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Apollon Greek and European Csn
207 N Appleton St
Appleton, WI 54911
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Main Menu
Appetizers
Saganaki
$9.00
(flaming cheese) flamed at your table with brandy and lemon
Homemade Meatballs
$7.00
made with lamb, pork and fresh spices. served with tzaziki sauce
Grilled Haloumi
$12.00
cheese made from sheep and goat milk. its creamy texture is infused with chopped mint. a high melting point allows this cheese to be grilled to perfection
Meze
(serves two or more) selected hors doeuvres: feta cheese, tzatziki, kalamari, spinach and cheese triangles, shrimp and meatballs
- Per Person $9.50
Spinach Triangles
$8.00
six baked triangles made of flaky filo pastry layered with spinach and feta cheese
Octopus
$12.00
braised with fresh tomatoes, balsamic vinegar, red wine and honey (very tender)
Dolmades
$8.00
four vine leaves stuffed with ground beef, lamb, rice, seasoned onions, parsley and oregano. served with egg-lemon sauce
Kalamarakia
$9.00
(squid steak) marinated and grilled, served with tzatziki sauce. very tender
Roasted Lump Crab Cakes
$12.00
served with a european cocktail sauce
Dinners
avgolemono soup, greek village salad and chef choice of accompaniment included
Moussaka
$17.00
layers of eggplant and potatoes with sauteed beef and lamb. topped with bechamel sauce
Chicken With Mushrooms & Feta
$18.00
grilled then broiled with sauteed onions, fresh shiitake mushrooms and feta cheese
Pastitsio
$17.00
pasta casserole made of macaroni-like tubular pasta combined with ground beef and lamb, tomatoes, nutmeg and cheese. topped with bechamel sauce
Chicken Crepinette
$20.00
free range chicken breast stuffed with shrimp, tomatoes, mushrooms, chives, shallots, and served with a madeira wine reduction
Gyros Dinner
$18.00
a lean blend of seasoned beef and lamb, broiled and served with raw onions, tomatoes and tzatziki sauce
Shrimp Santorini
$20.00
jumbo gulf shrimp sauteed in olive oil and white wine, finished with a creamy feta, kefalotyri cheese sauce with a hint of tomato
Spanakopita
$18.00
(spinach pie) fresh spinach, feta cheese, green onions, fresh dill and seasoning. baked in fillo dough
Stuffed Prawns Au Saffron
$22.00
stuffed with scallions, mushrooms, saganaki cheese, shrimp and fresh herbs infused with saffron
Vegetarian
$17.00
chefs creation
Chef S Featured Dinners
avgolemono soup, greek village salad and chef choice of accompaniment included
Fresh Scallops Gorgonzola
$28.00
sauteed jumbo sea scallops served with a lobster cream and gorgonzola cheese sauce
Wild Atlantic Salmon Marinier
$24.00
fresh fillet seared and finished with a roasted bell pepper cream sauce
Stuffed Grouper
$26.00
a fresh 9 oz. fillet stuffed with crab meat, scallions, fresh spinach and feta
Mediterranean Grouper
$24.00
a fresh 9 oz. filet baked in a combi-steamer with a tomato and moscato wine sauce, capers and artichoke hearts
Mixed Grille
$32.00
lamb tenderloins, scallops and shrimp served with two sauces
Triumph Of The Sea
$30.00
shrimp, scallops and grouper served with two sauces
Lamb Tenderloin Saffron
$32.00
marinated and grilled to mouth-watering perfection. finished with champagne saffron and shiitake mushroom cream sauce
Flaming Rack Of Lamb
$32.00
flamed at your table and served with a metaxa and mushroom cream sauce (on the side.)
Lamb A La Creme
$23.00
cubes of tender lamb cooked in a white wine cream cheese sauce. excellent
Lamb Sofrito
$25.00
seven-hour braised lamb shank with white wine, red wine vinegar, fresh herbs and vegetables
Filet Mignon Au Brie
$26.00
10 oz. usda black angus center-cut tenderloin sauteed and finished with a brie cream sauce
Filet Mignon Au Chocolat
$26.00
10 oz. usda black angus center-cut tenderloin. sauteed and finished with a chocolate, port wine demi-glace
Filet Mignon Sauce Flambe
$26.00
10 oz. usda black angus center-cut tenderloin. sauteed and finished with a metaxa, mushroom, cream sauce
Rib-eye Steak
$28.00
14 oz. premium rib-eye steak aged 21 days. marinated, grilled and served with a roasted wild mushroom cabernet reduction
Lamb Chateaubriand Balsamico
$32.00
10 oz. pan seared and finished with a botanical balsamic demi-glace
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General Info
About Us
Family owned and operated since 1994. Chef and owner Stavros Kodis was born and raised in Greece. At the age of 19 he moved to Belgium and attended culinary art school. In 1984 he opened his first restaurant, Bij De Griek, and operated it until the end of 1993. In that span of time he met his wife Jan, native of Appleton, and in 1994 he moved to the Fox Valley to be with her and his son Steve.Apollon Restaurant is a favorite hideaway - an escape from the typical fine dining fare - with its constantly innovative Mediterranean cuisine, extensive and largely exclusive wine list, exceptional, knowlegable service, and warm creative ambiance.