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  • Chinese
  • Gluten-Free
  • Indian
  • Pizza
  • Sushi
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THEO’S MENU


Theo’s Restaurant menu in Penticton:


🥗 Salads & Soups

  • Greek Salad (Horiatiki) (GF, V)

    The classic village salad with crisp green peppers, vine-ripened tomatoes, cucumbers, onions, Kalamata olives, and creamy feta cheese, dressed in red wine vinegar and Greek virgin olive oil.

  • Theo’s Salad (GF, V)

    Crisp green peppers, tomatoes, cucumbers, onions, and feta with oregano, red wine vinegar, and Greek virgin olive oil.

  • Beet Salata (GF, V)

    Roasted whole beets and garlic cloves on mixed greens with red onion and Macedonian feta.

  • Artichoke Salata (GF, V)

    Marinated artichoke hearts, mixed greens, and Kalamata olives.

  • Seafood Salata (GF)

    Salmon, baby shrimp, and squid tossed with lemon and dill on a bed of mixed greens.

  • Avgolemono (GF)

    Classic Greek chicken soup with lemon, rice, and egg—light and tangy.

  • Fasoulatha (GF, VG)

    Greek minestrone-style bean soup with finely diced carrots, onions, and celery.


🫒 Dips & Bread

  • Taramasalata (GF Option)

    Smooth fish roe dip blended with lemon juice and olive oil.

  • Houmous (GF, VG)

    Creamy chickpea dip with tahini, lemon, mint, and garlic.

  • Tzatziki (GF, V)

    Cool yogurt dip with cucumber, garlic, and dill.

  • Fava (GF, VG)

    Split pea purée seasoned with cumin, onion, olive oil, and lemon.

  • Theo’s Tapenade with Flatbread (GF Option)

    Rich olive tapenade served with warm pita (Gluten free option: rice cakes).

  • Tri-Dip (GF Option)

    A sampler of Taramasalata, Houmous, and Tzatziki.

  • Beet Root Houmous (GF, VG)

    Whipped beet houmous with a Moroccan cumin twist, served with pita chips.

  • Mezethes (Orektika) (GF Option)

    A shareable platter featuring houmous, taramasalata, dolmathes, seafood salata, feta, and Kalamata olives—perfect for grazing.

  • Houmous Combo (GF, VG)

    Half classic houmous and half beet houmous for variety.


🧆 Appetizers & Mezethes

  • Hot Platter for Two

    Calamari, chicken livers, spanakotiropita, dolmathes, tiropita, and kotopita.

  • Sautéed Calamari (GF)

    Calamari sautéed with chili flakes in Okanagan wine and tomato sauce.

  • Calamari (GF Option)

    Deep-fried squid served with tzatziki and lemon.

  • Garithes Me Skortho (GF)

    Black tiger prawns sautéed in white wine, garlic butter, lemon, and chili flakes.

  • Garithes Uvetsi (GF Option)

    Tiger prawns baked in a tomato, feta, red wine, and cinnamon sauce.

  • Chicken Livers (GF)

    Tender chicken livers marinated in oregano and white wine.

  • Dolmathes (4) (GF)

    Grape leaves stuffed with rice, currants, mint, dill, and cinnamon, served with houmous.

  • Vegan Dolmathakia (GF, VG)

    Grape leaves filled with rice, herbs, and spices, drizzled with lemon.

  • Spanakotiropita (V)

    Flaky phyllo pastry filled with spinach, onions, dill, and feta cheese.

  • Kotopita

    Phyllo stuffed with chicken, Macedonian feta, artichokes, red peppers, and béchamel.

  • Tiropita (V)

    Phyllo triangles filled with melted feta and parmesan cheese.

  • Phyllo Appy Sampler

    A trio of spanakotiropita, kotopita, and tiropita.

  • Yigantes (GF, VG)

    Giant white beans baked with tomatoes, onions, dill, and a touch of maple syrup.

  • Olives & Cheese (GF, V)

    Marinated olives with Macedonian feta.

  • Saganaki (GF Option, V)

    Kefalograviera cheese floured and flambéed with brandy and lemon.


🍽️ Entrées & Platters

All entrees and platters served with lemon potato, rice & butter glazed carrots.

  • Theo’s Platter for Two–Three

    Greek salad, beef souvlaki, dolmathes, moussaka, spanakotiropita, and lamb chops.

  • Seafood Platter for Two–Three

    Greek salad, baked oysters, calamari, tiger prawns, and salmon wrapped in phyllo.

  • Vegan Platter for Two (VG)

    Mixed green salata, vegan moussaka, yigantes, vegan dolmathes, fava, houmous, and vegan pita.

  • Moussaka

    Layers of roasted eggplant, potatoes, zucchini, and spiced ground beef with creamy béchamel.

  • Vegan Moussaka (VG)

    Lentils, almond whipped cauliflower béchamel, and Mediterranean spices.

  • 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.

  • Rack of Lamb (GF Option)

    New Zealand rack crusted with saganaki cheese and Dijon, finished with oregano.

  • Barbecue Spare Ribs (GF Option)

    Pork back ribs glazed with house barbecue sauce.

  • Mediterranean Ribs (GF Option)

    Dry-rubbed pork ribs seasoned with oregano, garlic, and lemon.

  • Beef Souvlaki (GF)

    Skewered beef marinated with lemon and oregano.

  • Chicken Souvlaki (GF)

    Chicken breast marinated with herbs, lemon, and garlic.

  • Lamb Souvlaki (GF)

    Tender lamb sirloin grilled with onions and peppers.

