Tapas / Mezethes

Mediterranean Flat Bread Pizettes |

tomato pomodoro, feta & parmesan cheeses, oregano & parsley 5.00

Specialty Cocktail
Dinner Starter | Pama and Cava 8. Dodiys Iced Tea | Jeremiah Weed
Sweet Tea Vodka, Pama, O.J. and pineapple juice 8. Lemon & Basil Martini | Absolut Citron, house-made sweet and sour mix, and fresh basil 11. Mandarin Martini | Mandarin Vodka, Triple-Sec, simple syrup, and fresh squeezed O.J. 11.

Beer
Bud | Bud Light Coors Light Miller Lite Michelob Ultra SweetWater 420 Estrella Woodchuck Cider Sierra Nevada Torpedo IPA (H/G) White Rascal Belgian Style White Ale Point Nude Beach Summer Wheat Blue Moon Corona | Corona Light Heineken | Heineken Light Amstel Light Stella Artois Moretti Hillas Hoegaarden Newcastle Guinness Spaten Optimator (H/G) Delirium (H/G) Kaliber (N/A)

Seared Scallops | wrapped in imported

prosciutto, brown butter, lemon, capers & shallots 12.95

Two Minute Calamari | Corfu Life Guard

Style sauted, lightly spiced tomato sauce with capers, sultanas, pine nuts 5.00

Crisp Crab Cake | pan roasted lump crab

cake with sriracha & arugula 5.00

Raw Oyster Selections | served with

sriracha cocktail sauce, saffron, mignonette, and crackers Appalachicola 1. 00 ea

Spicy Portuguese Beef Tips | seared

beef tenderloin, peppers, fresh citrus, cilantro and jalapeno 10.95

Sauteed Crab Claws | shallot, garlic, white

wine & butter 1/2 lb or 1 lb market price

Loukaniko | Chorizo, Italian & lamb sausage

with roasted peppers, onions, and marinara, ciabatta crostini 5.00

Litchi Martini | Ciroc, litchi juice,

Chambord 9.50

Fresh Ceviche Daily | Ultra fresh fish

selection daily, jalapeno, shallot, avocado, tomato, lime, cilantro, chile oil, smoked maldon 14.95

Citron Cosmo | Absolut Citron,

Cointreau, cranberry 9.50

Peach Margarita | Jose Cuervo, Peach

Schnapps, peach nectar, house-made sweet & sour, sugar rim 9.50

*Connies Coffee | Baileys, Kahlua and *White Chocolate Martini | Stoli

Vanilla, white chocolate liqueur, Baileys Irish Cream 9.50

Frangelico garnished with whipped cream 9.

* sweet/dessert drinks *

9-22-11

chicken with orzo when I was growing up in my small Greek village. First, she cut the chicken into eight pieces, making sure to keep some breast meat on the wings. She gathered fresh onions and garlic from the garden; she took olive oil from an urn in our kitchen. With these ingredients and some salt and black pepper, she braised the chicken until it was brown and the house smelled wonderful. Next, she water to cover the chicken; two bay leaves; and fresh thyme, mint and oregano. She slowcooked everything for an hour; then she took the chicken out and added more water to the pot to cook the orzo. Once the orzo was done, she put the chicken back in the pot and told us to wait because the food needed to rest a a piece of chicken and some orzo into a bowl. She placed the bowl under her apron to cover it, and she took it to a very old man who didnt have family. He was the poorest among us poor in our village. I asked her once why she kids, two grandparents, and herself and my father to feed. Her answer: It means more to give something when you dont have enough for yourself. When she came back from the old mans house, she spooned the remaining meal onto our plates, adding little shavings of homemade mizithra cheese. I still make chicken with orzo exactly like my mother didshe makes sure I do it correctly. My mother is 84. Her name is Theodoroula; in English this translates to Dorothy. So we start with do.

my mother made the best

do

my father was a subsistence

farmer. He has never been one to fuss too much about foodas long as it is fresh. ingredients from his garden. His specialty is an easy dish that can be a side, a salad or a

Di yS

my grandfather
in our culture to name our children after our parents and grandparents. I have a daughter named Dorothy; I have a son named Dinos and another named Yorgos. I hope they continue to live up to these names weve given them names that, to me, symbolize perseverance, a hard-work ethic, kindness and love. I guess I chose the name dodiys for this restaurant because I want it to be a true family place. But also, I saw this as an opportunity to honor the people who made me who I am today and my children who enrich my life every day. dodiys is much more than simply a name. It represents generations of taste. George Sarris

our village when I was growing up. This is how he made it back then: He started with a large potato. He rubbed the potato with olive oil and sprinkled it with salt that was coarsely ground on our villages communal grinding stone. He then cooked the potato in the ashes and coals he took the potato out of the coals and rinsed it with olive oil, and sprinkled it with salt and freshly ground black pepper. Finally, depending upon the time of year, he sliced a green, red or white onion into the mixture and tossed it a little. I promise you, there is no better-tasting potato on this earth. Today, my father still helps out in my restaurantsyes, with the potatoes! He is 88. His Greek name is Konstadinos; English-speaking friends call him Dinos. Hence, the di.

very cold and snowing in our mountain village the day we buried him. I was 7 years old, but I remember it like it was yesterday. Heres a happier memory: his delicious Greek salad. During wheat-harvesting time, my grandfather was always the one to make it. After brought it to a central location for threshing. They used threshing boardslong, wooden planks studded with small stones from the horses. Always, we children liked to ride the threshing boards around and around over the wheat. Meanwhile, my grandfather was under a nearby mulberry tree making his salad. First, he cut fresh tomatoes into a large bowl. (I still remember his hands and his knife.) Before slicing the cucumbers, he took part of the peel an onion into medium slices and added these to the bowl. Then he sprinkled the salad with coarse salt and black pepper. Nextand this was my favorite parthe took a sprig of dry oregano and rubbed it between his hands over the salad. Finally, he drizzled olive oil (harvested from our own trees) over it all and told us it as we ate. I miss my grandfather very much, and I still make Greek salad like he did. My beloved grandfathers name was Yorgos; its how we Greeks say George. That is where ys comes from.

it is the custom