210 E. Main Street, Los Gatos, CA 95030
T: +408.354.7700 - F: +408.354.7701
info@diodeka.com

Dinner:
Wednesday through Sunday
5:00p.m. to 9:00p.m.


Outdoor patio open from May to October, weather permitting

Search

Dio Deka - Fine Hellenic Cuisine

Last Days of summer

“A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawnmower is broken.”

James Dent- American Author

Our menu items are inspired from traditional recipes gathered throughout our travels, personal experiences and our own upbringings, yet elevated with our chefs cooking techniques. Our goal is to create an unforgettable experience and to help shape your own pleasant memories.

A warm welcome & Kali Orexi

Latest Dinner Menu (.pdf)
Dio Deka - Fine Hellenic Cuisine

Starter Plates

MADE IN-HOUSE PITA

Mesquite grilled & oven-baked flatbread, extra virgin olive oil, rigani

LAGANA

warm focaccia bread, zucchini, caramelized onions, Attiki honey-butter, Alleppo, maldon

FETA & OLIVES

baked Dodoni feta, warm assorted marinated olives, herbs

TZATZIKI

made in-house sheep's milk yogurt, garlic, cucumber, dill, made in-house pita

TIRO-KAFTERI

Dodoni feta, roasted chili spread, served with our made in-house pita

KAROTO-KEFTEDES

four crispy carrot-fritters, imported feta & kasseri, orange-carrot-lime purée

SPANAKO-TIRÒPITA

four crispy phyllo, spinach & leeks pastries, imported feta & Graviera

MELITZANOSALATA

Mesquite-grilled eggplant, tomato, onion, mint, sliced cucumber

SILLOGI

traditional Greek assortment of spreads, served with made in-house pita

SAGANAKI

oven-baked, imported phyllo-wrapped feta, thyme honey, toasted sesame

OKTAPODI

Galicia coast of Spain, mesquite-grilled octopus, skordolado, Greek oregano

COQUILLES SCAMPI

wild, North Atlantic, large seared scallops, yogurt pomme-purée, lemon-garlic

SASHIMI

daily selection of thinly sliced raw fish, locally grown garnish

SOUTZOUKAKIA

oven-baked lamb and beef meatballs, blistered tomatoes, citrus Greek yogurt

PLEVRAKIA

slow-roasted, Duroc pork riblets, Attiki honey gastrique, lime, mint

Dio Deka - Fine Hellenic Cuisine

Second Course

LOBSTER-AVGOLÉMONO

traditional egg-lemon soup, Maine lobster meat, kritharaki (orzo)

HORIATIKI “VILLAGE”

local tomatoes & cucumber salad, red onion, peppers, Dodoni feta, Kalamata olives

TWIST ON GREENS

baby gems, arugula & seasonal vegetables garden salad, hazelnuts, smoked allium

SALAD ENHANCEMENTS

“souvlaki” chicken skewer or loin Yellowfin tuna #1 grade

Dio Deka - Fine Hellenic Cuisine

The Entrées

Dorade & Branzino are sustainably managed and sourced to us directly from Greece. All filleted fish maintain the chance of pin-bone segments remaining from our in-house fabrication.
LAVRAKI

mesquite-grilled filleted branzino, Swiss chard, roasted potatoes

TSIPOURA

mesquite-grilled whole Dorade served with the bone, lemon, fennel, thimari

SOLOMOS

roasted New Zealand Ōra King salmon, green lentils, arugula, pesto, herbal lado-lemono

HTÉNIA

North Atlantic large wild scallops over creamy polenta, bacon jam, pine nuts, herb-onion salad

LOBSTER PASTA

buttered-poached lobster, made in-house fettuccine, Assyrtiko beurre blanc, sweet herbs

MANOURI ROLLO

rolled vegetarian pasta, sautéed spinach, manouri cheese, tomato sauce

MOUSSAKA

Maple leaf farms Pekin duck baked casserole layered with eggplant, potato, bechamel

ARNI GIOUVETSI

Allen Bros., all-natural lamb volcano shank, orzo, wild rice, roasted tomato, myzithra

Dio Deka - Fine Hellenic Cuisine

Chops & Steaks

“The only time to eat diet food is while you are waiting for a steak to cook” Julia Child - American Chef, Author
LAMB CHOPS “BARNSLEY CUT”

pasture raised, double-rib cut, Greek yogurt pomme-purée, roasted onion, skordolado

PETITE CUT two chops from four ribs

CLASSIC CUT three chops from six ribs

DUROC PORK CHOP

16 oz. long-bone, thick cut from rib of loin, seasonal compote preserve

Partnered with Chicago’s Allen Bros. a premier purveyor of fine beef since 1893, we exclusively feature their finest hand-cut selections of
steaks and chops. All of our beef is corn-fed, rated USDA Prime and solely sourced from Midwestern Native Beef farms in Nebraska, Iowa,
Kansas and Colorado. To achieve a tender, flavorful meat our steaks have been “wet-aged” under highly controlled conditions for 32-48 days.
Only 2% of all beef produced has been allocated to be certified as USDA Prime.

All steaks are USDA Prime and served à la carte

“BASEBALL CUT” FILET MIGNON
“NEW YORK” STRIP LOIN
“COWGIRL” BONE-IN RIBEYE
“T-BONE” PORTERHOUSE
BONE-IN FILET MIGNON
“KANSAS CITY” BONE-IN STRIP LOIN
“COWBOY” BONE-IN RIBEYE
“TOMAHAWK” LONG-BONE RIBEYE

All steaks and chops are served à la carte.
Upon request, larger cuts may be presented sliced and will not be served past a medium temperature.

Dio Deka - Fine Hellenic Cuisine

On the Side

HORTA

Swiss Chard, garlic, chili

GARDEN VEGETABLES

with daily purée

TRUFFLE’D FRIES

parmigiano, herbs

OVEN ROASTED POTATOES

lemon & cumin emulsion

FORAGED LOCAL MUSHROOMS

allium, herbs

RICE PILAF

butter & thyme

DISCLAIMER

Menus and item pricing, availability or presentation may change without notice.
Images are meant to showcase previous and current menu items or events.