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Opening Hours

Sunday - Thursday   
12:00pm - 10:00pm
Friday - Saturday    
12:00pm - 11:00pm

A FEAST FOR YOUR SENSES

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Spreads with Pita

Tzatziki    8
The famous Greek pressed yogurt, garlic and cucumber spread.

Taramosalata    8
Traditional Greek cod roe spread.

Hummus    8
Chickpeas, garlic, fresh lemon and tahini.

Melitzanosalata    8
Roasted eggplant puréed with olive oil and fresh garlic.

Tirokafteri    8
Spicy spread of grilled banana peppers and feta.

Skordalia    8
Creamy garlic and potato spread.

Patzaria Skordalia (Roasted Beets)    8
Fresh garlic, red onions served with Skordalia.

Trilogy of Spreads    17
A choice of three spreads, served with feta,olives,cucumbers and bulgur pilaf.

Soups

Avgolemono    8
Traditional egg- lemon chicken soup, with dilland baby spinach.

Salads

Mixed Greens    8
Tossed in balsamic vinaigrette.

Horiatiki (Village Salad)    13
Tomatoes, cucumbers, red onions, sweet peppers,olives, and feta cheese in an extra virgin olive oillemon dressing.

Elliniki (Greek Salad)    11
Romaine lettuce, onions, sweet peppers, cucumber,tomato, Kalamata olives and feta cheese tossed in oursignature extra virgin olive oil and lemon dressing.

Caesar Salad    11
Crispy romaine lettuce tossed with our homemadedressing and topped with parmesan cheesebacon strips and croutons.

Marinated Beets Salad    16
Marinated baby beets with green beans, dill, garlic,lemon and toasted walnuts.

Baked Goat Cheese Salad    16
Encrusted with pistachio, served over tomato andportobello mushroom cap and mixed greens.

Hallumi Arugula Salad    16
Romaine lettuce, arugula, cherry tomatoes, redonions, cucumbers, sweet peppers, crispy pita bread andHallumi cheese in a honey balsamic vinaigrette dressing.

Meze (appetizers)

Jumbo Grilled Shrimp    17
Marinated in a walnut-basil pesto served ina martini glass with half an orange and mixed greens.

Garides Saganaki    19
Sautéed shrimp in garlic butter, fresh herbs, peppers,onions in a tomato sauce and melted feta cheese.

Mydia (Mussels)    14
P.E.I. mussels in wine garlic spinach, fresh herbsand tomato ouzo broth or cream sauce.

Floured Calamari    16
Tender calamari lightly fried, served with lemonand tzatziki.

Grilled Calamari    17
Tossed in a garlic butter, lemon and saffron reduction,served with garlic spinach, sundried tomatoes and leeks.

Grilled Octopus    22
Extra virgin olive oil, lemon and oregano servedover garlic sautéed swiss char and cherry tomatoes.

Sea Scallops    20
Sautéed in butter with red onions, cherry tomatoesand baby spinach in a white wine lemon reduction.

Dolmades    10
Stuffed vine leaves with chopped beef and scented rice. Topped with egg lemon sauce.

Chicken Livers    12
Pan-seared with sautéed peppers, mushrooms,onions, and herbs in a white wine, fresh garlic,and lemon reduction.

Saganaki    15
Kefalotyri cheese flambéed tableside with ouzo.

Keftedes me Saltsa (Meat Balls in Tomato Sauce)    10
Soula’s aromatic ground beef brasied with ourdelicious tomato sauce.

Spanakopita    10
Freshly made phyllo pastry layered with spinachand feta cheese.

Halloumi (Cyprus)    15
Grilled Cypriot cheese with capers, olive tapenade,cherry tomatoes and cilantro vinaigrette.

Kolokithokeftedes (Santorini)    12
Zucchini croquettes with feta, kefalograviera cheeseand fresh herbs.

Loukaniko    9
Greek sausage with a hint of orange served with spinachand cherry tomatoes in a lemon sauce.

Sesame Baked Feta    12
Premium feta crusted with sesame seeds bakedand served with olive tapenade.

Gigantes    9
Giant lima beans slowly baked in tomato sauce.

From the Grill

New York Striploin (Black Angus)    29
Grilled grass-fed striploin topped in a balsamic redwine reduction, finished with Madagascar pepperconsserved over garlic mashed potatoes and seasonal panseared vegetables.

Filet Minion (Angus Select)    35
With a sour cherry balsamic red wine reduction, servedwith grilled vegetables over garlic mashed potatoes.

Rib Eye Steak (Angus Classic)    35
One of the most tender steaks around, perfectly aged,served over garlic mashed and seasonal panseared vegetalbles.

Char-Grilled Loin of Lamb    29
Topped with fig and cinnamon orange glaze reduction,served with black olive mash, pan seared spinachand garlic roasted carrots.

Rack of Lamb    34
Fresh Ontario half rack finished in a walnut basil oildressing, served over feta scalloped potatoes andgarlic roasted carrots.

Ontario Pork Chop    19
In a Greek Style marinade of olive oil lemon andoregano, served with basmati rice and garlicroasted carrots.

Caria Lemon Roasted Chicken    22
Organic chicken supreme, encrusted with herbs, servedover feta scallped potatoes, topped with home-madeonion rings and grilled sweet pepper zucchini ralish.

Greek Specialties

Exohiko-Rosemary Chicken Pie or Lamb Pie    20
Slowly stewed with onions and mushroomsin a divine feta & rosemary sauce wrapped in filo pastry.Served with mixed greens, lemon roasted potatoes andTzatziki.

Moussaka    19
Layers of ground beef, potato, zucchini and eggplanttopped with béchamel and tomato sauce, served withmixed greens in a balsamic vinaigrette.

Vegetable Moussaka    19
Layers of zucchini, eggplant, spinach, sweetpeppers and potatoes, topped with béchamel and tomatosauce, served with mixed greens in a balsamic vinaigrette.

Santorini Chicken    22
Stuffed with spinach and feta cheese, served with garlicmashed and seared vegetables, finished with a white winerosemary cream sauce.

