Theo's Restaurant

Drinks

Avgolemono

The best known of all Greek soups. A light, slightly tart soup made with eggs, lemon, chicken, and rice.

Fasoulatha

A hearty bean and vegetable soup

Horiatiki

A Greek village salad made with tomatoes, cucumbers, onions, green peppers, crumbled feta cheese & dressed with a light golden olive oil.

Mixed Green Salata

Mixed wild greens tossed with feta, artichokes in balsamic vinaigrette.

Beet Salad

Fresh beets roasted with whole garlic and served with creamy Macedonian Feta on a bed of wild greens.

Houmous

A delicious mixture of chickpeas, tahini, sesame paste, lemon juice and freshly crushed garlic.

Tzatziki

That tasty garlic dip youll find at all souvlaki joints in Greece. We peel cucumbers, grate them finely and mix in garlic, dill and fresh yoghurt.

Taramasalata

A creamy, tangy mullet fish roe dip blended with lemon juice and olive oil.

Tri-Dip

Try all three Greek dips, taramasalata, houmous and tzatziki

Pita Bread

Middle Eastern flatbread, perfect for dipping with the above mentioned dips.

Artichoke Salata

Artichoke hearts marinated in lemon and olive oil, served slightly chilled with lemon slices and Greek olives.

Seafood Salata

Kalamari, salmon, snapper and shrimp marinated in olive oil, herbs and lemon juice. Think Greek ceviche with a twist. Served with our wonderful Taramasalata.

Yigantes

Gaint white beans, soaked overnight and baked with tomatoes, onions, red wine vinegar, fresh dill and Okanagan honey

Orekteka

A plate of assorted apetizers. Houmous, taramasalata, dolmathes, feta cheese and kalamata olives

Olives and Cheese

A variety of marinated olives and creamy Macedonian feta.

Hot Platter for two

An assortment of hot appetizers featuring kalamari, chicken livers, dolmathes, spinach pie, tiropita and kotopita.

Spanakopita

The famous Greek spinach pie made with paper-thin layers of phyllo pastry. Inside youll find a delicious blend of spinach, fresh dill and feta cheese.

Tiropita

Feta and Parmesan cheese melted together in phyllo pastry.

Kotopita

Sautéed chicken tenderloin, Macedonian feta, artichokes, roasted red peppers and Bechamel sauce rolled in phyllo pastry.

Phyllo Appie Sampler

Try each of the above pastries without having to decide on just one. Spanakopita, Kotopita, Tiropita.

Chicken Livers

This is a recommended house special! Marinated in oregano, black pepper and Okanagan red wine, then crisply fried and served hot with a dash of oregano and lemon.

Dolmathes Avgolemono

One of the most delightful and intriguing Greek delicacies. Hot stuffed grape leaves filled with rice and ground beef, fresh herbs and topped with a creamy avgolemono (egg and lemon) sauce.

Vegetarian Dolmathakia

Tender grape leaves filled with rice, currents, mint, dill, cinnamon and onions, served with yoghurt and lemon.

Saganaki

Greek Kefalograviera cheese, pan-fried in butter and lemon juice.

Kalamarakia (fried squid)

Fried baby squid marinated in white wine, oregano and white pepper, fried quickly and served with diced onions, lemon and Tzatziki sauce.

Garithes Uvetsi

Whole black tiger prawns baked with tomatoes, feta cheese and oregano in a light wine sauce.

Moussaka

A classic Greek entrée and a house favourite of Theos' guests since 1976. Alternate layers of sliced eggplant, zucchini, spiced ground beef and potatoes. The topping itself, created by Mary Theodosakis, features traditional bechamel sauce enhanced with nutmeg and other distinctive Cretan spices. Served with rice pilaf, roast potatoes and vegetables.

Rosemary Chicken

One half of an oven roasted chicken glazed in a milk, paprika, lemon juice and fresh rosemary sauce. Served with rice pilaf, roast potatoes and vegetables.

