GENERATIONS OF TASTE

CATERING MENU G
1831 28TH AVENUE SOUTH SUITE 110 HOMEWOOD, ALABAMA 35209 (205) 453-9300

DODIYO’S

Tell me what you eat, and I will tell you what you are.
Anthelme Brilat-Savarin (1755-1826)

Cold Appetizers
Spoonfulls | the perfect tasting! go ahead… it’s just a spoonful .caponata- classic Sicilian relish of roasted, hand-chopped eggplant, sultanas, onions, celery and bell peppers spiked with red wine vinegar. sprinkled with minced capers and ripe olives .turkish salad- diced tomatoes, celery and onion, finely chopped walnuts and flat-leaf parsley marinated in pomegranate vinegar with coarsely cracked black pepper Greek Salad Skewars | Greek salad on a stick! cherry tomato, Greek feta and cucumber, all marinated in our delicious Greek dressing Caprese Salad Skewars | quintessential Italian salad… the perfect mouthful of fresh mozzarella, vine-ripened tomato and garden fresh basil, drizzled with balsamic vinegar Antipasti Skewars | traditional Trattoria fare… a portable combination of cured meats, cheeses and marinated vegetables Marinated Crab Claws | delicate blue crab claws marinated in our Greek vinaigrette. fresh and delicious! Dolmades | delicate parcels made from grape leaves stuffed with long-grain rice, toasted pine nuts, fresh herbs and seasonings. add lamb or beef Crostini | .topped with fava bean puree topped with roasted red & yellow pepper confit

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.topped with fig, prosciutto and mint with a balsamic drizzle watercress with skordalia (potato-garlic spread)

.topped with smoked trout and

Smoked Salmon Deviled Egg | chopped, smoked salmon mixed with cream cheese, egg yolk, snipped chive and chili sea salt

Preach not to others what they should eat, but eat what becomes you and be silent.

Epictetus 55AD-135AD

Hot Appetizers
Spoonfulls | .Dodiyo’s sausage crumbles with olive and caper tapenade mousse .skordalia topped with balsamic, herb-roasted mushrooms .ratatoulie-roasted, hand-chopped eggplant, tomato, zucchini, red bell pepper, onion and garlic Mini Tsepi | mini flatbreads filled with our own Dodiyo’s lamb sausage or petite shrimp Paella Bites | traditional Spanish seafood dish in two bites! saffron-scented rice with shrimp, scallops, mussels and our own chorizo sausage, breaded and delicately fried Shrimp Saganaki | fresh shrimp with feta, tomatoes, dill and kalamata olives served on a grilled polenta cake Tiropita | savory Greek pastry of flaky phyllo dough filled with creamy feta, onions, garlic and spices, then baked until crisp Spanakopita | classic Greek appetizer of flaky phyllo dough filled with spinach, onion and feta cheese, then baked until crisp Baked Coldwater Oysters | with wild greens, herbed bread crumbs and extra virgin olive oil

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Keftedes | Mediterranean classic of lean ground beef flavored with garlic, mint, oregano and parsley. served with our famous tzatziki sauce Pistachio-Crusted Salmon Bites | miniature planks of fresh, whole salmon topped with pistachio bread crumbs Miniature Crab Cakes | made with fresh blue crab meat and select spices, these bite-sized delicacies are served with a dollop of homemade remoulade sauce

Bad men live that they may eat and drink, whereas good men eat and drink that they may live.
Socrates (469BC-369BC)

Dips & Spreads
Hummus | a dip of crushed garbanzo beans, garlic, freshly squeezed lemon juice and tahini (sesame paste). served with crisp pita chips Caponata | classic Sicilian relish of roasted, hand-chopped eggplant, sultanas, onions, celery and bell peppers spiked with red wine vinegar garnished with capers and ripe olives. served with crostini Taramosalata | considered Greek caviar, this traditional dip is a blend of red cod roe with potatoes, onions, olive oil and lemon juice. served with freshly baked foccaccia Smoked Salmon Spread | a delicate blend of smoked salmon, rich cream cheese, capers, freshly cut dill, minced onions and cracked black pepper. served with bagel chips Dodiyo’s Feta Cheese Spread | a delicious combination of feta cheese, fresh garlic aioli and bread crumbs. served with crostini Melitzanosalata | roasted eggplant, hand-chopped with garlic, herbs, fresh lemon juice and extra virgin olive oil. served with crisp pita chips