Arni Yiouvetsi (Braised Lamb Shank)    25
Mediterranean herbs and savory vegetables, combinedto form a rich taste of an Aegean specialty, served overmonastiri orzo pasta.

Paidakia Skaras (Lamb Chops)    28
Encrusted with pistachio, served over tomato andportobello mushroom cap and mixed greens.

Souvlaki Dinners

All Dinners served with tzatziki, Greek salad, rice and lemonroasted potatoes.

Chicken Souvlaki    22
Tender cuts of grilled chicken breast.

Aioli Lamb Souvlaki    26
Grilled loin of lamb seasoned with herbs and spices.

Pork Souvlaki    20
Tender cuts of grilled pork.

Beef Souvlaki    26
Beef tenderloin with red onions and sweet peppersgrilled to your liking.

Vegetable Souvlaki    20
Coulorful vegetables skewer,coated in a lemony marinade.

Gyro Dinner    20
Flavourful thinly sliced blend of beef and lamb.

Chicken Gyro Dinn    21
Yogurt marinated chicken packed with flavorfrom warm spices.

Catch of the Day

Soula’s is now pleased to offer fresh catch of the day.Your server will inform you of today’s selection.

From the Sea

Atlantic Salmon    23
In a white wine lemon dill garlic butter sauce, servedover garlic mashed, garlic roasted carrots andsautéed swiss char.

Tilapia Fillet    20
Pan seared in white wine lemon dill cream sauce, servedover garlic mashed and seasonal vegetables.

Kakavia    24
A Greek traditional seafood dish of shrimp, mussels,salmon, calamari, scallops, onions and peppers in atomato wine broth.

Grilled Calamari    23
Tossed in a garlic lemon dill saffron sauce, with sundriedtomatoes and leeks. Served with basmati rice, lemonroasted potatoes and Greek salad.

Rhodes Shrimp    24
Sautéed onions and feta, in lemon dill cream sauce.Served with sautéed spinach over monastiri orzo pasta.

Alaskan Black Cod Fillet    32
In a white wine lemon dill garlic butter with baby shrimp.Served over garlic mashed potatoes and grilled vegetables.

Orange Roughy    26
Pan seared in a lemon dill garlic butter with fresh tomatoonion salsa. Served over garlic mashed and sesoanal panseared vegetables.

Pasta

Chicken Penne    18
Sundried tomatoes, peppers and button mushrooms in a basil pesto cream sauce.

Seafood Fettuccini    22
Black tiger shrimp, sea scallops, calamari, cherry tomato, olives and artichokehearts in a fresh herb tomato sauce.
Also available in garlic olive oil or cream sauce.

Fettuccine Alfredo    17
Cream, nutmeg and parmesan cheese.

Vodka Salmon Fettuccine    20
Fresh leeks, cherry tomatoes, garlic and dill in a rose sauce.

Platters

Meze Tasting Platter    28
Tastings of tirokafteri, tzatziki, patzaria, dolmades, kolokithokeftedes,sesame baked feta and meat balls. Served with pita and olive tapenade.

Mixed Grill Platter    68
Ontario pork chop, lemon roasted chicken breast, Greek sausage,Ontario lamb chops and grilled Biftekia. Served with basmati rice,lemon roasted potatoes and seasonal pan seared vegetables.

Mermaid Platter    70
Soula’s land and sea platter with grilled calamari, jumbo shrimp, mussels,Ontario lamb chops, and lemon roasted chicken breast. Served withbasmati rice, lemon roasted potatoes and seasonal pan seared vegetables.

Neptune’s Seafood Platter    73
Grilled calamari, jumbo shrimp, mussels, salmon and a tilapia fllet.Served with basmati rice, lemon roasted potatoes and seasonal pan seared vegetables.

Spreads with Pita

Tzatziki    8
The famous Greek pressed yogurt, garlic and cucumber spread.

Taramosalata    8
Traditional Greek cod roe spread.

Hummus    8
Chickpeas, garlic, fresh lemon and tahini.

Melitzanosalata    8
Roasted eggplant puréed with olive oil and fresh garlic.

Tirokafteri    8
Spicy spread of grilled banana peppers and feta.

Skordalia    8
Creamy garlic and potato spread.

Patzaria Skordalia (Roasted Beets)    8
Fresh garlic, red onions served with Skordalia.

Trilogy of Spreads    17
A choice of three spreads, served with feta,olives,cucumbers and bulgur pilaf.

Soups

Avgolemono    8
Traditional egg- lemon chicken soup, with dilland baby spinach.

Salads

TOP ANY SALAD WITH
Grilled chicken breast     6
Grilled calamari      7
Grilled salmon     7

Mixed Greens    7
Tossed in balsamic vinaigrette.

Horiatiki (Village Salad)    12
Tomatoes, cucumbers, red onions, sweet peppers,olives, and feta cheese in an extra virgin olive oillemon dressing.

Elliniki (Greek Salad)    10
Romaine lettuce, onions, sweet peppers, cucumber,tomato, Kalamata olives and feta cheese tossed in oursignature extra virgin olive oil and lemon dressing.

Caesar Salad    10
Crispy romaine lettuce tossed with our homemadedressing and topped with parmesan cheesebacon strips and croutons.

Marinated Beets Salad    10
Marinated baby beets with green beans, dill, garlic,lemon and toasted walnuts.

Baked Goat Cheese Salad    15
Encrusted with pistachio, served over tomato andportobello mushroom cap and mixed greens.

Hallumi Arugula Salad    15
Romaine lettuce, arugula, cherry tomatoes, redonions, cucumbers, sweet peppers, crispy pita bread andHallumi cheese in a honey balsamic vinaigrette dressing.

Meze (appetizers)

Jumbo Grilled Shrimp    17
Marinated in a walnut-basil pesto served ina martini glass with half an orange and mixed greens.

Garides Saganaki    19
Sautéed shrimp in garlic butter, fresh herbs, peppers,onions in a tomato sauce and melted feta cheese.

Mydia (Mussels)    14
P.E.I. mussels in wine garlic spinach, fresh herbsand tomato ouzo broth or cream sauce.