Souvlaki

Undoubtedly the most famous Greek dish. Bite size pieces of marinated tenderloin: the lamb and beef are skewered with onions and peppers.

Chicken on Pita

Broiled tenderloin pieces served on pita bread and served with tzatziki, sliced onion, tomato and roast potato.

New York Steak

Quality 8 Ounce New York Steak broiled and served on pita bread, with rice pilaf, roast potato and vegetables.

Filet of Sole

Gilled with lemon and served with rice pilaf, roast potatoes and vegetables.

Salmon Sto Phyllo

De-boned salmon, lightly covered with freshly diced vegetables, feta cheese and wrapped in phyllo pastry, served with rice pilaf, roast potatoes and vegetables.

Greek Omeletes

Your choice of feta, onion, green peppers and tomatoes, or feta, spinach and onion.

Avgolemono

The best known of all Greek soups. A light, slightly tart soup made with eggs, lemon, chicken, and rice.

Fasoulatha

A hearty bean and vegetable soup.

Horiatiki

A Greek village salad made with tomatoes, cucumbers, onions, green peppers, crumbled feta cheese & dressed with a light golden olive oil.

Mixed Green Salata

Mixed wild greens tossed with feta, artichokes in balsamic vinaigrette.

Beet Salad

Fresh beets roasted with whole garlic and served with creamy macedonia feta on a bed of wild greens.

Artichoke Salata

Artichoke hearts marinated in lemon and olive oil, served slightly chilled with lemon slices and Greek olives.

Seafood Salata

Kalamari, salmon, snapper and shrimp marinated in olive oil, herbs and lemon juice. Think Greek ceviche. Served with our wonderful Taramasalata.

Taramasalata

A creamy, tangy mullet fish roe dip with a pale pink colour blended with lemon juice and olive oil and garnished with black Kalamata olives.

Houmous

The most famous dip. Chickpeas, tahini, lemon juice and freshly ground garlic.

Tzatziki

That tasty garlic dip youll find at all souvlaki joints in Greece. Peeled cucumbers are finely chopped and mixed with garlic, dill and fresh yogurt.

Tri-Dip

Try all three dips, taramasalata, houmous, and tzatziki

Dako

Barley Rusks with grated tomato, feta cheese, olive oil, garlic and fresh Oregano

Orekteka

This plate full of assorted is a nibblers paradise. Houmous, Taramasalata, Dolmathes, Feta Cheese and Kalamata Olives.

Pita Bread

Middle Eastern flatbread, perfect for dipping with the above mentioned dips.

Hot Platter

A platter of assorted hot appetizers featuring kalamari, chicken livers, dolmathes, spinach pie, tiropita and chicken in phyllo.

Spanakopita

The famous Greek spinach pie made with paper-thin layers of phyllo pastry. Inside youll find a delicious blend of spinach, fresh dill and feta cheese.

Tiropita

Feta and Parmesan cheese melted together inside a phyllo pastry triangle.

Kotopita

Sautéed chicken tenderloin, Macedonian feta, artichokes, roasted red peppers and béchamel rolled in phyllo pastry and baked.

Chicken Livers

This recommended house special is created by marinating chicken livers in oregano, black pepper and Okanagan red wine, and then frying them with oregano and lemon.

Dolmathes Avgolemono

One of the most delightful and intriguing Greek delicacies. Hot stuffed grape leaves filled with rice and ground beef, fresh herbs and topped with a creamy avgolemono sauce.

Vegetarian Dolmathakia

Tender grape leaves filled with rice, currents, mint, dill, cinnamon, and onions, served with yoghurt and lemon.

Yigantes

Gaint white beans, soaked overnight and baked with tomatoes, onions, red wine vinegar, fresh dill and Okanagan honey.

Saganaki

Greek Kefalograviera cheese, pan-fried and finished with lemon and brandy.

Olives and Cheese

A variety of marinated olives and creamy Macedonian feta.

Kalamarakia (fried squid)

A well-known treat from the country recognized for its abundance of sea delicacies. Fried baby squid marinated in white wine, oregano and white pepper, fried quickly and served with diced onions, tzatziki sauce and lemon wedge.

