SALADS & SOUPS
Small $13.25 Large $16.50
The Cretan village version of a Greek salad, green peppers, tomatoes, cucumbers, onions, crumbled feta cheese, oregano, dressed with red wine vinegar and extra virgin olive oil.
MIXED GREEN SALATA
Mixed wild greens tossed with feta cheese and artichoke hearts in balsamic vinaigrette.
Fresh beets roasted with whole garlic and served with creamy Macedonia feta on a bed of wild greens.
Perhaps the best known of all Greek soups. Light, slightly tart and made with egg, lemon, rice and chicken.
Artichoke hearts marinated in lemon and olive oil, served slightly chilled with lemon slices and Greek olives on greens.
Kalamari, salmon and shrimp marinated in Olive oil, herbs and lemon juice. Think Greek ceviche. Served with our wonderful Taramasalata.
ADD EXTRA LOVE TO ANY SALAD
$8.50 / $7.25 / $6.25
Beef, Grilled Chicken, Baby Shrimp
The traditional hearty Greek bean soup made with finely diced carrots, onions and celery.
DIPS & BREAD
A creamy, tangy carp roe dip with a pale pink colour blended with lemon juice and olive oil and garnished with a black Kalamata olive.
Dry chickpeas soaked overnight in water and ground with tahini (sesame seed paste), lemon juice, mint and freshly ground garlic.
A nibbler’s paradise. Houmous, Taramasalata, Dolmathes, seafood Salata, feta cheese and Kalamata Olives.
THEO’S TAPENADE & PITA BREAD
Enjoy Theo’s Tapenade with classic Middle Eastern flatbread.
That tasty garlic dip you’ll find at all souvlaki joints in Greece. Peeled cucumbers are finely chopped and mixed with garlic, dill and fresh yoghurt.
Taramasalata, Houmous and Tzatziki.
PITA BREAD – 2 EXTRA
All the dips come with one piece of pita bread, enjoy an extra two pieces of the classic Middle Eastern flatbread.
A very traditional creamy, split pea puree from the village of Crete. Made with split peas, onion, olive oil and lemon.
HOT PLATTER FOR TWO
A platter of assorted hot appetizers featuring Kalamari, chicken livers, dolmathes, spanakotiropita, tiropita and kotopita.
One of the most delightful and intriguing Greek delicacies. Hot stuffed grape leaves filled with rice and ground beef, fresh herbs and topped with a creamy avgolemono sauce. Also available as Vegan.
Chicken livers marinated in oregano, black pepper and Okanagan red wine, then grilled with oregano and lemon.
A well-known treat from the country recognized for it’s abundance of sea delicacies. Fried baby squid marinated in white wine, oregano and white pepper, fried quickly and served with diced onions, tzatziki sauce and a lemon wedge.
Baby squid, fresh garlic, diced onion, green pepper, red chili flakes and fresh tomatoes sautéed in a light Okanagan white wine tomato sauce.
A delicious dish from the harbour restaurants of Piraeus, with whole black tiger prawns baked in a tomato, feta cheese, red wine and cinnamon sauce. Great with Pita.
GARITHES ME SKORTHO
Black tiger prawns, pan fried in garlic, red chili flakes, onion, butter , lemon and white wine.
The famous Greek spinach pie made with paper-thin layers of phyllo pastry. Inside, you’ll find a delicious blend of spinach, sautéed onions, fresh dill and feta cheese.
Sauteed chicken tenderloin, Macedonian feta, artichokes, roasted red peppers and bechamel rolled in phyllo pastry and baked.
Feta and Parmesan cheese melted together inside a phyllo pastry triangle.
OLIVES AND CHEESE
A selection of marinated olives and creamy Macedonian feta cheese.
Giant white beans, soaked overnight and baked with tomatoes, onions, red wine vinegar, fresh dill and Okanagan honey.
Greek Kefalograviera cheese made from happy Greek sheep. Lightly floured, baked and finished with lemon and brandy.
PHYLLO APPY SAMPLER
Try all three pies; Spanakotiropita, Kotopita, Tiropita.
THEO’S PLATTER FOR TWO
A delightful way to get to know Greek food or simply to keep from making a decision about any one dish. The adventure begins with a Greek salad for two, followed by a platter of Beef Souvlaki, Dolmathes (grape leaves stuffed with ground beef and rice). Moussaka, Spanakotiropita (spinach pie), and Paithakia Skaras ( New Zeland Lamb Chops).
A classic Greek entree and a house favourite of Theo’s guests since 1976. Alternate layers of sliced roasted eggplant, potatoes, zucchini and ground beef spiced with cinnamon and herbs. The topping itself, created by Mary Theodosakis, features Béchamel sauce enhanced with nutmeg and other distinctive island of Crete spices.
NEW YORK STEAK
8 oz Certified Angus Steak. Add prawns $6.00
LAMB SHOULDER OREGANO
Lamb Shoulder baked in the oven on a tray of Greek oregano branches and flavoured with garlic, lemon, Okanagan white wine and dijon mustard. Bring your camera!
