Americano, Cortado, Macchiato, Caramel Macchiato, Cafe Latte, Mocha Latte, Cappuccino, House Blend, Dirty Chai

Hot Coffees

Tiramisu

Carrot Cake

Walnuts, almonds and pecans, phyllo, simple syrup.

Baklava

Our signature dessert. Vanilla custard, sharedded phyllo, toasted almonds, whipped cream.

Katina's Ekmeck Kaitaifi

America's Cookies

Koulourakia (Butter Cookie), Biscotti (with nuts), Kourabiedes (Almond Butter Cookie), Melomakarona (Honey Walnut Spice)

Greek Cookies

changes weekly: Lemon, Vanilla & Cinnamon, Banana Nut, Strawberry, White Chocolate Strawberry, Chocolate, Lemon Poppy-seed, Red Velvet.

Pounds Cakes

Croissants

Tyropita

Spinach and Feta Cheese Pie, Fresh Herbs, Phyllo Dough

Spanakopita

Angus Beef, cheddar cheese, lettuce, tomato, onion, pickles, mayo, mustard

Cheeseburger

Angus Beef, lettuce, tomato, onion, pickles, mayo, mustard

Hamburger

Feta cheese, tomato, Kalamata olives, house spread

Greek Club

toasted Greek pita bread, choice of souvlaki meat, onions, tzatziki sauce, tomato, a few fries. Choose: chicken, pork or beef

The Pita Wrap

Grilled chicken, romaine lettuce, parmesan cheese, bacon, croutons

Chicken Caesar Salad

Mini to-go box with four compartments (chicken salad, cheese, fresh fruit and crackers).

Chicken Salad Snack Box TO-GO

Soup of the Day

soup of the day, mixed green salad (walnuts, cherry tomatoes, shredded white cheddar, balsamic honey mustard dressing

Soup & Salad

chicken salad with grapes and pecans, field greens, cherry tomatoes, shredded sharp cheddar, fresh fruit, crackers, balsamic honey mustard dressing

Chicken Salad

Add Grilled Chicken

greens, tomatoes, cucumber, peppers, onions, Kalamata black olives, crumbled feta cheese, house-made Greek dressing

The American Greek Salad

meat or spinach quiche, mix green salad (walnuts, cherry tomatoes, shredded white cheddar, balsamic honey mustard dressing

Quiche & Salad

Daily Greek Lunch Special

Heat water to 195–205°F (90–96°C) for brewing espresso and coffee. Preheat cups by rinsing with hot water to keep drinks warm.

Grind espresso beans to fine espresso grind and dose about 18 g (0.018 kg) per double shot. Tamp evenly.

Steam milk to 140–155°F (60–68°C). For lattes and cappuccinos create microfoam by introducing air for the first few seconds, then submerging the wand to produce silky steamed milk. Separate steamed milk and foam amounts as needed per drink.

Pull a double espresso (about 2 oz). Pour 6–8 oz hot water into a cup, then gently pour espresso over the hot water (or pour water over espresso for a different crema profile). Serve hot.

Make an Americano

Pull a double espresso (2 oz). Steam 2–3 oz milk to create silky, lightly textured milk (minimal foam). Pour equal parts steamed milk over espresso (roughly 1:1), yielding about a 4 oz drink. Serve in a small glass.

Make a Cortado

Pull a single or double espresso (1–2 oz). Spoon or pour about 0.5–1 oz of microfoam onto the center of the espresso to 'mark' it. Serve in a demitasse.

Make a Macchiato

In a cup, pour 1–2 tbs vanilla syrup. Add 6–8 oz steamed milk leaving some foam on top (use about 6–8 oz total milk). Pour a double shot of espresso (2 oz) over the milk so it 'marks' the foam. Drizzle 0.5 tbs caramel sauce over the foam. Serve hot.

