Andros Taverna

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Skotidakas yogurt that is mixed lemon juice, garlic, chopped dill, finished with diced cucumber, dill sprigs , iliada olive oil & cracked black pepper Served with fresh crudite. Add wood fired pita for an additional cost.

A spread of wood oven roasted eggplant that is cook till the outside is slightly charred producing a nice and sweet and smoky flavor that is complemented with lemon juice, iliada olive oil , roasted pepper, raw and roasted garlic and topped with cherry tomatoes and basil leaves. Served with fresh crudite. Add wood fired pita for an additional cost.

Barrel aged PDO feta from Thessaloniki , Greece that is whipped with chopped dill & parsley, spicy green peppers, and a little avocado to produce a creamy and airy spread and finished with Iliada olive oil and Aleppo pepper. Served with fresh crudite. Add wood fired pita for an additional cost.

Light and velvety Whipped salted cod roe, raw garlic, lemon juice and a touch of mustard . Finished with trout roe iliada olive oil and lemon zest. Served with fresh crudite. Add wood fired pita for an additional cost.

Traditional potato and garlic spread. Served with oven roasted octopus, dressed with lemon juice and olive oil. Served with fresh crudite. Add wood fired pita for an additional cost.

Our house made pita stretched and cooked to order in our wood fired oven till tender & puffy. Finished with a light brushing of iliada olive oil and Andros seasoning

Char grilled chicken and pork skewers with ladlemono and Andros seasoning

Based on a traditional “Tiropita”. Shredded filo is layered with kafflegari, ezra feta, and stringy cow’s milk cheeses. Baked with clarified butter until brown and crisp. Finished with honey and pistachios.

Romaine, shaved fennel, celery, tri-color carrots, lipstick peppers, cucumbers, breakfast radishes, Mighty Vine tomatoes, roasted artichokes, pepperoncini peppers. Tossed with chopped parsley and dill. Seasoned with Greek dressing (red wine vinaigrette, Andros seasoning), sliced feta, three whole olives

Romaine, shaved fennel, celery, tri-color carrots, lipstick peppers, cucumbers, breakfast radishes, Mighty Vine tomatoes, roasted artichokes, pepperoncini peppers. Tossed with chopped parsley and dill. Seasoned with Greek dressing (red wine vinaigrette, Andros seasoning), sliced feta, three whole olives

Romaine lettuce, fennel, cucumber, dill and parsley. Tossed with olive oil and lemon juice.

Feta whipped with yogurt until light and airy. Served with roasted beets marinated in red wine vinegar with a little honey. Finished with a salad of celery, red onion, dill, parsley, celery leaves, and pistachios.

Greek holiday bread (similar to traditional challa) soaked in vanilla anglaise, toasted until crispy and caramelized. Topped with cinnamon swirled, Nordic creamery butter and drizzled with honey and tahini.

Inspired by classic Greek diners. Our Greek fries topped with gyro meat and two eggs served sunny side up.

Arguably the healthiest dish on our brunch menu made with thinly sliced zucchini slow roasted in the wood burning oven. Topped with scrambled egg whites and roasted tomatoes on the vine.

Traditional Athenian egg dish. Made with grated tomatoes and three scrambled eggs topped with barrel aged feta and fresh parsley.

Two farm fresh eggs, fried in EVOO. Served with tiny cretan sausages, topped with EVOO, herbs, and aleppo pepper.

A half pound of Mediterranean octopus braised with olive oil, red wine vinegar, branch oregano and garlic. Roasted until tender and finished over the coals.

Green Circle chicken, seasoned with onion, garlic, curry, cumin and paprika. Cooked over hot coals. Served with tomatoes, cucumber and red onion, a few fries and spicy yogurt.

Layers of thinly sliced, premium cuts of pork are seasoned with dried herbs (cumin, coriander, cinnamon, parsley, oregano, curry, salt and pepper) and slow cooked over the coals. Served with a warm pita and a delicate salad of cucumber, tomato and onion.

Housemade, light and fluffy sesame bread, toasted in our wood fired oven. Brushed with Iliada olive oil and dusted with branch oregano. ALLERGIES: GLUTEN, SESAME

Aromatic Moschofilero wine from Peloponnese, offering floral and citrus notes with a crisp finish.

A rare white wine made from the indigenous Cypriot grape Promara, grown on ungrafted vines in the village of Letymbou. Spontaneously fermented and aged five months in amphora to reveal its pure character. Complex and layered with aromas of white-fleshed fruit and citrus, finishing crisp and dry with pronounced minerality.

