Estia Restaurant – Philadelphia

Description

Description

The stunning restaurant, which is first of its kind in Philadelphia, will transport guests to the Greek Islands with an atmosphere reminiscent of an inviting Mediterranean home & a menu of authentic specialties, simply prepared, that represent the best of Greek cuisine. The restaurant specializes in whole grilled fish which are flown in from the Greek Islands, the shores of Morocco, Tunisia, & Portugal. Guests are able to choose from Estia’s expansive display & watch chefs cook their fish to perfection over a charcoal grill in the sparkling open kitchen.


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Estia Restaurant – Philadelphia
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Estia Restaurant – Philadelphia
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Estia Restaurant – Philadelphia

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Skinny Table’s Healthy Recommendations

GLUTEN FREE MENU

APPETIZERS

  • Octopus – mediterranean octopus charcoal grilled served over red and sweet onions with dill and capers Gluten Free Mussels $18.00
  • New Zealand – mussels sautéed with ouzo, white wine, garlic, tomato and finished with feta cheese
  • Gluten Free Shrimp Saganaki – shrimp with fresh tomato, feta and garlic
  • Grilled Shrimp – premium quality fresh white shrimp simply grilled
  • Sardines – fresh mediterranean sardines, deboned and grilled
  • Grilled Calamari – tender calamari charcoal grilled served with lemon and spicy tomato sauce

SALADS
(Request Dressing On The Side)

  • Horiatiki Salad – “country salad” with tomatoes, cucumbers, green peppers, red onions, feta and olives dressed with red wine vinaigrette
  • Gluten Free Kale Salata – baby kale, sliced apples, red onions, olives, feta cheese, cucumbers, cherry tomatoes, tossed with garlic lemon vinaigrette
  • Arugula – cherry tomatoes, almonds, feta cheese and balsamic vinaigrette

RAW BAR

  • Seasonal Oysters – 6 Pieces | 12 Pieces
  • Shrimp Cocktail
  • Seafood Plateau – shrimp, oysters, lobster, mussels, octopus, tuna  Sm | Lg
  • Lavraki Ceviche

ENTRÉES
Whole fish are charcoal grilled served with ladolemeno, oregano, and capers. our chefs remove the middle bone unless otherwise instructed. some small bones may remain

ISLAND SPECIALTIES

  • Organic Salmon – served with horta
  • Lavraki -grilled mediterranean sea bass served whole
  • Tsipoura – grilled mediterranean royal dorado served whole
  • Gluten Free Plaki – chilean sea bass baked in fish fume and tomato sauce with onions, peppers, potatoes, tomato and capers (Request Without Potatoes)
  • Halibut – grilled halibut steak, red onions, tomatoes and peppers served with olive tapanade
  • Swordfish Steak – center loin swordfish grilled, served with quinoa sauteed with tomatoes, grape leaves, peas and olives (Request Without Quinoa)

FROM THE LAND

  • Gluten Free Organic Chicken – roasted leg and breast served with grilled vegetables
  • Gluten Free Lamb Chops – lamb chops marinated for three days in olive oil, lemon and herbs served with grilled vegetables
  • Gluten Free Papoutsakia – roasted eggplant over tomato sauce topped with shaved feta and vegetable souvlaki

SIDES

  • Grilled Vegetables – served with mint yogurt
  • Briam – baked vegetable stew
  • Horta – wild wilted swiss char and chicory with lemon and olive oil
  • Grilled Asparagus – with shaved feta cheese and pickled red onions

DINNER MENU

HOT MEZEDES

  • Octopodi – Charcoal grilled octopus with red and sweet onions, dill, roasted peppers, capers, parsley and red wine vinaigrette
  • Calamari – Choice of pan fried or grilled calamari served with spicy tomato sauce and lemon (Request Grilled)
  • Estia Mussels – New zealand mussels with metaxa, ouzo, dill, diced tomato and feta
  • Grilled Shrimp – Jumbo shrimp charcoal grilled served with arugula and cherry tomatoes
  • Grilled Sardines – Fresh sardines are de­boned and grilled with ladolemono
  • Shrimp Saganaki – Pan sautéed head on shrimp baked in ouzo infused tomato sauce with feta cheese

