Greek Omelet

Filled with sautéed spinach, mushrooms, imported greek sheep’s-milk feta cheese, and fresh oregano, served with fresh fruit and homestyle potatoes or cheesy polenta

Frittata Rustica

Fresh eggs, all-natural pancetta, potatoes, and sweet onions, baked together in an individual casserole, topped with asiago cheese

Frittata Di Funghi

Fresh eggs, crimini mushrooms, sweet onions, and garlic, baked together in an individual casserole, topped with fontina cheese

Frittata Di Mare

Fresh eggs,‏ gulf shrimp, diver scallops, sweet onions, roma tomatoes, and fresh dill, baked together in an individual casserole, topped with melted gruyere cheese

Saucisse Fumée

Grilled rustic andouille sausage served with scrambled eggs, sliced roma tomatoes, and homestyle potatoes or cheesy polenta

Tortilla Española

Traditional spanish open-faced omelet with imported spanish chorizo sausage, roasted red peppers, fried potatoes, onions, and garlic, topped with melted manchego cheese (spicy upon request)

Imported Serrano Ham ‘Benedict’

Poached eggs on ciabatta toast, topped with hollandaise sauce and roasted red peppers, served with flash-grilled serrano ham slices

Uova D’Antonio

Ciabatta toast topped with poached eggs and creamed spinach, served with in-house rumcured salmon and diced fresh roma tomatoes

French-French Toast

Nana’s recipe – made with thick-cut tuscan bread, dusted with powdered sugar and cinnamon, served with fresh fruit and pure maple syrup

Beignets De Crabe ‘Benedict’

Two of our signature lump crabcakes topped with poached eggs, hollandaise sauce, and diced roma tomatoes, served with homestyle potatoes

Salmon and Eggs

Chunks of fresh salmon sautéed with scrambled eggs, onions, and herbs, served with sliced roma tomatoes and homestyle potatoes or cheesy polenta

Beignet De Crabe

Chef anthony’s signature, six-ounce lump crabcake served with an insalata mista and lily’s aioli

Greek Lamb and Eggs

Fresh australian lamb tenderloin, marinated and chargrilled, served with scrambled eggs, sliced tomatoes and homestyle potatoes or cheesy polenta

Charbroiled Salmon Steak

Garnished with‏ mango dried-sour-cherry salsa, served with homestyle potatoes

Cappucino

Mimosa

Caffe Latte

Bloody Mary

Caffe Mocha

Fresh Orange Juice

Parisian Coffee

with Brandy and Grand Marnier

Panna (Small Only)

Monastery Coffee

Pellegrino

Espresso

Salad Niçoise

Grilled fresh yellowfin tuna atop a medley of fresh vegetables, field greens, potatoes, and niçoise olives, tossed in balsamic vinaigrette, with boiled eggs and roma tomatoes, anchovies upon request

Insalata Alla Griglia

Grilled gulf shrimp and a grilled whole-romaine heart, dressed with a caper and roasted-red-pepper salsa, montrachet goat cheese, and fresh oregano

Salmon Cæsar Salad

Fresh salmon fillet, chargrilled, served atop fresh romaine hearts tossed in cæsar dressing, garnished with puff-pastry croutons and shredded asiago cheese

Mediterranean Grilled-Cheese Sandwich

A blend‏ of fontal and asiago cheeses, roasted tomatoes, grilled onions, and sliced almonds, served with insalata mista and a cup of soup

Gyros Sandwich

Lamb tenderloin, marinated greek-style, chargrilled, served on warm pita bread with lettuce, tomato, and sweet onion, with feta-dill sauce and homestyle potatoes

Lily's Lamburger

Ground fresh colorado lamb, seasoned and chargrilled, on a ciabatta bun with lettuce, tomato, and onion, served with french fries and feta-dill sauce

Fresh Salmon Burger

Fresh salmon patty, panko-breaded and pan-fried, on a toasted bun with a side of fetadill sauce, served with insalata mista and a cup of soup

Hickory-Smoked Turkey

Piled high on grilled tuscan bread with Italian fontal cheese, served with apple cranberry sauce and French fries

The ‘PLP’

Pancetta, lattuga, e pomodoro – an Italian version of the blt – crisped pancetta, lettuce and tomato on a toasted ciabatta roll with a side of aioli, served with insalata mista and a cup of soup

Lily's Orange-Blossom Salad

Fresh beets served with wild baby arugula tossed in an orange-blossom vinaigrette, garnished with crumbled gorgonzola cheese and candied walnuts

Insalata Mista

Mixed baby field greens tossed in balsamic vinaigrette, garnished with roma tomatoes

