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Meze Estiatorio
100 City Sq
Charlestown, MA 02129
Uber
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Main Menu
Soupa - Soups
Faki
a hearty lentil soup cooked in the 'old world'style with vegetable stock, onion, garlic, carrots, tomato, oregano and plentyy of olive oil.
Avgolemono
meze's version of the traditional velvety egg-lemon-chicken soup with vegetables and rice.
Salates - Salads
Horta
braised dandelion greens served with extra- virgin olive oil and lemon.
Horta
braised dandelion greens served with extra- virgin olive oil and lemon.
Horiatiki
classic greek 'village' salad, with heirloom tomato, cucumber, sweet peppers, red onion, kalamata olives, feta and lemon -oregano vinaigrette.
Salata Tou Meze
arugula, figs, toasted walnuts, red onion, manouri cheese with mavrodaphne-fig vinaigrette.
Makaronia - Pasta
Astakos Me Makaronia
tender chunks of fresh maine lobster, sauteed with baby arugula, petite tomatoes, melted leeks tossed with bucatini pasta and uni roe agean "sauce de mer."
Ravioles Kyprou
reminiscent of cyrups; pasta 'parcels' filled with manouri cheese and mint, tossed in a brown butter shallot and light cream sauce with sun-dried tomatoes, baby spinach, grated myzithra cheese, pine nuts and fresh mint.
Scallops
cast seared diver scallops over spinach orzo risotto with a white wine shallot drizzle.
Pastitsio
a country-style classic from 'syros', prepared with greek tube pasta, layered with ground lamb, baked in our brick oven topped with sheep's milk yogurt bechamel sauce and myzithra cheese.
Shrimp
extra large white shrimp sauteed with pine nuts, sun-dried tomatoes, onions, garlic and linguine pasta and myzithra cheese.
Vradino - Dinner Entrees
Brizola
wood-grilled beef tenderloin stak, with grilled asparagus, mashed potatoes and a mavrodaphne wine- cracked black pepper sauce
Kotopoulo Youvesti
brick oven roasted " bell and evans" chicken breast, with sweet bell peppers, crimini mushrooms and shallots in a cherry tomato sauce, over trahana pasta, sprinkled with myzithra cheese.
Moussaka
wood oven - baked and layered casserole of ground lamb, eggplant, potatoes topped with sheep's milk yogurt bechamel.
Kondra Fileto
wood grilled sliced sirloin fillet of beef, grilled and sliced, served over a ladorotitri- cheese double- stuffed yukon potato, with grilled asparagus and lolonis zinfandel wine sauce.
Lethryni Stin Skara
char-grilled herb-ctusted red snapper, served over orzo 'ristto', in a pool of lemon - shrimp nage, with an orange-ouzo glaze and sauteed spinach.
Kakavia
a hardy greek fish 'bouillabaisse-style', soup with shrimp, mussels, clams, lobster and white fish simmered in a saffron- tomato- brodo with vegetables and lavender served with a greek-herb and manouri cheese croustade.
Paithakia Skaras
wood-grilled oregano-dusted lamb rib chops, over feta and green olive infused-mashed potatoes, tomato, eggplant and zucchini gratin with anastasi " cabernet" jus.
Arni Me Lahanika
wood-grilled oregano-dusted lamb rib chops, over feta and green olive infused-mashed potatoes, tomato, eggplant and zucchini gratin with anastasi " cabernet" jus
Tonos Me Sousami
pan seared, spice infused and sesame-crusted yellow fin tuna sliced with a grilled mushroom-noodle flan, finished with a spicy aleppo pepper crema, beet wasabi gastrique, chili oil, and a 'tseva' cucumber- lime salad.
Galeos
cast-seared halibut fillet, over root vegetable kefte topped with roasted corn, peas, onion, and wild mussel succotash cream sauce.
Bronzini Stin Skara
wood grilled adriatic sea bass, dressed with fresh oregano leaves, lemon slices, and sea salt, served with roasted potatoes, tomato, eggplant and zucchini gratin, drizzled with extra-virgin olive oil.
Dorado
aegean dorado grilled over hard wood charcoal, simply dressed with fresh oregano leaves, lemon slices, sea salt, and extra- virgin olive oil, served with dandelion greens and mashed potato.
Hirino Kritis
all natural feed center cut pork loin rubbed with cretan spices and rotisserie roasted over a hard wood fire, served with a potato and lodorotiri cheese gallet, topped with a mediterranean chutney and wilted dandelion greens.
Mezethakia
Pikilia
an assortment of our cold spreads: taramosalata, melitzanosalata, tzatziki, skordalia with olives, feta and dolmades.
Meze Classic
a platter of traditional mezethes: mt. vikos feta stuffed peppers, tiropita, hortapita, house made loukaniko kefte and souzoukakia metilinia.
Spanakopita
house made traditional phyllo pastry 'turnovers', stuffed with spinach, feta and leeks.
Souviakia
grilled skewers of bite-size pieces of lamb, sirloin beef and chicken with peppers and onion.
Octapodi Skaras
sushi-quality mediterranean octopus hardwood grilled over revythada, red onion and bell peppers, drizzled with extra-virgin olive oil and lemon.
Saganaki
grilled halloumi cheese from cyprus and grilled fresh figs in a comandaria wine reduction and fresh mint.
Garises Kritis
brick oven-baked big shrimp and feta cheese prepared in a spicycretan tsikoudia tomato sauce.
Kolokyto-keftedes
olive oil pan-fried zucchini and cheese 'fitters' served with tzatziki.
Kalamarikia Tigantia
hand cut fresh calamari fried in tossed with aleppo pepper-lemon and greek red vinegar sauce.
Mithia Ouzata
mediterranean 'big' black mussels, steamed in brodo and ouzo, with feta cheese, cherry tomatoes, onions, chili pepper, garlic and fresh herbs.
Glyka - Desserts
Peach Scented Galaktoboureko
a creamy semolina custard scented with fresh peaches, wrapped in filo drizzled with a syrup of samos muscato wine and served with sweet brown buttered peaches
Blueberry Baklava
chopped walnuts and blue berries layered between fresh filo dough drizzled with a warm blueberry port and attiki honey syrup.
Chocolate Hazelnut "pitas"
belgium chocolate and brick oven roasted hazelnuts wrapped in fresh filo dough served in a raspberry chocolate sauce and whipped cream.
Loukoumades
freshly made sweet fritters, topped with honey-syrup, cinnamon and chopped walnuts.
Bougatsa
semolina custard wrapped in filo, served with fresh beries and creme anglaise.
Cherry And Pistachio Torte
thin homemade pastry topped with house made cherry preserves and roasted pistachios and a dollop of whipped cream.