Appetizers:

Jumbo Shrimp Cocktail, served with Tangy cocktail sauce and lemon.

Boneless Buffalo Wings, served with our Spicy hot sauce , Vegetable sticks and Blue cheese sauce.

Fried Mozzarella Sticks, served with Marinara sauce.

Cream Cheese Stuffed Jalapeños.

Feta Epirou, Imported Feta cheese, sliced garden tomatoes drizzled with Virgin olive oil. Garnished with Kalamata olives.

Spanakopita, Traditional Phyllo Pastry with spinach, Feta cheese and herbs.

Taramosalata & Tzatziki, Fire grilled Pita bread served with two delicious spreads made of Caviar, cucumbers and yogurt.

Kalamarika Calamari.

House Baked Mushrooms, stuffed with our special in-house made stuffing.

Soup of the day.

Salads:

House Caesar, traditional or add grilled chicken or jumbo shrimp.

Garden Salad.

Horiatiki, Traditional Greek salad with Romano lettuce, sliced Sweet peppers, Ripe tomato, sliced onion, Feta cheese, garnished with Kalamata olives. Dressed with Chef's special Greek Vinaigrette.

Jumbo Shrimp Scampi, Shrimp sautéed with olive oil, white vine, garlic and parmesan. Tossed with pasta).

Chicken Marsala, Tender chicken breast sautéed with mushrooms, garlic, onions, deglazed with marsala and finished with cream. Served with pasta or over rice pilaf).

Athens Cheese Ravioli, served with fresh tomato and parsley, topped with Marinara sauce and melted Swiss cheese.

Athanian Shrimp, Sautéed with diced tomatoes, garlic and herbs. Finished with White vine and feta cheese, tossed with pasta.

Beef Entries:

Porter House T-Bone Steak grilled to order.

NY Sirloin Steak, a 10 oz center cut Strip Steak seasoned and grilled to order. Served with sautéed mushrooms and our special Stagecoach Inn Sauce.

Filet Mignon, an 8 oz beef tenderloin wrapped in bacon and grilled to desire doneness. Served with Chef's Mushroom Demi Glace.

Souvlakia, Special Greek marinated and skewered sirloin of beef with colored peppers and red onion. Grilled to order and served over rice pilaf.

Moussaka, an oven baked casserole of ground beef, eggplant and potatoes. Finished with Red sauce.

Chicken and Poultry:

Chickem Piccatta, Grilled chicken topped with the Stagecoach Inn spicy fruit and vine reduction sauce.

Broiled 1/2 Duck, Seasoned and served crispy browned with our fresh fruit compote.

Andros Chicken, Grilled chicken topped with Stagecoach Inn spicy fruit and vine reduction sauce.

Kotopoulo sto Fourno, Regional Greek special dish with sautéed chicken, mushrooms and onions. Served over roasted potatoes with herb reduction sauce.

Lamb and Pork:

Braised lamb Shank, Meat so tender it is falling of the bone. Served with Chef's special lamb sauce.

Roasted Rack of Lamb, Cooked to order and served with the Chef's savory glaze and mint jelly.

1/2 Rack of Slow Roasted Pork Ribs, Barbequed to order with our in-house BBQ Sauce.

Roasted Leg of Lamb, A Greek Classic. Served with natural juice and mint jelly.

Seafood:

Traditional Lobster.

Grilled Salmon.

Swordfish à la Chef.

Fresh Baked Atlantic Haddock, Lightly breaded and served en casserole.

Broiled Sea Scallops, Lightly seasoned and broiled in white vine and butter in a Herb citrus sauce.

Seafood Papilloute, Sea scallops, fresh haddock and jumbo shrimp wrapped in paper and baked with seasoned crumbs and orange essence.

Krike Scampi Tortellini, Cheese Tortellini served toped with sautéed jumbo shrimp with garlic, diced tomatoes, feta cheese and parsley.

Seafood Casserole, a combination of shrimp, haddock and crab meat, baked in special Chef's juice.