Cæsar Salad

Garnished with shredded asiago cheese and tuscan croutons

Tomato-Dill Soup

Soup Du Jour

French Fries

Serrano Ham

One Scrambled or Poached Egg

Basket of Fresh Biscuit

Homestyle Potatoes

Fresh Fruit

Cheesy Polenta

Andouille Sausage

Pancetta

House-Cured Salmon

Grilled Asparagus

Side Hollandaise Sauce

Calamari a La Plancha

Served on a sizzling platter (not breaded and fried) with olive oil, garlic, scallions, and fresh lemon

Fresh Prince Edward Island Mussels

Served either “a la crème,” in a white-wine, basil, and garlic cream broth, or “posillipo,” in a spicy tomato-seafood sauce

Mezze Platter

Hummus bi tahini, taramasalata, marinated olives, pickled hot peppers, sweet onion, feta cheese, and dolmas, served with warm pita

Gambas Al Ajillo

Gulf shrimp‏ served sizzling in a cazuelita with white wine, garlic, herbs, olive oil, and fresh lemon

Hummus Bi Tahini

Served with warm pita and marinated olives

Cæsar Salad

Garnished with shredded asiago cheese and tuscan croutons

Insalata Mista

Field greens tossed in balsamic vinaigrette, garnished with roma tomatoes

Tomato-Dill Soup

Soup Du Jour

Petto Di Pollo Alla Parmigiano

Breaded breast of chicken and capellini pasta baked in a savory tomato sauce, topped with melted fontal, asiago, and pecorino romano cheeses

Fresh Salmon Steak

Chargrilled, served with insalata mista and a cup of soup

Greek Salad

Fresh tomatoes, cucumbers, sweet onions, olives, imported sheep’s milk feta, and pan-roasted potatoes, tossed in a red-wine vinaigrette over hearts of romaine, anchovies upon request

Salad Niçoise

Grilled fresh ahi tuna atop a medley of fresh vegetables, field greens, potatoes, and niçoise olives, tossed in balsamic vinaigrette, with boiled eggs and roma tomatoes, anchovies upon request

Lily's Orange-Blossom Salad

Fresh beets served with wild baby arugula tossed in an orange-blossom vinaigrette, garnished with crumbled gorgonzola and candied walnuts

Insalata Alla Griglia

A signature lily dish – a grilled whole romaine heart, topped with a roasted-red pepper and caper salsa, with grilled atlantic white shrimp, goat cheese, and fresh oregano

Beignet De Crabe

Chef anthony’s‏ signature six-ounce lump crabcake, served with insalata mista and lily’s aioli

Salmon Cæsar Salad

Grilled fresh salmon atop fresh romaine hearts tossed in a traditional cæsar dressing, garnished with tuscan croutons and grated asiago cheese

Ravioli Di Zucca Con Burro Marrone E Salvia

Pasta filled with a roasted butternut-squash stuffing and tossed in a sage brown-butter sauce

Seasonal Gemelli

shitake mushrooms, diced Romas, organic baby spinach, garlic, thyme, white wine, fresh lemon

Puttanesca

Fettuccine sautéed in a spicy tomato sauce with capers, olives, anchovies, and onions, garnished with pecorino romano cheese and hawaiian sweet basil

Lily's Lamburger

Ground fresh‏ colorado lamb, seasoned and chargrilled, on a ciabatta bun with lettuce, tomato, and onion, served with french fries and feta-dill sauce

Fresh Salmon Burger

Fresh salmon patty, panko-breaded, on a toasted ciabatta bun, served with feta-dill sauce, insalata mista, and a cup of soup (takes a few minutes longer to prepare – thanks for your patience)

Hickory-Smoked Turkey

Piled high on grilled tuscan bread with italian fontal cheese, served with applecranberry sauce and french fries

Chargrilled Moroccan Jerk Chicken

Fresh boneless breast rubbed with our chef’s own blend of mediterranean spices, chargrilled, on a toasted ciabatta roll, served with fries

Gyros

Lamb tenderloin marinated greek-style, chargrilled, served on warm pita with lettuce, tomato, onion, and feta-dill sauce, served with french fries

The ‘PLP’

Pancetta, lattuga, e pomodoro – an italian version of the BLT – crisped pancetta, lettuce and tomato on a toasted ciabatta roll with a side of aioli, served with insalata mista and a cup of soup

Falafel Sandwich

Jerusalem-style falafel, served in warm pita with lettuce, tomato, and sweet onion served with feta-dill sauce, amba, and insalata mista

Mediterranean Grilled Cheese

A blend of fontina and asiago cheeses, roasted tomatoes, grilled onions, and sliced almonds, served with a cup of soup and insalata mista

