEL LIGHT
6
SIERRA NEVADA
7
ALLAGASH WHITE
8
GUINNESS
7
BUCKLER, NA
6
DOGFISH HEAD 60 MINUTE IPA draft 6
CORONA
6
YUENGLING LAGER
MYTHOS
7
SLYFOX PIKELAND PILS
Traditional spinach pie with melted leeks, scallions, spinach, dill, parsley, and feta cheese
baked in phyllo ROMAINE SALAD M
Hearts of romaine are tossed in a creamy
caper dill dressing topped with cheese
S E C O N D C O U RSE Choose One
FISH OF THE DAY
Chef’s daily choice of fish served over briam
vegetables
Amsterdam
Portland
Netherlands
Mexico
Greece
Chico, CA
Dublin
Milton, DE
Pottsville, PA
Phoenixville, PA
6
draft 6
MOUSSAKA
A traditional Greek casserole layered with seasoned ground beef, sliced eggplant, potatoes
and topped with a Kefalograviera béchamel
CHICKEN SOUVLAKI
Marinated chicken skewered with peppers
and onions served with rice and mixed greens
ESTIA BURGER
Ground sirloin topped with caramelized onions and feta cheese served on a brioche roll
with mixed greens and Greek fries
happy
HOUR
At the Bar and Outside
Monday-Friday: 4:00 p.m. – 6:00 p.m.
Sunday: 7:00 p.m. – Close
Enjoy discounted small plates, $ 6
wines & crafted cocktails and $4 beers
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