Make a Caramel Macchiato

Pull a double espresso (2 oz) into a warmed latte cup. Fill with 8–10 oz steamed milk, holding back foam with a spoon so mostly liquid milk is added, then top with a thin layer (about 0.5–1 oz) of microfoam. Optionally create latte art. Serve hot.

Make a Cafe Latte

Put 1.5 tbs chocolate syrup (or 1.5 tbs cocoa + 1 tbs simple syrup) into the cup. Pull a double espresso (2 oz) over the chocolate and stir to combine. Add 8 oz steamed milk and top with 1–2 tbs whipped cream if desired. Garnish with a light dusting (0.25 tsp) of cocoa powder or chocolate shavings. Serve hot.

Make a Mocha Latte

Pull a double espresso (2 oz) into a preheated cup. Steam 4–5 oz milk to create thick microfoam (about 3 oz foam + 2 oz liquid). Pour so the foam and steamed milk combine to a 1:1:1 ratio of espresso:steamed milk:foam, typically 6 oz total. Spoon foam on top; dust lightly with cocoa if desired. Serve hot.

Make a Cappuccino

Brew 12 oz of house blend coffee using drip, pour-over, or French press with water at 195–205°F. Pour into a warmed mug and serve black or with added steamed milk to taste.

Make House Blend Coffee

Add 2 oz chai concentrate to a cup. Pull a single or double espresso (1–2 oz) and pour over the chai. Add 4–6 oz steamed milk (depending on desired strength), top with a small layer of foam. Stir gently and serve hot.

Make a Dirty Chai

Freshly ground espresso beans (dark/medium roast)

House blend brewed coffee (for Americano/House Blend/Dirty Chai base)

Hot water (for Americano and diluting)

Whole milk (can use oat/almond/soy)

Steamed milk (separate measured portions below are from total above)

Foamed milk (microfoam)

Vanilla syrup

Caramel sauce

Chocolate syrup or cocoa powder (for mocha)

Chai concentrate (for Dirty Chai)

Whipped cream (optional for mocha/caramel macchiato)

Cocoa powder or chocolate shavings

Caramel drizzle

Brew 2 cups of very strong espresso or coffee. While still hot, stir in 1 tablespoon granulated sugar until dissolved. Cool the coffee to room temperature, then stir in 3 tablespoons dark rum or Marsala. Transfer to a shallow dish wide enough to dip ladyfingers quickly.

Taste the coffee mixture and adjust sweetness or alcohol to preference. Refrigerate if not using immediately so it is cool when assembling.

Place 4 large egg yolks and 1 cup granulated sugar in a heatproof bowl. Set over a saucepan of simmering water (double boiler) making sure the bowl doesn't touch the water. Whisk continuously for about 6–8 minutes until the mixture is pale, thick, and slightly ribboning when the whisk is lifted and registers at least 160°F (71°C) if checked with an instant-read thermometer. Remove from heat and let cool for 5 minutes.

Cook the egg-sugar mixture (sabayon)

When the yolk mixture is warm but not hot, whisk in 16 oz room-temperature mascarpone cheese, 1 teaspoon vanilla extract, and a pinch of salt until smooth and lump-free. Set aside.

Blend in mascarpone

In a separate chilled bowl, pour 1 cup cold heavy cream. Whip to soft peaks using a hand or stand mixer (starts to hold shape but still tender). Be careful not to overbeat.

Whip cream

Fold whipped cream into the mascarpone-sabayon mixture gently with a spatula in three additions. Fold just until homogeneous and light — do not overmix or deflate the cream.

Select a 9x9-inch (or similar 8x10) shallow dish. Arrange a single layer of ladyfingers (about half of the package, ~14) side-by-side, rounded side up, trimming one if necessary to fit. Working quickly, dip each ladyfinger into the cooled coffee mixture for 1 second per side — do not soak; it should be moist but not falling apart — then place immediately into the dish. Reserve any unused coffee mixture in case you need to top up a second layer briefly.

