Menu

Tempting Mediterranean - Influenced Dishes

brunch

BRUNCH ON SUNDAY ONLY.
OUR MENUS CHANGE FREQUENTLY.
Below is a sample of our menu offerings. If you are interested in the availability of a particular item, please call us at 216.266.0834. We serve a limited happy hour menu of pizzas, soups, salads and charcuterie and cheese boards from 3 – 5 p.m. Tuesday – Saturday.

Spanakopita – 7 
Phyllo Dough Brushed with a Bay Leaf Infused Butter and Filled with Spinach, Shallot, Garlic, Feta Cheese, Fresh Dill, Thyme and Oregano. Baked Until Golden Brown and Served with Tzatziki and Baby Spinach Salad.

Blueberry Quinoa Pancakes with Lemon Crema – 12
Cinnamon-Infused Quinoa Pancakes Baked Crisp in a Cast Iron Skillet and Topped with Lemon Crema, Fresh Blueberries, Granola and a Drizzle of Ohio Maple Syrup. Gluten-Free, Vegan and Regular Options Available.

Croque Madame – 11
Fresh Daily-Made Ciabatta Layered with Bechamel, Jambon, and Gruyere Cheese. Baked Until Golden Brown and Topped with a Sunny-Side Up Egg and Fresh Herbes de Provence.

Stuffed French Toast with Fresh Strawberry Jam and Blueberries – 13
Daily Baked Brioche Roll Stuffed with Mascarpone, Strawberries, Blueberries and Lemon Zest. Baked Crisp in a Cast Iron Skilled and Topped with Fresh Strawberry Jam, Ohio Maple Syrup and Whipped Cream.

Tortilla Espanola – 12
A Spanish Potato and Onion Frittata Pan Fried and Topped with a Poached Egg, Asparagus, Concasse Tomatoes and Hollandaise.

Astoria Omelette – 15
A Beef Mortadella, Wild Mushroom, Shallot and Feta Cheese Stuffed Omelette with Sauteed Gulf Shrimp and Astoria House Shrimp Sauce. Egg White Omelette Available Upon Request.

Vegetable Omelette – 12
An Omelette with Roasted Red Bell Peppers, Onions, Tomatoes, Wild Mushrooms, Arugula and Asparagus. Egg White Omelette Available Upon Request.

Brandy Glazed Pork Chop w/ Eggs – 16
Marinated and Pan-Fried Pork Loin with Feta-Scrambled Eggs and a Glaze of Brandy, Thyme, Shallots and Butter.

All Above Items Served with Fruit Preserves and Choice of Chorizo, Bacon or Brabant Potato Hash.

Breakfast Pizza – 14
Tomato Sauce, Prosciutto di Parma, Mortadella, Bacon, Arugula, Fresh Mozzarella and Fried Eggs.

Bread Board – 7
Daily Baked Rustic Italian Bread, Mt. Athos Fire Bread and Kalamata Olive Loaf with Strawberry Preserves, Thyme Honey, Mixed Olives and Hummus.

Fruit Board – 7
Chef’s Selection of Fresh Fruits with Honey, Whipped Cream and Cherry-Granola Greek Yogurt.

Brunch Board – 15
Quail Eggs, Schaller & Weber Double Smoked Bacon, Jamon Serano ham, Chervapi’s Breakfast Sausage, Candied Walnuts, Ohio Maple Syrup, Peach Preserves, Kalamata Olive Loaf and Rustic Italian Bread.

Sides
Fresh Fruit Bowl – 6
Greek Yogurt with Granola and Cherries – 5
Maple Smoked Bacon – 4
House Made Chorizo Sausage – 4
Fruit Preserves and Crostini – 4
Scrambled Eggs – 5

Coffee
Coffee – 2.50
Espresso/Cappucino – 5

LUNCH

OUR MENUS CHANGE FREQUENTLY.  Below is a sample of our menu offerings. If you are interested in the availability of a particular item, please call us at 216.266.0834. We serve a limited happy hour menu of pizzas, soups, salads and charcuterie and cheese boards from 3 – 5 p.m. Tuesday – Saturday.