Floured Calamari    15
Tender calamari lightly fried, served with lemonand tzatziki.

Grilled Calamari    16
Tossed in a garlic butter, lemon and saffron reduction,served with garlic spinach, sundried tomatoes and leeks.

Grilled Octopus    22
Extra virgin olive oil, lemon and oregano servedover garlic sautéed swiss char and cherry tomatoes.

Sea Scallops    20
Sautéed in butter with red onions, cherry tomatoesand baby spinach in a white wine lemon reduction.

Dolmades    10
Stuffed vine leaves with chopped beef and scented rice. Topped with egg lemon sauce.

Chicken Livers    12
Pan-seared with sautéed peppers, mushrooms,onions, and herbs in a white wine, fresh garlic,and lemon reduction.

Saganaki    13
Kefalotyri cheese flambéed tableside with ouzo.

Keftedes me Saltsa (Meat Balls in Tomato Sauce)    10
Soula’s aromatic ground beef brasied with ourdelicious tomato sauce.

Spanakopita    10
Freshly made phyllo pastry layered with spinachand feta cheese.

Halloumi (Cyprus)    15
Grilled Cypriot cheese with capers, olive tapenade,cherry tomatoes and cilantro vinaigrette.

Kolokithokeftedes (Santorini)    12
Zucchini croquettes with feta, kefalograviera cheeseand fresh herbs.

Loukaniko    9
Greek sausage with a hint of orange served with spinachand cherry tomatoes in a lemon sauce.

Sesame Baked Feta    12
Premium feta crusted with sesame seeds bakedand served with olive tapenade.

Gigantes    9
Giant lima beans slowly baked in tomato sauce.

Meze Tasting Platter    26
Tastings of tirokafteri, tzatziki, patzaria, dolmades,kolokithokeftedes,sesame baked feta and meatballs,served with pita and olive tapenade.

Wraps

All wraps served with your choice of mixed greens or fries.

Chicken Greek Wrap    14
Grilled chicken breast with crispy romaine lettuce,tomatoes, cucumbers, red onions, sweet peppers, fetacheese and tzatziki.

Gyro Wrap    14
Rotisserie roasted blend of beef and lamb withcrispy romaine lettuce, tomatoes, cucumbers, redonions, sweet peppers, feta cheese and tzatziki.

Chicken Caesar Wrap    14
Caesar salad with grilled chicken breast toppedwith bacon strips, parmesan and croutons.

Greek Sausage Wrap    14
Stuffed with sautéed onions, mushrooms, sweet peppers,tomatoes and romaine lettuce.

Grilled Veggie Wrap    14
Sautéed mushrooms, onions, roasted red peppers,cucumbers, lettuce, tomatoes and balsamic vinaigrette.

Pitas

All pitas are topped with tzatziki, onions and tomatoes.Served with your choice of mixed greens or fries.

Pork Souvlaki on a Pita    10
Pork Souvlaki on a Pita.

Chicken Souvlaki on a Pita    10
Tender cuts of grilled chicken.

Gyro on a Pita    10
Rotisserie roasted blend of beef and lamb.

Chicken Gyro on a Pita    10
Yogurt marinated chicken, packed with flavorfrom warm spices.

Burgers

Angus Burger    12
Our grilled 8oz sirloin Angus burger on a toastedsesame bun topped with tomatoes, lettuce and red onions.Served with your choice of mixed greens or fries.
Add Bacon $1.00 • Cheddar Cheese $1.00

Souvlaki Dinners

All Dinners served with tzatziki, Greek salad, rice and lemonroasted potatoes.

Chicken Souvlaki    20
Tender cuts of grilled chicken breast.

Aioli Lamb Souvlaki    26
Grilled loin of lamb seasoned with herbs and spices.

Pork Souvlaki    19
Tender cuts of grilled pork.

Beef Souvlaki    26
Beef tenderloin with red onions and sweet peppersgrilled to your liking.

Vegetable Souvlaki    20
Coulorful vegetables skewer,coated in a lemony marinade.

Gyro Dinner    18
Flavourful thinly sliced blend of beef and lamb.

Chicken Gyro Dinn    19
Yogurt marinated chicken packed with flavorfrom warm spices.

Greek Specialties

Exohiko-Rosemary Chicken Pie or Lamb Pie    18
Slowly stewed with onions and mushroomsin a divine feta & rosemary sauce wrapped in filo pastry.Served with mixed greens, lemon roasted potatoes andTzatziki.

Moussaka    18
Layers of ground beef, potato, zucchini and eggplanttopped with béchamel and tomato sauce, served withmixed greens in a balsamic vinaigrette.

Vegetable Moussaka    18
Layers of zucchini, eggplant, spinach, sweetpeppers and potatoes, topped with béchamel and tomatosauce, served with mixed greens in a balsamic vinaigrette.

Santorini Chicken    20
Stuffed with spinach and feta cheese, served with garlicmashed and seared vegetables, finished with a white winerosemary cream sauce.

Arni Yiouvetsi (Braised Lamb Shank)    22
Mediterranean herbs and savory vegetables, combinedto form a rich taste of an Aegean specialty, served overmonastiri orzo pasta.

Paidakia Skaras (Lamb Chops)    25
Encrusted with pistachio, served over tomato andportobello mushroom cap and mixed greens.

Befteki Olympou    16
Lean ground beef with traditional spices served with friesand Greek salad.

From the Grill

New York Striploin (Black Angus)    26
Grilled grass-fed striploin topped in a balsamic redwine reduction, finished with Madagascar pepperconsserved over garlic mashed potatoes and seasonal panseared vegetables.

Ontario Pork Chop    19
In a Greek Style marinade of olive oil lemon andoregano, served with basmati rice and garlic roasted carrots.

Caria Lemon Roasted Chicken    20
Herb encrusted organic chicken suppreme. Served over feta scallopedpotatoes, topped with home-made onion rings and grilled sweetpepper zucchini ralish.

From the Sea

Atlantic Salmon    21
In a white wine lemon dill garlic butter sauce, servedover garlic mashed, garlic roasted carrots andsautéed swiss char.