COLD MEZEDES

  • Tuna Tartar – Sushi grade tuna over avocado and kataifi with a cucumber honey dressing garnished with fried pita and olive tapenade

SALATES
(Request Dressing On The Side)

  • Horiatiki Salata – “Country salad” with tomatoes, cucumbers, green peppers, red onions, feta and olives dressed with red wine vinaigrette
  • Arugula Salata – Arugula, almonds, cherry tomato, shaved kefalograviera cheese and sweet balsamic vinaigrette
  • Kale Salata -Baby kale, sliced apples, fried chickpeas, red onions, olives, feta cheese, cucumbers, cherry tomatoes, tossed with a garlic lemon vinaigrette

WHOLE FISH SELECTIONS
Estia brings in only the freshest fish from greece and around the world. Whole fish are charcoal grilled served with ladolemono, oregano, and capers. Our chefs remove the middle bone unless otherwise instructed. Some small bones may remain. We recommend one pound of fish per person. Fish are priced by the pound

  • Lavraki – “Loup de mer” european sea bass, lean white meat with moist tender flakes Per lb
  • Tsipoura – “Royal dorado” is extremely moist with a mild flavor
  • Fagri – Firm and flavorful mediterranean white snapper
  • Dover Sole – Fresh dover sole from holland is pan sautéed
  • Astakos – Live maine deep­water lobsters, split, claws de­shelled and charcoal grilled
  • Karavides – “Langoustines” a mediterranean delicacy with a sweet and succulent flavor
  • Jumbo African Prawns – Grilled then marinated in a metaxa infused ladolemeno served with an arugula, tomato and feta salad
  • Black Sea Bass – Baked in sea salt, served with parsley sauce and grilled vegetables

RAW BAR
Estia sources only the freshest seafood from around the world for our raw bar. Our chefs prepare these items to order so please allow time for each item

  • Oysters – Daily selection varies  6 Pieces | 12 Pieces
  • Lavraki Ceviche – Sliced sea bass marinated in lime juice, ouzo, olive oil, served with sliced jalapenos, radish, and cucumbers
  • Seafood Plateau – Selection of chilled oysters, lobster, shrimp, mussels, octopus, tuna tartar, king crab legs, clams and ceviche; serves two or four  Sm | Lg
  • Shrimp Cocktail – Served with cocktail sauce and fresh horseradish

ISLAND SPECIALTIES

  • Chilean Sea Bass Plaki – Chilean sea bass slow baked in fish fume and tomato sauce with onions, tomatoes, green peppers, carrots, potatoes, capers, and thyme (Request Without Potatoes)
  • Swordfish Steak – Center loin cut swordfish grilled, served with quinoa sautéed with tomatoes, grape leaves, peas and olives (Request Without Quinoa)
  • Tuna – Sesame seed crusted yellow­fin tuna grilled rare served with horta, beets, and almond skordalia
  • Halibut Grilled halibut steak, red onions, tomatoes, and peppers served with kalamata olive tapenade and ladolemono
  • Salmon – Grilled salmon served with wilted wild greens, ladolemeno and capers

MAIN LAND SELECTIONS

  • Lamb Chops – Lamb chops marinated for three days in olive oil, lemon and fresh herbs served with potato tiganites and tzatziki (Request Without Potato Tiganites)
  • Roasted Chicken – Organic chicken roasted served over caramelized onion and yogurt orzo with a lemon chicken thyme jus (Request No Yogurt Orzo)

SIDES

  • Horta – Wild wilted greens with lemon
  • Briam – Baked vegetable stew
  • Grilled Asparagus – With crumbled feta and red onion
  • Grilled Vegetables – Served with yogurt