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Kalamata Olive Spread | tangy and robust, made with plump black olives, fresh feta cheese, sundried tomatoes, extra virgin olive oil and Greek spices. served with crostini Tyrokefteri | a specialty in Northeastern Greece, this dip combines whipped feta cheese with roasted red peppers, garlic and spices (including a dash of cayenne pepper!) served with crisp pita chips Spanaki Salata | a creamy spread of spinach, feta cheese, extra virgin olive oil, fresh lemon juice and chopped pine nuts. served with crostini

i cook with wine, sometimes I even add it to the food.
W.C.Fields (1880-1946)

Party Platters & Trays
Fruit and Cheese | a select assortment of the finest domestic and imported cheeses with delicious seasonal fruits, all artfully arranged. served with crostini Greek Relish | crisp salonika peppers, tasty feta cheese, cool cucumbers, juicy tomato wedges and imported kalamata olives. served with Antipasti | kalamata olives, sopressata, pepperoncini, cherry tomatoes, provolone and mozzarella cheese. served with bread sticks Venetian Shrimp Cocktail | poached shrimp served perfectly iced. with sultanas, pine nuts and endive leaf “crostini” Smoked Salmon | delicately smoked salmon is served with tangy capers, rich cream cheese, chopped hard-boiled egg and minced red onion. served with dill mascarpone and baguette slices Smoked Trout | smoked rainbow trout is served with crisp cucumber planks, caper berries, hard boiled egg wedges, homemade fennel cream and crostini Olive Bar | an assortment of delicious olives from around the world. served with focaccia bread

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Peppered Mackeral | smoked and peppered mackerel is served with tangy carpers, horseradish cream and homemade potato chips Dodiyo’s Nicoise Tray | array of seared, marinated fresh tuna accompanied by haricots vert, herbed new potatoes, ripe tomatoes, black olives, hard-boiled egg is as delicious as it is elegant Crab Claws | your choice of steamed or cold fresh blue-crab claws, served perfectly plain or with Greek vinaigrette. our homemade cocktail sauce served on the side Grilled Vegetables | a colorful and savory selection of grilled eggplant, red bell pepper, fennel, seasonal squash and cippolini onions. served with crostini

There is no love sincerer than the love of food.
George Bernard Shaw (1856-1950)

Chef Attended Stations
Tsepi | mini pockets filled with petite shrimp, gyro, chicken, pork, lamb and fried fish. served with Greek style angel hair slaw Beef Tenderloin | this lean and tender cut comes with yeasty rolls, our homemade horseradish mayonnaise and a trio of mustards Porchetta | succulent and tender boneless pork loin wrapped around a generous filling of our own Dodiyo’s sauasage, spinach and apple Roasted Whole Leg of Lamb | rubbed with olive oil, garlic and rosemary and then slow-roasted to perfection. our leg of lamb is served with fresh mint and caramelized onion confit, grainy mustard sauce, sun-dried tomato aioli and homemade rolls Whole Stuffed Salmon | delicately baked, this whole salmon is stuffed with an array or fresh herbs, lemon slices and olives. served with tapenade, horseradish creme fraiche, tarragon mustard and crostini Tuscan Whole Roasted Veal Leg | slow roasted, stuffed with garlic and fresh rosemary. served with creamer potatoes and pan juices. for larger parties of 150 or more Whole Branzino | roasted in the style of the Greek Islands with sliced tomatoes, pickled onions, fresh chopped oregano and parsley, splashed with extra virgin olive oil and freshly squeezed lemon juice

Grecian Bar | tender, tasty lamb chops, classic gyros, our famous Greek style chicken and succulent pork souvlaki all grilled on site (outside space required for this station)

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Kabobs | tender meats marinated in spices and herbs; skewered with peppers, onions, mushrooms and tomatoes. served with rice pilaf Shrimp and Polenta | an Italian twist on the Southern favorite of shrimp and grits! Polenta with creamy Asiago and Reggiano Parmesan cheese all topped with succulent, perfectly seasoned shrimp Saute’ Station | a choice of market fresh seafood, chicken or beef showcasing tastes from around the world. choose Grecian, Italian or Turkish ingredients to flavor your sauté and we’ll cook right there before your guests. served with complementary rice dishes Italian Trattoria | selection of pastas served with choice of robust marinara sauce, creamy Alfredo sauce and rich lemon butter. topping choices are tender grilled chicken, sausage and peppers, sautéed fresh shrimp or hearty meat “perea” sauce. served with reggiano parmesan Fritatta | tender and tasty Spanish style omelets are cooked to order. your guests can choose from an assortment of cheeses and fresh vegetables with a variety of meats and seafood