SOUPS & APPETIZERS
Soupe a L’Oignon Gratinee – 7
Classic French Onion Soup with Garlic Ciabatta Croutons and Melted Gruyere Cheese.

Chicken Avgolemono – 6
Free-Range Chicken Poached Until Falling off the Bone in a Broth of Dill, Parsley, Lemon and Golden Rice.

Green Lentil Stew – 6 (GF)(V)
French Green Lentils Cooked in a Broth of Carrots, Celery, Onion and Garlic.

Dolmades – 6(GF)(V)
Grape Leaves Stuffed with Golden Rice, Herbs, Lemon, Shallots and Garlic. Served with a Side of Tzatziki.

Hummus bi Tahina – 7(GF)(V)
Chick Pea Spread with Garlic, Lemon, Cumin, Tahini, Red Pepper, Parsley and EVOO. Served with Warm Pita Bread. Gluten-Free Tortillas Available.

Mediterranean Pita Fries – 7 (GF)(VG)
Crispy Pita Chips Topped with Tzatziki, Romaine Hearts, Chick Peas, Tomatoes, Kalamata Olives, Pepperoncini, Red Peppers and Feta. Gluten-Free Tortillas Available.

Crispy Calamari and Grouper – 12
Spanish Calamari and Florida Red Grouper Fried Crisp in Peanut Oil. Served with Spicy Aioli and Lemon.

SALADS
Sopressata, Rughetta e Parmigiano – 11(GF)
Thinly Sliced Sopressata over Arugula Tossed in EVOO and Lemon with Shaved Parmigiano-Reggiano.

Black Lentil Bowl – 12 (GF)(VG)
Black Lentils Topped with Roasted Beets, Steamed Vegetables, Orange Segments, Pomegranate Seeds, Toasted Almonds, Mozzarella, and Radicchio. Drizzled with Honey and EVOO.

Dried Fruit – 10 (GF)(VG)
Baby Arugula and Frisee Tossed in a Thyme-Raspberry Vinaigrette with Dried Fruits, Sliced Marcona Almonds and Crumbled Feta Cheese.

Caesar* – 8 (VG)
Romaine Lettuce Tossed in a White Anchovy Vinaigrette with Garlic-Ciabatta Croutons and Grated Parmigiano-Reggiano.

Garden – 8 (GF)(VG)
Iceberg, Romaine and Arugula Tossed in Dressing of Choice with Tomato, Cucumber, Green Onion, Celery Hearts, Mushroom, Carrot and Grated Parmesan.

ADD CHICKEN – 5, SHRIMP – 6.
Dressings:  Caesar, Gorgonzola, Italian, White French.

Italian Baguette – 11
Thinly Sliced Prosciutto di Parma, Pepperoni and Sopressata Layered on our Daily Baked Baguette with Tomato, Red Onion, Roasted Peppers, Lettuce, Provolone Cheese, Fresh Herbs, Red Wine Vinegar and EVOO.

Bocadillo de Mariscos – 12
Crispy Calamari or Florida Grouper Served on a Toasted Baguette with Romaine Lettuce and Garlic-Herb Aioli.

Mediterranean Chicken Ciabatta – 9 
Grilled Free-Range Chicken Breast on Toasted Ciabatta with Tomato, Hummus, Kalamata Olives, Arugula, Feta, Basil and Lemon.

Greek Salad Sandwich – 8 (VG)
Kirby Cucumber, Kalamata Olives, Pepperoncini, Radish, Tomato, Arugula, Onion and Feta. Served on a Warm Pita with Tzatziki.

Lamb & Short Rib Burger – 12
Half Pound of our House Blended Ground Lamb and Beef Short Rib on a Grilled Pita with Onion, Tomato, Romaine and Tzatziki. (Add Provolone, Feta or Gruyere – 1).

