DINNER

antipas ta
7
saganaki shrimp kai feta mussels mé ouzo
Opa! Traditional Greek cheese melted Lemon and garlic marinated shrimp topped Fresh Prince Edward Island Mussels
and flambéed with brandy then finished with feta cheese then drizzled with clarified simmered in a light lemon-ouzo cream sauce
with fresh lemon juice. Served with butter. Served with toasted pita points. 9~ with roma tomatoes, green onions and fresh
toasted pita points. 8~ garlic. Topped with crumbled feta
spanakopita cheese and fresh herbs. 10~
The classic Greek recipe with spinach,
calamari fritta feta cheese and fresh herbs in a flaky filo
Breaded and lightly fried calamari spinach artichoke dip
dough, toasted golden brown. 9~
tossed in our own sweet balsamic marinade Artichoke hearts, fresh spinach and
with diced tomatoes and banana peppers. mozzarella fritta parmesan cheese mixed together with garlic
(Served traditional style with pomodoro and cream cheese then baked golden brown
Fresh mozzarella cheese breaded and fried
sauce upon request) 9~ and served with toasted pita points. 8~
golden brown, served with pomodoro
sauce and fresh basil pesto. 7~
dolmathes bruschetta caprese
Grape leaves stuffed with rice, red onions piato mezze Garlic crostinis topped with a sundried tomato
and herbs, sautéed in a lemon-garlic butter Hummus, spinach-feta tabouleh, and fresh basil pesto, sliced roma tomatoes and
sauce and sprinkled with feta cheese dolmathes and a marinated carrot-beet salad fresh mozzarella. Garnished with basil infused
and sundried tomatoes. 8~ served with toasted pita, Kalamata olives olive oil and balsamic reduction. 8~
and grape tomatoes. 10~

soupa k ai salat
salataa
add to any salad
7
grilled chicken 3.99 ~ grilled wild salmon 5.99 ~ GRILLED SUGARCANE SKEWERED shrimp 3.99

avgolemeno soup greek salad salata gambero

Classic Greek soup with eggs, fresh lemon A blend of fresh romaine lettuce, arugula Grilled sugarcane skewered shrimp over
juice, chicken broth and rice. and baby spinach with feta cheese, Kalamata mixed greens tossed with a basil-pesto
cup 4.50 bowl 6~ olives, cucumbers, tomatoes, pepperoncinis vinaigrette, red bell peppers and artichoke
and red onions, tossed with our own hearts then topped with goat cheese, toasted
Yiayia’s Greek salad dressing. pine nuts and roasted beets. 13~
soup of the day small 6~ large 8~
cup 4.50 bowl 6~
village salad insalata della bistecca
The traditional Greek salad made without Seven ounce sirloin grilled to order and
caesar salad
lettuce, consisting of sliced cucumbers, roma served over a bed of romaine, arugula and
Romaine lettuce tossed with garlic croutons
tomatoes and red onions, tossed in our own baby spinach tossed in a gorgonzola-honey
and fresh parmesan along with the classic
Yiayia’s Greek salad dressing with feta cheese vinaigrette and garnished with sweet
Caesar dressing. (add anchovies .69)
and fresh cracked pepper. potato ribbons, toasted pepitas and
small 6~ large 8~
small 6~ large 8~ shaved red onions. 15~

pizza
7
add a side greek, caesar, village salad or cup of soup for $2.69

medium large
create your own greek pizza 16~ 19~
personal 8” 8~ - medium 12” 13~ The classic Mediterranean pizza with feta cheese, spinach,
large 16” 15~ artichoke hearts, fresh tomatoes, basil, mozzarella cheese
and red onions.
All Pizzas are available with
Traditional or Whole Wheat Crust margherita 15~ 18~
Vine ripened tomatoes, fresh basil, garlic and olive oil with
toppings a touch of parmesan and mozzarella cheeses.
Pepperoni ~ Ham ~ Grilled Chicken
Italian Sausage ~ Anchovies white pie 15~ 18~
A rich ricotta and parmesan béchamel mixed with fresh
Fresh Mushrooms ~ Tomatoes ~ Black Olives basil and mozzarella cheese.
Sundried Tomatoes ~ Red Onions ~ Grilled Asparagus
Banana Peppers ~ Feta Cheese ~ Jalapeño Peppers mamma mia! 16~ 19~
Bell Peppers ~ Spinach ~ Artichoke Hearts ~ Pineapple Pomodoros pizza topped with mozzarella cheese,
per sonal .90
personal medium 1.50 lar
largg e 1.70 pepperoni, fresh mushrooms, black olives, red onions,
bell peppers and Italian sausage.