After a good dinner one can forgive anybody, even one’s own relatives.
Oscar Wilde (1854-1900)

family style menus
for private dining groups of 6 or more in our restaurant

Lunch
Salad (choose 1)
Tabbouleh | a favorite Eastern Mediterranean salad of parsley, bulgur wheat, tomatoes, onion, mint and regional spices marinated with freshly squeezed lemon juice and extra virgin olive oil Tomatosalata | vine-ripened tomatoes, onion, feta cheese and olives traditional Greek dressing Greek Potato Salad | chunks of potato flavored with onion, extra virgin olive oil and garlic Prasini Salata | delicate shreds of crisp romaine lettuce tossed with sliced red and green onions, Greek spices, extra virgin olive oil and a splash of fresh lemon juice Turkish Salad | a mixture of diced tomatoes, celery and onion, finely chopped walnuts and flatleaf parsley marinated in pomegranate vinegar with coarsely cracked black pepper

Main course (choose 1-2, depending on size of party)

Fresh Catch Fricassee | extra virgin olive oil, lemon juice and fresh herbs Dodiyo’s Burger | Alabama grass-fed beef, char-grilled and served on a toasted Kaiser roll

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Chicken Breast | char-grilled, all natural chicken breast served with a creamy avgolemono, olive oil and oregano Moussaka | layers of eggplant, potatoes and ground beef beneath a creamy bechamel sauce Spaghetti a’ la Greco | spaghetti tossed with tomatoes, olives, onions, fresh garlic and feta cheese Dolmades | tender grape leaves stuffed with rice, ground beef and herbs in a lemony avgolemono sauce Arni Psito | boneless leg of lamb is roasted, sliced and served with oven-baked lemon potatoes Chicken or Pork Kabobs | tender meats marinated in spices and herbs; skewered with peppers, onions, mushrooms and tomatoes. served over rice pilaf

Dessert (choose 1)

Baklava Assorted Greek Cookies | honey melomakaroni, diplos, Greek wedding cookies, kourambiedes Loukoumades Cheesecake Mastacciola Yogurt with Honey and Nuts Dark Chocolate Torte Tiramisu Greek Yogurt with Honey

Dinner
Appetizers (choose 1)
Spanakopita | a classic Greek appetizer of flaky phyllo dough stuffed with spinach, onion and feta cheese Mezethes | classic Greek spreads served with crisp pita chips. Choose from: Taramosalata- “Greek Caviar” dip of fish roe, fresh lemon juice and extra virgin olive oil Yogurt Sauce “Tzatziki”- thick yogurt with garlic, cucumbers and fresh dill Hummus- chickpeas, tahini, garlic, lemon, cayenne peeper and olive oil Tyrokafteri | feta cheese spread made with spicey peppers. served with crispy pita chips Imam Baldi | hand-sliced, roasted eggplant combined with fresh tomato, onions, oregano and garlic. served with bread

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Dolmades | tender grape leaves stuffed with rice, ground beef and herbs Octopus | slowly simmered overnight in a court bouillon. flash grilled over an open fire and topped with either our creamy avgolemono sauce or exta virgin olive oil and freshly squeezed lemon juice. served with house made breads and fresh lemon wedges

Salads (choose 1)

Prasini Salata | delicate shreds of crisp romaine lettuce tossed with sliced red and green onions, Greek spices, extra virgin olive oil and a splash of fresh lemon juice Yorgos Salata | a cucumber and tomato salad with onions, feta, extra virgin olive oil and dried mountain oregano (This is George’s grandfathers recipe) Tomatosalata | vine-ripened tomatoes, onion, feta cheese and olives traditional Greek dressing Tabuleh | a favorite Eastern Mediterranean salad of parsley, bulgur wheat, tomatoes, onion, mint and regional spices marinated with freshly squeezed lemon juice and extra virgin olive oil

Vegetables (choose 2)

