St. Charles
Dinner Menu
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Appetizers
Kasseri cheese battered and fried then flamed with brandy tableside.
Baked spinach and feta wrapped in phyllo
Squid lightly breaded and pan-fried then tossed in marinara and served with aioli.
Grape leaves filled with ground tenderloin and rice, topped with a lemon cream sauce.
Shrimp dusted in bread crumbs and pan-broiled with a lemon, white wine, and garlic sauce.
One saganaki, two garlic shrimp, and two spanakopita. Serves two.
Tzatziki, hummus, feta, kalamata olives* and pita bread. Serves two.
Baked mini sweet peppers stuffed with kasseri, feta, parmesan, and cream cheese then drizzled with garlic and olive oil. Served with pita bread.
Feta cheese and kalamata olives*, red onions, balsamic vinegar, and olive oil. Served with pita bread.
Sheep's milk yogurt blended with cucumber, garlic, onion, and lemon. Served with pita bread.
Chickpeas blended with garlic, olive oil, lemon and parsley. Served with pita bread.
Soups & Salads
A creamy lemon, chicken broth and rice soup.
Mixed lettuce, tomato, cucumber, red onions, kalamata olive* and feta tossed in our signature Spiro's Greek dressing.
Mixed lettuce, tomato, cucumber, red onions, kalamata olive* and feta tossed in our signature Spiro's Greek dressing.
Baby spinach, hard-boiled egg, artichoke hearts, roasted peppers, tomato, cucumber, and onion tossed in balsamic vinegar and our signature Spiro's Greek dressing.
Romaine green leaf lettuce and parmesan tossed in Caesar dressing with homemade croutons.
Romaine green leaf lettuce and parmesan tossed in Caesar dressing with homemade croutons.
Large cut tomatoes, cucumber, kalamata olives*, red onions, feta, and pepperoncini. Seasoned with oregano and tossed with olive oil and vinegar. Seasonal
*Our olives have pits.
Menu
Mediterranean Favorites
Fall-off-the-bone tender lamb shank braised in a rich, deeply flavored wine sauce. Served with rice and fresh vegetables.
Broiled half chicken oregano, topped with a white wine lemon sauce. Served with rice and vegetables. Limited
Grape leaves filled with ground tenderloin and rice, topped with a lemon cream sauce. Served with vegetables.
Layers of long macaroni and ground tenderloin, topped with a bechamel cream sauce and baked. Served with vegetables.
Layers of eggplant, zucchini, potatoes, and ground tenderloin, topped with a bechamel cream sauce and baked. Served with vegetables.
A combination plate with your choice of three of the following: moussaka, pastichio, dolmades, or two pieces of rack of lamb. Served with vegetables.
Sautéed chicken breast topped with a pomodoro
sauce and melted mozzarella. Served with whitepasta.
Sautéed chicken breast lightly breaded and sautéed with capers in a garlic, white wine, and lemon sauce. Served with rice and vegetables.
Tenderloin of beef skewered with onions, peppers, and mushrooms, topped with a mushroom bordelaise sauce. Served with rice and vegetables.
Tender veal cutlet lightly breaded and sautéed in a garlic, white wine, and capers lemon sauce. Served with white pasta and vegetables.
Open-faced gyro with tzatziki, onions, tomatoes, and rice pilaf.
Pastas
Fresh broccoli florets in a creamy alfredo sauce with bowtie pasta.
Charbroiled chicken, peppers, and mushrooms in a Pomodoro cream sauce with linguini noodles.
Tender shrimp, red and green peppers, spinach, mushrooms, and onions in a cream sauce with linguini noodles.
Broccoli, peppers, onions, spinach, and mushrooms tossed with garlic and olive oil with linguini noodles.
Charbroiled chicken, peppers, spinach, artichoke hearts, and feta in garlic and olive oil, and linguini noodles.
Tender strips of blackened chicken, fresh vegetables in a cream sauce with linguini noodles.
Seafood
Broiled salmon with dijon seasoning. Served with twice-baked potato and vegetables.
Panko breaded and baked plaki style with tomatoes, onions, olives, spinach, and artichoke hearts. Served with twice-baked potato and vegetables.
Six jumbo shrimp seasoned, smoked, and served with a remoulade dipping sauce. Served with twice-baked potato and
vegetables.
Sautéed shrimp with a mushroom, lemon, and white wine cream sauce. Served with rice and vegetables.
Grilled scallops served over a bed of linguini tossed with spinach, artichoke hearts, tomatoes, onions with garlic, and olive oil.
From Our Grill
14 oz NY strip charbroiled. Served with twice-baked potato and vegetables.
6oz. | $31.9
9oz. | $39.9
A Choice of two cuts. Served with twice-baked potato and vegetables.
9 oz of beef tenderloin rolled in cracked pepper, broiled, sliced, and served with a mustard cognac sauce. Served with twice-baked potato and vegetables.
10oz. | $25.9
16oz. | $31.9
22oz. | $36.9
Slow roasted and served with au jus. Served with twice-baked potato and vegetables. Limited
14oz rib cut stuffed with feta, spinach, and bacon. Finished with melted kasseri cheese and served with twice-baked potato and vegetables.
9 oz filet stuffed with jumbo shrimp and topped with a tangy cream sauce and mozzarella. Served with twice-baked potato and vegetables.
New Zealand spring lamb charbroiled with lemon oregano. Served with twice-baked potato and vegetables.
19 oz veal chop charbroiled, topped with a garlic, white wine, and lemon sauce. Served with white pasta and vegetables.
Extra charge for split entrées. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness.
Happy Hour Menu
Menu
Soups & Salads
A creamy lemon, chicken broth and rice soup.
Our olives have pits.
Entrees
Limited
Limited
Desserts
Beverages
Merlot, Cabernet, Chardonnay, White Zinfandel, Pinot Grigio
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