g r at u i t y o f 1 8 % w i l l b e a d d e d t o pa r t i e s o f e i g h t or m or e .
 pas ta
7
add a side greek, caesar, village salad or cup of soup for $2.69

cappa santa gorgonzola zeoli ravioli penne ala vodka

Large sea scallops pan-seared with Ravioli stuffed with goat cheese, grilled Marinated chicken breast sautéed in
applewood smoked bacon and red chilis asparagus, zucchini, red and yellow peppers and olive oil and garlic tossed with prosciutto
then simmered in a creamy gorgonzola sauce. fire roasted tomatoes, tossed in your choice of a ham, sundried tomatoes, fresh basil and
Tossed with red bell peppers, sweet green light tomato cream or pesto cream sauce. 16~ penne pasta in a vodka tomato
peas and farfalle pasta. 18~ cream sauce. 16~
spaghetti bolognese
farfalle ala funghi Ground beef and Italian sausage pollo alfredo
A blend of wild mushrooms including simmered in pomodoro sauce served Marinated chicken breast sautéed in
crimini, shiitake, oyster and portabella sautéed over freshly cooked spaghetti. 13~ olive oil and garlic with fresh broccoli then
with arugula, garlic and sundried tomatoes, tossed with bowtie pasta in a fresh herb
tossed with farfalle pasta in a light white wine four cheese lasagna and parmesan cream sauce. 15~
and rosemary cream sauce. Garnished Layer upon layer of fresh mozzarella, (Shrimp Alfredo 17~)
with asiago cheese. 15~ romano, parmesan and ricotta cheeses with
our own homemade pomodoro sauce. 12~ pesto primavera
pasta athena (Add Bolognese Sauce for 1.69) Fresh asparagus, portabella mushrooms,
Sea scallops, tiger shrimp and fresh mussels red bell peppers, grape tomatoes and summer
sautéed in olive oil with garlic, shallots, eggplant parmesan squash sautéed in olive oil and tossed in a light
Kalamata olives and grape tomatoes, then Layers of breaded eggplant topped basil pesto sauce with penne pasta. Garnished
tossed with baby spinach and linguine pasta with pomodoro sauce and mozzarella cheese. with fresh mozzarella, asiago cheese
in a fresh lemon and white wine sauce and Served with a side of linguine. 14~ and toasted almonds. 14~
topped with crumbled feta cheese. 18~ (Veal 19~ / Chicken 15~) (Add Chicken 3~)
w hole whea
att p e n n e pas ta ava i l a b l e u p o n r e q u e s t

entrées
7
served with your choice of a greek, caesar or village salad or a cup of homemade soup

greek
solomos me lemoni chicken nostimon mousaka
Grilled wild Alaskan salmon Grilled marinated chicken breast topped A classic Greek dish layered with
encrusted with fresh herbs, served with with goat cheese, sundried tomatoes and spiced ground lamb, potatoes, eggplant,
sautéed spinach and parmesan risotto Kalamata olives then drizzled with a lemon- grilled zucchini and romano cheese topped
then drizzled with a lemon-herb herb beurre blanc served with sautéed spinach with a fresh herb and parmesan
beurre blanc. 18~ and rosemary roasted potatoes. 17~ cream sauce. 18~
(Filet Nostimon 24~)
arnaki sta karvouna melitzanes papoutsakia
Grilled New Zealand lamb chops papia me syka Roasted eggplant topped with
rubbed with fresh mint pesto then drizzled Pan-seared Maple Leaf Farms duck breast artichokes, sundried tomatoes, portabellas,
with a balsamic reduction. Served with a drizzled with a Greek golden fig and port wine Kalamata olives, feta and parmesan.
sundried tomato, fresh arugula demi-glace. Served with parmesan polenta cakes Served with pomodoro sauce
and artichoke risotto. 22~ and butter braised broccolini. 21~ and fried leeks. 17~

