Los Gatos Restaurants » Dio Deka Restaurant Menu
Dio Deka Restaurant
Tel: (408) 354-7700
Address: 210 E Main St, Los Gatos CA
Cuisine: Greek,Mediterranean
Average Price: $$ ($11 to $30)
Hours:
Friday: 11:30AM - 10:00PM
Monday: 11:30AM - 10:00PM
Saturday: 5:00PM - 10:00PM
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Kiria Piata
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Arni KotsiSlowly-braised Colorado lamb shank with orzo, St. George wine, lamb jus, dill and Manouri cheese
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FiletoMesquite-grilled, Stockyards of Chicago, 8 oz. USDA Prime and aged filet mignon, roasted zucchini tartlet, beet paint and a light Madeira reduction
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Hirini BrizolaMesquite-grilled 14 oz. Stockyards of Chicago center-cut Berkshire pork chop, cabbage roulade stuffed with barley, Kasseri cheese and homemade sausage, citrus and black Truffle pan-sauce
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KotopouloCrispy-skinned organic chicken, gratain of zucchini with thyme, sweet roasted garlic and lemon emulsion
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LavrakiMesquite-grilled, Mediterranean Branzino, with sage-infused olive oil, Swiss chard and thyme-crusted lemon potatoes
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Mati SpalasMesquite-grilled, Stockyards of Chicago, 24oz. USDA Prime, bone-in rib-eye, with garlic-herb fries and grilled zucchini
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MoussakasAn Athenian casserole of tender-braised beef cheeks, layered zucchini, eggplant and potato with a béchamel crust
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NisiotikoPan-roasted Hawaiian Ono, squid-ink risotto in a light tomato Manila clam broth and Greek oregano
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PaithakiaMesquite-grilled, premium rib-cut, grass-fed lamb chops, with traditional seasonings, lemon-oregano crusted potatoes and spinach
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RisottoTruffle-scented wild mushroom risotto with sweet roasted garlic, Kefalograviera cheese and thyme
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SolomosDijon crusted Atlantic salmon, white beans, rockshrimp and zucchini with fresh tomatoes and ouzo
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SouvlakiGrilled coriander crusted pork skewer, apple-wood smoked bacon and lentil stew, roasted Brussel sprouts and light balsamic natural jus
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Tonos“Everything-crusted” filet of Ahi tuna, wild mushroom thyme broth, roasted salsify and pea foam
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Orektika
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KtipitiEpirus whipped feta with fire roasted red chilies
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MelintzanosalataPuree of mesquite grilled eggplant, green onion and aged sherry-vinegar
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SilogiAn assortment of tzatziki, ktipiti, melitzanosalata and taramas served with our flat bread
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TaramasIsland of Lefkada mullet roe with chunks of tender Maine lobster spread
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TzatzikiCreamy yogurt, cucumber, garlic and dill spread
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Prota Piata
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DolmathakiaMetaxa-braised beef short ribs, slow-cooked creamy rice, wrapped in grape leaves and finished with a truffle-scented wild mushroom citrus foam
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Feta PsitiOven roasted Epirus feta with roasted tomatoes and sun-dried Kalamata olives
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Kalamarakia GemistaWood-burning oven-roasted Monterey bay calamari stuffed with smoked Ono, gulf shrimp and feta, served with tomato relish
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KeftethakiaHerb-skewered succulent tiny lamb meatballs with zesty Kefalotiri cheese and Kalamansi yogurt
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KolokythakiaCrispy zucchini and eggplant chips, tossed with oregano and sea salt, served with skordalia
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KteniaHickory-smoked, bacon-wrapped Diver sea scallops, celery root puree and creamed organic Bloomsdale spinach
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MithiaSauteed Prince Edward island mussels, with spicy tomato, dill broth and an orange flavored loukaniko
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Octapodaki ScharasMesquite grilled Greek octopus, warm citrus olive oil, oregano and micro-greens
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PlevrakiaMesquite-grilled baby back pork riblets, infused with nutmeg and ouzo with a quince and pistachio relish
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SaganakiPan-fried Kefalograviera cheese finished with Metaxa brandy and lemon emulsion
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SpanakotiropitaAlmond wood-flavored, oven-baked crispy phyllo pastries, filled with baby spinach, scallions, leeks and Greek sheep and goat milk cheeses
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TrilogiaMedley of golden-crusted Monterey bay calamari, savory zucchini and asparagus chips, served with a tangy warm garlic mayo
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Sinodeftika
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HortaSautéed wild greens with garlic, lemon and olive oil
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KritharakiOrzo pasta with burnt butter and Myzithra cheese
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PatatesRoasted potatoes with oregano, sea salt and lemon
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SkordaliaGarlic potato puree with olive oil and lemon
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Soups Ke Salates
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Astakos AvgolemonoTender pieces of Maine lobster in a fresh egg-lemon fumet and kritharaki (orzo)
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HoriatikiTraditional Greek “village” salad of local tomatoes, Epirus feta, Kalamata olives, red onion and cucumber, seasoned with oregano and red-wine vinaigrette
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MarouliYoung hearts of romaine lettuce in a creamy citrus and peppercorn emulsion, served with a tomato jam riganatha
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NtomatosoupaFire-roasted tomato and country bread soup, fresh basil, extra virgin olive oil
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Pantzaria SalataChilled slow roasted beet salad, candied walnuts, goat cheese, citrus-olive oil and chive vinaigrette
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