All sandwiches come with Hand-Cut Fries. Substitute House Salad or Olives for $2.

PIZZAS
12″ Hand-Tossed Dough with Choice of Herbed Tomato Sauce (GF)(VG) or Roasted-Garlic Spread (GF)(V).
Gluten-Free Vegan Pizza Dough Available Upon Request.

Pizza Margherita – 13 (VG)
Chopped Tomatoes, Fresh Mozzarella and Basil.

Pizza ai Quattro Formaggi – 12 (VG)
Mozzarella, Pecorino Romano, Graviera and Asiago.

Pizza Prosciutto Crudo e Rucola – 15
Fresh Mozzarella, Baby Arugula and Prosciutto di Parma.

Pizza e Funghi – 14  (VG)
Shredded Mozzarella and Wild Mushrooms.

Pizza al Salame Piccante – 14
Shredded Mozzarella and Pepperoni.

KIDS’ MENU

Grilled or Crispy Chicken Tenders – 5

Grilled Cheese – 4

All Kids’ Menu Items Served with a Child-Sized Portion of Fries.

GF Denotes Gluten-Free. V Denotes Vegan. VG Denotes Vegetarian.

*Contains raw or undercooked food products. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Especially Tonight

OUR MENUS CHANGE FREQUENTLY.  Below is a sample of our menu offerings. If you are interested in the availability of a particular item, please call us at 216.266.0834. We serve a limited happy hour menu of pizzas, soups, salads and charcuterie and cheese boards from 3 – 5 p.m. Tuesday – Saturday.

SOUPS & APPETIZERS
Soupe a l’Oignon Gratinee- 7
Classic French Onion Soup with Garlic Ciabatta Croutons and Melted Gruyere Cheese.

Chicken Avgolemono – 6(GF)
Free-Range Chicken Poached Until Falling off the Bone in a Broth of Dill, Parsley, Lemon and Golden Rice.

Spanish Chickpea and Spinach Stew with Ginger – 6 (GF)(V)(VG)
Garbanzo Beans, Tomato, Onion and Spinach. Finished with a Hint of Ginger, EVOO and Sherry.

Dolmades – 6(GF)(V)(VG)
Grape Leaves Stuffed with Golden Rice, Herbs, Lemon, Shallots and Garlic. Served with a Side of Tzatziki.

Hummus bi Tahina – 7(GF)(V)(VG)
Chick Pea Spread with Garlic, Lemon, Cumin, Tahini, Red Pepper, Parsley and EVOO. Served with Warm Pita Bread. Gluten-Free Tortillas Available.

Crispy Calamari & Walleye – 12
Spanish Calamari and Lake Erie Walleye Fried Crisp in Peanut Oil. Served with Spicy Aioli and Lemon.

SALADS
Octopus – 15 (GF)
Spanish Octopus Poached, Grilled and Tossed in a White Anchovy Vinaigrette with Green Apple Batons, Sopressata, Fresh Mint and Cracked Black Pepper.

Black Lentil Grain Bowl – 12 (GF)(VG)
Black Lentils Topped with Roasted Beets, Steamed Broccoli, Orange Segments, Pomegranate Seeds, Toasted Almonds, Mozzarella, and Radicchio. Drizzled with Honey and EVOO.

Caesar* – 8(VG)
Romaine Lettuce Tossed in a White Anchovy Vinaigrette with Garlic-Ciabatta Croutons and Grated Parmigiano-Reggiano.

Garden – 9 (GF)(VG)
Iceberg, Romaine and Arugula Tossed in Dressing of Choice with Tomato, Cucumber, Green Onion, Celery Hearts, Mushroom, Carrot and Grated Parmesan.

ADD CHICKEN – 5, SHRIMP – 6, GRILLED FISH – MP, WHITE ANCHOVIES – 4.
Dressings:  Caesar, Gorgonzola, Italian, White French, Red Wine Vinaigrette.