Tilapia Fillet    20
Pan seared in white wine lemon dill cream sauce, servedover garlic mashed and seasonal vegetables.

Kakavia    22
A Greek traditional seafood dish of shrimp, mussels,salmon, calamari, scallops, onions and peppers in atomato wine broth.

Grilled Calamari    20
Tossed in a garlic lemon dill saffron sauce, with sundriedtomatoes and leeks. Served with basmati rice, lemonroasted potatoes and Greek salad.

Rhodes Shrimp    23
Sautéed onions and feta, in lemon dill cream sauce.Served with sautéed spinach over monastiri orzo pasta.

Pasta

Chicken Penne    18
Sundried tomatoes, peppers and button mushrooms in a basil pesto cream sauce.

Seafood Fettuccini    20
Black tiger shrimp, sea scallops, calamari, cherry tomato, olives and artichokehearts in a fresh herb tomato sauce.
Also available in garlic olive oil or cream sauce.

Fettuccine Alfredo    17
Cream, nutmeg and parmesan cheese.

Penne Feta    18
Cherry tomatoes and oregano in a creamy feta sauce.

Vodka Salmon Fettuccine    20
Fresh leeks, cherry tomatoes, garlic and dill in a rose sauce.

Martinis 2 oz

Greek Goddess    11
Ouzo, Chambord, Cranberry, Lime

Greek God    11
Ouzo, Melon, Pineapple, Lime

Dirty Martini    11
Gin or Vodka, Dry Vermouth, Olive Juice

Tropical Martini    11
Coconut Rum, Blue Curacao, Pineapple

Sicilian Slap    11
Vodka, Southern Comfort, Amaretto, Peach Schnapps, Lime

Chocolate Martini    11
Creme de Cacao, Vodka, Bailey’s, topped with Chocolate

Lemon Drop    11
Vodka, Lemon, Cane Syrup, Sugar Rim

Cosmopolitan    11
Vodka, Orange Liquor, Cranberry, Lime

Lychee    11
Vodka, Lychee liquor

Blueberry Martini    11
Blueberry Vodka, Chambord, Champagne

French Martini    11
Vodka, Chambord, Pineapple

Green Apple    11
Vodka, Apple Sour, Triple Sec, Fresh Lime

Negroni 2.5 oz    11
Gin, Campari, Sweet Vermouth, Orange

Premium Gin or Vodka Martini    15

Hallumi Arugula Salad    16
Romaine lettuce, arugula, cherry tomatoes, redonions, cucumbers, sweet peppers, crispy pita bread andHallumi cheese in a honey balsamic vinaigrette dressing.

Exotic Cocktails

Hail Caesar 1.5oz    9
Vodka, Clamato, Horseradish, Spices, Edible Garnish

Lime Margarita 1.5oz    9
Tequila, Triple Sec, Fresh Lime, Cane Syrup

Poseidon Mojito 1.5oz    10
White rum, Lime, Mint, Cane syrup, Soda

Mykonos Mule 2.5oz    11
Vodka, Fresh Lime, Ginger Beer

The Perfect Storm 2.5oz    11
Dark Rum, Fresh Lime, Ginger Beer

Old Fashion 2oz    12
Jim Beam Bourbon, Bitters, Cane Syrup, Soda, Orange Slice

Old Fashion Woodford 2oz    14
Made with Woodford Reserve Bourbon

Sangria

Sangria (White or Red)    Gls. 12     1/2 Ltr.  21     1 Ltr.  39

Dionysus - God of Wine and Pleasure 5oz    9
White Wine, Soda, Mixed berries

Mimosa 6oz    10
Champagne, Orange Juic

Kir Royal 6oz    10
Creme de cassis, Champagne

Bottled Water

Ioli Sparkling Mineral 750 ml    6

Ioli Flat Mineral Water 1 ltr    6

Sparkling

Prosecco, Villa Sandi Il Fresco Doc, Treviso Italy    36
Pale lemon with light mousse; aromas of apple, pear and a touchfloral; dry and light in body with flavours of peach, lemon & lime,fresh apple and melon.

Cava, Segura Viudas Brut Reserve, Spain N.V    36
Clean crisp and sharp, made with the traditional method.

Champange, G.H.Mumm, Carte Classique, France N.V    90
An Assemblage of Chardonnay, Pinot Noir and Pinot Meunier.Dry with fine creme and elegant finish.

Champagne, Pol Roger, Brut, France N.V    90
Persistent mousse, toasty, with apple, hazelnut & vanilla aromas.Clean long finish.

Amalia Brut, Moschofilero, Mantinia    90
Light and crisp with zesty acidity. Long and pleasant aftertaste.

Rose

White Zinfandel, Julio Gallo (sweet)  
 Gls. 9     1/2 Ltr.  27     1 Ltr.  36

Kir Yianni Akakies Rose (Dry) Greece
 Gls. 10     1/2 Ltr.  30     1 Ltr.  39

Vintage

I Fabbri “Olinto” Chianti Classico DOCG, Italy    49
Intense ruby red color with vibrant floral and red fruit bouquetaccompanied with long and pleasant aftertaste.

I Fabbri Chianti Classico DOCG, Italy    70
Elegant tannins with toasted notes, red fruit and harmonious notesof oak. Accompanied with long and pleasant aftertaste.

Veglio Barolo DOCG, Italy    90
Diano D Alba Serralunga D Alba Nebbiolo 100% garnet red withorange reflections intense fruit and spice. Dry and full bodied

Veglio “Vigna d’Vigina” Barolo DOCG, Italy   100
Serralunga D Alba Nebbiolo 100% garnet red with orangereflections intense fruitiness and spice. Dry, full bodied andbalanced.

Arni Yiouvetsi (Braised Lamb Shank)    25
Mediterranean herbs and savory vegetables, combinedto form a rich taste of an Aegean specialty, served overmonastiri orzo pasta.

Paidakia Skaras (Lamb Chops)    28
Encrusted with pistachio, served over tomato andportobello mushroom cap and mixed greens.

Hallumi Arugula Salad    16
Fresh Ontario lamb in a traditional Greek marinade ofolive oil lemon and oregano, served with Greek saladand lemon roasted potatoes.