Spread about half of the mascarpone cream evenly over the first ladyfinger layer using an offset spatula or the back of a spoon, smoothing to edges.

Make a second layer of dipped ladyfingers across the cream in the same quick-dip manner, placing them tightly to cover the surface.

Spread the remaining mascarpone cream evenly over the second layer, smoothing the top. Tap the dish gently on the counter to remove air pockets and level the surface.

Cover the tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. This resting time lets flavors meld and the ladyfingers soften properly.

Just before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder using a fine sieve. Optionally sprinkle 1 tablespoon finely grated dark chocolate over the cocoa for extra texture and flavor.

Slice into portions and serve chilled. Leftovers keep well, covered, in the refrigerator for up to 3 days.

strong brewed espresso or very strong coffee

dark rum or Marsala wine

granulated sugar (for coffee)

large egg yolks

granulated sugar

mascarpone cheese, room temperature

heavy cream, cold

vanilla extract

salt

ladyfingers (savoiardi)

unsweetened cocoa powder

dark chocolate (optional), finely grated

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment) or prepare a 9x13 pan. Set aside.

Prepare

In a medium bowl whisk together the dry ingredients: 2.5 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/2 tsp salt until evenly combined.

In a large mixing bowl, whisk or beat together 1 cup vegetable oil, 1 cup granulated sugar and 3/4 cup packed light brown sugar until smooth and slightly glossy, about 1–2 minutes. Add 3 eggs, one at a time, mixing briefly after each addition until incorporated. Stir in 2 tsp vanilla extract and optional 1/4 cup applesauce if using.

Fold the dry ingredients into the wet mixture in two additions, mixing just until no large streaks of flour remain. Do not overmix.

Fold in 3 cups finely grated carrots, 1 cup chopped walnuts or pecans (if using), 1/2 cup well-drained crushed pineapple (if using), and 1/2 cup raisins (if using) until evenly distributed.

Divide batter evenly between prepared pans (or pour into 9x13 pan) and smooth the tops. Tap pans gently on the counter to remove large air pockets.

Bake in preheated oven: for two 9-inch rounds bake 25–30 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. For a 9x13 pan bake 35–40 minutes. Rotate pans halfway through baking for even browning.

Remove cakes from oven and let cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto rack, remove parchment, and let cool completely before frosting (at least 1 hour).

Chill a medium mixing bowl and beaters in the fridge for 10–15 minutes if possible. Cold ingredients whip more cleanly.

Place 8 oz cold mascarpone in the chilled bowl. Beat on low for 20–30 seconds to loosen. Add 1 cup cold heavy cream, 3/4 cup powdered sugar, 1 tsp vanilla extract and 1 tsp lemon zest (optional).

Increase speed to medium-high and whip until soft-to-medium peaks form and texture is smooth and spreadable, about 1.5–3 minutes depending on mixer. Do not overwhip — mascarpone can break and become grainy if overmixed; stop when mixture holds its shape but is still creamy.

Taste and adjust sweetness if desired, adding up to 2 tablespoons more powdered sugar if you prefer a sweeter frosting.

If using layer cakes: level cake tops with a serrated knife if they domed. Place first layer on a cake plate. Spread about one-third of the mascarpone whipped cream evenly over the top. Top with a thin sprinkle of toasted chopped nuts if desired.

Place second cake layer on top and press gently to adhere. Use remaining mascarpone whipped cream to frost the top and sides. Smooth with an offset spatula or create swirls for a rustic look. If frosting is very soft, chill the frosted cake 15–20 minutes to firm slightly, then tidy edges.

If using a 9x13: spread the mascarpone whipped cream evenly over the cooled cake. Smooth and chill briefly if needed.

