Take a short walk from our market through our warehouse to a magical private tasting room with exposed brick walls and glittering chandeliers! A perfect setting for formal or informal gatherings. Capacity: 45 seated, 55 coctail style. All menus are custom designed to meet your needs, preferences and budget. Call Cherie at 216.266.0834 to start the conversation! Dates are filling up quickly, so don’t delay.
Cleveland Restaurant Week is November 1 – 15. Astoria will feature two three-course menus (one vegan). Menu 1: Horiatiki Salata, Pastitsio, and Patsavoura (Phyllo with Greek Yogurt Custard, Star Anise Syrup and Fresh Peaches. Menu 2 (Vegan): Horiatiki Salata, Fava Santorini (Warm Santorini Fava Spread with a Saute of Leeks, Tomatoes, Artichoke Hearts, Parsley, Dill and EVOO), and Strawberry Sorbet. Three courses – $33. Add a chef-selected wine pairing $42. Hope you can join us!
Too busy to stop and enjoy lunch or dinner in our cafe? Grab prepared foods to go and enjoy a taste of Astoria at your home or office. Now in our cooler: baguette sandwiches with sides; signature couscous and quinoa salads; Astoria house-made spreads (hummus, baba ghanoush, spicy feta); vegan tofu wings; Greek favorites (dolmades, moussaka, pastitsio); and house-made salad dressings.
All day every Wednesday — $10 one-topping pizzas (dine in only). Select from the following toppings: bacon, chorizo, four-cheese blend, kalamata olives, artichoke hearts, pepperoni, fire-roasted red peppers, herb-roasted tomatoes, sauteed wild mushrooms, or arugula. Irresistable!
NEW CHEESE BOARD ($11.00). Caprichio de Cabra — Creamy, Soft, Sweet Goat Cheese from Spain; Ossau Iraty — Rich, Nutty, Grassy, Sweet Sheep Cheese from France; Stilton — Creamy, Crumbly, Smooth, Cow Cheese from England. Served with Candied Walnuts, Tunisian Dates, Strawberry Preserves, and Crostini.
Get happy with us from 3 p.m. to 6 p.m. Tuesday through Saturday! Draft beer, wine, and cocktail features, pizza of the day, and the Mediterranean Duet: choice of two appetizers for $10.
HALF CHICKEN alla GRIGLIA – 21. Ohio Amish Half Chicken Marinated and Grilled with a Saute of Shallots, Garlic, Sun-Dried Tomatoes, Champagne and Brie. Served with Creamy White Cheddar Polenta and Portobello Mushroom. FAROE ISLAND SALMON SANTORINI – 25. Seared Faroe Island Salmon with a Saute of Jumbo Lump Crab, Capers, White Wine and Over-Roasted Tomatoes. Served with Grilled Seasonal Vegetables. BROWN TURKEY FIGS – 14. Fresh Brown Turkey Figs with Prosciutto di Parma, Bucheron Aged Goat Cheese, Marcona Almonds and Fresh Basil. Topped with Thyme-Honey, Sea Salt and EVOO.