A rare white wine from the indigenous Vostilidi grape, grown on limestone soils near the coast of Kefalonia in the Ionian Sea. Wild fermented and aged nine months in large oak casks, bottled unfiltered. Golden in color with aromas of citrus, honey, and dried flowers. Full-bodied and textural with surprising acidity and a tannic mouthfeel that sets it apart from typical whites. Pairs beautifully with rich fish dishes or poultry.

An orange wine from organic Assyrtiko grapes grown in semi-mountainous Olympia near the Ionian Sea. Spontaneously fermented with 8 days of skin contact, bottled unfiltered. Intense amber color with aromas of orange, quince, chamomile, and hints of nuts. Medium-bodied with bright acidity, light tannins, and a rich texture. Flavors of ripe citrus, dried apricot, and persimmon lead to a lasting finish. Named after Aesop's fable of the North Wind and the Sun.

From one of the oldest family-owned wineries in Crete, founded in the early 1970s. Grown at high elevation on sandy clay soils with cool Aegean winds. Fermented in stainless steel and aged on the lees for several months. Incredibly refreshing yet serious, with flinty citrus zest notes and a smoky character. Lean, fresh acidity balanced by a creamy body with elegant biscuit undertones. A versatile white perfect with seafood or mezze.

Sourced from high-altitude vineyards on the Mantinia plateau at 650-800 meters. Fermented in stainless steel with short skin contact and aged on fine lees. Light yellow in color with opulent aromas of white flowers, honeysuckle, and citrus. Medium-bodied with refreshing acidity and flavors of lemon, peach, and stone fruit. Elegant, balanced, and perfect with grilled seafood or mezze.

notes of lime, white flowers, sea spray, minerality

From Semeli Estate's high-altitude vineyards on the Mantinia plateau at 650 meters. Handpicked grapes are chilled overnight and gently pressed, then fermented slowly at controlled temperatures and aged on fine lees. Light yellow-white color with green hues. Elegant aromas of rose petals, lemon blossom, and citrus. Refreshing and fruit-driven with balanced acidity and a subtle, lingering finish. A versatile white perfect with seafood, shellfish, Greek mezze.

White fruit, herbal tones

Notes of citrus peel and oyster shell

From organic vineyards in the hills of Olympia. Fermented with native yeasts and finished with skin contact for added texture and complexity. Aromas of citrus, white flowers, and herbal notes. Rich and round on the palate with generous fruit and mineral character.

Powerful exotic citrus and melon, wild grass

From high-altitude vineyards (600-700m) in Greece's coolest wine region, near four lakes that moderate the climate. Fermented in stainless steel and aged on fine lees for four months. Aromas of peach, apple, citrus, and white flowers. Medium-bodied with crisp acidity, mineral texture, and a savory, saline finish.

peach pit, marigolds, smooth rock, mineral core.

From a four-generation family winery in Letymbou, using the rare indigenous Spourtiko grape from ungrafted vines at 450 meters on limestone and gypsum soils. Spontaneously fermented and aged on lees in stainless steel. Lean, bright, and refreshing with notes of citrus zest, green apple, dried herbs, and a mineral, saline finish.

Dark Berry, Fruit + Forest floor

From the high-elevation appellation of Siatista in Northern Greece. A unique medium-bodied red with aromatics of fresh red fruits and dried herbs. Smooth and elegant on the palate with soft tannins and bright acidity.

tart red fruit and island herbs

From organic, 80-year-old ungrafted Mavro vines grown at 920 meters on sandy volcanic soils in Cyprus's Pitsilia region. Vinified with partial carbonic maceration in stainless steel. Vibrant garnet color with aromas of strawberries, wild cherries, rose petals, and hints of dark chocolate and cinnamon. Light-bodied and refreshing with bright acidity and smooth tannins. Best served slightly chilled. Pairs beautifully with pork, lamb, or mezze.

sour cherry, earthy

Blackberry, Roses, Green Tea Leaves

Notes of Rose Petals

From Oenops Wines in Drama, Northern Greece, a blend of Xinomavro, Limniona, and Mavroudi from 15-45 year old vines. Fermented with native yeasts in stainless steel, old barrels, and concrete, then aged nine months on fine lees with no new oak. Intensely fruit-driven with aromas of cherry, fresh berries, and a hint of tomato leaf.

Black cherry, violets

Blueberry, tomato leaf, powerful but poised.

A distinctive red from Santorini’s volcanic soils, this blend of Mandilaria and Mavrotragano is savory, structured, and full of character. Expect aromas of dark cherry, dried herbs, and black olive, with notes of spice, earth, and mineral on the palate. Medium-bodied with firm tannins and a fresh, food-friendly finish

A fresh, modern expression of Mavrodaphne from Kefalonia, made in a dry, approachable style. Bright aromas of red berries and sour cherry lead into notes of wild herbs and subtle spice.