A Taste of Greece: A Variety of Traditional Greek Dishes at Elia in Walnut Creek

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This image displays a menu of Greek dishes from Elia in Walnut Creek, including Tzatziki, Melitzanosalata, Muhammara, Pikilia, Saganaki, Kolokithokeftethes, Spanakotiropsita, Avgolemono, Buratta, Soupa & Salates, Brunch, Skillet Baked Eggs, Greek Omelette, Smoked Salmon Toast, Seafood Breakfast Paella, Chicken Sliders Egg Benedict, Moussaka, Dolmathes, Prawns, Arnisia Plevrakia, Kounoupidi Tou Fornou, Octapodaki, and Horiatiki.

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Puk Un Telia Mezethes

Tzatziki – Greek yogurt, Persian cucumber, dill, garlic, mint, pita

Melitzanosalata – Roasted eggplant, bell peppers, garlic, herbs, olive oil, pita

Kalamarakia – Muhammara – Roasted bell pepper, walnut, garlic, lemon juice, feta, pomegranate molasses, pita

Spanakotiriopita – Spinach, feta, leeks wrapped in phyllo dough

Smelts – Fried fresh water smelts, jalapeno and shallots

Pikilia – Combo tzatziki, melitzanosalata, muhammara, pita

Saganaki – Skillet fried flaming kefalothiri cheese, brandy

Kolokithokeftethes – Crispy zucchini cakes, garlic-yogurt

Avgolemono – Egg-lemon soup, chicken

Buratta – Strawberry, grapes, tangerine, fig jam, tarragon oil

Soupa & Salates – Brunch

Skillet Baked Eggs – 3 baked eggs, roasted tomato, olives, basil, scallions

Greek Omelet – Cherry tomato, olives, pepper, onions, spinach, feta, capers, breakfast potato, fruits

Smoked Salmon Toast – Egg benedict with avocado pita toast, smoked salmon, goat cheese, capers, breakfast potato

Seafood Breakfast Paella – Chopped clams, salmon, shrimp, scallops, chicken chorizo, poached egg, tomato-saffron broth

Chicken Sliders Egg Benedict – Chicken sliders with egg benedict, tomato, chipotle-yogurt, breakfast potato, fruits

Moussaka – Layers of eggplant, potato, ground beef & lamb, bechamel

Dolmathes – Chilled grape leaves stuffed with rice, pine nuts, currant, fresh herbs

Fried Monterey Calamari – Jalapenos, shallots, chipotle yogurt

Prawns – *Add Protein to your Salad*

Grilled Prawns
Ora King Salmon
Grilled Octopus

Grilled Octopus, Pickled Potato, Orange, Sun Dried Tomatoes, Olives, Scallion, Capers

Skillet Roasted Prawns, Olives, Cherry Tomatoes, Capers, Feta, White Wine-Lemon

Arnisia Plevrakia – Slow braised lamb riblets, lemon-garlic-oregano

Kounoupidi tou Fornou – Roasted cauliflower, garlic-chili-butter, pimenton, toasted almonds, fresh herbs, crumbled feta


Horiatiki – Greek salad, heirloom tomato, Persian cucumber

Note: This is raw text and might not be accurate. Check any websites, phone numbers, etc. before using them.

Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.

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