COME & ENJOY ITALIAN GREEK FINE CUISINE FOR LUNCH AND DINNER!

Browse the Eros Dinner Menu here. Browse the Eros Lunch Menu here. Browse the Eros Wine List here.

Private Party Selection Menu - Download Menu here

Menu One

First Course
Caesar Salad

Second Course
Choice of one:
Grilled Flat Iron*- soaked in cabernet
Chicken Cutlet*-marinated with lemon crusted in parmesan-panko
Salmon* - *served with vegetables & potatoes

Third Course
Choice of one:
Chocolate Torte
Bakalava

$29 pp- plus tax, gratuity, and beverages

Menu Two

First Course
Caesar Salad

Second Course
Choice of one:
Souvlaki*- beef tenderloin, pork tenderloin, & chicken breast marinated with herbs & extra virgin olive oil
Caramelized Sea Scallops & Tiger Shrimp- tossed with spinach fettuccini, sautéed garlic & shallots, chopped tomatoes, and mushrooms in a basil beurre blanc
Chicken Picatta* - *served with vegetables & potatoes

Third Course
Choice of one:
Chocolate Torte
Bakalava

$32 pp- plus tax, gratuity, and beverages

Menu Three

First Course
Choice of one:
Caesar Salad
Beet Salad

Second Course
Choice of one:
Certified Angus Beef 14 oz NY Strip Steak*
Sea Bass*
12 oz Free Range Chicken Breast*

*served with vegetables & potatoes

Third Course
Choice of one:
Crème Brule
Bakalava
Chocolate Torte

$38 pp- plus tax, gratuity, and beverages

Please feel free to ask us about any dietary needs

Soup
Ask your server for our daily soup 5

Salads :chicken 3: :shrimp 5: :scallops 5: :prosciutto di parma 4: anchovies:3

Eros: field greens tossed with balsamic vinaigrette & roasted peppers topped with fried feta ball & spun carrots 9

Caesar: romaine lettuce with house made dressing & croutons 6

Greek: field greens with tomato, cucumber, olives & feta cheese tossed in a Greek dressing 8

Chicken Waldorf: apples, pears, grapes, walnuts, celery, & pulled chicken tossed in a blue cheese aioli & served on bed of lettuce 9

Sandwiches & Panini’s:all sandwiches served with house fries: :add a house salad for 3:

American Kobe Burger: grilled to your liking, topped with bacon, melted cheddar, lettuce, tomato, & onion aioli 13

Mediterranean Wrap: marinated grilled chicken, spinach, feta, tzatziki, roasted peppers, & artichoke hearts in a sun dried tomato wrap 11

Crab Cake Sandwich: breaded fried crab cakes on a hard roll with mixed greens, tomato, & saffron aioli 11

Smoked Salmon Grilled Cheese: double decker with fontina cheese & Maine smoked salmon 11

Turkey Panini: with cranberry spread, melted brie cheese, & wilted arugula lettuce 10

Blackened Steak Panini: Cajun seared beef tenderloin with sautéed peppers & onions & melted gorgonzola cheese 11

Pesto Chicken Panini: breaded chicken cutlet with fresh mozzarella, basil pesto & sliced tomato 10

Three Little Pigs Panini: sliced pork loin, prosciutto di Parma, apple wood smoked bacon & melted cheddar topped with a fried egg 10


Lunch Entrees

Tuna Nicoise: Field greens tossed with haricot verts, hardboiled egg, warm bacon, red onion, capers, grilled potatoes & black truffle lemon vinaigrette served with a tar tare of Ahi Tuna 15

Grilled Pizza: spicy Spanish chorizo sausage, roasted red peppers, spinach & topped with manchego cheese 10

Souvlaki: savory red wine vinegar & herb marinated pork tenderloin, or chicken breast, or beef tenderloin served with French fries, tzatziki, cucumbers, & cherry tomatoes 11

Risotto: Chef’s selection of the freshest vegetables sautéed & tossed in creamy Arborio rice topped with shaved Romano cheese 12

Pasta :chicken 3: :shrimp 5: :scallops 5: :prosciutto di parma 4:

Penne Vodka: creamy tomato sauce served with fresh basil & topped with shaved Romano 12

Pumpkin Ravioli: house made raviolis filled with a roast pumpkin mascarpone cheese & brown sugar mixture served with a vanilla bean & thyme brown butter 12

Shrimp & Scallops: tossed with spinach fettuccini, sautéed garlic & shallots, chopped tomatoes & mushrooms in a buerre blanc 15

Dinner Menu - Download Menu here

Appetizers

Spanakopita: spinach blended with fresh mint & feta in a flaky phyllo purse with tzatziki, tomatoes & kalamata olives 8

