Menu

Soups

Avgolemono
Classic Greek chicken, lemon, and rice.
Cup $3.50 Bowl $7

French Onion Soup
Slow cooked onions, savory sherry broth, croutons,
and melted Swiss and provolone cheese. Crock $6

Chili
Our house recipe, mildly spicy
with beans. Topped with cheddar cheese.
Cup $3.50 Bowl $7

Soup du Jour
Daily selection. Market Price

Salads

Caesar
Chopped Romaine dressed with parmesan cheese,
croutons, and creamy Caesar dressing. $11

Gorgonzola
Mixed greens, walnuts, dried cranberries, and crumbled
gorgonzola cheese tossed in cranberry vinaigrette. $12

Grilled Greek
Grilled Romaine, feta, Kalamata olives, cucumbers,
red onion, grape tomatoes, and whole pepperoncini
tossed with our signature house dressing. $12

Village Greek
Onions, tomatoes, cucumbers, Kalamata olives, hardboiled
eggs and feta cheese. Served with olive oil. $13

Appetizers

Tiropitas
10 pieces. $8 

Spanikopita Bites
10 pieces. $8

Dolmas
10 pieces. $8

Keftedes
Greek meatballs. $12

Calamari Fritti
Lightly flour dusted fried calamari tossed
in garlic, lemon and olive oil with Kalamata
olives and pepperoncini and topped
with crumbled feta. $14

Greek Mussels
One pound of mussels cooked with Ouzo,
diced tomatoes, herbs, feta
cheese and crostini. $15

Crab Salad Stuffed Avocado
Crab, onion, red pepper, cucumber in olive oil, lime and herbs stuffed in fresh Avocado. $16

Steamed Clams
One pound little neck clams steamed
served with drawn butter. $15

Melitzanes Tiganites Fried Eggplant
Thinly sliced batter fried eggplants
served with tzatziki sauce. $10

Octadodi Grilled
Octopus Salad
Grilled octopus, cucumber, tomatoes,
red onions and jalapeño in a lemon
garlic vinaigrette. $18

Saganaki
Kefalograviera cheese flambé
table-side. Served with pita bread. $12

Mezzedes
Loukaniko, gyros, feta, hummus,
olives, tzatziki, pita, cucumbers
and tomatoes. $16

Greek Entrees

All Greek entrees made in-house from classic recipes and served with Dolmas and a small Greek salad.

Spanakopita “Spinach pie” sautéed spinach, feta, eggs, leeks, and dill layered between filo dough and baked golden brown. $20

Pastitsio A baked dish of layered of pasta, seasoned ground beef, and creamy parmesan béchamel sauce. $22

Moussaka Sautéed eggplant and seasoned ground beef baked under a layer of creamy béchamel sauce. $22

Grilled Souvlaki Platter
Two kabobs of seasoned pork or chicken served with warm pita, tzatziki, tomatoes, and onions. $20

Grilled Gyros Platter
8 oz. of lamb and beef gyro meat served with warm pita, tzatziki, tomatoes and onions. $20

Steak Entrées

All steaks are fresh Certified Angus Beef grilled to your desired perfection.
Served with warm bread and butter and choice of two sides.

Prime Rib
(served Friday, Saturday and Sunday only)
3 cut sizes — 8 oz., 16 oz., 24 oz.
Fresh roast daily while supplies last.
Market Price

Filet
8 oz. center cut. $36

Ribeye
14 oz. $30

NY Strip
14 oz. $30

Top Your Steak
Pepper crusted $1
Sauteed mushrooms $1
Sauteed onions $1
Blue cheese $2
Truffle butter $4
Shrimp $8

Fish and Seafood Entrées

Served with warm bread and butter and choice of two sides.

Psari Plaki
Greek style halibut baked with olive oil, tomatoes and vegetables.
$28

Grilled Tuna
Grilled 8oz ahi tuna seasoned with olive oil and fresh herbs.
$23

Branzino
Whole European Greek seasoned
sea bass.
$32

Salmon En Papillote
Fresh Atlantic salmon, tomatoes, onions, garlic, lemon wedges and fresh oregano baked in a parchment paper pocket.
$26

Coquilles St. Jacques
Pan seared sea scallops topped
with a creamy leek and
mushroom swiss sauce with
piped smashed potatoes.
$30

Crab Cake Entrée
Our own mixture of crab and seasoning, lightly buttered and
broiled.
$35

Chilean Sea Bass
Provencal
Pan seared Chilean sea bass with sautéed mushrooms, grape tomatoes, capers, Kalamata olives simmered in
garlic and white wine.
$32

Signature Entrées

Served with warm bread and butter and choice of two sides.