Greek Steak Sandwich

Tender slices of beef tenderloin, sautéed with peppers, onions, garlic, and fresh oregano, topped with valbreso sheep’s milk feta cheese, served with french fries

Grilled Fresh-Vegetable Sandwich

Eggplant, tomato, zucchini, and onion, dressed in balsamic vinaigrette, topped with grated asiago cheese, served cold on grilled tuscan bread with an insalata mista

½ Hickory Smoked Turkey Sandwich

½ Grilled Moroccan Jerk Chicken Sandwich

½ PLP Sandwich (Italian BLT)

½ Grilled Vegetable Sandwich

Soup and Salad

Cheeses

Manchego

Spain, sheep’s milk, nutty

Valdeon

Spain, uber-blue, like roquefort

Fontal

Italy, semi soft, good for melting

Gruyere

Swiss, firm,‏ full-flavored

Valbreso Feta

France, sheep’s milk

Manouri

Greece, fresh-salted

Chevre

France, fresh goat’s milk

Grana Padano

Italy, firm, cow's

Jamón Serrano

Hot Pickled Peppers

Mixed Greek Olives

Cornichons

Caperberries

Cold Mezze Platter

Hummus bi tahini, taramasalata, marinated olives, nana’s eggplant, sweet onion, feta cheese, hot pickled peppers, and dolmas, served with warm pita

Rum-Cured Salmon

Fresh atlantic salmon, house-cured in bacardi 8 rum, garnished with capers, onions, diced egg, remoulade, and melba toast

Pan De Higo

Homemade fig cake, served with manchego cheese, sliced serrano ham, toasted almonds, and orange segments (tapa 7) gf

Gigande Bean Salad

Large, imported greek broad beans tossed with tomato, onion, cucumber, fresh hawaiian sweet basil and manouri cheese, in a red-wine vinaigrette (tapa 6) gf

Insalata Alla Griglia

A signature lily dish – a grilled whole romaine heart, topped with a roasted-red pepper and caper salsa, with grilled atlantic white shrimp, goat cheese, and fresh oregano –  gf

Horiatiki Salata

Traditional greek‏ salad with tomatoes, onions, cucumbers, olives, fresh oregano, and imported sheep’s-milk feta, dressed with extra-virgin olive oil, sea salt, and black pepper gf

Nana's Marinated Eggplant

With roasted red peppers and grilled tuscan bread (tapa 4) gf

Lily's Orange-Blossom Salad

Fresh beets served with wild baby arugula tossed in an orange-blossom vinaigrette, garnished with crumbled gorgonzola and candied walnuts(tapa 6) gf

Hummus Bi Tahini

Served with warm pita bread and marinated olives

Caesar Salad

Garnished with shredded asiago cheese and tuscan croutons

Insalata Mista

Field greens‏ tossed in balsamic vinaigrette, with roma tomatoes and croutons

Hot Mezze Platter

Homemade beef kibbeh, jerusalem falafel, and spanokopita, served with sweet onion, tomato, cucumber, feta-dill sauce, amba, and warm pita

Fresh Prince Edward Island Mussels

Served either “a la crème,” in a white-wine, basil, and garlic- cream broth, or “posillipo,” in a spicy tomato seafood sauce gf

Calamari a La Plancha

Served on a sizzling platter (not breaded and fried) with olive oil, garlic, scallions, and lemon gf

Gambas Al Ajillo

Large wild atlantic white shrimp served sizzling in a cazuelita with white wine, garlic, herbs, extra-virgin olive oil, and fresh lemon (tapa 7) gf

Kibbeh

Traditional lebanese meatballs made with ground black angus chuck, bulghar wheat, and pine nuts, served with feta-dill sauce (tapa 5)

Chorizo Español

Sizzled in extra-virgin olive oil with a splash of red wine vinegar gf

Beignet De Crabe

Chef anthony’s signature six-ounce lump crabcake, served with sliced avocado, orange wedges, and lily’s fresh aioli (tapa 10)

Jerusalem Falafel

Served with feta-dill sauce and amba (tapa 5)

Tomato-Dill Soup

Soup Du Jour

Lily's Lamburger

Ground fresh colorado lamb, seasoned and chargrilled, on a ciabatta bun with lettuce, tomato, and onion, served with french fries and feta-dill sauce

Gyros

Fresh, all-natural, grass-fed lamb tenderloin, marinated and chargrilled, served on warm pita with lettuce, sweet onion, tomato, and feta-dill sauce, served with french fries

