Professionally prepared to fit your needs!
Professionally prepared to fit your needs!
I am a Culinary Institute of America graduate 82"
Been in the restaurant business professionally for over 38 years. Have owned Medusa Grill & Bistro for 14 years.
I've decided after 38 years of cooking, professionally, it was time to pump the brakes a bit and scale back my work load.
I love cooking, but now at 58, I'm ready to spend more time on other goals and wishes.
cook book, bladesmithing, maybe play some golf?
spend more time with my kids and dog (Vito)
We offer a variety of delicious selections from our restaurant days, with some added new twists and old favorites.
WE ARE NOW A FAMILY STYLE TAKE OUT AND CURBSIDE
Food service operation.
We also offer
Private parties for 20-30 guests in front dining room available upon request.
Also I plan on opening the lounge again for cocktails and saganaki!
Watch for weekly specials and packaging to be changed and upgraded during our new routine.
I appreciate your patience and helpful comments.
We are closed the months of January-March
We will be open
or when sold out
We DO NOT offer online ordering, my standards are to important. I am afraid that I would not be able to prepare quality meals in volume.
OK, IS NOT OK
I am more comfortable with talking to a customer on the phone and answering questions. We also have bottles of wine in our cellar if you need.
don't forget to inquire about gelato flavors.
serves 2-4 ppl
Assorted Mediterranean olives, cornichons, and peppercinnis' with 9oz French Sheep's milk feta.
3 - 4oz balls of fresh mozzarella filled with cream and fresh mozzarella pieces served with garden tomatoes and basil pesto
12oz house made sausage grilled with polenta and roasted red peppers.
Fresh eggplant slices lightly breaded and fried and layered with parmesan cheeses and ricotta, basil, Pomodoro sauce and fresh mozzarella and baked till golden.
1 pint - Fresh garlic, lemon juice, bread, almonds and olive oil blended together till smooth and served with fried pita chips and fresh vegetables for dipping.
A creamy style chowder with sea scallops sautéed to order with potatoes, celery, and sweet onions finished with fresh cream and sherry
A rich house made beef bouillon with caramelized sweet Spanish onions and white wine. simmered for 2 hours and served with croutons and parmesan cheese
always made with love, be sure to inquire about todays creation.
Chopped romaine leaves with red onion, peppers, carrot, cucumber, olives, tomatoes, peppercinnis,French feta crumbles fresh herbs and anchovy filets. Dressing on side *please specify no anchovies thank you
Crisp romaine leaves with homemade croutons and a creamy house Cesar dressing served on the side or we can toss for you, let us know
Inspired by my brothers trip to New Orleans, arugula leaves topped with red onion, red peppers, glazed pecans, wedges of creamy Danish blue cheese topped with julienne pear and tomatoes. Truffle vinaigrette on side.
Spanish octopus simmered till tender and grilled, placed atop of mixed greens with roasted garlic and red peppers.
Lemon vinaigrette on the side
Roasted red beets sliced thin and arranged in a circle with arugula , carrot, cucumber, olive, peppercinnis', hard cooked egg, crumbled French goat cheese, fresh herbs. Truffle vinaigrette on side
serves 2-4 ppl
Red cabbage simmered with onion, cranberries, celery, cider vinegar, brown sugar and hot yellow curry powder.
Quartered portabella mushrooms sautéed in garlic butter and white wine. finished with fines herbs.
Steamed till tender and sautéed in butter with garlic.
Potatoes peeled on premise, boiled and blended with cream & unsalted butter.
finished with kosher salt.
Italian Arborio rice made with vegetable broth, saffron and cream. Finished with sweet butter and Parmigiana Reggiano cheese.
Imported pasta tossed with browned butter with Mizithra cheese.
A Cretan cheese slightly salty.
Fresh cut fries, blanched and fried twice for crispy results. Tossed with salt and white truffle oil. Served with white truffle mayonnaise.
serves 1-2 ppl
Hickory smoked ham sliced thin and stacked atop wisconsin muenster, wrapped into a thin crepe and topped with a lite cream sauce. Oh my......seriously
serves 2-3 ppl
3 - 6oz center cut lamb chops marinated and grilled to order, or we can send them uncooked for your grill, your call.
24oz Porterhouse $58
16oz Ribeye $56
9oz Filet $46
Baby back ribs braised slowly in a lemon broth till tender, glazed with lemon oregano sauce and grilled to a slight char.
" House specialty" We have BBQ Sauce if you need to have it.
14oz fresh, never frozen chicken breast marinated in Greek seasonings and lemon. Grilled over live wood and served with 2 skewers of gGulf shrimp. Tzatziki sauce on side.
Fresh cut in house to 12oz. Grilled till medium and served with a 1/2 tail African lobster tail. herb butter and lemon wedges.
24oz Lamb and beef mixture with onion, garlic, seasonings and fresh thyme. cooked to order and served with a pint each of tomato salad and Tzatziki. Served with 4pc warmed pita for sandwiches, lots of fresh lemon wedges.
One pound dolmas made with Lamb and rice with fresh seasonings & mint, wrapped in grape leaves and baked till tender, served with lemon egg sauce.
A phyllo baked Greek pie with spinach, leeks and French feta, with a hint of fresh dill.12oz portion
48oz bowl filled with fresh fish salmon, halibut, scallops, shrimp, clams, mussels, lobster, calamari, and octopus in a saffron lobster broth. served with pasta and garlic rouille. If you love seafood, you will absolutely enjoy this.
Special evening menu
12oz All natural Angus beef tenderloin roasted till medium rare and sliced thin served with béarnaise sauce and greens
9oz Cold water African lobster tails grilled with 8oz Jumbo Sea Scallops. served with drawn butter and lemon wedges
Made in house from scratch daily - all desserts serve 3-4ppl
A creamy non-bake cheesecake made with vanilla bean paste. served with fresh fruit.
Mascarpone mousse with rum and vanilla notes, layered with coffee soaked ladyfingers and chocolate pieces. topped with dark cocoa.
All the gelatos and sorbets are made from scratch. made on premise with my Italian gelato equipment, fresh.Using my own produced flavorings as well.
site still under construction - be patient more to come