Sautéed Kalamari

Baby squid, fresh garlic, diced onions, green peppers, and fresh tomatoes sautéed in a light Okanagan white wine zesty tomato sauce and spiced with fresh herbs.

Garithes Uvetsi

A delicious dish from the harbor restaurants of Piraeus, with whole prawns baked with fresh tomatoes and feta cheese in a light wine sauce.

Garithes Me Skortho

Prawns, pan fried with garlic, butter, lemon and wine.

Oysters Pepperia

Fresh oysters grilled, then topped with a Greek roasted red pepper sauce with a touch of cream.

Theo's Platter for Two

A delightful way to get to know Greek food or simply to keep from making a decision about any one dish: features a small Greek Salad, Beef Souvlaki, Dolmathes, Spanakotiropita, Moussaka and Paithakia Skaras (lamb chops).

Moussaka

A classic Greek entree and a house favourite of Theos' guests since 1976, alternate layers of sliced eggplant, zucchini, spiced ground beef. The topping itself, created by Mary Theodosakis, features traditional bechamel sauce enhanced with nutmeg and other distinctive Island of Crete spices.

Lamb Shoulder Oregano

Lamb shoulder baked in the oven on a tray of Greek oregano branches and flavoured with garlic, lemon and an Okanagan white wine and mustard sauce. Accompanied by rice pilaf, roast potatoes, and veggies.

Paithakia

Broiled Rack of Lamb Chops served with rice pilaf, roast potato & vegetables.

Souvlakia

Undoubtedly the most famous Greek dish, bite-size pieces of lamb, beef or chicken are seasoned in olive oil, salt, pepper and oregano then skewered with onion and green peppers and grilled to suit your taste. Accompanied by rice pilaf, roast potatoes, vegetables and hot peppers.

New York Steak

Choice New York Steak broiled and served with rice pilaf, roast potato and vegetables.

Lagos Stifatho

A traditional hunter's meal, tasty rabbit cooked in wine, brandy, tomato and small onions, spiced with rosemary, bayleaves, cloves and cinnamon.

Barbecued Spare Ribs

Charbroiled pork back ribs glazed with our herb barbecue sauce and served with rice pilaf and vegetables.

Mediterranean Ribs

Charbroiled pork back ribs glazed with oregano, lemon juice and fresh garlic. Served with rice pilaf, roast potato and vegetables.

Roasted Rosemary Chicken

Half an oven roasted chicken glazed in a mild paprika, lemon juice and fresh rosemary sauce and served with roast potato, rice pilaf and vegetables.

Seafood Platter for Two

A visit to Greece would not be complete without indulging in its beautiful seafood dishes. An excellent selection from our menu featuring baked oysters, salmon in phyllo, Black Tiger prawns and calamari and it all starts with a Greek salad for two!

Salmos sto Phyllo

Deboned salmon, lightly covered with freshly diced vegetables, feta cheese and wrapped in phyllo pastry. A very tasty dish.

Kalamaria Dinner

A favourite Greek treat, baby squid marinated in wine and garlic, quickly fried and then served with rice, roast potatoes and vegetables.

Garithes Skaras

Extra large, juicy black tiger prawns marinated and broiled. Spiced with black pepper and garlic. Served with roast potatoes, rice, vegetables and
garlic butter.

Tiganites

Black tiger prawns sauteed in a herb and garlic sauce with a splash of white wine and served with rice pilaf, vegetables and roast potatoes.

Filet of Sole

Grilled and served with rice pilaf, roast potatoes and vegetables

Steak & Prawns

An 8oz. New York steak with a generous portion of black tiger prawns, served with rice, roast potatoes and vegetables.

Thalasena - (in season)

British Columbia oysters baked in the half shell, topped with mozzarella cheese and a touch of lemon butter sauce. Served with rice pilaf, vegetables and roast potatoes.