Whites

GREEK

Moschofilero, Boutari, Mantinia  
 
Gls. 9     1/2 Ltr.  27     1 Ltr.  35

Sauvignon Blanc Thalia, Crete  
 
Gls. 9     1/2 Ltr.  27     1 Ltr.  35

LOCAL

Chardonnay Coyote’s Run Unoaked VQA Niagara  
 
Gls. 9     1/2 Ltr.  27     1 Ltr.  35

Riesling Blend, Flatrock Twisted, VQA Niagara  
 
Gls. 10     1/2 Ltr.  30     1 Ltr.  39

WORLD

Pinot Grigio, Blu Giovello, It
 
Gls. 10     1/2 Ltr.  30     1 Ltr.  39

Sauv. Blanc, Casas Del Bosque, Casablanca Valley, Chile  
 
Gls. 10     1/2 Ltr.  30     1 Ltr.  39

Chardonnay, Clos Du Bois, California  
 
Gls. 9     1/2 Ltr.  27     1 Ltr.  36

Retsina

Retsina Kechribari, Thessaloniki
6 oz glass 9   -   500ml 27

Retsina Malamatina Greece
6 oz glass 8   -   500ml 25

Retsina Domaine Kamara Roditis Macedonia Organic
500ml 29

Reds

GREEK

Agiorgitiko, Boutari Red, Nemea Greece
 
Gls. 9     1/2 Ltr.  27     1 Ltr.  35

Syrah/Kotsifali Mediterra, Thalia Red, Metiterra Winery, Crete 
Gls. 9     1/2 Ltr.  27     1 Ltr.  35

LOCAL

Pinot Noir, Flat Rock, VQA Niagara
 
Gls. 12     1/2 Ltr.  36     1 Ltr.  48

Meritage (Cabernet/Merlot), Coyote’s run, VQA Four mile Cree 
Gls. 10     1/2 Ltr.  30     1 Ltr.  39

WORLD

Shiraz, Mcuigan Black Label, Australia
 
Gls. 9     1/2 Ltr.  27     1 Ltr.  36

Cab. Sauv., Perez Cruz, Maipo Andes, Chile
 
Gls. 10     1/2 Ltr.  30     1 Ltr.  39

Tempranillo, Beronia, Rioja, Spain
 
Gls. 9     1/2 Ltr.  27     1 Ltr.  36

Yvon Mau Merlot, France
 
Gls. 9     1/2 Ltr.  27     1 Ltr.  36

Tsipouro

Tsipouro Babatzim, Thessaloniki     2oz   10

Tsipouro Idoniko, Drama     2oz   12

Mastiha

Skinos, Chios, Aegean Islands     2oz   8
A distinctive balanced spirit with pronounced notes of cucumber,Pine, anise, and fresh herbs.

Rakomelo

Rakomelo    2oz   9
A traditional and pleasant Cretan drink based on raki and honeyfrom Crete. This drink is based on the extract of distilled Kreta Rakigrapes and honey from the mountainous regions of Crete. It formsa tasty balanced drink with an especially sweet aroma characteristicof the variety of honey used.

Greek Whites

Moschofilero Skouras Peloponnese    45
Moschofilero 100% the colour is light whitish yellow aromas –light and fresh– of white flowers and honeysuckle are revealed,rounded out with notes of citrus fruits and lime.

Assyrtiko, Estate Argyros, Santorini    59
Crystal clear color with distinct citrus tones and crispy freshness.

Moschofilero, Boutari, Mantinia    35
Soft perfumed nose with floral aromas, fruit and citrus flavours.

Sauvignon Blanc-/Vilana Thalia , Metiterra Winery, Crete    35
A youthful wine, with an elegant citrus acidity, refreshing on thepalate with a crisp finish.

Assyrtiko Santo Santorini    40
Bright, clear yellow colour, dry wine with distinct aromas of citruscombined with hints of smoke and minerals from the volcanic soil.

Laloudi, Monemvasia Winery, Peloponnese    40
Vibrant yellow color, with notes of rose, pear and citrus.Crisp and pleasant aftertaste.

Malvasia Di Candia Aromatica, Femina Douloufakis Crete    45
Rich aromas, intense fruity flavour and muscat aftertaste. The vineclone Pale gold hue colour with glints of green. Rich and eleganton the nose, freshness of the acidity that gives a long finish in themouth.

Sauv. Bl./ Assyrtiko, Techni Alipias, Wine Art Estate, Drama    45
The combination of Sauvignon Blanc and Assyrtiko produces afruity and splendidly aromatic wine, of a clear pale yellow colourwith greenish reflections. The nose is intense and fresh, a blend ofcitrus and mango.

Char./ Roditis 1827 Navarino, Peloponnese Organic Farming    70
Pale colour intense aromas of fresh yellow fruits while on the palatehints of sweetness are balanced from the refreshing acidity.

Greek Reds

Rapsani- Tsantali- Thessalia    35
Sundried cherries, raspberry and blueberry mingles with the aromasof olive paste, tomato and a whiff of spices and vanilla. Deepruby red color, Elegant, velvet-textured yet vibrant palate with alingering mellow finish.

Xinomavro-Boutari Naoussa    39
Deep red color with dried tomatoes and olive notes, blendingwith red berries aromas.

Syrah/Kotsifali, Thalia Red, Metiterra Winery, Crete    35
Dry red wine with a ruby color. Notes of dried fruits and spices.Black fruit flavour leading to long finish.

Cab. Sauv. Xatzimichalis, Atalanti Valley Central Greece   45
Intense aromas of currant and blackberry. Dry, full bodied,flavours of dark fruit, oak and spices.

Xinomavro, Ramnista Kir- Yanni, Naoussa   59
Mediterranean herbs and savory vegetables, combinedto form a rich taste of an Aegean specialty, served overmonastiri orzo pasta.

Agiorgitiko, Boutari Red, Nemea   35
Delicate aromas of oak, underlined velvety taste of dried plum,blackberry and hints of clove and cinnamon.

