Menu Hours: 9:30 AM to 7:00 PM
Fruits and Veggies
Give the Gift of Papa Cristos!
Papa Cristo's Brand Seasoning Blends
Salt, pepper, onion, garlic, oregano, paprika, herbs.
Salt, pepper, onion, garlic, oregano, herbs.
Papa Cristos Brand Dressings and Other Sauces
Made in-house with Olive oil, vinegar, salt, pepper, onion, garlic, oregano, herbs. (12oz)
Made in-house! Tahini (hulled sesame seeds), olive oil, Vinegar salt, pepper, onion, garlic, oregano, spices ( No Dairy, No Eggs, No MSG, NO Gluten.) 12oz
Lado-Lemon (Oil-lemon) - olive oil, lemon juice, salt, pepper, onion, garlic, oregano, spices. 12oz NO MSG
Zero Fat. No Sugar Added! Ingredients: Vinegar, Salt, Pepper, Onion, Garlic, Oregano Spices.
No Dairy! No Eggs! No MSG! No Gluten! Ingredients: Hulled Sesame seeds, Olive Oil, Vinegar, Salt, Pepper, Chili, Onion, Garlic, Oregano, Herbs.
Moroccan Style Hot Sauce. Medium Heat.
Homemade products and Imports from the Deli.
Papa Cristos version of Olive Tapenade made with Kalamata olives, green olives, oregano, lemon, olive oil, garlic, and capers.
Papa Cristos Natural Rich Greek Yogurt. The best Greek yogurt you''''ll ever have! Certified and made by a local yogurtist specially for Papa Cristo''''s Market. 12 Oz
Our local, specially made Greek Yogurt topped with imported Sour Cherry Preserves. (14 Oz)
Our local, specially made Greek Yogurt topped with imported Greek Honey. 14 Oz
Our local, specially made Greek Yogurt topped with imported Fig preserves from Greece. (14 Oz )
Our local, specially made Greek Yogurt topped with imported Sweet Cherry preserves from Greece. 14 Oz
Our special locally made Greek Yogurt topped with imported Greek fig, honey, and sour cherry preserves. 15oz.
Yogurt, cucumber, garlic, dill.
Tarama ( carp roe ), Bread crumbs, onion, olive il, lemon juice. 12oz
Chickpeas, Tahini (sesame), olive oil, lemon juice, cumin.
Wheat, parsley, tomato, green onion, garlic, olive oil, lemon juice.
Garlic, potatoes, olive oil, vinegar, salt , pepper 12 OZ
Made in-house! Eggplant, Tahini, Garlic, olive oil, lemon, salt. 12oz
Pickled vegetables of the cuisines of many Balkan and Middle East countries. Veggies include cauliflower, carrots, celery, pepperoncini peppers, garlic and olives.
A medley of olives with herbs and lemon.
Grilled Serrano Chilis, Grilled Garlic Cloves, Oregano, Vinegar, Olive Oil.
Steamed grape leaves stuffed with rice and seasoned with dill and fresh lemon.
14oz of carp(fish), roe, & salt
Imported Cheese from Greece!
Greek feta is briny, tangy, and sharp, and the fine texture makes it perfect to crumble in salads, sprinkle on cold soups, or toss into some rigatoni with sausage, beans, and greens. Although it isn''''t the saltiest, Greek feta packs the most flavor of the three, which makes it a transformative addition to simple, one-dimensional dishes.
Barrel Aged Feta is a classic Greek style feta made from a mixture of sheeps and goats pasteurized milk. The cheese is aged in 120-pound oak barrels for about 6 months. the cheese is crumbly yet creamy in texture with rich, sweet and tangy flavor.
Hard table cheese that is salty, somewhere between kefalotyri and graviera, Hence the name. It is made from sheeps milk.
Graviera is Greeces second most popular cheese after Feta. Graviera is a hard cheese that is light yellow in color and features asymmetrical holes. Graviera cheese has an oily texture.