Four New Zealand Lamb Chops, grilled and lightly dressed with Olive Oil, oregano and lemon.
RACK OF LAMB
New Zeland rack of lamb crusted with Greek Vlahotiri cheese and baked in the oven with fresh herbs and a little garlic.
BARBECUE SPARE RIBS
Charbroiled pork back ribs glazed with our herb barbecue sauce.
Charbroiled pork back ribs glazed with oregano, lemon juice and fresh garlic.
Organic Okanagan Rabbit grown by Violet and Dale Hedin of Dragonfly Farms in Armstrong. Prepared in a traditional Greek village style, it is cooked with Okanagan red wine, brandy, tomato and baby onions, spiced with rosemary, bay leaves, cloves and cinnamon. Before you take your first bite, take a moment to wave your hand over your plate and breath in the rich bouquet of spices.
ROASTED ROSEMARY CHICKEN
Half of a chicken, oven roasted in a mild paprika, lemon juice and tomato rosemary sauce.
Beef / Chicken / Lamb $23.95
Undoubtedly the most famous Greek dish, bite size pieces of beef, chicken or pork are seasoned in olive oil, salt, pepper, garlic and oregano then skewered with onion and green peppers and grilled to suit your taste.
SEAFOOD PLATTER FOR TWO
A visit to Greece would not be complete without indulging in its beautiful seafood dishes. An exellent selection from our menu featuring baked Pacific Coast oysters, Salmos Sto Phyllo (wild salmon in phyllo pastry), black tiger prawns and kalamari- and it all starts with a Greek salad for two!
A favourite Greek meal, baby squid marinated in wine, garlic and herbs and then quickly fried and served with a lemon.
SALMOS STO PHYLLO
Deboned wild salmon, freshly diced vegetables (tomatoes, bell peppers and onions) and feta cheese wrapped together in phyllo pastry and baked in the oven. Beautiful and tasty.
THALASINA (OYSTERS) 1/2 DOZEN
Pacific Coast oysters baked in the half shell, topped with mozzarella cheese and a touch of lemon butter sauce.
Six extra large and juicy black prawns marinated and spiced with black pepper and garlic. Broiled and served on a bed of rice.
PRAWNS SAUTÉED IN GARLIC
Black tiger prawns sautéed in a herb and garlic sauce, with diced tomaotes, bell peppers , onions and a dash of red chili pepper flakes and a splash of Okanagan white wine.
A Mediterranean Classic – Phyllo Pastry layered and baked with crushed Almonds, Walnuts, Cinnamon, Clove with Honey Syrup.
A warm Apricot Brandy and Orange custard inside baked Phyllo Pastry, served with whipped Cream, crushed Almonds and Walnuts.
A Mediterranean style Bread Pudding served on a bed of Baked Katifi (shredded Phyllo) Almond Custard, whipped Cream and Crushed Almonds and Walnuts.
In the traditional style with Lady Fingers, Mascarpone Cheese, Egg, Espresso, Kahlua and Chocolate.
A fluffy Orange Cake served with Honey Syrup, crushed Almonds and Walnuts
Ask for our available flavours.
THEO’S PLATTER FOR 2
Beef Souvlaki, Moussaka, 2 Lamb Chops, 4 Spanakotiropita, 2 Dolmathes, Roast Potatoes, Vegetables, Rice, Greek Salad, Tzatziki
Serves approx 2 to 4 people.
Upgrade to a Platter for 4 $142.90
SEAFOOD PLATTER FOR 2
2 Salmos Sto Phyllo, 4 Black Tiger Prawns, 4 Oysters, Calamari, Roast Potatoes, Vegetables, Rice, Greek Salad, Tzatziki
Serves approx 2 to 4 people.
Upgrade to a Platter for 4 $144.90
APPETIZER PLATTER FOR 2
2 Dolmathes, 2 Spanakotiropita, 2 Kotopita, 2 Tiropita, Calamari, Chicken Livers, Tzatziki
Serves approx 2 to 3 people
Upgrade to a Platter for 4 $79.00
CHICKEN AND RIBS FOR 2
Roasted Rosemary Chicken (1/2 chicken), Full Rack of Ribs (Mediterranean or BBQ) Vegetables, Rice, Roast Potatoes, Greek Salad
Serves approx 2 to 4 people
Substitute Lamb Shoulder for Ribs add $10.00
VEGAN PLATTER FOR 2
1 Vegan Moussaka, Yigantes, 4 Vegetarian Dolmathakia, Fava, Houmous, Pita, Mixed Green Salata
Serves approx 2 -4
Add a 6 pack of Mytho’s Greek Beer $29.95
Bottle of Gehringer Dry Riesling $33.00
Bottle of Cerejeiras Tinto $35.00
No substitutions on feature takeout menu.
– 1 year –