Petto Di Pollo Alla Parmigiano

A breaded breast of chicken is baked to order in a savory tomato sauce with capellini pasta, topped with melted fontal, grana padano, and pecorino romano cheeses

Salad Niçoise

Grilled fresh ahi tuna atop fresh vegetables, field greens, potatoes, and niçoise olives, tossed in balsamic vinaigrette, garnished with boiled eggs and roma tomatoes, anchovies upon request (gf)

Ravioli Formaggio Di Capra

Pasta filled with goat cheese, sautéed in olive oil with organic baby spinach, sun-dried tomatoes, and fresh garlic, garnished with toasted pine nuts and pecorino-romano

Puttanesca

Fettuccine sautéed in a spicy tomato sauce with capers, olives, anchovies, and onions, garnished with pecorino romano cheese and hawaiian sweet basil

Ravioli Di Zucca

Pasta filled with a roasted butternut-squash stuffing and tossed in a sage-brown butter sauce, garnished with pecorino romano cheese and lemon zest

Seasonal Gemelli

shitake mushrooms, diced Romas, organic baby spinach, garlic, thyme, white wine, fresh lemon

Risotto Con Cappesante E Asparago

Fresh jumbo diver scallops, pan-seared, served atop a saffron-carnaroli risotto with fresh asparagus tips, garnished with asiago cheese gf

Pinchitos

Lamb tenderloin‏ rubbed with the chef’s special blend of spanish spices, chargrilled, with sautéed white sweet potatoes and fresh green beans, topped with a picante salsa verde and manchego cheese gf

Zuppa Di Mare

Fresh diver scallops, pei mussels, calamari, gulf shrimp, and whitefish simmered in a spicy tomato-seafood broth with fresh hawaiian sweet basil gf

Stuffed Pan-Seared Filet Mignon

Filled with mushrooms, herbs, toasted pine nuts, and gorgonzola cheese, drizzled with an amontillado sherry sauce, served with lemon-garlic mashed potatoes and mushroom pisto

Charbroiled Salmon Steak

Served with lemon-garlic mashed potatoes and mango-sour cherry salsa

Ornithenia Souvlakia

Boneless chicken breast marinated in wine vinegar and greek herbs, chargrilled with mushrooms, bell peppers, and onions, served with pan-roasted potatoes and valbreso sheep’s milk feta gf

Seafood Vol-Au-Vent

Fresh diver scallops, gulf shrimp, diced roma tomatoes, and asparagus tips, simmered in a light lemon-cream sauce and served in a puff-pastry shell

MEAT AND POTATOES

Black Angus ribeye, hand-cut and nicely trimmed, chargrilled, lemon-garlic mashed potatoes and sauteed green beans (herbed butter coin upon request) -gf

Homemade Tiramisu

Italian savoiardi ladyfingers dipped in lavazza espresso, layered with fresh imported mascarpone cream and sweet ghirardelli cocoa

Torta Ciocolatta

Bittersweet chocolate is combined with toasted hazelnuts to create a light but intensely rich flourless cake, served warm, garnished with fresh whipped cream (gluten-free)

Lemon-Sponge Custard

A lily signature - fresh lemon custard and light lemon-sponge cake, served warm and topped with fresh whipped cream and raspberry sauce

Dark Chocolate Fudge Cake

Dense and‏ intense, served warm and garnished with whipped fresh cream

Coconut Cream Pie

With toasted coconut and fresh whipped cream

Vanilla-Bean Ice Cream

Homemade Bread Pudding

Made with raisins and cinnamon, served warm with a scoop of vanilla bean ice cream and drizzled with caramel-bourbon sauce

Carrot Cake

Made with raisins and walnuts, cream cheese icing

Sorbet, Ice Cream, or Gelato Du Jour

Ask your server for today’s flavor

Espresso

Cappuccino

Caffe Latte

Café Americano

Café Mocha

Café Romana

With sambca

Monastery Coffee

With frangelico

Parisian Coffee

With brandy and grand marnier

Lady Godiva

Dark chocolate godiva liqueur, vodka, and a splash of cream (served up)

Berry Sweet

Vodka, chambord, crème de cassis, cranberry juice, and lime (served up)

The God Daughter

Our house‏ infused ginger vodka with amaretto and a splash of cream (served on the rocks)

Tiramisu Martini

Absolut vanilia vodka, khalua, godiva white chocolate liqueur, amaretto, and cream, dusted with sweet cocoa (served up)

Raspberry Truffle

Creamy, with absolut vanilia vodka, crème de cacao, and chambord, rimmed with raspberry puree