Arancini: fried risotto croquets stuffed with prosciutto & fontina cheese served with our tomato sauce 9

Fried Calamari: almond dusted, fried & served with spicy red pepper romesco sauce 10

Sautéed Calamari: Sicilian lifeguard style with capers, pepperoncini, sun-dried tomatoes & olives 10

Antipasto: house roasted peppers, olives, fresh mozzarella, prosciutto di Parma, roasted garlic & shallots served with crostini 12

Mozzarella en Corossa: fresh mozzarella & pesto between ciabatta bread, battered then fried with fresh tomato caper salsa 8

Crab Cakes: claw meat mixed with chopped chives & seasonings, fried, and set on a bed of mixed greens served with saffron aioli & lemon 10

Brushetta: long cut baguette toasted & topped with tomato, capers, and melted manchego cheese 8

Baked Brie: oven warmed round of creamy brie cheese accompanied by candied walnuts, cranberry compote, arugula & crostini 12

Saganaki: kefalograviera cheese pan fried, deglazed with brandy, extinguished with lemon & served with pita 8

Smoked Salmon Plate: served with capers, shaved red onion, hardboiled egg, olive oil, & grilled crostini 12

Trio of Classic Greek Dips: served with pita (Tirosalata: feta blended with bell peppers & green chili, Melitzanosalata: roasted eggplant & feta, Hummus: chickpeas, tahini & lemon) 11

Cheese Plate: chef’s choice of three different cheeses served with daily preparation & crostinis 12

Grilled Pizzas 10

The Chorizo: spicy Spanish chorizo sausage, roasted red peppers, spinach & topped with manchego cheese 10

The Pesto: Chicken, artichoke hearts, basil pesto & goat cheese 10

The Garlic: Broccolini, garlic oil, parmesan & fontina cheeses 10

Salads: chicken 3: shrimp 5: scallops 6: prosciutto di parma 4: anchovies 3:

Eros Salad: field greens tossed with balsamic vinaigrette & roasted peppers topped with fried feta ball & spun carrots 9

Classic Caesar: romaine lettuce with house made dressing & croutons 6

Tuna Nicoise: Field greens tossed with haricot verts, hardboiled egg, warm bacon, red onion, capers, grilled potatoes & black truffle lemon vinaigrette served with a tar tare of Ahi Tuna 15

Roast Beet & Arugula Salad: with orange segments, almonds, goat cheese & light vinaigrette 9

Greek Salad: field greens with tomato, cucumber, olives & feta cheese tossed in a Greek dressing 8

Chicken Waldorf Salad: apples, pears, grapes, walnuts, celery, & pulled chicken tossed in a blue cheese aioli & served on bed of lettuce 10

Pasta : add :chicken 3: shrimp 5: scallops 6: prosciutto di parma 4: anchovies 3:

Penne Vodka: creamy tomato sauce served with fresh basil & topped with shaved Romano 15

Roasted Pumpkin Raviolis: house made raviolis filled with a roast pumpkin mascarpone cheese & brown sugar mixture served with a vanilla bean & thyme brown butter 16

Shrimp & Scallops: tossed with spinach fettuccini, sautéed garlic & shallots, chopped tomatoes & mushrooms in a buerre blanc 21

Seared Gnocchi: served with chopped broccolini & melted garlic in a white wine butter & parmesan broth 15

Smoked Salmon Mac & Cheese: penne pasta tossed with smoked salmon in parmesan & fontina cheese cream sauce topped with herb bread crumbs & baked 19

Fish

Chilean Sea Bass: pan seared on a bed of saffron couscous & topped with a Mediterranean relish of asparagus, fire roasted peppers, kalamata olives & finished with balsamic reduction 25

Salmon: cedar seared Norwegian Salmon with vanilla bean parsnip puree, haricot verts & crispy celery leaves 22

Ahi Tuna: pan seared & served with preserved lemon, green olives, grilled onion & tomato comfit 23

Bouillabaisse: shrimp, scallops, clams & mussels in tomato broth with fennel, artichokes, & potatoes 25

Lobster Paella: grilled lobster tail served over saffron risotto with peas, chorizo sausage, grilled tomatoes & steamed mussels & clams 29

Meat & Poultry

Steak Frites: 14oz Certified Angus Beef® NY Strip, pan roasted & served with house made French Fries 27

Blackened Beef Tips: Cajun seared beef tenderloin topped with caramelized onions & melted gorgonzola cheese served over roasted garlic mashed potatoes & grilled crostini 21

