The Cottage

Greek Salad

Romaine lettuce topped with feta cheese, cucumber, tomato, Kalamata olives, red onion, green pepper, and The Cottage's special housemade dressing.

Chicken à la Greek

Eight oz boneless breast of chicken, charcoal broiled and topped with feta cheese and finished with Greek spices.

Baklava

Fish and Chips

Eight ounces haddock filet prepared English style, served with tartar sauce.

Caesar Salad

Romaine lettuce with The Cottage's own homemade Caesar dressing, topped with.

Greek Ribs

Tender baby back ribs prepared with garlic, lemon and oregano.

Wings and Drumettes

Prepared Greek style with garlic, lemon and oregano.

Cheese Toast

Triple cheese blend toasted to perfection on a ciabatta bun.

Baked Feta

Feta cheese wrapped in phyllo, sprinkled with sesame seeds and smothered in honey.

Saganaki

Kefalograviera cheese pan fried and flambéed, served with lemon.

Caesar Salad

Romaine lettuce with The Cottage's own homemade Caesar dressing, topped with.

Greek Salad

Romaine lettuce topped with feta cheese, cucumber, tomato, Kalamata olives, red onion, green pepper, and The Cottage's special housemade dressing.

Village Greek Salad

Tomato, cucumber, Kalamata olives, red onion, green pepper, feta cheese, and extra virgin olive oil.

Soup du Jour

Hearty, made from scratch daily.

Fettuccine Alfredo

Baked flat noodles served in a creamy mild white sauce, topped with a blend of Monterey jack, parmesan, and mozzarella cheese.

Lasagna à la Forno

Made the traditional way, baked lasagna noodles layered with meat sauce and topped with a blend of Monterey jack, parmesan, and mozzarella cheese.

Di Gamberetto

Baked flat noodles served in a creamy mild white sauce, with shrimp, scallop,s and crab meat, topped with a blend of Monterey Jack, Parmesan, and mozzarella cheese.

Alla Pollo

Baked flat noodles served in a creamy mild white sauce, with pieces of chicken breast, broccoli and mushroom, topped with a blend of Monterey Jack, Parmesan, and mozzarella cheese.

Cottage Platter For 4

Breaded shrimp, chicken souvlaki, tzatziki, Greek ribs, Greek potatoes or rice, wings, and drumettes. Your choice of Greek or Caesar salad and garlic toast.

Athenian Chicken

Boneless half chicken, drumette on, stuffed with feta cheese and topped with Greek spices.

Chicken Souvlaki

Tender cubes of chicken breast, skewered and prepared Greek style.

Pork Baby Back Ribs

Prepared in the authentic Greek tradition or glazed with The Cottage's own barbecue sauce.

Veal Cutlets

Breaded and topped with The Cottage's own gravy.

Pepper Steak Sautéed

Beef tenderloin pieces sautéed with onion, mushroom, green pepper, and tomato, finished with a red wine reduction.

Liver

Tender baby beef liver topped with caramelized onion and/or bacon and mushroom.

Chicken à la Greek

Eight oz boneless breast of chicken, charcoal broiled and topped with feta cheese and finished with Greek spices.

Chicken Tenders

Breaded chicken filets, cooked to a golden brown, served with dipping sauce.

Chicken and Ribs

A eight-ounce chicken breast and a half rack of ribs prepared in Authentic Greek tradition or glazed with The Cottage's own barbecue sauce.

Cottage Platter For 2

Breaded shrimp, chicken souvlaki, tzatziki, Greek ribs, Greek potatoes or rice, wings, and drumettes. Your choice of Greek or Caesar salad and garlic toast.

Ground Steak

Ground filet mignon topped with caramelized onion and The Cottage's gravy.

Chicken Breast

Eight ounces boneless breasts of chicken, charbroiled with Greek spices.

Filet Mignon

Filet mignon is served with house Greek salad and a choice of a side.

New York Cut (10 oz)

New York cut is served with house salad and a choice of a side.

Fish and Chips

Eight ounces haddock filet prepared English style, served with tartar sauce.

Jumbo Shrimp

Breaded and deep fried, with cocktail sauce.

Halibut Steak

Pan-fried and topped with Greek spices.

Salmon

Wild Koho Salmon, pan-fried and topped with Greek spices.

Baklava

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