Syrah / Merlot / Xinomavro Two Olives, Kir Yianni Naoussa    75
“Dyo Elies” has a deep purple color with a seductive hue.Complex nose with a dominant bouquet of blackberries,plums and vanilla.

Agiorgitiko, Laloudi, Monemvasia Winery, Peloponnese    7405
Medium- deep ruby colour, red fruits, butter caramel, smoky- oakflavours, soft tannins with luxurious aftertaste.

Cabernet Sauvignon, 1827 Navarino, Peloponnese    70
A wine with dense colour intense aromas of black fruits and cedar,intense in structured.

Cab. Sauv. / Agiorgitiko, Techni Alipias, Wine Art Estate, Drama    59
This wine has a deep purplish colour and on the nose a complex,beautifully open bouquet of cherries and plums, with notes ofpepper and vanilla. On the palate the wine is rich, mature,fleshy, well structured, with beautifully softened tannins.

Amethystos Domaine Costa Lazarides Drama    55
Fruity with notes of cherries, raspberry, spices and tobacco.Full bodied, velvet, with intense aroma of plum. Goodconcentration and balanced acidity with firm, mature tannins.Long finish with hints of spices.

Assyrtiko Domaine Porto Carras Macedonia Organic    45
Intense citrus aroma and minerality with a highly acidic charactertypical of the variety; refreshing aftertaste.

Chateau Domaine Porto Carras Macedonia Organic    59
Deep purple colour. Complex aromas, dominated by blackberried fruits and vanilla. Delicate, smoky, with structure andbalance. Rich and long velvety finish.

Local Whites

Riesling Blend, Flat Rock Twisted, VQA Niagara    39
An exotic blend of Riesling, Gewurztraminer and Chardonnay.Intoxicating aromas with a hint of sweetness. Light, elegantwine with a pleasant aftertaste.

Unoaked Chardonnay Coyote’s Run 3VQA Niagara    36
Award Winning Wine, with rich flavours of ripe white peach andhints of minerals with a full finish. Enticing bouquet of pineapple,green apple and honeydew melon.

Local Reds

Baco Noir, Henry of Pelham, VQA, Ontario    39
A French hybrid grape that is well suited for the Canadianclimate. Smoky, spicy, blueberry flavours with naturalcurrant and briar patch fruit.

Pinot Noir,Flat Rock Cellars,VQA Twenty Mile Bench    48
Soft Red Fruit Intense sweet cherries on the nose.The warm vintage showcases rich texture on the palate.

Meritage (Cabernet Sauvignon/Merlot), Coyote’s Run, VQA Four mile Creek    40
Medium body with juicy fruit flavours balanced with fine tanninsand a soft oak finish. Features sweet red plum and blackberry fruitFlavours with and cocoa and fresh acidity. Long and pleasant finish.

Merlot Blend, Fielding Estate “Red Conception”, VQA Niagara   47
The name derives from a vineyard that was known to be a local“parking” spot, so to speak... This wine is a blend of 47% Merlot, 15%Syrah, 14% Pinot Noir, 12% Cabernet Franc and 12% Cabernet Sauvignon.Go ahead try it, you might get lucky.

Pinot Noir Coyote’s Run, VQA Ontario   40
Notes of black cherry, violet and dark roast coffee on the nose.Ripe berries and silky tannins.

International Whites

Pinot Grigio, Osteria, Abruzzo, Italy. “Organic”    39
A modern, mild, full-bodied wine with elegant fruit aromas ofpineapple and banana. Refreshing, with a dash of Italian charm.

Pinot Grigio, Blu Giovello, Italy    39
Light & Crisp. Pale straw colour; mineral, spice, pineapple, pear,green apple aromas; light- to medium-bodied with crisp, mineralflavours, dry zesty finish.

Chardonnay, Clos Du Bois, California    39
Pale straw colour; lifted aromas of golden apple, citrus, butter andtoast; dry, medium to full-bodied, creamy in texture with rich flavoursof ripe apple, pear, butter, vanilla and toasty oak, followed bya medium length finish.

Sauvignon Blanc, Casas Del Bosque, Casablanca Valley, Chile    39
Intense notes of key lime, guayaba and sea salt dominate with just ahint of smoke. Bright flavours of ginger, citrus zest and white peppergive way to a tight mineral backbone and fresh acidity.

Petit Chablis, Domaine Bouchard Père & Fils, France    55
Pale straw colour; green apple, citrus and minerals with a touch ofalmond on the nose. Dry, crisp and clean with a hint of clove and along citrus finish.

International Reds

Shiraz, Mc Guigan Black Label, Australia    36
Black cherry red colour with aromas of jam berry fruit and hintsof mint. Dry, medium-full bodied, rich and rounded tannins with ripesweet berry fruit and touches of spice. Soft pleasant finish.

Côtes du Rhône, Perrin Reserve, France    45
Soft Red Fruit Intense sweet cherries on the nose.The warm vintage showcases rich texture on the palate.

Tempranillo, Beronia, Rioja, Spain    39
Dark ruby colour, sweet and savoury notes of dark berry fruit,cedar and spice. Dry, with medium body, supple tannins and darkfruit flavours.

Merlot Yvon Mau, France   35
Ruby colour with straightforward red cherry, fresh berry andviolet aromas. Dry, light to medium bodied, with grape and juicyfruit flavours. Crisp, clean, fruit driven style.

Cabernet Sauvignon, Josh Cellars Paso Robles California   45
A ripe sweet midweight cabernet with aromas of blueberry andblackberry fruit with vanilla, caramel and smoky notes.

Cabernet Sauvignon, Perez Cruz, Maipo Andes, Chile   39
Sweet oak flavours, deep burgundy red, with aromas of ripe redberries and spices, highlighted by touches of dried fruit and vanilla.Overall it’s a very well structured wine with mature tannins and asmooth finish.