THEATER MENU

FIRST COURSE

  • Grilled Calamari – Charcoal grilled rings of tender calamari served with lemon

ENTRÉE
Choose one:

  • Fish of the Day
  • Chef’s choice fish and side
  • Shrimp Souvlaki – Grilled shrimp, onions and cherry tomatoes served with orzo mixed with tomato sauce and feta (Request Without Orzo)
  • Roasted Chicken – Organic chicken roasted served over caramelized onion and yogurt orzo with a lemon chicken thyme jus (Request Without Yogurt Orzo)

LUNCH MENU

MEZEDES

  • Octopodi – grilled and marinated octopus, sliced and served over red and sweet onions, dressed with grilled peppers, capers and red win vinaigrette
  • Calamari – choice of pan fried or grilled calamari, served with a spicy tomato sauce (Request Grilled)
  • Grilled Sardines – fresh sardines are de­boned and grilled with ladolemono

SALATES

  • Horiatiki Salata – “country salad” with tomatoes, cucumbers, green peppers, red onions, feta and olives dressed with a red wine vinaigrette   Add Chicken | Add Shrimp
  • Romaine Salata – baby green romaine, caper dill dressing, feta cheese, oregano croutons, and grated kefa-lo-graviera cheese (Request No Croutons)   Add Chicken | Add Shrimp
  • Grilled Tuna Salata – sliced rare tuna served on mixed greens tossed with cucumbers, diced tomatoes, green apples, walnuts and feta with balsamic vinaigrette
  • Arugula Salata – arugula, almonds, cherry tomato, shaved kefalograviera cheese and a sweet balsamic vinaigrette
  • Kale Salata – baby kale, sliced apples, chickpeas, red onions, olives, feta cheese, cucumbers, cherry tomatoes, tossed with a garlic lemon vinaigrette

SOUVLAKI PLATES

  • Mixed Seafood Souvlaki – shrimp and swordfish are skewered with sweet vidalia onions and cherry tomatoes

SEAFOOD ENTREES

  • Fish of the Day – chef’s daily choice of fish served with briam vegetables
  • Halibut – grilled halibut steak, red onions, tomatoes, and peppers served with kalamata olive tapenade and ladolemono
  • Lavraki – “loup de mer” european sea bass, lean white meat with moist tender flakes, grilled whole served with ladolemono and capers
  • Whole Fish – a selection of whole grilled fish imported from the mediterranean is available. please ask your server for details  Mp

VILLAGE ENTREES

  • Lamb Chops – lamb chops marinated for three days in olive oil, lemon and fresh herbs served with greek fried potatoes and tzatziki (Request Without Potatoes)
  • Roasted Chicken – organic chicken roasted served over caramelized onion and yogurt orzo with a lemon chicken thyme jus (Request Without Yogurt Orzo)

SIDES

  • Horta – wild wilted greens with lemon
  • Briam – Baked vegetable stew
  • Grilled Asparagus – with crumbled feta and red onion
  • Grilled Vegetables – served with yogurt

BUSINESS LUNCH

FIRST COURSE
choose one

  • Octopodi – grilled and marinated octopus, sliced and served over red and sweet onions, dressed with grilled peppers, capers and red wine vinaigrette
  • Horiatiki Salata – country salad with tomatoes, cucumbers, green peppers, red onions, feta and olives dressed with red wine vinaigrette

ENTRÉE
choose one

  • Whole Fish – chef’s daily choice of fish charcoal grilled served with ladolemono, oregano, and capers
  • Roasted Chicken – organic chicken roasted served over caramelized onion and yogurt orzo with a lemon chicken thyme jus (Request Without Yogurt Orzo)

BRUNCH MENU

BRUNCH
Available Sundays only. Brunch cocktail special: bloody mary, mimosa or champagne $5

  • Avga Spanakia – Three egg omelet featuring a traditional combination of spinach, leeks, feta, tomato and scallions served in a cast iron skillet

View Full Menu
* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


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