Taverna Agora Menu (2025 Update)
Located in Raleigh, NC, Taverna Agora offers a Greek dining experience with a range of options, from lunch soups and fresh greens to village plates. With a variety of vegan and vegetarian options, this venue caters to all dietary preferences. Customers rave about the ambiance, with some even comparing it to a charming escape from downtown Raleigh. The attention to detail in the design and friendly service only add to the overall dining experience. Reviews highlight exceptional service from staff members like Courtney, who go above and beyond to ensure a delightful night out. The menu features traditional dishes like Lemon Chicken Soup and Souvlaki Platter, receiving praise for their flavor and presentation. Don't miss out on the must-try pork chop, a customer favorite that promises to impress. Taverna Agora is a top choice for a delightful Greek dining experience in the heart of North Carolina.
Lunch Soups and Fresh Greens
Lemon Chicken Soup Lunch
Avgolemono. A traditional soup with chicken and rice, finished with whipped eggs and lemon.
Mediterranean Grilled Salmon Salad Lunch
Tomatoes, feta, Kalamata olives, eggplant, red onions, and roasted peppers, tossed in housemade lemon-dill vinaigrette. Served with pita. Served raw or undercooked. Village favorites.
Greek Village Salad Lunch
Horiatiki salata. Tomatoes, cucumbers, bell peppers, red onions, Kalamata olives, and feta tossed in a housemade Greek vinaigrette. Village favorites.
Traditional Romaine Salad Lunch
Marouli salata. Fresh green onions, tossed in housemade lemon-dill vinaigrette and topped with dill, freshly grated Mizithra cheese. Served with crostini.
Poached Pear Salad Lunch
Cucumbers, candied walnuts and feta, tossed in balsamic vinaigrette and drizzled with balsamic glaze. Village favorites.
Greek Spreads Trio Lunch
Serves 3-5. Tzatziki, spicy feta, and hummus. Served with pita. Village favorites.
Stuffed Grape Leaves Lunch
Dolmades. Made in-house with rice and herbs. Drizzled with beurre blanc.
Spanakopita Lunch
Spinach, feta, dill, and onions layered with delicate phyllo pastry. Served with ourTraditional Romaine salad.
Meatballs Keftedes Lunch
Beef and lamb meatballs. Served with tzatziki and tomato relish.
Traditional Sampler Lunch
Serves 3-5. Stuffed grape leaves, spanakopita, meatballs keftedes, and tzatziki. Served with pita. Village favorites.
Lunch Mezze
Lunch Village Plates
Souvlaki Platter Lunch
Choice of marinated and grilled meat on skewers. Served with tzatziki, Greek village salad, and Taverna fries.
Souvlaki Pita Lunch
Choice of marinated and grilled meat in a soft pita with feta, tomato relish, onions, lettuce, and tzatziki. Served with Taverna fries.
Grilled Salmon and Gigantes Lunch
Giant beans mixed with tomatoes, feta, red cabbage, and fire-roasted artichokes. Served raw or undercooked.
Village Burger Lunch
Fresh, ground chuck topped with spicy feta, tomatoes, and lettuce on a brioche bun. Servedwith Taverna fries. Served raw or undercooked.
Lamb Burger Lunch
Hand-pattied and topped with feta, caramelized peppers and onions, lettuce, and tzatziki on a brioche bun. Served with Taverna fries. Served raw or undercooked. Village favorites.
Lunch From the Grill
Lunch Taverna Classics
Moussaka Lunch
Layers of roasted eggplant, seasoned ground beef, and thin-sliced potatoes, topped with bechamel sauce. Served with vegetables. Village favorites.
Lamb Tips and Orzo Lunch
Arni Youvetsi. Sauteed lamb in a tomato red wine sauce served over orzo pasta and topped with Mizithra cheese. Village favorites.
Pastitcio Lunch
Layers of seasoned ground beef, pasta, and bechamel sauce. Served with vegetables. Village favorites.
Chicken Penne Mykonos Lunch
Grilled chicken over penne pasta tossed with spinach, feta, mushrooms, onions, tomatoes, leeks, and white wine lemon cream sauce, topped with Parmesan.
Lemon Chicken Soup Dinner
Avgolemono. A traditional soup with chicken and rice, finished with whipped eggs and lemon.
