Luxury Box Weekend Matinee Menu (Sample)

 
Crisp Garden Salad with House Dressing

This Afternoon’s Selections: 

Lemon Chicken and Potatoes
Roasted boneless chicken thighs with oregano, rosemary, garlic and.
lemon juice. Served with roasted potatoes and vegetable.


Rec. Wine: KENDALL JACKSON VINTNER’S RESERVE CHARDONNAY $8.00
(California) Fruit flavors and aromas of peach, green apple and melon.

BROILED TILAPIA WITH LEMON BUTTER
Firm white fish served with baked potato and vegetable.

Recommended Wine: PONTICELLO PINOT GRIGIO $7.00

(Italy) Lovely, refreshing & clean; smooth & crisp flavors with a delicate fruity & dry finish.

CHICKEN SCALLOPINE
Medallions of chicken with sautéed mushrooms, garlic, white wine and capers in a Demi-glaze.
Served with rice pilaf and vegetable.

Rec. Wine: RODNEY STRONG SAUVIGNON BLANC $8.50 (California) Passion fruit, lemon, and peach.


PAN SEARED SALMON 

Salmon with tomatoes, red onion, garlic, capers and white wine.
Served with baked potato and vegetable.

Rec. Wine: RODNEY STRONG SAUVIGNON BLANC $8.50 (California) Passion fruit, lemon, and peach.

Corn Flake and Parmesan Encrusted Tilapia
Firm white fish served with rice pilaf and vegetable.

Recommended Wine: Ponticello Pinot Grigio $7.00

(Italy) Lovely, refreshing & clean; smooth & crisp flavors with a delicate fruity & dry finish.

 

Roasted Boneless Pork Loin With Apples
Served with sweet and roasted potatoes and vegetable.


Recommended Wine: KENDALL-JACKSON VINTNER’S RESERVE CHARDONNAY $8.00

(California) Fruit flavors and aromas of peach, green apple, and melon. 


Vegetarian Entrée:
EGGPLANT PARMIGIANA
Served with pasta and vegetable.


Recommended Wine: MACMURRAY RANCH PINOT NOIR $9.75 
(California) Cherry-berry aromas and toasty oak. 

GREEK MOUSSAKA

A baked dish of layers of sliced eggplant, ground beef, tomato, onion
and cinnamon, topped off with Bechamel sauce. Served with vegetable.

Recommended Wine: KENDALL JACKSON VINTNER’S RESERVE CABERNET SAUVIGNON $9.50
(California) Opens with black cherry, blackberry and cassis flavors. Cedar and vanilla notes linger on the finish.

 

Veal Piccata

Veal in a white wine and lemon sauce with capers.
Served with roasted potatoes & vegetable.

Recommended Wine: KENDALL JACKSON VINTNER’S RESERVE CABERNET SAUVIGNON $9.50
(California) Opens with black cherry, blackberry and cassis flavors. Cedar and vanilla notes linger on the finish.



CHEESE RAVIOLI AND MEATBALLS
Served with vegetable.


Recommended Wine: MACMURRAY RANCH PINOT NOIR $9.75 (California) Cherry-berry aromas and toasty oak.

DESSERT: Chef’s Choice du Jour

Fresh Ground Regular or Decaffeinated Coffee or Hot Tea



SPECIALTY DRINK

The Kalokairi Island Breeze
Citron vodka, cranberry & a splash of lemonade, topped with prosecco.
Served in a Souvenir Glass for you to keep. $9.00.  

Menu is subject to change.

IF YOU HAVE A FOOD ALLERGY, PLEASE SPEAK
TO THE OWNER, MANAGER, CHEF, OR YOUR SERVER.