PIZZAS
12″ Hand-Tossed Dough with Choice of Herbed Tomato Sauce (GF)(VG) or Roasted-Garlic Spread (GF)(V).
Gluten-Free Vegan Pizza Dough Available Upon Request.

Pizza Margherita – 13(VG)
Chopped Tomatoes, Fresh Mozzarella and Basil.

Pizza ai Quattro Formaggi – 12(VG)
Mozzarella, Pecorino Romano, Graviera and Asiago.

Pizza Prosciutto Crudo e Rucola – 15
Fresh Mozzarella, Baby Arugula and Prosciutto di Parma.

Pizza e Funghi – 14 (VG)
Shredded Mozzarella and Wild Mushrooms.

Pizza al Salame Piccante – 14
Shredded Mozzarella and Pepperoni.

SMALL PLATES

Sea Scallops – 15(GF)
Seared Maine Diver Sea Scallops in a Saute of Jumbo Lump Crab, Shallots, Thyme, White Wine, Orange Segments and Sumac. Served over Black Lentils with Pickled Fennel.

Shrimp, Orzo & Feta – 14(S)
Pepper Crusted Gulf Shrimp and Grilled Feta Cheese over Orzo Pasta in a Saute of Astoria’s House Shrimp Sauce.

Mussels – 11
Classic French-Style P.E.I. Mussels Sauteed with Shallots, Garlic, White Wine, Cream and Parsley. Served with Garlic Toast Points.

Octopus – 14 (GF)
Spanish Octopus Poached in White Wine, Lemon and Garlic then Charcoal Grilled and Topped with EVOO, Cracked Black Pepper and Fresh Oregano. (Limited Availability).

Crispy Oysters* – 12
Connecticut Blue Point Oysters, Fried Crisp and Seved on Top of Toasted Crostini with Spinach, Roasted Red Peppers and Melted Brie.

Arancini – 11 (VG)
Portobello Mushrooms, Asparagus, Onion, Celery, Carrots, Bechamel, Fresh Mozzarella and Golden Rice. Rolled in Breadcrumbs and Fried Crisp. Served with Delice de Bourgogne Triple Cream Sauce.

Portobello Mushrooms – (V)(VG)(GF)
Marinated and Grilled Portobello Mushroom Caps with Parsley, Garlic and Lemon-Infused Olive Oil.

LARGE PLATES
*Selections Served with Small Accompaniment of Fresh Bread and EVOO. Additional Baskets $4.
Dover Sole Ponchartrain – 22(GF Available)
Pacific Northwest Dover Sole Baked in Thyme-Herb Butter and Topped with Sauteed Jumbo Lump Crab, Grilled Asparagus and Hollandaise.

Lobster & Seafood Ravioli – 26 (GF)
Sauteed Gulf Shrimp, Florida Red Grouper, Portuguese Calamari and P.E.I. Mussels Tossed in a White Wine Cream Sauce. Served over Ohio City Pasta’s Lobster Ravioli.

Whole Bronzini – 21
European Sea Bass Broiled Whole and Topped with Garlic-Herb Compound Butter, Ladolemono, Lemon and Fresh Dill.

Fried Walleye, Shrimp & Oysters – 22
Crispy Lake Erie Walleye, Louisiana Gulf Shrimp and Connecticut Blue Point Oysters. Served with Hand-Cut Fries, Spicy Aioli and Lemon.

Souvlaki* – 17 (GF)
Bamboo Skewers of Marinated and Grilled Chicken Breast with Greek Salad, Vegetable Golden Rice and Tzatziki.

Veal, Lamb & Ricotta Meatballs – 19
Pan-Fried Veal and Lamb Meatballs Blended with Ricotta Cheese, Garlic and Parsley. Tossed with Spaghetti and Spicy Marinara Sauce.

Lamb Lollipops* – 20(GF)
Marinated and Grilled Rack of Lamb with White Truffle-Mascarpone Smashed Potatoes, Sweet Balsamic Drizzle and Basil Pesto.