Theo's Gourmet Platters

To Start:Meze Platter- Vegetarian Dolmathes, Spinach Pie,
Marinated Olives and Macedonian Feta.
Followed By:Greek Salad, Tzaziki, Homous And Pita
For the Main Course:Platters Of An Assortment Of Our Entrees
Salmon In Phyllo, Prawns, Moussaka, Lamb Chops, Veggies, Rice Pilaf, Roasted Potatoes
For Dessert:Platters of Ravani and Baklava with Coffee and Tea

Theo's Platters

To Start:Greek Salad, Tzaziki, Homous And Pita
For the Main Course:Platters Of An Assortment Of Our Entrees
Salmon In Phyllo, Prawns, Moussaka, Lamb Chops, Veggies, Rice Pilaf, Roasted Potatoes
For Dessert:Platters of Ravani and Baklava with Coffee and Tea

Theo's Light Platters

To Start:Greek Salad
For the Main Course:Platters Of An Assortment Of Our Entrees
Salmon In Phyllo, Prawns, Moussaka, Lamb Chops, Veggies, Rice Pilaf, Roasted Potatoes
For Dessert:Platters of Ravani and Baklava with Coffee and Tea

Theo's Light Group Dinner

To Start:
Your Choice Of:

Horiatiki Salata
A Greek village salad made with tomatoes, cucumbers, onions, green peppers, crumbled feta cheese and dressed with a light golden olive oil and red wine vinegar.
Or
Avgolemono soup
A light slightly tart soup made with chicken, lemon, eggs and rice.
Or
Fasoulatha
A hearty bean and vegetable soup



For the Main Course:
Your Choice Of:



Souvlaki (Beef or Chicken)
Certainly the most famous Greek dish, bite size pieces of tenderloin seasoned in olive oil, salt , pepper and oregano, then skewered with onion and green peppers and grilled to suit your taste, accompanied by rice pilaf, roast potatoes, vegetables and hot peppers.

Moussaka
A favorite dish in the Middle East as well as Greece, it consists of alternate layers of sliced eggplant, zucchini, potato and spiced ground meat with onions. Topped with Bechamel sauce and baked in the oven. Served with rice, fresh vegetables and roast potatoes.

Filet of Sole
Pan seared and served with rice, fresh vegetables and roast potatoes.

Vegetarian Spanakopita
Our classic Spanakopita made with paper thin layers of filo pastry stuffed with a blend of spinach, dill and feta, then baked until golden brown. Served with rice, fresh vegetables and roast potatoes.



For Dessert:Ravani; Our homemade light moist orange cake topped with whipping cream and crushed nuts.
Coffee and Tea

Theo's Group Lunch

To start:
your choice of:

Horiatiki Salata
A Greek village salad made with tomatoes, cucumbers, onions, green peppers, crumbled feta cheese and dressed with a light golden olive oil and red wine vinegar.
Or
Avgolemono soup
A light slightly tart soup made with chicken, lemon, eggs and rice.
Or
Fasoulatha
A hearty bean and vegetable soup

For the Main Course:
Your choice of:

Souvlaki (Beef or Chicken)
Certainly the most famous Greek dish, bite size pieces of tenderloin seasoned in olive oil,salt,pepper and oregano, then skewered with onion and green peppers and grilled to suit your taste, accompanied by rice pilaf, roast potatoes, vegetables and hot peppers.

Moussaka
A favorite dish in the Middle East as well as Greece, it consists of alternate layers of sliced eggplant, zucchini, potato and spiced ground meat with onions. Topped with Bechamel sauce and baked in the oven. Served with rice, fresh vegetables and roast potatoes.

Filet of Sole
Pan seared and served with rice, fresh vegetables and roast potatoes.

Vegetarian Spanakopita
Our classic Spanakopita made with paper thin layers of filo pastry stuffed with a blend of spinach, dill and feta, then baked until golden brown. Served with rice, fresh vegetables and roast potatoes.



For Dessert: Ravani; Our homemade light moist orange cake topped with whipping cream and crushed nuts.
Coffee and Tea