Fasolakia | fresh green beans cooked in a tomato-herb sauce Kritharaki | orzo pasta in a spiced tomato sauce Horta | seasonal greens braised with extra virgin olive oil, garlic and freshly squeezed lemon juice Mediterranean Roasted Vegetables | assortment of seasonal vegetables, roasted with herbs and spices Patates Lemonata | thick wedges of roasted potato drizzled with olive oil, doused with fresh lemon juice and sprinkled with oregano Aginares a la Polita | savory Greek dish of peas and artichokes in a creamy and zesty lemon sauce

Main Course (choose 2)
Hirino Avgolemono | tender chunks of pork, braised with onions and celery, then covered with our creamy avgolemono sauce Cumin Roast Pork | succulent pork loin is seasoned with cumin, stuffed with dried fruits and roasted to perfection. served with pan juices Arni Youvetsi | braised lamb shank simmered with orzo pasta in light tomato herb sauce Pastitsio | from the island of Corfu, a baked casserole of seasoned ground beef with pasta, herbs and regional. topped with creamy, bechamel sauce Lamb Souvlaki | marinated chunks of succulent lamb, skewered and char-broiled Cornish Hen with Moroccan Spices | fragrant flavors of cumin, cardamom Chicken Riganato | bone-in chicken marinated in fresh lemon juice, extra virgin olive oil, oregano and a hint of garlic Chicken Marbella | fresh bone-in chicken roasted with onions and peppers with a touch of garlic and red wine

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Brizola Moshcarisia | an all-American ribeye steak served just the way you like it Spaghetti a la Barcelona | topped with jumbo shrimp, scallops, mussels, chopped onions and fresh tomato in a garlic and white wine Pan Roasted Sea Bass with Wild Mushrooms | sautéed in olive oil with wild mushrooms and leeks, then simmered in a light seasoned stock Psari Scharas | charcoal grilled fresh whole fish topped with lemon and extra virgin olive oil

Dessert (choose one)
Baklava Assorted Greek Cookies | honey melomakaroni, diplos, Greek wedding cookies, kourambiedes Loukoumades Cheesecake Mastacciola Dark Chocolate Torte Tiramisu Greek Yogurt with Honey

a gourmet who thinks of calories is like a tart who looks at her watch. james beard (1954-)

Salads and Slaws
Shrimp Salad | tender cooked fresh shrimp mixed with diced onions, celery, green bell pepper and spices in a traditional mayonnaise dressing Marinated Shrimp and Crab Salad | our famous blend of plump cooked shrimp and succulent lump crabmeat, marinated with diced tomatoes, onions and green bell peppers in a light and delicious dressing of extra virgin olive oil, fresh lemon juice and Greek spices Ceasar Salad | crisp romaine lettuce, freshly grated Parmesan and home-made, buttery croutons tossed in a traditional Ceasar dressing. Add grilled chicken or grilled shrimp Fresh Tuna Salad | fresh yellow fin tuna offered two ways… with diced celery and onion and just the right amount of pickle relish gently mixed with mayonnaise OR with capers, a touch of red onion tossed with extra virgin olive and freshly squeezed lemon juice

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Country-style Greek Salad | juicy, ripe tomatoes, sliced onions and cucumbers, feta cheese and Kalamata olives with our homemade Greek vinaigrette George’s Greek Slaw | angel hair cabbage, feta cheese, scallions and chopped parsley in a zesty dressing of Greek spices, extra virgin olive oil and freshly squeezed lemon juice Prasini Salata | delicate shreds of crisp romaine lettuce tossed with sliced green onions, Greek spices, extra virgin olive oil and a splash of fresh lemon juice Rosemary Roasted Potato Salad | a smoky blend of roasted rosemary potatoes mixed with diced red onion, chopped celery and roasted red peppers in a savory mayonnaise and Dijon dressing Wilted Orange Spinach Salad | tender baby spinach topped with diced boiled egg, thinly sliced red onion and crumbled bacon, drizzled with a warm orange, egg and caper vinaigrette Ligurian Pasta Salad | ligurian style orzo salad with oil cured olives, capers, fresh mozzarella and roasted tomato vinaigrett

Salt is born of the purest of parents: the sun and the sea.
Pythagoras (570 BC-490 BC)

Luncheon
Salad (choose 1)
George’s Greek Slaw Marinated Mushrooms Corfu Salad Ceasar Salad Yorgos Salata

Vegetables (choose 2)

Rosemary Lemon Potatoes Roasted Zucchini, Tomatoes and Onions Green beans with with Italian dressing Ryzi Pilafi Broccoli Lemoni Horta Vrasta Potatoes and Zucchini with Fresh Rosemary and Extra Virgin Olive Oil