Garnish with the remaining toasted chopped nuts and optional 1/4 cup finely grated carrot for color. Chill the assembled cake for at least 30 minutes before serving to let the frosting set. Serve within 48 hours; keep refrigerated.

all-purpose flour

baking powder

baking soda

ground cinnamon

ground ginger

light brown sugar, packed

vegetable oil

eggs

finely grated carrots

finely chopped walnuts or pecans (optional)

raisins (optional)

crushed pineapple, well drained

unsweetened applesauce (optional, reduces oil)

mascarpone cheese, cold

powdered sugar (confectioners')

lemon zest (optional, for brightness)

toasted chopped walnuts or pecans

finely grated carrot for garnish (optional)

Toast the nuts: spread the chopped walnuts, almonds and pecans on a baking sheet and toast in a 350°F (175°C) oven for 8–10 minutes, until fragrant. Let cool.

Combine filling ingredients: in a bowl mix the cooled toasted nuts with 1/2 cup sugar, 1 tsp cinnamon, 1/4 tsp ground cloves (if using) and 1/2 tsp vanilla extract. Stir until evenly combined. Set aside.

Prepare phyllo: thaw phyllo according to package instructions and keep covered with a damp kitchen towel to prevent drying. Preheat oven to 350°F (175°C). Butter a 9x13-inch (or similar) baking dish and place it on a baking sheet for easier handling.

Brush the bottom of the dish with about 1 tablespoon of the melted butter. Lay one sheet of phyllo in the pan, letting excess hang over the edges if desired. Brush that sheet lightly with melted butter. Repeat layering and buttering 7 more sheets (total 8 sheets for the base), brushing each sheet.

Layer base

Evenly spread half of the nut mixture over the layered phyllo, pressing it gently into an even layer.

Add filling

Layer 2 more phyllo sheets on top of the nuts, buttering each sheet. Spread the remaining nut mixture evenly.

Middle layers

Finish by layering the remaining 6 sheets of phyllo on top of the nuts, buttering each sheet thoroughly. Reserve about 2–3 tablespoons of butter for the very top. Use a sharp knife to cut the assembled pastry into diamonds or squares: make diagonal cuts one way, then the other, cutting all the way through to the bottom.

Top layers

Final buttering: brush the top of the cut baklava thoroughly with the remaining melted butter, making sure butter runs into the cuts to help separate pieces and promote even browning.

Bake: place the dish on the center rack and bake at 350°F (175°C) for 45–55 minutes, until the baklava is deep golden and crisp. Watch for burning—if edges brown too quickly, cover loosely with foil for the final 10–15 minutes.

Make syrup while baklava bakes: combine 1 cup sugar and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Add 2 tablespoons honey and simmer gently 6–8 minutes until slightly thickened. Add 1 tablespoon lemon juice and remove from heat. Stir in 1/2 teaspoon orange blossom or rose water if using. Let syrup cool for 5–10 minutes (but do not let it set).

Syrup application: when the baklava is done and still hot from the oven, immediately pour the warm syrup evenly over the surface, making sure to drizzle into the pre-cut seams so syrup penetrates layers. Use the entire syrup. Allow baklava to cool completely at room temperature, uncovered, for several hours (preferably 4–6 hours or overnight) so syrup is absorbed and pieces set.

Serve: once cooled and syrup has been absorbed, separate along the cut lines and serve at room temperature. Store leftover baklava in an airtight container at room temperature for up to 5 days (not refrigerated, to preserve crispness).

walnuts, finely chopped

almonds, finely chopped

pecans, finely chopped

ground cloves (optional)

phyllo dough sheets

unsalted butter, melted

neutral oil (optional, to thin butter)

water

honey

fresh lemon juice

orange blossom water or rose water (optional)

Preheat oven to 180°C (350°F). Take the shredded kataifi dough out of refrigeration and gently fluff it with your hands to separate strands. Melt the unsalted butter in a small saucepan or microwave until fully liquid. In a large bowl, combine the kataifi with the melted butter and 2 tablespoons granulated sugar; toss thoroughly with clean hands or two forks so the butter evenly coats the strands and the sugar is distributed. Press half of the buttered kataifi evenly into the bottom and up the sides (about 2–3 cm) of a 23x33 cm (9x13 in) baking pan to form a nest-like crust.