Vodka

Smirnoff     5.75
Stolichnaya     6.25
Absolut     6.25
Grey Goose     10.00

Bourbon

Jack Daniels     6.95
Wild Turkey     6.95

Rum

Bacardi     5.25
Bacardi Dark     6.25
Malibu     6.25

Gin

Beefeater     5.75
Tanqueray     7.50
Bombay Sapphire    7.50

Beer

Coors Light     6.00
Canadian     6.00
Alexander Keith’s     6.00
Camerons Ale     6.00
Camerons Lager     6.00
Camerons Auburn     6.00
Camerons Dark     6.00
Creemore     7.00
Heineken     7.00
Corona     7.00
Stella Artois     7.00
Fix     7.00

Scotch

Oban      9.75
Chivas      6.25
J & B      6.25
Johnnie Walker Red      7.25
Johnnie Walker Black      7.25
Glenlivet 12 Years Old      9.75
Taliskers 10 Years Old      9.75
Glenfiddich      9.75

Whiskey

Canadian Club     5.75
Crown Royal     7.50
Jameson     7.50

Tequila

Tequila Gold     9.25
Tequila Silver     6.50

Cognac

Hennessey VS     7.95
Remy Martin VSOP     7.95
Courvoisier     7.95

Brandy

Metaxas 5 Stars     5.50
Metaxas 7 Stars     6.95
Napoleon     6.95

Add topping to any pizza

15$
15$
15$
15$
15$

Desserts

Baklava    7
Layers of house made phyllo, nutsand distilled Greek honey

Galaktoboureko    7
Custard wrapped with a thin layer of phyllo pastry

Flourless Belgian Chocolate Torte    7
A rich, dense homemade chocolate mousse

Loukoumades (Honey Balls)    7
Traditional Greek dessert topped with DistilledGreek honey,cinnamon and chopped walnuts

Karidopita    7
Moist and flavourful honey Walnut cakewith hints of cinnamon

Ravani    7
A traditional Greek cake with honey syrupand sprinkle almonds.

Greek Ekmek Kataifi    7
Layers of syrupy shredded phyllo pastry one layerof custard creamand a layer of airy whippedcream finish with pistachios.

Balkan Style Yogurt    7
A bitter sweet pressed yogurt, with toastedpine nuts and distilled Greek honey

Ice Cream

Fig and Port    7
Topped with fresh figs caramelized in a red wineand cinnamon reduction (figs are seasonal)

Hazelnut Gelato    7

Tiramisu Gelato    7

Pistachio Gelato    7

Chocolate Gelato    7

Vanilla Gelato    7

Cheesecake Strawberry Gelato    7

Banana Gelato    7

Coffees

Espresso    3

Double Espresso    4

Macchiato    4

Americano    3

Cappuccino    4

Cafe Latte    4

Greek Coffee    3

Frappe    4

Coffee    2

Tea    2

Herbal Tea    3
(Earl Grey, Chamomile, Cranberry,Green Tea, Mint, Raspberry, Lemon)

Special Coffees

All served with fresh whipped cream

Irish Coffee    7
Blend of Irish whiskey, Baileys and coffee

Italian Coffee    7
Blend of Amaretto,Brandy and coffee

Calypso Coffee    7
Blend of dark rum, Kahlua and coffee

Spanish Coffee    7
Blend of brandy, kahlua and coffee

Monte Cristo    7
Blend of Brandy, Grand Marnier and coffee

I Do Declare-Soula’s Specialty    8
Blend of Bourbon, Southern Comfort,Crème de Cacao and coffee

Add topping to any pizza

15$
15$
15$
15$
15$

Spreads with Pita

Tzatziki    8
The famous Greek pressed yogurt, garlic and cucumber spread.

Taramosalata    8
Traditional Greek cod roe spread.

Hummus    8
Chickpeas, garlic, fresh lemon and tahini.

Melitzanosalata    8
Roasted eggplant puréed with olive oil and fresh garlic.

Tirokafteri    8
Spicy spread of grilled banana peppers and feta.

Skordalia    8
Creamy garlic and potato spread.

Patzaria Skordalia (Roasted Beets)    8
Fresh garlic, red onions served with Skordalia.

Trilogy of Spreads    16
A choice of three spreads, served with feta,olives,cucumbers and bulgur pilaf.

Soups

Avgolemono    8
Traditional egg- lemon chicken soup, with dilland baby spinach.

Salads

Horiatiki (Village Salad)    12
Tomatoes, cucumbers, red onions, sweet peppers,olives, and feta cheese in an extra virgin olive oillemon dressing.

Elliniki (Greek Salad)    10
Romaine lettuce, onions, sweet peppers, cucumber,tomato, Kalamata olives and feta cheese tossed in oursignature extra virgin olive oil and lemon dressing.

Caesar Salad    10
Crispy romaine lettuce tossed with our homemadedressing and topped with parmesan cheesebacon strips and croutons.

Marinated Beets Salad    10
Marinated baby beets with green beans, dill, garlic,lemon and toasted walnuts.

Baked Goat Cheese Salad    15
Encrusted with pistachio, served over tomato andportobello mushroom cap and mixed greens.

Hallumi Arugula Salad    16
Romaine lettuce, arugula, cherry tomatoes, redonions, cucumbers, sweet peppers, crispy pita bread andHallumi cheese in a honey balsamic vinaigrette dressing.

Meze (appetizers)

Jumbo Grilled Shrimp    17
Marinated in a walnut-basil pesto served ina martini glass with half an orange and mixed greens.

Garides Saganaki    18
Sautéed shrimp in garlic butter, fresh herbs, peppers,onions in a tomato sauce and melted feta cheese.

Mydia (Mussels)    14
P.E.I. mussels in wine garlic spinach, fresh herbsand tomato ouzo broth or cream sauce.

Floured Calamari    15
Tender calamari lightly fried, served with lemonand tzatziki.

Grilled Calamari    16
Tossed in a garlic butter, lemon and saffron reduction,served with garlic spinach, sundried tomatoes and leeks.

Grilled Octopus    20
Extra virgin olive oil, lemon and oregano servedover garlic sautéed swiss char and cherry tomatoes.

Sea Scallops    20
Sautéed in butter with red onions, cherry tomatoesand baby spinach in a white wine lemon reduction.

Dolmades    10
Stuffed vine leaves with chopped beef and scented rice. Topped with egg lemon sauce.