Main course (choose 2)

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Pastitsio | from the island of Corfu, a baked casserole of seasoned ground beef with herbs, regional spices and pasta. topped with creamy, bechamel sauce Mousakka | layers of eggplant, potatoes and ground beef beneath a creamy bechamel Moschari Kokkinisto | short ribs of beef slow-cooked with onions, garlic, plum tomatoes and red wine Spaghetti a’ la Greco | spaghetti tossed with tomatoes, olives, onion, olive oil, fresh garlic and feta cheese Kabobs | chicken or pork tender meats marinated in spices and herbs; skewered with peppers, onions, mushrooms and tomatoes Chicken Breast | with a creamy avgolemono sauce, olive oil and oregano Lahanodolmades | cabbage leaves stuffed with rice and ground beef in a traditional avgolemono sauce of eggs and fresh lemon juice Dolmades | tender grape leaves stuffed with rice, ground beef and herbs in a traditional avgolemono sauce of eggs and fresh lemon juice Desserts- an assortment of baklava, Greek cookies and bite sized versions of Dodiyo’s best

Knowledge is the food of the soul.
Plato 429 BCE-327 BCE

Box Lunches
Sandwiches
Grilled Vegetable Sandwich | seasonal vegetables served on focaccia with our homemade tzatziki sauce Fresh Grilled Tuna Salad | perfectly grilled tuna, is chopped with red onions and tomatoes. served over mixed greens Tsepi: shrimp, gyro, pork | a tsepi stuffed with your choice of fresh grilled shrimp, gyro meat or marinated pork with tomatoes, onions, parsley and drizzled with tzatziki sauce Chicken Schwarma | savory chicken served in pita bread with tomatoes, red onions and tzatziki sauce

Salads

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Schwarma Ceasar Salad | pulled rotisserie chicken, basted in juice atop a classic ceasar salad with buttery croutons Kotosalata | a colorful mix of pulled rotisserie chicken and tri-colored pasta in a yogurtmayonnaise dressing Orzo Salad | ligurian style with oil cured olives, capers, fresh mozzarella and roasted tomato vinaigrette Fritatta | spanish style omelet, served hot or room temperature. Choose: Vegetable - artichoke hearts, field peas, mint and creamy fontina cheese topped with a drizzle of avgolemono sauce Antipasti - a combination of soppresata, provolone cheese and roasted red bell pepper with fresh oregano Seafood- baby spinach and perfectly cooked salmon combined with feta cheese and chopped dill

At a dinner party one should eat wisely, but not too well, and one should talk well, but not too wisely.
W.Somerset Maugham (1874-1965)

Salad (choose 1)

Dinner Buffet 1

George’s Greek Slaw Giardinera Pasta Salad

Vegetable (choose 1)

Ryzi Pilafi | light and fluffy with tender grains of toasted rice Fasolakia | fresh green beans cooked in a tomato-herb sauce Mediterranean Roasted Vegetables | assortment of seasonal vegetables, roasted with herbs and spices Sautéed Spinach | spinach lightly dressed with extra virgin olive oil, garlic and fresh lemon juice

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Potates Limonata | thick wedges of roasted potato drizzled with olive oil, doused with fresh lemon juice and sprinkled with oregano

Main course (choose 1)

Pastitsio | from the island of Corfu, a baked casserole of seasoned ground beef with herbs, regional spices and pasta. topped with creamy, bechamel sauce Stuffed Cabbage Leaves | tender cabbage leaves are filled with seasoned rice and ground beef then simmered in a seasoned tomato broth Imam Baldi | a classic meze of eggplant, garlic and tomatoes sautéed in olive oil; served hot (The name of this Turkish dish translates to “the Imam fainted”) Tsepi: shrimp, gyro, pork | a flatbread stuffed with your choice of fresh grilled shrimp, gyro meat or marinated pork with tomatoes, onions, parsley and drizzled with tzatziki sauce Dodiyo’s Burger | Alabama grass-fed beef, char-grilled and served on a toasted Kaiser roll Chicken Breast with Avgolemono | Chicken Kabobs | tender meats marinated in spices and herbs; skewered with peppers, onions, mushrooms and tomatoes Flat Iron Steak | this flavorful cut of beef is rubbed with olive oil, garlic and cilantro, seared and then roasted with lemons

A store of grain, oh king, is the best of treasures. A gem put in your mouth will not support life.