Prepare kataifi

Spread the remaining kataifi in an even layer on a sheet pan and bake for 10–12 minutes to lightly toast (this step helps get crispier top layers). After toasting, remove from oven and let cool slightly. Increase oven temperature to 190°C (375°F).

Bake kataifi base

In a medium saucepan, combine 900 ml whole milk and the split vanilla bean (scrape seeds into the milk and add the pod) or the vanilla paste. Warm the milk gently over medium heat until it is steaming but not boiling; remove from heat and let steep for 10 minutes to infuse flavor. If using vanilla extract, add it later with the butter.

Infuse milk

In a heatproof bowl, whisk together 6 egg yolks, 140 g granulated sugar, 50 g cornstarch and 1 tsp fine sea salt until smooth and pale. Temper the eggs by slowly pouring about 200 ml of the hot infused milk into the egg mixture in a thin stream while whisking constantly to avoid scrambling.

Mix yolks and dry ingredients

Return the tempered egg-milk mixture to the saucepan with the remaining milk and place over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a gentle boil (about 3–5 minutes). Continue to boil for 30–60 seconds while whisking to fully activate the cornstarch. Remove from heat, discard the vanilla pod, then whisk in 50 g unsalted butter (and 1 tsp vanilla extract if you didn't use a vanilla bean) until smooth.

Cook custard

Transfer the custard to a shallow container, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator until completely cold, at least 2 hours. Before assembling, whisk the custard briefly to loosen.

Cool custard

While custard chills, preheat a dry skillet over medium heat. Add the 150 g chopped almonds and toast, stirring frequently, until fragrant and lightly golden, about 4–6 minutes. Remove from heat and let cool.

Toast chopped almonds

In a small saucepan combine 200 g granulated sugar and 200 ml water. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes until slightly thickened. Add 1 tablespoon lemon juice and 1 teaspoon orange blossom or rose water (if using), simmer for another minute, then remove from heat and let cool slightly.

Make simple syrup

If the kataifi base in the baking pan is not yet baked, sprinkle half of the toasted kataifi reserved earlier across the custard later; otherwise, after baking the kataifi base (from previous step), immediately pour about 120–150 ml of the warm syrup evenly over the baked kataifi crust so it absorbs. Allow the crust to cool completely and the syrup to soak in, about 15–20 minutes.

Syrup the kataifi

Spoon half of the chilled vanilla custard into the cooled kataifi-lined baking pan and spread it evenly with an offset spatula. Sprinkle half of the toasted chopped almonds evenly over the custard. Top with the remaining toasted kataifi (the toasted sheet pan batch), pressing lightly to compact the layers without crushing the custard. If any syrup remains, drizzle 60–80 ml over the top kataifi to add moisture.

Layer custard and kataifi

Bake the assembled pan in the preheated 190°C (375°F) oven for 12–15 minutes until the top kataifi is golden and crisp and the custard is warmed through. Remove from oven and immediately spoon remaining warm syrup over the hot pastry so it soaks in. Let cool to room temperature, then chill in refrigerator 1 hour to fully set.

Final bake (set and marry flavors)

Just before serving, pour 400 ml cold heavy cream into a chilled bowl with 40 g powdered sugar and 1 tsp vanilla extract. Whip with a hand mixer or whisk to medium-stiff peaks (do not overwhip).

Make whipped cream

If not already toasted, quickly toast 40 g sliced almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Cool.

Toast garnish almonds

Slice Katina's Ekmeck Kaitaifi into squares or rectangles. Place a slice on each plate, add a generous dollop or pipe of vanilla whipped cream alongside or atop. Sprinkle with the remaining chopped toasted almonds and toasted sliced almonds for garnish. Optionally dust a little powdered sugar. Serve chilled or at cool room temperature.