Grilled Pork Loin – 18 (GF)
Marinated and Grilled Pork Loin with Shaved Prosciutto di Parma in Astoria’s Creamy 4-Cheese Macaroni and a Drizzle of Whole Grain Mustard.

KIDS’ MENU
Grilled or Crispy Chicken Tenders – 5

Grilled Cheese – 4

Above Kids’ Menu Items Served with a Child-Sized Portion of Fries.

Spaghetti with Marinara Sauce – 5

SIDES
Hand-Cut Fries – 4

Grilled Seasonal Vegetables – 5(V)(VG)(GF)

Greek Salad – 4(VG)(GF)

Vegetable Risotto – 5(VG)(GF)

Olive Trio – 6(V)(VG)(GF)

Mac-n-Cheese – 6 (VG)

Smashed Potatoes – 6(VG)(GF)

GF Denotes Gluten-Free. V Denotes Vegan.  VG Denotes Vegetarian. S Denotes Spicy.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs ay increase your risk of foodborne illness.

Charcuterie & Cheese Boards

OUR MENUS CHANGE FREQUENTLY. Below is a sample of our menu offerings. If you are interested in the availability of a particular item, please call us at 216.266.0834. We serve a limited happy hour menu of pizzas, soups, salads and charcuterie and cheese boards from 3 – 5 p.m. Tuesday – Saturday.

Charcuterie

Small Board – 9
Prosciutto de Parma (Italy)
Soria (North Central Spain)
Sopressata (Southern Italy)
Mousse Truffee (USA)
w/Cornichons, Whole Grain Mustard, Throumba Olives & Crostini

Large Board – 17
Mortadella (Italy)
Lardo (Italy)
Prosciutto di Parma (Italy)
Soria (North Central Spain)
Sopressata (Southern Italy)
Mousse Truffee (USA)
w/ Balsamic Cipolline Onions, Marcona Almonds, Cornichons, Whole Grain Mustard, Throumba Olives, and Crostini.

Pescatarian Board – 12
White Anchovies
Smoked Salmon
Pickled Herring
Taramosalata

w/Caper Berries, Lemon and Crostini.

Cheese

Small Board – 9
Fromage D’Affinois – Mild, Buttery, Sweet. (France)
Deer Creek Fawn – Rich, Sweet, Nutty. (Wisconsin)
Stilton – Semi-Soft, Creamy, Crumbly, Smooth. (England)
w/Orange Honey, Marcona Almonds and Crostini.

Large Board – 17
Capricho de Cabra – Goat’s Milk with a Sweet Finish. (Spain)
Zamorano – Hard, Buttery, Nutty. (Spain)
Fromage D’Affinois – Mild, Buttery, Sweet. (France)
Marieke’s Gouda – Rich, Dense, Sweet, Savory. (Wisconsin)
Stilton – Semi-Soft, Creamy, Crumbly, Smooth. (England)
Barber’s 1833 Cheddar – Aged 2 yrs. Smooth, Slightly Sweet. (Somerset, England)
w/Candied Walnuts, Quince Paste, Orange Honey, Marcona Almonds and Crostini.

Cheesemonger Selection – 12
Dalmatinac – Buttery, Nutty, Herbal & Salty. (Croatia)
Charloe – Semi-Soft, Creamy, Tangy. (Ohio)
Leonora – Smooth, Milky, Tangy. (Spain)
Valdeon Blue – Bold, Spicy, Salty. (Spain)

Desserts

OUR MENUS CHANGE FREQUENTLY. Below is a sample of our menu offerings. If you are interested in the availability of a particular item, please call us at 216.266.0834. We serve a limited happy hour menu of pizzas, soups, salads and charcuterie and cheese boards from 3 – 5 p.m. Tuesday – Saturday.

Creme Brulee – 7.50

Baklava – 5

Chocolate-Dipped Baklava – 4.50

Opera Cake – 7.25

Tiramisu – 6

Espresso/Cappucino – 5

Coffee – 2/50