Hitopadesa (12th century C.E.)

Salad (choose one)
Ceasar Salad Korfu salad Dodiyo’s Salad Prasini Salata Tabbouleh

Dinner Buffet 2

Vegetable (choose two)
Aginares a la Polita | peas and artichokes Patates Lemonata | roasted lemon potatoes Imam Baldi | eggplant with garlic and tomatoes

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Spanacorizo | spinach and rice Orzo | with peas and herbs

Main course (choose two)
Spaghetti a la Perea | spaghetti with a thick, spicy ground beef sauce Moussaka | eggplant, potatoes, yellow squash, zucchini, sliced tomatoes, spinach and feta cheese topped with a cream bechamel Chicken Stew a la Puttanesca | bone-in chicken sautéed with tomatoes, olives, capers, garlic and a dash of chili flakes Kotopoulo Fournou | oven-roasted, bone-in chicken in the traditional Greek style with olive oil, lemon juice, oregano and garlic Arni Souvlaki | cubes of tender lamb, marinated in extra virgin olive oil and Greek spices. skewered and grilled Salmon San Sebastian | Spanish dish of salmon, toasted almonds, diced egg, capers and orange zest Spaghetti Barcelona | spaghetti topped with jumbo shrimp, scallops, mussels, chopped onions and fresh tomatoes in a creamy garlic-wine sauce Lamb or Pork Kabob | tender meats are marinated in spices and herbs; skewered with peppers, onions, mushrooms and tomatoes Fresh Catch of the Day | either char-grilled with avgolemono sauce or cooked plaki-style with onions, garlic, plum tomatoes, fresh rosemary and red wine Beef Short Ribs “Taverna” | seared and slowly braised in red wine and broth with garlic cloves, vinegar and onion

HE who distinguishes the savor of his food can never be a glutton. He who does not cannot be otherwise.
Henry David Thorough (1817-1862)

Dinner Buffet 3
Salad (choose two)
Roasted Red Beets Ceasar Salad Tabbouleh | Horiatiki | combines chopped tomatoes, sliced red onion, cucumber, bell pepper and kalamata olives topped with a slice of feta cheese. dressed simply with extra virgin olive oil, and fresh oregano Arugula Salad | arugula, grilled onions, prosciutto, graviera cheese and saba vinaigrette

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Ethos Salata | mixed greens with grilled fennel, sundried tomatoes, goat cheese and olives with wine vinaigrette

Horta | seasonal greens braised with extra virgin olive oil, garlic and freshly squeezed lemon juice Spanacorizo | spinach and rice Bamies | okra saiteed in tomatoes Wild Mushrooms | sautéed in white wine with olive oil, garlic and herbs Imam Baldi | eggplant with garlic and tomatoes Artichokes in Avgolemono Sauce

Vegetable (choose two)

Main course (choose two)

Connie Kanakis’s Spaghetti | delicate pasta served with brown butter and shrimp Swordfish Kabobs | one skewar of swordfish and a separate skewar of mushrooms, onions and green pepper all grilled with extra virgin olive oil and fresh rosemary Grouper with Lemon-Caper Butter Sauce | pan-fried and served over skordalia Filet Mignon with Rosemary-Garlic Bread Crumb | tender fillet is rubbed with extra virgin olive oil and coated with a mixture of finely chopped fresh rosemary, garlic and bread crumbs Arni Youvetsi | braised lamb shank simmered with orzo pasta in light tomato herb sauce Chicken Involtini | boneless chicken breast stuffed with smoky bacon, spinach and feta cheese, sautéed in olive oil and finished in a light tomato sauce Garides Schara | garides is the Greek name for the couple of thousand of crustaceans we call shrimp. Basted with lemon juice and olive oil and roasted over a charcoal fire Lamb Chops | marinated in olive oil, garlic, rosemary and fresh lemon juice, broiled and then basted with a balsamic vinegar reduction Connie Kanakis” Snapper | with lemon, fresh herbs and Parmesan bread crumbs Veal Picatta | delicate medallions of veal are lightly breaded, pan-sautéed in butter and served with crispy prosciutto bits and capers Beef Tenderloin Kabob | the finest cut of beef, marinated in spices and herbs; skewered with peppers, onions, mushrooms and tomatoes Scallops with Fried Capers and Lemon Butter | delicate diver scallops are pan sautéed in a creamy lemon-butter sauce

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