Paidaika Lamb Chops
Charbroiled lamb chops with olive oil, fresh oregano and lemon.
$34

Pork Flat Iron Steak
Grilled seasoned 14 oz. pork flat iron steak topped with Kalamata olives, feta cheese and fresh Rosemary.
$22

Mediterranean Chicken
Grilled chicken breast with red peppers and sautéed spinach in a lemon-caper sauce and topped with feta cheese.
$24

Pasta Entrées

Pastas are served with a small house salad and warm bread and butter.
Caesar or Greek salad upcharge.

Shrimp Mediterranean Pasta
Artichoke hearts, Kalamata olives, grape tomatoes,
fresh basil and shaved parmesan cheese tossed
in fresh fettuccini pasta. $24

Astako Lobster Au Gratin
Lobster and cheese filled pasta purses in a
creamy cheese topped with
toasted butter panko bread crumbs $22

Vegetable Primavera
Seasonal veggies cooked in a creamy Pesto sauce
tossed with orecchiette pasta, served with
side house salad $18

Sides

Garlic smashed potatoes
Creamed corn
Seasonal vegetable
Yorgo’s baked
macaroni and cheese
Truffle fries
Baked potato
Sweet potato casserole
Cheddar grits
Horta swiss chard
Rice pilaf

Cocktails

Ask us about our cocktail specials!

 

Wine List

HOUSE WINE

Sycamore Lane
Chardonnay Pinot Noir
Pinot Grigio Merlot
White Zin Cabernet
Sauvignon Blanc–Main and Vine

WHITES BY THE GLASS

Le Rime Pinot Grigio, Italy
Light in body with aromas of pear and citrus

Skouras Zoe, Greece
A dry white wine with flavors of citrus fruit, jasmine, and mint

Starborough Sauvignon Blanc, New Zealand
Refreshing notes of pink grapefruit, pineapple and lemon

Folie A Deux Chardonnay, California
Elegant flavors of honey, green apple, and vanilla with bright
acidity (90 points from Wine Enthusiast)

Jadot Steel Unoaked Chardonnay, France
Clean, fresh notes of mandarin orange, pear and apple with a
hint of minerality

Pacific Rim Riesling, Washington
Flavors of jasmine, tropical fruit, and citrus with a wellbalanced
sugar level

Terra d Oro Moscato, California
Fragrant aromas of peach, honeysuckle and lemon cheese cake

Tattinger Champagne, France
Crisp and rich, with notes of apple blossom, lemon zest and
honey (90 points from Wine Spectator)

REDS BY THE GLASS

Kendal Jackson Pinot Noir, California
Bright flavors of cherry and raspberry with a hint of spice

Skouras St George, Greece
Aromas of blackberries and raspberries with a hint of
vanilla and clove

Dona Paula Malbec, Argentina
Intense flavors of black fruits, violet and herbs

Sterling Dark Red Blend, California
Smooth, rich flavors of cherry and plum with a touch of
vanilla and oak

Coppola Claret Cabernet, California
Flavors of blackberry, cassis, and espresso
(90 points from Wine Enthusiast)

Carmen Grand Reserva Cabernet, Chile
Robust flavors of red berries, dark chocolate and a hint of cedar
(90 points from Wine Enthusiast)

WHITES BY THE BOTTLE

San Angelo Pinot Grigio, Italy
(91 points from James Suckling)

Stags Leap Chardonnay, Napa, CA
(90 points from Wine Enthusiast)

Simonet Febvre Chardonnay, France
Argyle “Nuthouse” Riesling, Willamette Valley, OR

Galerie Sauvignon Blanc, Napa, CA

Dom Sigalas Assyrtiko, Greece

REDS BY THE BOTTLE

Bieler Rose, Provence France

Cenyth Rose, Sonoma, CA
(91 points from Wine Enthusiast)

Louis Jadot Pinot Noir, Burgundy France

Siduri Pinot Noir, Willamette Valley, OR

Benziger Pinot Noir, Sonoma, CA

Banfi Aska Rosso, Italy

Kir Yianni Yianakohori, Greece

Complicated Red Blend, Napa, CA

Joel Gott Merlot Cabernet Red Blend, Washington

Trivento Golden Reserve Malbec, Argentina
(92 points from James Suckling)

Edmeades Zinfandel, Medocino, CA

Penfold’s Max’s Cabernet, Australia

Marques de Casa Concha Cabernet, Chile
(92 points from James Suckling)

Black Stallion Cabernet Sauvignon, Napa, CA

Sequoia Grove Cabernet, Napa, CA
(90 points from Wine Enthusiast)

Cakebread Cabernet, Napa, CA
(90 points from Robert Parker)

SPARKLING

Maschio Prosecco 187ml
Korbel Brut
Villa Sandi Sparkling Rose Prosecco
Taittinger
Moet
Moet Rose
Perrier Jouet
Dom

Craft Beers

Large rotating selection

Experience Dining Elevated

A city staple for nearly three decades, Yorgos restaurant, bar and lounge is located on the corner of North Queen and West Orange Streets. Dine in or carry out at the historic former site of Zimmerman’s established in 1989.