Laterna Estiatorio + Catering

Grilled Octopus

Charred octopus dressed with olive oil, lemon, and oregano — a staple of every serious Greek taverna and widely recommended here

Lamb Chops

Grilled lamb chops with herbs and lemon — a Greek-American taverna signature

Lamb Chops

Grilled lamb chops with herbs and lemon — a Greek-American taverna signature

Pastichio

Greek lasagna with tubular pasta, seasoned ground meat, and bechamel sauce, baked golden.

Whole Branzino

Whole grilled Mediterranean sea bass, deboned tableside and finished with olive oil and lemon

Whole Branzino

Whole grilled Mediterranean sea bass, deboned tableside and finished with olive oil and lemon

Whole Branzino

Whole grilled Mediterranean sea bass, deboned tableside and finished with olive oil and lemon

Grilled Branzino

Whole Mediterranean sea bass, simply grilled with olive oil and lemon.

Spanakopita

Layers of phyllo wrapped around spinach and feta — a classic meze with no real downside

Spanakopita

Layers of phyllo wrapped around spinach and feta — a classic meze with no real downside

Spanakopita

Layers of phyllo wrapped around spinach and feta — a classic meze with no real downside

Spinach & Cheese Pie

Flaky phyllo pastry filled with spinach and feta. A classic Greek starter.

Saganaki

Pan-fried Greek cheese flambeed tableside. A crowd-pleasing theatrical appetizer.

Greek Salad

Tomato, cucumber, red onion, kalamata olives, and a slab of feta with oregano and olive oil — no lettuce, the way it should be

Greek Salad

Tomato, cucumber, red onion, kalamata olives, and a slab of feta with oregano and olive oil — no lettuce, the way it should be

Greek Salad

Tomato, cucumber, red onion, kalamata olives, and a slab of feta with oregano and olive oil — no lettuce, the way it should be

Greek Spread Trio

Eggplant dip, tzatziki, and taramosalata served with warm pita bread.