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

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Dio Deka - Fine Hellenic Cuisine

Winter Season

A warm welcome. What you are about to experience is the culmination of our entire team’s resilient efforts to showcase our cuisine. The menu items are inspired from traditional recipes gathered throughout our travels, personal experiences and our own upbringings, yet elevated with our cooking techniques. Our goal is to create an unforgettable experience to help you shape your own pleasant memories.

Efharisto & Kali Orexi

signature

Executive Chef, Nikos Moulinos

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

HORIATIKO PSOMI

warm village bread, Kalamata olives, onion, herbs

ELIES

assorted marinated Greek olives, chili-herb

KOLOKITHO-KEFTEDES

crispy zucchini croquettes, feta, herbed yiaourti

SPANAKOTIRÒPITA

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

TZATZIKI

cucumber, garlic, dill, sheep's milk yogurt spread, served with our made in-house pita

TIROKAFTERI

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

MELITZANOSALATA

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

SILLOGI

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

SAGANAKI

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

SASHIMI

daily selection of thinly sliced raw fish, locally grown garnish

THALASSO-MEZES

Santa Barbara prawns, baby squid & crab seafood medley, green onion, Metaxa

“CRETAN DAKOS”

in-house made anthotyro & focaccia, organic honey, toasted sesame

OKTAPODI

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

SOUTZOUKAKIA

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

PORK RIBLETS

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

Dio Deka - Fine Hellenic Cuisine

Second Course

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 sautéed King salmon fillet

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

herb-crusted King salmon, seasonal bean cassoulet, squash, sage butter

HTÉNIA

Boston Mass. day-boat scallops, polenta, bacon jam, pine nuts, herb-onion salad

LOBSTER PASTA

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

ATHENIAN PASTA PRIMAVERA

garden vegetables, made in-house rigatoni, tomato sugo, parmigiano

MOUSSAKA

layered “Maple leaf farms” pekin duck casserole, eggplant, potato, herbs, bechamel

ARNI GIOUVETSI

Superior farms stewed lamb shank, orzo, 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

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

PORK CHOP

16 oz. bone-in Berkshire (Kurobuta), seasonal compote preserve, parsley

We exclusively serve Midwest corn fed beef rated USDA Prime and wet-aged for 32-48 days under highly controlled conditions for a tender and flavorful meat. Only 2% of all beef produced is allocated to be certified as USDA Prime.

All steaks are USDA Prime and served à la carte

FILET MIGNON
NEW YORK STRIP
* PORTERHOUSE
BONE-IN FILET MIGNON
BONE-IN “COWGIRL” RIBEYE
* LONG-BONE TOMAHAWK RIBEYE

* Tomahawk and Porterhouse are presented sliced while on limited availability & will not be served past medium temperature.

We have partnered with Allen Bros. in Chicago, the premier purveyor of fine beef since 1893, to provide the Bay Area their finest hand-selections solely sourced from Midwestern Native Beef farms in Nebraska, Iowa, Kansas and Colorado.

Dio Deka - Fine Hellenic Cuisine

On the Side

HORTA

Swiss Chard, garlic, chili

GARDEN VEGETABLES

with daily purée

TRUFFLE’D FRIES

parmigiano, herbs, pepper

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.