Saganaki    14
Kefalotyri cheese flambéed tableside with ouzo.

Keftedes me Saltsa (Meat Balls in Tomato Sauce)    10
Soula’s aromatic ground beef brasied with ourdelicious tomato sauce.

Spanakopita    10
Freshly made phyllo pastry layered with spinachand feta cheese.

Halloumi (Cyprus)    15
Grilled Cypriot cheese with capers, olive tapenade,cherry tomatoes and cilantro vinaigrette.

Kolokithokeftedes (Santorini)    10
Zucchini croquettes with feta, kefalograviera cheeseand fresh herbs.

Loukaniko    9
Greek sausage with a hint of orange served with spinachand cherry tomatoes in a lemon sauce.

Sesame Baked Feta    12
Premium feta crusted with sesame seeds bakedand served with olive tapenade.

Gigantes    9
Giant lima beans slowly baked in tomato sauce.

From the Grill

New York Striploin (Black Angus)    28
Grilled grass-fed striploin topped in a balsamic redwine reduction, finished with Madagascar pepperconsserved over garlic mashed potatoes and seasonal panseared vegetables.

Filet Minion (Angus Select)    33
With a sour cherry balsamic red wine reduction, servedwith grilled vegetables over garlic mashed potatoes.

Rack of Lamb    34
Fresh Ontario half rack finished in a walnut basil oildressing, served over feta scalloped potatoes andgarlic roasted carrots.

Ontario Pork Chop    19
In a Greek Style marinade of olive oil lemon andoregano, served with basmati rice and garlicroasted carrots.

Caria Lemon Roasted Chicken    22
Organic chicken supreme, encrusted with herbs, servedover feta scallped potatoes, topped with home-madeonion rings and grilled sweet pepper zucchini ralish.

Greek Specialties

Moussaka    18
Layers of ground beef, potato, zucchini and eggplanttopped with béchamel and tomato sauce, served withmixed greens in a balsamic vinaigrette.

Vegetable Moussaka    18
Layers of zucchini, eggplant, spinach, sweetpeppers and potatoes, topped with béchamel and tomatosauce, served with mixed greens in a balsamic vinaigrette.

Santorini Chicken    22
Stuffed with spinach and feta cheese, served with garlicmashed and seared vegetables, finished with a white winerosemary cream sauce.

Arni Yiouvetsi (Braised Lamb Shank)    23
Mediterranean herbs and savory vegetables, combinedto form a rich taste of an Aegean specialty, served overmonastiri orzo pasta.

Paidakia Skaras (Lamb Chops)    26
Encrusted with pistachio, served over tomato andportobello mushroom cap and mixed greens.

Souvlaki Dinners

All Dinners served with tzatziki, Greek salad, rice and lemonroasted potatoes.

Chicken Souvlaki    20
Tender cuts of grilled chicken breast.

Aioli Lamb Souvlaki    26
Grilled loin of lamb seasoned with herbs and spices.

Pork Souvlaki    19
Tender cuts of grilled pork.

Gyro Dinner    18
Flavourful thinly sliced blend of beef and lamb.

Family Platter for     4
2 Chicken Souvlaki on a stick 2 Pork Souvlaki on a stick 8 oz Gyros 4 Zucchini Croquet's (vegetarian Meat balls) 4 Meat balls (Beef) Basmati Rice Lemon Roasted potatoes Greek Salad Dessert 4 Baklava

Catch of the Day

Soula’s is now pleased to offer fresh catch of the day.Your server will inform you of today’s selection.

From the Sea

Atlantic Salmon    22
In a white wine lemon dill garlic butter sauce, servedover garlic mashed, garlic roasted carrots andsautéed swiss char.

Tilapia Fillet    20
Pan seared in white wine lemon dill cream sauce, servedover garlic mashed and seasonal vegetables.

Kakavia    24
A Greek traditional seafood dish of shrimp, mussels,salmon, calamari, scallops, onions and peppers in atomato wine broth.

Grilled Calamari    22
Tossed in a garlic lemon dill saffron sauce, with sundriedtomatoes and leeks. Served with basmati rice, lemonroasted potatoes and Greek salad.

Rhodes Shrimp    24
Sautéed onions and feta, in lemon dill cream sauce.Served with sautéed spinach over monastiri orzo pasta.

Alaskan Black Cod Fillet    22
In a white wine lemon dill garlic butter with baby shrimp.Served over garlic mashed potatoes and grilled vegetables.

Orange Roughy    26
Pan seared in a lemon dill garlic butter with fresh tomatoonion salsa. Served over garlic mashed and sesoanal panseared vegetables.

Pasta

Chicken Penne    18
Sundried tomatoes, peppers and button mushrooms in a basil pesto cream sauce.

Seafood Fettuccini    20
Black tiger shrimp, sea scallops, calamari, cherry tomato, olives and artichokehearts in a fresh herb tomato sauce.
Also available in garlic olive oil or cream sauce.

Fettuccine Alfredo    17
Cream, nutmeg and parmesan cheese.

Vodka Salmon Fettuccine    20
Fresh leeks, cherry tomatoes, garlic and dill in a rose sauce.

Platters

Meze Tasting Platter    28
Tastings of tirokafteri, tzatziki, patzaria, dolmades, kolokithokeftedes,sesame baked feta and meat balls. Served with pita and olive tapenade.

Mixed Grill Platter    65
Ontario pork chop, lemon roasted chicken breast, Greek sausage,Ontario lamb chops and grilled Biftekia. Served with basmati rice,lemon roasted potatoes and seasonal pan seared vegetables.

Mermaid Platter    69
Soula’s land and sea platter with grilled calamari, jumbo shrimp, mussels,Ontario lamb chops, and lemon roasted chicken breast. Served withbasmati rice, lemon roasted potatoes and seasonal pan seared vegetables.

Neptune’s Seafood Platter    69
Grilled calamari, jumbo shrimp, mussels, salmon and a tilapia fllet.Served with basmati rice, lemon roasted potatoes and seasonal pan seared vegetables.

Milk
Peanut
Fish
Gluten free
Lactose free
Sesame
Egg
Vegetarian