  • Rosemary Chicken (GF)

    Oven-roasted half chicken with Mediterranean herbs and tomato sauce.

  • New York Steak (GF)

    9 oz Certified Angus striploin grilled to order.

  • BBQ Spare Ribs (GF Option)

    Pork back ribs slow-cooked and glazed with our house barbecue sauce.

  • Seafood Fettuccine

    Prawns and wild salmon sautéed in garlic, herbs, and white wine, tossed in a rich three-cheese cream sauce.

  • Chicken Uvetsi

    Tender chicken braised in tomato, red wine, and herbs, served over fettuccine.

  • Lagos Stifado (Rabbit)

    Traditional Greek rabbit stew braised in red wine, brandy, tomatoes, and warm Mediterranean spices.


🐟 Seafood

  • Calamari Dinner (GF Option)

    Crispy fried squid marinated in garlic and wine, served with tzatziki and lemon.

  • Salmos Sto Phyllo

    Wild salmon, feta, peppers, and tomatoes baked in flaky phyllo pastry.

  • Prawns Sautéed in Garlic (GF)

    Black tiger prawns sautéed in butter, garlic, chili, and Okanagan wine.

  • Prawns Skaras (GF)

    Broiled tiger prawns with peppers and lemon butter sauce, served over rice.

  • Oysters Rockefeller

    Pacific oysters baked with spinach and Gruyère cheese au gratin.


🥬 Vegetarian

  • Spanakotiropita (V)

    Flaky phyllo pastry filled with spinach, onions, dill, and feta cheese.

  • Kotopita

    Phyllo stuffed with chicken, feta, artichokes, red peppers, and béchamel.

  • Tiropita (V)

    Phyllo triangles filled with melted feta and parmesan cheese.

  • Phyllo Appy Sampler (V Option)

    A trio of spanakotiropita, kotopita, and tiropita.

  • Yigantes (GF, VG)

    Giant white beans baked with tomato, dill, onions, and maple syrup.

  • Vegan Dolmathakia (GF, VG)

    Grape leaves stuffed with rice, fresh herbs, and spices, drizzled with lemon.

  • Vegan Moussaka (VG)

    Lentils layered with roasted vegetables and almond cauliflower béchamel.


🍰 Desserts

  • Baklava (V)

    Flaky phyllo layered with walnuts, cinnamon, and drizzled with honey syrup.

  • Bougatsa (V)

    Warm phyllo filled with apricot-brandy custard, topped with nuts and cream.

  • Ravani (V)

    Light orange semolina cake soaked in honey syrup.

  • Vegan Sorbet (VG)

    Refreshing fruit-based sorbet made in-house


📖 See the current Theo’s menu on their website


Here are the most-loved menu items at Theo’s Restaurant in Penticton, based on diners’ recommendations from TripAdvisor, Yelp, and Google reviews:


🌟 Highly-Rated Dishes

🥗 Salads & Appetizers

  • Greek Salad (Horiatiki)

    Frequently praised as a staple, described as a “must-have” and top-rated starter 

  • Beet Salad

    Loved by vegetarians for its fresh flavors and creamy feta — mentioned often as a favourite

  • Spanakotiropita (Spanakopita)

    “Best spanakopita I’ve ever had!” exclaims a TripAdvisor review  

🐑 Lamb & Meats

  • Lamb Shoulder Oregano

    Called “wonderful” in multiple reviews, enjoyed for its rich flavour and tenderness 

  • Paithakia (Lamb Souvlaki / Lamb Chops) & Rack of Lamb

    Often highlighted with photos and rave reviews — especially the lamb shoulder and lamb chops 

🥘 Entrées & Shared Platters

  • Hot Platter / Appetizer Platter

    Recommended in reviews as an ideal way to start a meal with “great starters” 

  • Moussaka

    A signature since 1976 and consistently described as “the ultimate in Greek comfort food” 

🥘 Seafood & Sautéed Dishes

  • Sautéed Calamari / Calamari Dinner

    Frequently mentioned board recommendation and a fan favorite 

  • Prawns Sautéed in Garlic

    Seafood Platter

    Machine-picked by diners for its freshness and generous portions 


✅ Favorites Summary

Category

Favorite Menu Items

Salads & Starters

Greek Salad, Beet Salad, Spanakotiropita, Hot/Appetizer Platter

Meats & Lamb

Lamb Shoulder, Lamb Chops, Rack of Lamb

Comfort Classics

Moussaka

Seafood

Sautéed Calamari, Prawns in Garlic, Seafood Platters


This menu was last updated: 19 hours ago.

1 Review for Theo’s Restaurant Penticton

Dana saby

1 Reviews

Disappointmenting experience!

1.0/ 5

We’ve been patrons of Theo’s for years, in fact I worked there for three years! The food used to be consistent and always great! We ordered in two weeks for my mother in laws 90th birthday, as Theo’s has been her favourite for years! Huge disappointment! It was really busy, so we were willing to wait..but didn’t have to wait too long, about an hour. Which made us look forward to it even more! As I said huge disappointment, lamb was over cooked, the Uvetsi was a joke, nothing like it ever was in the past 30 years! The beef souvlaki was sad…not appetizing at all! The whole experience was a disappointment as we are Local patrons and have been for years…may not be anymore!

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Show restaurant hours
  • Monday03:30 PM - 09:30 PM
  • Tuesday03:30 PM - 09:30 PM
  • Wednesday03:30 PM - 09:30 PM
  • Thursday03:30 PM - 09:30 PM
  • Friday11:30 AM - 10:30 PM
  • Saturday11:30 AM - 10:30 PM
  • Sunday11:30 AM - 10:30 PM
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