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Theo’s Salad (GF, V)
Crisp green peppers, tomatoes, cucumbers, onions, and feta with oregano, red wine vinegar, and Greek virgin olive oil.
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Beet Salata (GF, V)
Roasted whole beets and garlic cloves on mixed greens with red onion and Macedonian feta.
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Artichoke Salata (GF, V)
Marinated artichoke hearts, mixed greens, and Kalamata olives.
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Seafood Salata (GF)
Salmon, baby shrimp, and squid tossed with lemon and dill on a bed of mixed greens.
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Avgolemono (GF)
Classic Greek chicken soup with lemon, rice, and egg—light and tangy.
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Fasoulatha (GF, VG)
Greek minestrone-style bean soup with finely diced carrots, onions, and celery.
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Taramasalata (GF Option)
Smooth fish roe dip blended with lemon juice and olive oil.
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Houmous (GF, VG)
Creamy chickpea dip with tahini, lemon, mint, and garlic.
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Tzatziki (GF, V)
Cool yogurt dip with cucumber, garlic, and dill.
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Fava (GF, VG)
Split pea purée seasoned with cumin, onion, olive oil, and lemon.
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Theo’s Tapenade with Flatbread (GF Option)
Rich olive tapenade served with warm pita (Gluten free option: rice cakes).
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Tri-Dip (GF Option)
A sampler of Taramasalata, Houmous, and Tzatziki.
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Beet Root Houmous (GF, VG)
Whipped beet houmous with a Moroccan cumin twist, served with pita chips.
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Mezethes (Orektika) (GF Option)
A shareable platter featuring houmous, taramasalata, dolmathes, seafood salata, feta, and Kalamata olives—perfect for grazing.
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Houmous Combo (GF, VG)
Half classic houmous and half beet houmous for variety.
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Hot Platter for Two
Calamari, chicken livers, spanakotiropita, dolmathes, tiropita, and kotopita.
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Sautéed Calamari (GF)
Calamari sautéed with chili flakes in Okanagan wine and tomato sauce.
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Calamari (GF Option)
Deep-fried squid served with tzatziki and lemon.
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Garithes Me Skortho (GF)
Black tiger prawns sautéed in white wine, garlic butter, lemon, and chili flakes.
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Garithes Uvetsi (GF Option)
Tiger prawns baked in a tomato, feta, red wine, and cinnamon sauce.
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Chicken Livers (GF)
Tender chicken livers marinated in oregano and white wine.
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Dolmathes (4) (GF)
Grape leaves stuffed with rice, currants, mint, dill, and cinnamon, served with houmous.
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Vegan Dolmathakia (GF, VG)
Grape leaves filled with rice, herbs, and spices, drizzled with lemon.
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Spanakotiropita (V)
Flaky phyllo pastry filled with spinach, onions, dill, and feta cheese.
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Kotopita
Phyllo stuffed with chicken, Macedonian feta, artichokes, red peppers, and béchamel.
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Tiropita (V)
Phyllo triangles filled with melted feta and parmesan cheese.
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Phyllo Appy Sampler
A trio of spanakotiropita, kotopita, and tiropita.
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Yigantes (GF, VG)
Giant white beans baked with tomatoes, onions, dill, and a touch of maple syrup.
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Olives & Cheese (GF, V)
Marinated olives with Macedonian feta.
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Saganaki (GF Option, V)
Kefalograviera cheese floured and flambéed with brandy and lemon.
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Theo’s Platter for Two–Three
Greek salad, beef souvlaki, dolmathes, moussaka, spanakotiropita, and lamb chops.
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Seafood Platter for Two–Three
Greek salad, baked oysters, calamari, tiger prawns, and salmon wrapped in phyllo.
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Vegan Platter for Two (VG)
Mixed green salata, vegan moussaka, yigantes, vegan dolmathes, fava, houmous, and vegan pita.
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Moussaka
Layers of roasted eggplant, potatoes, zucchini, and spiced ground beef with creamy béchamel.
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Vegan Moussaka (VG)
Lentils, almond whipped cauliflower béchamel, and Mediterranean spices.
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Lamb Shoulder Oregano (GF)
Slowly braised lamb with oregano, garlic, lemon, Okanagan wine, and Dijon mustard.
- Paithakia (Lamb Chops) (GF)
Four New Zealand lamb chops grilled with olive oil, oregano, and lemon.
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Rack of Lamb (GF Option)
New Zealand rack crusted with saganaki cheese and Dijon, finished with oregano.
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Barbecue Spare Ribs (GF Option)
Pork back ribs glazed with house barbecue sauce.
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Mediterranean Ribs (GF Option)
Dry-rubbed pork ribs seasoned with oregano, garlic, and lemon.
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Beef Souvlaki (GF)
Skewered beef marinated with lemon and oregano.
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Chicken Souvlaki (GF)
Chicken breast marinated with herbs, lemon, and garlic.
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Lamb Souvlaki (GF)
Tender lamb sirloin grilled with onions and peppers.
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Rosemary Chicken (GF)
Oven-roasted half chicken with Mediterranean herbs and tomato sauce.
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New York Steak (GF)
9 oz Certified Angus striploin grilled to order.
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BBQ Spare Ribs (GF Option)
Pork back ribs slow-cooked and glazed with our house barbecue sauce.
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Seafood Fettuccine
Prawns and wild salmon sautéed in garlic, herbs, and white wine, tossed in a rich three-cheese cream sauce.
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Chicken Uvetsi
Tender chicken braised in tomato, red wine, and herbs, served over fettuccine.
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Lagos Stifado (Rabbit)
Traditional Greek rabbit stew braised in red wine, brandy, tomatoes, and warm Mediterranean spices.
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Spanakotiropita (V)
Flaky phyllo pastry filled with spinach, onions, dill, and feta cheese.
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Kotopita
Phyllo stuffed with chicken, feta, artichokes, red peppers, and béchamel.
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Tiropita (V)
Phyllo triangles filled with melted feta and parmesan cheese.
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Phyllo Appy Sampler (V Option)
A trio of spanakotiropita, kotopita, and tiropita.
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Yigantes (GF, VG)
Giant white beans baked with tomato, dill, onions, and maple syrup.
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Vegan Dolmathakia (GF, VG)
Grape leaves stuffed with rice, fresh herbs, and spices, drizzled with lemon.
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Vegan Moussaka (VG)
Lentils layered with roasted vegetables and almond cauliflower béchamel.