Mediterranean Grilled Salmon Salad Dinner
Tomatoes, feta, Kalamata olives, eggplant, red onions, and roasted peppers, tossed in housemade lemon-dill vinaigrette. Served with pita. Served raw or undercooked. Village favorites.
Traditional Romaine Salad Dinner
Marouli salata. Fresh green onions, tossed in housemade lemon-dill vinaigrette and topped with dill, freshly grated Mizithra cheese. Served with crostini.
Greek Village Salad Dinner
Horiatiki salata. Tomatoes, cucumbers, bell peppers, red onions, Kalamata olives, and feta tossed in a housemade Greek vinaigrette. Village favorites.
Dinner Soup and Fresh Greens
Dinner Mezze
Greek Spreads Trio Dinner
Serves 3-5. Tzatziki, spicy feta, and hummus. Served with pita. Village favorites.
Spanakopita Dinner
Spinach, feta, dill, and onions layered with delicate phyllo pastry. Village favorites.
Stuffed Grape Leaves Dinner
Dolmades. Made in-house with rice and herbs. Drizzled with beurre blanc.
Meatballs Keftedes Dinner
Beef and lamb meatballs. Served with tzatziki and tomato relish.
Traditional Sampler Dinner
Serves 3-5. Stuffed grape leaves, spanakopita, meatballs keftedes, and tzatziki. Served with pita. Village favorites.
Chicken Souvlaki Platter Dinner
Marinated and grilled chicken skewers served with rice, charred vegetables, and tzatziki.
Pork Souvlaki Platter Dinner
Marinated and grilled pork skewers served with rice, charred vegetables, and tzatziki.
Shrimp Souvlaki Platter Dinner
Marinated and grilled shrimp skewers served with rice, charred vegetables, and tzatziki.
Dinner Souvlaki Platters
Dinner From the Grill
Lamb Chops
Paidakia. Seasoned with a hint of rosemary and grilled to order. Served with roasted lemon potatoes and vegetables. Served raw or undercooked.
Grilled Salmon and Gigantes Dinner
Giant beans mixed with tomatoes, feta, red cabbage, and fire-roasted artichokes. Served raw or undercooked.
Stuffed Pork Chop
Hirini Brizola. Chargrilled and stuffed with garlic, spinach, and feta. Finished with rosemary aioli and served with vegetables. Served raw or undercooked. Village favorites.
Taverna Grilled Chicken
Hydra Kotopoulo. Marinated in our housemade mustard and red wine vinaigrette and finished with lathorigani olive oil. Served with roasted lemon potatoes and charred vegetables. Village favorites.
NY Strip
12 oz. aged center-cut, served with roasted lemon potatoes and charred vegetables. Served raw or undercooked.
Village Burger Dinner
Fresh, ground chuck topped with spicy feta, tomatoes, and lettuce on a brioche bun. Servedwith Taverna fries. Served raw or undercooked.
Pastitcio Dinner
Layers of seasoned ground beef, pasta, and bechamel sauce. Served with vegetables. Village favorites.
Chicken Penne Mykonos Dinner
Grilled chicken over penne pasta tossed with spinach, feta, mushrooms, onions, tomatoes, leeks, and white wine lemon cream sauce, topped with Parmesan.
Lamb Tips and Orzo Dinner
Arni Youvetsi. Sauteed lamb in a tomato red wine sauce served over orzo pasta and topped with Mizithra cheese. Village favorites.
Moussaka Dinner
Layers of roasted eggplant, seasoned ground beef, and thin-sliced potatoes, topped with bechamel sauce. Served with vegetables.
Stuffed Peppers Dinner
Gemista. Baked bell peppers stuffed with seasoned ground beef, rice, tomatoes, and fresh herbs. Served with vegetables.
Braised Lamb Shank
Kokinisto Arni. Served tender in tomato red wine sauce with a hint of cinnamon. Served withbraised potatoes and vegetables. Village favorites.
Dinner Taverna Classics
Desserts
Traditional Baklava
Layers of phyllo pastry, walnuts, sugar, cinnamon, and nutmeg.
Baklava Cheesecake
New York-style cheesecake with baklava filling.
Limoncello Cake
Lemon cake with lemon cream frosting.