Mizithra is a fresh grating cheese made with milk and whey from sheep or goats, or both.
A hard, salty white cheese made from sheep or goat milk, or both. Whole, not grated.
Kefalotyri cheese (grated). Kefalotyri or kefalotiri is a hard, salty, white, cheese made from sheep milk or goat''''''''''''''''s milk in Greece and Cyprus.
Semi-soft, fresh, very white cheese made from the sheeps or goats milk whey that is drained from feta cheese when its produced.
Kasseri is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurized sheep milk and at most 20%, goats milk. "Kasseri" is a protected designation of origin according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesvos and Xanthi.
Mild and creamy. Those are the qualities that this variety brings to the table. French feta is less briny than its peers, and tends to be a bit softer, so it''s great whipped (in a blender, if you have one) and served alongside roasted vegetables or spread onto crusty bread. A hit of dairy will take your roasted cauliflower to the next level.
Mild and creamy. Those are the qualities that this variety brings to the table. French feta is less briny than its peers, and tends to be a bit softer, so it''''s great whipped (in a blender, if you have one) and served alongside roasted vegetables or spread onto crusty bread. A hit of dairy will take your roasted cauliflower to the next level.
This is the saltiest type of feta, with a firm yet creamy texture. We''re all about slicing it up and dressing it with good olive oil, salt, and pepper. A simple treatment let''s the substantial texture and pleasant creaminess shine.
This is the saltiest type of feta, with a firm yet creamy texture. We''''re all about slicing it up and dressing it with good olive oil, salt, and pepper. A simple treatment let''''s the substantial texture and pleasant creaminess shine.
Feta, olive oil, chili, & oregano. 8oz
A semi-hard, unripened cheese made from a mixture of goats and sheeps milk. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute.
Frozen. Price per lb.
Hard, salty cheese suitable primarily for grating.
An Italian hard, granular cheese produced from cow''s milk and aged at least 12 months.
Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets.
Gouda is a sweet, creamy, yellow cow''s milk cheese originating from the Netherlands.
Fontina is a cheese that is semisoft to hard in texture and mild to medium-sharp in flavor.
A pungent cheese with a sharp and salty flavor.
Deli meats, Kebabs, Chops, Steaks.
Excellent dry salami for your next Charcuterie Board. An outstanding Greek salami flavored with garlic, cumin, and a little orange zest.
New Zealand, Grass Fed, Raised without Antibiotics, No Hormones Added, Free Range. Pre-packed and Frozen. Pack of 2 steaks for $9.99. ($12.99/lb)
New Zealand, Grass Fed, Raised without Antibiotics, No Hormones Added, Free Range. Pre-packaged and frozen. $8.99 for one steak. ($12.99/lb)
New Zealand, Grass-Fed, Raised without Antibiotics, No Hormones Added. Free Range. Pre-packaged and frozen. $49.99 per package (12.99/lb)
Highly seasoned, air-dried cured beef that is part of the cuisines of Turkey, Iraq, Bulgaria, Greece, Azerbaijan, and Armenia.
Salami is a cured sausage consisting of fermented and air-dried meat, typically pork.
Carefully prepared, and aged patiently to enhance the traditional robust old country flavor and aroma.
An Italian dry sausage that is traditionally made with pork. Seasonings are added in addition to hot peppers, which assist to add a very spicy flavor to this type of salami.
Pepperoni is an American variety of salami, made from cured pork and beef seasoned with paprika or other chili pepper.
Soppressata is an Italian dry salami but differs from classic salami, in that, typically the meat is not as finely ground.
Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat.
Cured pork with least 15% pork fat cubes, whole or chopped pistachios, and spiced with black pepper and myrtle berries.
Black Forest ham is a variety of dry-cured smoked ham produced in the Black Forest region of Germany.
Frozen New Zealand Leg of Lamb (4lb). Grass-Fed! Antibiotic & Hormone Free!
