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Xenia Greek Kouzina
Unclaimed

Xenia Greek Kouzina - Columbia

Restaurant
A dining experience like no ot... more
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   MON 4:00 PM - 12:00 AM

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   Doesn't Serve Alcohol

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Menu

This menu was last updated on 9/20/19. Although we have many accurate menus, they change often and it should be assumed this menu is not 100% accurate. If you want to be sure the dishes are still offered or confirm the prices are correct, please call the restaurant by tapping the call button above.
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Our chef's prepare stocks and sauces in house and sourcing ingredients from select farmers, artisan and growers. We work closely with fisherman and local farm and select buyers to bring you the best possible quality daily.

Gluten Free  Gluten Free   Vegetarian  Vegetarian   Vegan  Vegan

Appetizers

Tonos
Wild tuna hancut anf mixed with extra virgin olive oil and herbs

Saganaki
Graviera cheese saganaki flamed with metaxa and finished with lemon served with warm pita

Garides Saganaki
Shrimp cooked with toasted fennel spices, tomatoes and barrel aged feta

Dolmodakia
Grape leaves hand made with beef, rice and garden herbs, meyer lemon avgolemono

Midia
Mussels toasted with fennel, garlic and herbs, feta and toasted bread


Plevrakia
Lamb ribs rubbed with whole market spices, finished on grill with tomato jam and served with harissa yogurt

Spanakopita
Our handmade traditional spinach pita made with lots of onions, leeks spinach and feta encased in phyllo dough

Xenia Spreads
Greek humus, tzatziki, feta and red pepper tirokafteri, almond garlick skordalia with roasted beets and warm pita

Gigandes fournou
Gigande beans slowly cooked with tomato and barrel aged feta

Haloumi
Grilled haloumi, upland cress, 25 years aged balsamic and wild oregano


Xenia Chips
Traditional crispy fried zucchini chips with tzatziki sauce

Agiorgitiko Xtapodi
Octopus grilled with greek island spice, split pea puree, capers, onions, aged agiorgitiko wine vinegar

Kalamarakia Thganita
Calamari lightly fried and dusted with seafood spice with lemon and tomato relish

Kalamarakia Sxaras
Grilled calamari, marinated with aegean spice and lemon

Keftedakia
Meatballs with traditional greek tomato sauce, trahana mousse and aged graviera

Soups


Avgolemono
Traditional chicken & lemon soup

Kavourosoupa
Maryland crab soup with blue crab and farm vegetables

Salads

Horiatiki
Beefsteak tomatoes, persian cucumbers, onions, pepper, santorini capers and caper leaves, mild feta and kalamata olives

Burrata
Aruguka, sliced lomo, marinated baby tomatoes, holy basil oil

Karpouzi & Feta
Watermelon hearts, heirloom tomatoes, minus 8 barrel aged vinegar


Marouli
ROmaine hearts, scallion and dill, barrel aged feta, red wine vinegar and extra virgin olive oil

Lemon Potatoes
Lemon herbs and olive oil roasted potatoes

Grilled Vegetables
Olive oil marinated summer squashes, eggplant, baby peppers and asparagus

Brocollini
Charred brocollini, meyer lemon & herbs

Fasolakia
Green bean stewed with ripe tomatoes and olive oil

Home-made Pasta


Astakomakaronada
Maine lobster, summer tomatoes, basil

Mousaka
Layers of zucchini aquash and potato with slowly braised veal with bechamel sauce

Thesauros Tou Aigaiou
Home made squid ink pasta with three tomato sauce, littleneck clams, buchot mussels, shrimp

Summer Vegetable Pasta
Roasted corn and summer vegetable pasta with mushrooms, aged graviera and meyer lemon sauce

Papdella Me Kima
Slow braised ground lamb, with tomatoes, herbs gravieraand holy basil

From The Land


Arni Giouvetsi
Slowly braised lamb and shank giouvetsi with orzo and farm vegetables

Kotopoulo
Half roasted chicken with lemon, herbs, garlic and mountain oregano

Fileto
8 oz. bomeless tenderloin, grilled asparagus, roasted bone marrow sauce

Paidakia
Grilled lamb chops, holy basil oil, 25yr balsamic vinegar

Brizola
14 oz. Greekstone farms ribeye steak with roasted potatoes and greek red wine sauce


Ny-Strip
12 oz. handcut new york steak woth brocollini

Fresh Fish Market

Swordfish
 
Vegan

Pompano

Atlantic Salmon

Monkfish


Japanese Snapper Kimedai

Red Snapper

Hog Grouper

Chesapeake Rockfish

Kampachi


Black Sea Bass

Bronzino

Royal Dorade

Portioned

Tuna
Crusted with house made zataar blend anf lemon, cous cous and cucumber

Salmon
Steak cut salmnon marinated ang grilled over coal


Plaki
Chillean bass cooked with tomatoes favas potatoes and sweet onions

Crab cake
Maryland jumbo lump crabmeat served with mustard aioli spinach rice

Xtenia
Seared scallops, silky split pea puree, caper lemon relish

Sides

Asparagus
Grilled asparagus, lemon salmoriglio, pepper relish

Spinach Rice
Arrowhead spinach, caramelized leeks, aged graviera


Truffled Fries
White truffle oil, aged graviera and oregano
 

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