Fresh raspberry infused SKYY® Vodka blended in our famous lemonade.
Shinn Vineyards "Eau De Vie" brandy, Cockburn® ruby port, fresh lemon wedges.
Red and green bell pepper infused SKYY® vodka, homemade Bloody Mary mix, celery salted rim.
Peaches & Cream
Georgia Peach Infused SKYY® vodka, homemade whipped Greek Fage® yogurt
Sparkling Pointe Cuvee Carnival, Orange Infused SKYY® Vodka, Orange Juice.
Vanilla infused SKYY® Vodka, Amaretto Disaronno®,
fresh Orange wedges and seltzer.
Sixty Seven Sunsets
Named in part after our lesser-known local beach.
Sparkling Pointe Cuvee Carnival, Pamplemousse rose.
Coffee Infused SKYY® Vodka, Tia Maria®,
homemade whipped Greek Fage® yogurt.
Open Faced Gyro Sandwich
What sets ours miles apart are the marinated tomatoes & onions, homemade Tzatziki, and lemony grilled pita bread.
Layers of potato, eggplant and ground beef, topped with a creamy bechamel sauce and shaved Kefalograviera cheese.
8 oz. proprietary blend of beef on a buttered bun, topped with a beefsteak tomato slice and a pepperoncini, feta, sour cream sauce.
The Greek version of lasagna. Ground beef and tube noodles, mixed with Haloumi cheese and topped with bechamel.
Grilled Turkey club
In 1983 the New York Times claimed that our turkey club was "the best in the hemisphere."
Broiled Lamb Loin Chops
Lean, succulent and meaty.
Always from the Mediterranean, our octopus is always tender. We serve it with drizzles of John's Original Dressing.
Broiled Whole Red Snapper
Served with cabbage salad, cucumbers & tomatoes, coated with fresh garlic and John's Original Dressing. Whenever possible, our seafood is harvested from local North Fork waters.
Shrimp, Spinach & Orzo
Sautéed shrimp in wine with scallions and garlic, tossed with spinach, feta, Parmesan and orzo pasta.
Made with our own recipe and served with fresh blueberries, maple syrup and whipped cream.
Babka French Toast
A cult favorite since 1977, made with our homemade cheese & raisin Babka.
Spinach & Feta Omelet
We took a piece of our homemade spinach pie and some crumbled feta and made it our #1 omelet!
At Hellenic Restaurant, we only use cage-free organic eggs, real maple syrup and fresh butter for our breakfast entrées.
Our bacon has been cured for us by the same meat purveyor since 1983.
Gluten Free Pancakes
We have a large gluten free selection. We're selective. Our pancake mix is flown in from New Mexico.
Organic Scottish Pin Oats
Oatmeal redefined.. Served with blueberries, cane sugar and butter on the side.
Yes! These grapevine leaves, stuffed with caramelized onions, rice and dill are made on premise by hand.
Imported from Greece. Crunchy filo dough rolls with a creamy spinach and feta center.
Mini triangle filo wraps stuffed with a creamy blend of feta, cottage and farmer's cheese.
Marinated beets in garlic, red wine vinegar and olive oil, topped with Skordalia, a garlicky, creamy sauce.
Our own rectangle piece of heaven. Flaky filo dough layers surround a wonderful mix of spinach, feta, scallions and dill.
The Appetizer Platter
A feast for two or four people, showcasing the many specialties on our menu.
Imported Greek Kefalograviera cheese broiled in olive oil, oregano and lemon.
Traditional Greek homemade decadence! Flaky layers of filo dough, walnuts, almonds and syrup.
A personal childhood favorite. Flaky filo sandwiching a center layer of semolina custard.
Oreo® Cookie Cake
Homemade on premise with fresh whipped chocolate mouse and cream.
Painstakingly hand-wrapped almonds and walnuts with shredded filo dough and drenched with our cinnamon and clove syrup.
Moist, dense lemony cake coated with powdered sugar. Our own family recipe.