Hot Appetizers

Spinach Pie “Spanakopita” | the classic spinach pie of leeks,

scallions, feta and dill wrapped in flaky phyllo dough 6.
Cheese Pie “Tyropita” | traditional, triangle-shaped Greek cheese
pies of herbed feta, lemon and nutmeg in phyllo 7.
Shrimp Saganaki | feta and fresh shrimp with tomatoes, dill and
kalamata olives 6.95
Spicy Stuffed Peppers “Piperies Me Tyri” | translates to “bull’s
horn;” long, spicy green peppers stuffed with herbed feta and sautéed
in a light tomato sauce 8.
Saganaki | Greek kefalograviera cheese flambéed with brandy,
served warm with lemon and assorted breads 8.95

Basque-Style Mussels | mussels sautéed in a fragrant citrus broth

with tomatoes, onions, garlic and orange slices 8.95
Oysters à la León | sautéed with Parmesan breadcrumbs 9.95
Greek Meatballs “Keftedes” | lamb meatballs with harissa
(North African hot-pepper paste) and cucumber salad 7.95
Trio of dodiyós Sausages | Italian sausage, spicy chorizo and Greek
lamb sausage; served with agrodolce onions and spicy mustard 8.50
Grilled Octopus | with a lemon-garlic sauce 9.

Cold Appetizers
Hummus | chickpeas, tahini, garlic, lemon, cayenne pepper and olive
oil; we start it, you finish it tableside – making it as smooth as you’d
like; served with spice-dusted pita chips 5.
dodiyós Mezethes | classic Greek spreads served with spiced pita
chips (9. for two people, 16. for four people; you also may order each
of these separately)
Taramosalata | “Greek caviar” dip of fish roe, lemon juice
and olive oil
Yogurt Sauce “Tzatziki” | a traditional Greek meze of thick yogurt
with garlic, cucumbers and fresh dill
Spicy Pepper Dip “Tyrokafteri” | a specialty of Thrace in
northeastern Greece, this dip is made with spicy peppers and feta
Mashed Potatoes “Skordalia” | with garlic and olive oil
dodiyós Tuna Tartare | a layered meze of orzo, tomatoes, tuna and
avocado, finished with a drizzle of spicy harissa and basil oil 12.

dodiyós
dinner menu 12.26
 Soups
5. for a bowl
Chicken and Orzo Soup “Soupa Avgolemono” | this light
lemon-and-egg, chicken-and-orzo soup is a signature dish of Greek cuisine
Bean Soup “Fasolada with Skordalia” | a savory soup of great
northern beans with celery, onion, carrots, fresh tomato and herbs,
finished with a swirl of garlicky skordalia
dodiyós Soup of the Day

Salads
Add pulled rotisserie chicken to any salad for 4.
Romaine Salad “Prasini Salata” | tangy green salad of romaine
lettuce tossed with scallions, feta, red onions and cilantro 7.95
Greek Village Salad “Yorgos Salata” | a cucumber-and tomato
salad with onions, feta, extra-virgin olive oil and dried mountain oregano
(This is George’s grandfather’s recipe as told in the dodiyós story.) 7.95
dodiyós Salata | romaine with fennel, zucchini, carrots and oregano
topped with graviera cheese and creamy dodiyós house dressing 7.95
Konstadinos’ Greek Potato Salad | baked potatoes sprinkled
with salt and pepper, drizzled with olive oil and topped with green, red
or white onions (This is the potato dish in the dodiyós story.) 5.95
Mediterranean Seafood Salad | market-fresh shrimp, scallops,
calamari, octopus and lump crabmeat in a light balsamic vinaigrette
with lemon juice and olive oil 13.95
Chicken and Pasta Salad “Kotosalata” | pulled rotisserie chicken
and tri-color pasta in a yogurt-mayonnaise dressing 9.95
Arugula with Prosciutto | arugula and fennel with prosciutto
and Honeycrisp apples 9.50

Tsepi & Gyro & Burger

served with a choice of Greek potatoes or French fries

Shrimp Tsepi | fresh jumbo shrimp grilled then wrapped in a pita tsepi
(pita pocket) with tomatoes, red onions, parsley and tzatziki sauce 9.95
Rotisserie Chicken Tsepi | savory chicken in a tsepi with
tomatoes, red onions and tzatziki 8.95
Souvlaki Tsepi | marinated pork wrapped in a tsepi with tomatoes
and onions, drizzled with tzatziki sauce 8.95
Lamb Souvlaki Tsepi | lamb tips marinated in olive oil, spices and
lemon juice then grilled and tucked into a tsepi with tomatoes, red
onions, parsley and tzatziki 11.
dodiyós Gyro | on pita bread with tomatoes, red onions, shredded
romaine lettuce, parsley and tzatziki 8.50
dodiyós Burger | Boutwell Farms grass-fed beef char-grilled and
served on a toasted Kaiser roll with feta and fries 9.50
 all entrees served with a small salad

Kabob Platters
All our fresh meats are marinated in spices and herbs; skewered with
peppers, onions, mushrooms and tomatoes; and served over rice pilaf
with a small salad. Choose:
Chicken 14. Pork Tenderloin 14.
Lamb 16. Beef Tenderloin 18.

Pastas
Add pulled rotisserie chicken to any pasta for 4.

