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Tapas / MezethesDinner Starter | Pama and Cava 8.

Dodiys Iced Tea | Jeremiah WeedSweet Tea Vodka, Pama, fresh squeezedO.J. and pineapple juice 8.

Lemon & Basi l Martini | AbsolutCitron, house-made sweet and sour mix,and fresh basil 9.

Signature Salty Dog | Belvedere PinkGrapefruit and grapefruit juice w/ salted rim 9.

Sweet Mel issa | strawberry infusedvodka, white chocolate liqueur, andchocolate ganache 9.

The DB | Mandarin Vodka, Triple-Sec,simple syrup, and fresh squeezed O.J. 10.

Blood Orange Martini | AbsoluteMandarin, simple syrup and freshlysqueezed blood orange juice 9.

Vani l la Bean Manhattan | Vanilla beaninfused Makers Mark and sweet vermouth9.

*Ginger Martini | Ginger infused vodkashaken and served up with candied ginger9.

*Cheesecake Martini | Strawberryinfused vodka, Stoli Vanilla and a splash ofcranberry 9.

*Connies Coffee | Grand Marnier,Kahlua and Frangelico garnished withwhipped cream 9.

* sweet/dessert drinks *

Specialty CocktailBud

Bud SelectCoM

MichSam Ad

SweeBl

Corona Heineken

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Spaten ODelirKali

BeeSeared Scal lops | wrapped in importedprosciutto, served with arugula 9.95

Saganaki | Greek kefalograviera cheeseflambed with brandy, served warm withlemon and assorted breads 8.95

Keftedes | lamb meatballs with harissa(North African hot-pepper paste) andcucumber salad 6.95

Eggplant with Garlic and TomatoesImam Baldi | a classic meze of eggplant, garlicand tomatoes sauted in olive oil; served hot(The name of this Turkish dish translates tothe imam fainted.) 8.50

Oysters la Len | sauted simplywith Parmesan breadcrumbs,served with focaccia 9.95

Spicy Portuguese Beef Tips | searedbeef tips with jalapeo peppers, brandy andcilantro, served with pita chips 8.50

Dodiys Mezethes | classic Greek spreadsserved with spiced pita chips(for two people; you also may orderany of these separately) 9

Tapenade | olives, oranges, fenneland thyme

Tzatziki | Greek yogurt with garlic,cucumbers and fresh dill

Tyrokafteri | spicy peppers and fetacheese

Skordalia | mashed potatoes, garlic andolive oil

Dodiys Hummus | chickpeas, tahini,garlic, lemon, cayenne pepper and oliveoil

Shrimp Saganaki | Greek feta and freshshrimp with tomatoes, dill and kalamata olives

8.95

Tuna Sl iders | with Dodiys house madeslaw 9.

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Di ySdomy mother made the bestchicken with orzo when I was growing up

in my small Greek village. First, she cut the

chicken into eight pieces, making sure to keepsome breast meat on the wings. She gatheredfresh onions and garlic from the garden; she

took olive oil from an urn in our kitchen. Withthese ingredients and some salt and black pep-per, 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 slow-cooked everything for an hour; then she tookthe chicken out and added more water to thepot 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 aa 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 didnthave family. He was the poorest among us

poor in our village. I asked her once why shekids, two grandparents, and herself and my

father to feed. Her answer:It means more togive something when you dont have enoughfor yourself.When she came back from theold mans house, she spooned the remaining

meal onto our plates, adding little shavings ofhomemade mizithra cheese.

I still make chicken with orzo exactly like mymother didshe makes sure I do it correctly.

My mother is 84. Her name is Theodoroula; inEnglish this translates to Dorothy. So we start

withdo.

my father was a subsistencefarmer. He has never been one to fuss too

much about foodas long as it is fresh.

ingredients from his garden. His specialty isan easy dish that can be a side, a salad or a

our village when I was growing up. This is howhe made it back then: He started with a large

potato. He rubbed the potato with olive oil andsprinkled it with salt that was coarsely groundon our villages communal grinding stone. Hethen cooked the potato in the ashes and coals

he took the potato out of the coals and rinsedit 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 orwhite onion into the mixture and tossed it a

little. I promise you, there is no better-tastingpotato on this earth.

Today, my father still helps out in myrestaurantsyes, with the potatoes!

He is 88. His Greek name is Konstadinos;English-speaking friends call him Dinos.

Hence, thedi.

my grandfather

very cold and snowing in our mountain village

the day we buried him. I was 7 years old, butI remember it like it was yesterday. Heres ahappier memory: his delicious Greek salad.During wheat-harvesting time, my grand-

father was always the one to make it. After

brought it to a central location for threshing.They used threshing boardslong, woodenplanks studded with small stones from thehorses. Always, we children liked to ride the

threshing boards around and around over thewheat. Meanwhile, my grandfather was undera nearby mulberry tree making his salad. First,he cut fresh tomatoes into a large bowl.(I still

remember his hands and his knife .) Beforeslicing the cucumbers, he took part of the peelan onion into medium slices and added theseto the bowl. Then he sprinkled the salad withcoarse salt and black pepper. Nextand thiswas my favorite parthe took a sprig of dry

oregano and rubbed it between his hands overthe salad. Finally, he drizzled olive oil (harvest-ed 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 belovedgrandfathers name was Yorgos; its how we

Greeks say George. That is where yscomesfrom.

it is the culture to name ouents and grandpa

named Dorothy; I haanother named Yorto live up to these

names that, to mea hard-work eth

I guess I chose therestaurant because Iplace. But also, I saw

honor the peopI am today and my

life

dodiys is much mIt represents g

Geo