DINNER MENU
Signature Appetizers
Saganaki: Pan-fried Viahotyni cheese
Fried Calamari: Classically served with a light tomato basil sauce
Charred Octopus: Served with a red wine dressing with roasted red peppers and capers
Baked Clams: Served Pepperocinato or Casino style on the half shell, baked to perfection
Assorted Greek Spreads: Tzatziki, Taramosalata, Roasted eggplant
Thick Cut Bacon: Butcher Cut in a honey bourbon glaze, single slice
Sausage & Peppers: Loukaniko sausage smothered in Shishito peppers and blistered tomatoes
Horiatiki: Classic Greek Salad in a red wine vinaigrette
Prasini: Crispy Romaine lettuce with dill, scallions and topped with feta cheese and green olives
Caesar: Our classic with crispy romaine hearts served with a creamy parmesan dressing
Baby Arugula: Roasted figs and crisped shallots topped with smoked feta cheese and served with a balsamic black pepper vinaigrette
East Coast Oysters: 1/2 dozen or one dozen
Littleneck Clams: 1/2 dozen or one dozen
Jumbo Shrimp Cocktail: Served with classic cocktail sauce
Lump Crab Cocktail: Served with avocado with Old Bay seasoning and aioli
Shellfish Deluxe:
Our shellfish deluxe contains the following:
+ One dozen clams
+ One dozen oysters
+ Six jumbo shrimp
Shellfish Royale:
Our shellfish royale contains the following:
+ One dozen clams
+ One dozen oysters
+ Six jumbo shrimp
+ Lump crab cocktail
+ One pound poached lobster
Prime Cuts
21-DAY AGED AND CHARBROILED AT 1200 DEGREES
All of our prime cut meats are carefully aged in our temperature controlled aging room where they go under a natural process to achieve peak flavor and supreme tenderness and finished simply, with butter, coarse sea salt and dried mountain oregano
Christos Signature Porterhouse: 48 ounces or 63 ounces.
Filet Mignon: 10 ounces or 14 ounces.
Ribeye Steak, Cowboy Cut: 24 ounces
NY Shell Steak, Bone-in: 18 ounces
The Prime Wedge for two or more people: Cut from the sirloin and aged 21-days
Our Prime Wedge is served with a choice of the following sauces and toppings:
+ Triple peppercorn au poivre
+ Blue cheese dijon truffle sauce – crumbled blue cheese and chives
+ Barrel-aged bourbon sauce, applewood smoked bacon
+ Blue crab gratin in a black pepper hollandaise sauce
+ Steak Sauces: (choose one) Bearnaise I Christos Steak Sauce I Shallot Bordelaise
Surf and Turf for 2: A 10-ounce filet mignon, and a two-pound lobster (steamed or broiled). Served with two salads and a selection of two side dishes
Entrees
Grilled Jumbo Shrimp Scampi: Fresh scampi sauce with a light tomato base and a choice of fresh vegetables
Charbroiled Salmon: Served in a white wine reduction with a choice of fresh vegetables
Colorado Farm-Raised Lamb Chops: 3 pieces, served Greek style
Grilled Pork Chops, Center-cut: Served in a reduction of lemon and butter oreganato
Half Portion of Farm-Raised Organic Chicken: Grilled in a lemon thyme sauce
Prime Cut Hanger Steak: Served with a roasted garlic and herb marinade glaze
Black Label Hamburger: Served with locally-sourced aged NY cheddar, sauteed in shallot butter and served on a pretzel bun with a side of hand cut french fries
Prime Cut Steak Sandwich: 8oz Prime Cut steak served bistro style smothered with sautéed onions and topped with locally-sourced aged NY cheddar, served on a fresh hoagie bun with a side of hand cut french fries
Whole Bronzini: Roasted on the bone with a choice of fresh vegetables
Side Dishes
Potatoes
Mashed: Our creamy classic I bacon and blue cheese I roasted garlic
Fried Potatoes: Classic fried with malden sea salt I Greek style, served with feta cheese I Sweet potato fries I Truffle fries, Parmesan cheese with chives
Vegetables
Wild mushrooms sautéed in butter
Creamed spinach
Sauteed Spinach with feta cheese
Jumbo asparagus basil
Charred broccoli served with a roasted garlic sauce
Homemade Pasta
Rigatoni in a Vodka Sauce
Bacon Baked Mac n' Cheese