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 on 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)
a friendly reminder to all of my customers and future customers.
Medusa was always the restaurant that never waivered from its beliefs of good service and excellent food prepared with love and passion.
that means we are going to limit how much you may order, similar to our full service days when we allowed only parties of 8 or less. I cook by myself folks, with a helper.
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.
This whole process is guided by the changing times and what's available.so be sure to check in to website for any changes. I will be doing menu changes daily.
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.
As we continue on, I will be changing and downsizing menus daily to fit the capabilities in this financially volatile times.
I promise to continue to cook with love & passion. That's what I do
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.
At this point, we all have been exposed to the Pandemic and it has disrupted my life, as I know it has yours.
I will be doing a limited number of meals per customer, because that is how we prepare meals at medusa.
We are a comfortable, fine dining family style takeout.
serves 2-4 ppl
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.
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 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.
Sea scallops sautéed in butter and finished with cream and potatoes with celery and a hint of nutmeg.
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
Spanish octopus simmered till tender and grilled, placed atop of mixed greens with roasted garlic and red peppers.
Lemon vinaigrette on the side
My House made dressings available by the quart. limited availability.
Cesar - Greek Vinaigrette $12
Truffle Vinaigrette $25
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.
A seasonal selection, yes we will be doing the corn when its available locally.
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.
Fresh cut fries, blanched and fried twice for crispy results. Tossed with salt and white truffle oil. Served with white truffle mayonnaise.
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
add a full lobster tail $40
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.
4-4oz chicken filets fresh, never frozen marinated in Greek seasonings and lemon and a full lobster tail grilled over live wood and served with Tzatziki sauce on side.
Fresh cut in house to 12oz. Grilled till medium and served with a full African lobster tail. herb butter and lemon wedges.
GREEK DAY LIMITED ORDERS
20oz House made Gyros 100% lamb with onion, garlic, seasonings and fresh thyme cooked on our spit and served with tomato slices and a pint of Tzatziki. Served with 4pc warmed pita for sandwiches, lots of fresh lemon wedges. Best you'll ever have. Really
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.
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
48oz bowl filled with fresh fish salmon, trout, 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 love this.
Veal loin medallions pounded thin then flash sautéed till tender, deglazed with veal demi glace, lemon, capers, and fresh sweet butter. finished with Italian parsley.
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