Spaghetti à la Greco | spaghetti tossed with tomatoes, olives,

onions, olive oil, fresh garlic and feta 11.
Spaghetti with Tomatoes, Mushrooms and Olives
spaghetti with ripe tomatoes, mushrooms, garlic, fresh basil
and sliced olives 12.
Connie Kanakis’ Spaghetti | with brown butter and shrimp 18.
Spaghetti à la Barcelona | spaghetti topped with jumbo shrimp,
scallops, mussels, chopped onions and fresh tomato in a creamy garlic
and wine sauce 18.
Spaghetti à la Perea | spaghetti with a thick, spicy ground beef
sauce 15.
dodiyós Pasta Cassoulet | a peasant dish from the south of
France; ours is beans and pasta baked with meats and cheese 15.95

Seafood
Grilled Jumbo Shrimp “Garides Scharas” | Garides is the Greek
name for the couple thousand of crustaceans we call shrimp. Basted
with lemon juice and olive oil and roasted over a charcoal fire 16.95
Fresh Catch of the Day | either char-grilled with lemon juice and
olive oil or cooked plaki-style with onions, garlic,
plum tomatoes, fresh rosemary and red wine 19.
Grouper Medallions with Potatoes “Pesce Skordalia”
grouper fried crisp with garlicky mashed potatoes 19.
Connie Kanakis’ Snapper | with lemon, fresh herbs and
Parmesan breadcrumbs 22.
Salmon San Sebastian | Spanish dish of salmon, toasted almonds,
capers and orange zest 16.

12.26
 Meats & Steaks & Chops
Chicken Breast | with creamy avgolemono sauce, olive oil and
oregano 14.
Fesenjan | This Iranian “special occasion” dish features duck and a
Persian sauce of walnuts and pomegranates 17.50
Baby Lamb Chops “Paidakia” | seasoned with oregano, sea salt,
cracked black pepper, lemon and olive oil 22.
Lamb Curry “Dopiaza” | lamb curry with onions and cilantro;
the name translates to “onions twice” since they are added in two
batches 18.
Connie’s Veal Piccata | classically made with a lemon
and parsley sauce 19.
Grilled Ribeye “Brizola Moscharisia” | aged ribeye steak rubbed
with lemon, olive oil and oregano; grilled over charcoal; and served with
ezme salatasi, a spicy Turkish relish of tomatoes, peppers, dried mint,
garlic and peppers 20.
Filet Mignon with Rosemary | charcoal-grilled filet marinated with
lemon, olive oil and rosemary (also available without the marinade) 22.
Connie’s Steer Butt | with basil butter 28.

Greek Side Dishes

3.50 each

Wild Greens | sautéed mix of aromatic wild greens

Vegetable Stew “Briami” | oven-cooked stew of fresh zucchini,
peppers, potatoes and tomatoes in a wine sauce flavored with dill and
scallions
Gigantes | giant beans cooked plaki-style with onions and tomatoes
and flavored with a touch of honey and a sprinkle of mint
Green Beans “Fasolakia” | fresh green beans cooked
in a tomato-herb sauce
Eggplant “Imam Baldi” | eggplant with garlic
and tomatoes sautéed in olive oil
Peas and Artichokes “Aginares à la Polita” | This savory Greek
dish of peas and artichokes in a zesty lemon sauce is a staple at a little
meat-and-three in Istanbul’s Grand Bazaar.
Orzo “Kritharaki” | orzo in a spiced tomato sauce
Roasted Lemon Potatoes “Patates Lemonata” | thick wedges
of potato drizzled with olive oil, doused with fresh lemon juice and
sprinkled with oregano
Boiled Greens “Horta Vrasta” | boiled leafy greens served hot or
cold with a splash of fresh lemon juice and olive oil
Rice “Ryzi Pilafi” | buttery rice pilaf with mixed vegetables
 Traditional Slow Foods
served with a salad
Come back beyond the market street
to see what’s fresh today.

Stuffed Cabbage Leaves “Lahanodolmades” | cabbage leaves

stuffed with rice and ground beef in an avgolemono sauce
of eggs and lemons 13.
Stuffed Grape Leaves “Dolmades” | stuffed grape leaves with
rice and ground beef in a lemony avgolemono sauce 12.
Eggplant with Garlic and Tomatoes “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.”) 8.50
Vegetable Casserole “Moussaka” | eggplant, potatoes, yellow
squash, zucchini, sliced tomatoes, spinach and feta topped with sour
cream béchamel 14.
Greek Chicken “Kotopoulo Fournou” | half a chicken roasted Greek-
style with olive oil, lemon juice, oregano and garlic, served with lemon
potatoes 14.95
Classic Moussaka | layers of eggplant, potatoes and ground beef
beneath saltsa besamel 16.
Pork in White Wine “Hirino Krasato” | pork shoulder in a
white-wine sauce with garlic and fresh rosemary, served with
oven-roasted potatoes 16.50
Leg of Lamb “Arni Psito” | roasted and sliced boneless leg of lamb
with oven-baked lemon potatoes 18.
Lamb with Orzo “Arni Youvetsi” | baked lamb with orzo in a
saltsa kokkino (a light tomato-herb sauce) 19.
Greek-Style Lasagna “Pastitsio” | with ground beef and saltsa
besamel 14.
Short Ribs with Onions and Potatoes “Moschari Stifado”
Short ribs with whole baby onions and whole baby potatoes in a sauce
of tomatoes, red wine, rosemary and balsamic vinegar 19.

A 20 percent gratuity will be added

for parties of six or more 12.26
 Gift certificates are available
and you can visit us on the web at:
www.dodiyos.com