Classic Greek food, grape leaves stuffed with minced veal and rice, topped with an egg lemon sauce.
Calamari
$9.35
Baby tender calamari fried to a golden crisp served with homemade cocktail sauce.
Sandwiches
Gyro Sandwich
$9.35
Sliced seasoned lamb and beef with lettuce, tomato, and onion with homemade tzatziki sauce (yogurt, cucumber, dill, fresh garlic, and olive oil) on pita bread.
Fries
$2.25
Onion Rings
$2.50
Tzatziki Sauce
$1.25
One Trip Salad Bar
$4.95
Souvlaki Sandwich
$10.45
Marinated pork tenderloin on pita bread topped with lettuce, tomato, onion, feta cheese, and our house vinaigrette dressing.
Fries
$2.25
Onion Rings
$2.50
Tzatziki Sauce
$1.25
One Trip Salad Bar
$4.95
Subs
All subs are served with chips.
Steak and Cheese Sub
$8.95
5 oz. Sliced rib eye with lettuce, tomato mayo, fried onions, and provolone cheese.
Fries
$2.25
Onion Rings
$2.50
One Trip Salad Bar
$4.50
Green Pepper
$0.99
Mushrooms
$0.99
Chicken Parmegiana Sub
$8.95
Breaded chicken breast prepared in house with marinara sauce and provolone cheese.
Fries
$2.25
Onion Rings
$2.50
One Trip Salad Bar
$4.50
Green Peppers
$0.99
Mushrooms
$0.99
Chicken Entrees
Served with pasta, marinara sauce, a salad and garlic bread.
Chicken Marsala
$16.75
Boneless chicken breasts sauteed with mushrooms and marsala wine sauce.
Chicken Parmigiana
$16.75
Boneless chicken breasts prepared in house, breaded and baked with marinara sauce and mozzarella cheese.
Veal and Steaks
All veal dishes are served with a side of pasta, marinara sauce, a salad and garlic bread.
Veal Marsala
$21.95
Medallions of veal sauteed with mushrooms in a marsala wine sauce.
Veal Florentine
$21.95
Veal scaloppini sauteed with mushrooms in sherry wine topped with spinach, mozzarella cheese, and tomato sauce.
Mediterranean breeze's diverse cuisine reflects chef and owner, terry kasotakis' 20 years of experience as chef at sylvanas in herndon. the menu includes traditional gyros, souvlakis and pizza as well as finer dining offerings such as veal and lamb setting the standard for the finest Mediterranean cooking in northern Virginia