italian
veal saltimbocca tuna fragola chicken marsala
Tender veal cutlets layered with Fresh Ahi Tuna steak rubbed Tender breast of chicken, lightly dusted
prosciutto ham and fresh sage, sautéed with fresh herbs and olive oil then grilled with flour and sautéed with garlic, caramelized
with garlic and white wine then topped with to order. Served with parmesan polenta cakes onions, mushrooms and sweet marsala wine.
provolone cheese. Served with sautéed and sautéed spinach, then drizzled with Served with olive oil whipped potatoes
spinach and rosemary roasted a balsamic and Tuaca reduction with and fire-roasted vegetables. 17~
potatoes. 21~ fresh strawberries. 18~ (Veal 21~ / Sirloin 18~)

bistecca gorgonzola filet ricco

Aged 12 oz. Black Angus New porco di parma Aged 8oz. beef tenderloin encrusted
York Strip rubbed with cracked pepper, Roasted marinated pork tenderloin topped with roasted garlic and parmesan cheese
then grilled and topped with gorgonzola with a fresh sage-prosciutto cream sauce. served with a grilled portabella mushroom
cheese. Served with roasted sweet potato Served with olive oil whipped potatoes cap, olive oil whipped potatoes and butter
medallions, grilled asparagus and and butter braised broccolini. 19~ braised broccolini, then drizzled with
a Madeira demi-glace. 23~ a rich Chianti demi-glace. 24~

additional sides
Fire Roasted Vegetables ~ Olive Oil Whipped Potatoes ~ Sautéed Spinach ~ Butter Braised Broccolini
Grilled Asparagus ~ Spinach-Feta Tabouleh ~ Rosemary Roasted Potatoes ~ Parmesan Risotto
3.75
 be v er ag es
ages signature martinis
7
soft drinks & tea
7
pama~tini
Pama Pomegranate liqueur, Skyy vodka and
Coke ~ Diet Coke ~ Sprite ~ Mr. Pibb ~ Lemonade orange liqueur with a lemon twist. 7.95
Sweet Tea ~ Unsweet Tea ~ Hot Tea
2.29
old blue eyes
Chilled Ketel One vodka, Blue Curacao, and a splash
san pellegrino sparkling water (1 ltr) ....... 4.50 of sour mix with a lemon twist. 7.95
san pellegrino sparkling water (500 ml) .... 3.00 limoncello martini
acqua panna spring water (1 ltr) .................. 4.50 Caravella Limoncello, Skyy vodka, a splash of Rose’s Lime
Juice and sour mix with a lemon twist. 7.95
acqua panna spring water (500 ml) ............... 3.00
aranciata orange sparkling beverage ....................... 2.39 chocolate martini
Godiva Dark Chocolate liqueur, Skyy vodka
limonata lemon sparkling beverage ......................... 2.39 and cream with a dark chocolate drizzle. 8.50
coffee uptown cosmopolitan
coffee (fresh ground, fair trade organic) .............. 2.29 Absolut Citron vodka, Cointreau and a splash
espresso ........................................................ 3.29 of cranberry juice with a lime wedge. 7.95
café mocha ................................................... 4.50 xo café martini
Patron XO Café, White Creme de
cappuccino ................................................... 3.99 Cacao and Cream. 8.25
Add Hazelnut or Italian Vanilla syrup for 50 cents

beer domestic
beers on tap Budweiser ~ Miller Lite ~ Coors Light
Bud Light ~ Michelob Ultra Light
Shock Top Belgium
3.75
pint 4.00 ~ pitcher 12.50
Mythos (Greece) ~ Heineken
Peroni (Italy) New Belgium Brewing Co., Fat Tire Amber Ale
Highland Gaelic Ale (Asheville) Wolaver’s Brown Ale (organic) ~ Highland Oatmeal Porter
pint 4.65 ~ pitcher 13.65 Corona ~ Sierra Nevada Pale Ale ~ Newcastle Brown Ale
Guiness Stout PDB ~ Clausthaler (non-alcoholic)
4.50

 Pomodoros cooks with only the finest oils that are free of trans-fats
and are not partially hydrogenated.

www.pomodoroscafe.com

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A Gift of Good Taste

Pomodoros, Inc. 2/10