Marsilio Marco Negri, Moscato D’Asti

Vin Santo Del Chianti Classico, Castello Di Querceto - Gls

Heinz Eifel Eiswein (Ice Wine) – Gls

Mad Cuvee, Royal Tokaji – Gls

Sandeman 10 Year Tawny

Terra D’Oro Zinfandel Port

2006 Quinta Nova Lbv

1985 Don Px Gran Reserva

Lustau “Los Arcos” Amontillado

Lustau Light Fino “Jarana”

Lustau Rare Cream “Superior”

Courvoisier Cognac Vs

Kelt Tour Du Monde Cognac VSOP

Kelt Tour Du Monde Cognac XO

Busnel Calvados VSOP

Chateau De St. Aubin Bas-Armagnac

Bertagnoli Grappa Di Moscato

Ron Zacapa 23 Yr “Centenario”

Santa Teresa1796

Balvenie 12Yr

Glenlivet 18Yr

Laphroaig 10Yr

Oban 14Yr

Macallan 12Yr

Talisker 10Yr

Bailey's

Campari

Frangelico

Galliano

Grand Marnier

Limoncello

Ouzo

Sambuca

St-Germaine

Strega

Tuaca

Absolut

Absolut Citron

Absolut Mandrin

Absolut Pear

Absolut Vanilla

Chopin

House-Infused Rosemary

House-Infused Ginger

Ketel One

Pearl

Pearl Pomegranate

Ultimat

Bulleit Rye

Bushmills 10

Canadian Club

Crown Royal

Dewar's

Jack Daniels

Jameson

Johnnie Walker Black

Basil Hayden's

Kentucky Gentleman

Maker's Mark

Woodford Reserve

Bass Ale

Birra Moretti

Estrella Damn Daura (Gluten Free)

Terrapin Rye Pale Ale

Fullers London Pride

Miller Lite

Three Taverns Single Intent

St. Pauli Girl N.A.

Stella Artois

Weihenstephaner Hefeweissen

Wild Heaven “Ode to Mercy” Hg

Beefeater

Bombay Sapphire

Hendrick's Tanqueray

Bacardi 151

Bacardi 8

Bacardi Oakheart (Spiced)

Bacardi Silver

Gosling's Black

Myer's Dark

Ron Zacapa 23 Yr “Centenario”

Santa Teresa

Martini & Rossi Dry

Martini & Rossi Rosso

Balvenie 12Yr

Glenlivet 18Yr

Laphroaig 10Yr

Oban 14Yr

Macallan 12Yr

Talisker 10Yr

Bertagnolli Grappa Di Moscato

Calvados Menorval Prestige XO

Chateau De St Aubin Bas-Armagnac

Courvoisier Vs

Kelt VSOP

Kelt XO

Tres Generaciones Añejo

Tres Generaciones Plata

Tres Generaciones Reposado

Casamigos Reposado

2006 Quinta Nova Lbv

Croft Tawny 10 Year

1985 Don Px Gran Reserva

Lustau “Los Arcos” Amontillado

Lustau Light Fino “Jarana”

Lustau Rare Cream “Superior

The Perfect Manhattan

(Secret lily recipe) the best rye manhattan you will ever have! (Served up, regular manhattans available as well)

George Clooney's Fiancee

Casamigos Reposado Tequila, Combier cassis, fresh lime, ginger beer (Rocks)

Pomona's Pear

Absolut Pear vodka, Absolut Vanilla, fresh orange, fresh lemon (served up)

Southern Old Fashioned

Doc Holiday‏ rye (local), sugar, peach bitters, orange twist (cherry and orange wedge only by request) (Rocks)

Basil Smash

Bombay Sapphire gin, limoncello, fresh basil, fresh lemon (served up)

Pomegranate Gimlet

Made with pearl pomegranate vodka and fresh lime juice (served up)

Limoncini

Absolut citron vodka, limoncello, and a splash of fresh lime juice (served up)

The Jimmy Hendricks

Hendrick’s gin, muddled fresh mint and cucumbers, splash of soda (served on the rocks)

Lady Godiva

Dark chocolate godiva liqueur, vodka, and a splash of cream (served up)

Tiramisu Martini

Absolut vanilia vodka, khalua, godiva white chocolate liqueur, amaretto, and cream, dusted with sweet cocoa (served up)

Bette Kate

White Lillet, Bombay Sapphire gin, lemon twist (served up)

St. Germain Cocktail

Brut Champagne, St. Germain, club soda, lemon twist (served up)

Raspberry Refresco

Prosecco, Raspberry puree, St. Germain (served up)

La Maria

Layer Cake‏ Zinfandel, Tres Generaciones Plata tequila, fresh lime, grapefruit (served up)