Flat Iron Steak: Certified Angus Beef® grilled & sliced over roasted shallot mashed & topped with melted peppers & onions in a rich veal glaze 21

Three Meat Souvlaki: herb marinated beef, pork & chicken skewers grilled and served over smashed potatoes & garlic broccolini with tzaztiki sauce 19

Rack of Lamb: roasted & served with cranberry risotto, glazed French green beans & a balsamic demi 25

Mousaka: layers of potato & eggplant with classic Greek meat sauce spiced with cinnamon topped with béchamel & served with tzaztiki 16

Chicken Cutlet: soaked in buttermilk, then panko breaded & served over garlic smashed potatoes & sautéed spinach completed with tomato-caper salsa 17

Osso Bucco: braised veal shank served over toasted orzo pasta with charred tomatoes, pan reduction & truffled spinach salad 25

American Kobe Burger: grilled to your liking, topped with bacon, melted cheddar, lettuce, tomato, onion, aioli & house fries 15

Wine List - Download Wine List here

Also Serving Wine Flights: 3 for 9

Sparkling

VEUVE Du VERNAY, France 7/24
MONDORO ASTI SPUMANTE, Italy 30
CHATEAU Ste. MICHELE Blanc de Noir, Washington State 30
CHANDON BRUT Classic, California 39
ROEDERER ESTATE Anderson Valley Brut, California 39
VEUVE CLICQUOT “Yellow Label”, Champagne, France 70
IMPERIAL Moet & Chandon, Champagne, France 75
DOM PERIGNON Moet & Chandon, Champagne, France 249

Whites

MOSCHOFILERO Greece 7/28
BOGLE Chardonnay, California 7/28
FAT BASTARD Chardonnay, France 7/28
HATZIMICHALIS ESTATE Chardonnay, Greece 29
SIMI RUSSIAN RIVER Chardonnay, California 39
NEWTON RED LABEL Chardonnay, Napa/Sonoma 40
ROSENBLUM Chardonnay Cuvee, California 28
STERLING VINTER’S COLLECTION Chardonnay, Central Coast 28
CHATEAU STE MICHELLE Gewurztraminer 7/28
SEVENTY-SEVEN DAYS Riesling, New York 33
BLOOM Riesling, Germany 7/28
HERON HILL Riesling, New York 29
OGGI Pinot Grigio, Italy 7/28
STELINA DI NOTTE Pinot Grigio, Italy 29
SANTA MARGHERITA Pinot Grigio, Italy 45
LIVIO FELLUGA Pinot Grigio, Italy 45
KECHIBARI Retsina, Greece 15 (500ml)
THEMA Sauvignon Blanc Blend, Greece 34
CASILLERO del DIABLO Sauvignon Blanc, Chile 7/28
NEW HARBOR Sauvignon Blanc, New Zealand 30

Reds

NEMEA, Greece 32
PINOT EVIL Pinot Noir, France 6/24
ERATH Pinot Noir, Oregon 32
ACACIA Pinot Noir, California 40
ARGYLE Pinot Noir, Oregon 45
LOUIS JADOT Boujolais, France 28
MIRASSOU Merlot, California 6/24
HATZIMICHALIS Cabernet Sauvignon, Greece 33
ROOT 1 Cabernet Sauvignon, Chile 8/30
CASA LAPOSTOLLE CUVEC ALEXANDER Cabernet, Chile 35
FRANCISCAN Napa Valley Cabernet Sauvignon 48
STERLING VINTER’S Cabernet Sauvignon, Central Coast 30
STERLING VINTER’S ORGANIC Cabernet Mendocino, California 32
STERLING VINTER’S MERITAGE Central Coast 8/30
ESCUDO ROJO Blend, Chile 28
JADE MOUNTAIN La Provencale Red, California 32
St. FRANCIS CLARET, California 33
NEWTON RED LABEL Claret, Napa/Sonoma 11/42
7 DEADLY ZINS, California 34
BULLETIN PLACE SHIRAZ, Australia 6/24
GREG NORMAN SHIRAZ, Australia 30
SYRAH HATZIMICHALIS, Greece 32
TRIVENTO SELECT Malbec, Argentina 7/28
DONA PAULA Malbec, Argentina 32
TERRAZAS DE LOS ANDES Malbec Reserva, Argentina 35
MONSANTO CHIANTI CLASSICO RISERVA, Italy 40
TORMARESCA BLEND, Italy 29
THE HESS Collection Mount Veeder 19 Block Cuvee, Napa Valley 52
CAKEBREAD CELLARS Cabernet Sauvignon, Napa Valley 120
QUINTESSA RUTHERFORD, Napa Valley 200

Menus are subject to change at anytime.