How to Build Estia Naples’ $39 Sizzle Dining Dinner

Estia Naples gives Sizzle Dining 2026 diners a clear starting point: $39 per person for three courses, with one selection from each course. The useful decision is whether to stay at that price or add octopus, lamb chops or sangria.

The strongest no-supplement order is three spreads, Faroe Island salmon and baklava for $39 before tax and gratuity. It covers three distinct spreads, a charcoal-grilled main with two accompaniments and the menu’s more elaborate dessert without increasing the prix-fixe price.

What the $39 dinner includes

The base price covers one first course, one second course and one dessert. Beverages, tax and gratuity are excluded.

First-course choices are:

• Spanakopita manti with spinach, feta, leeks and tzatziki
• Three spreads—tzatziki, htipiti and melitzanosalata—with grilled pita
• Romaine salad with feta, scallions and creamy caper-dill dressing
• Greek salad with tomatoes, cucumbers, red onions, feta and red-wine vinaigrette
• Octopus for an additional $3

Second-course options include half chicken with caramelized-onion yogurt orzo, filet fish of the day with a seasonal side, artichoke kebab with lemon and chili aioli, and charcoal-grilled Faroe Island salmon with ladolemono, capers and spanikorizo. Lamb chops add $8.

Dessert is a choice between lemon sorbet and baklava made with walnuts, pistachios and layered phyllo, served with vanilla ice cream.

Three ways to build the dinner

Best range at the base price: $39

Choose three spreads, Faroe Island salmon and baklava.

This combination uses the fixed price efficiently. The first course includes three spreads and pita, while the salmon comes with ladolemono, capers and spanikorizo. Baklava adds both walnuts and pistachios, plus vanilla ice cream. The total remains $39 before tax and gratuity.

Salad-to-lamb progression: $47

Choose Greek salad, lamb chops and lemon sorbet.

The $8 lamb supplement brings the dinner to $47 before tax and gratuity. Starting with the tomato, cucumber, red-onion and feta salad keeps the opening course distinct from the supplemented main, while lemon sorbet closes the meal without another surcharge.

Both premium choices: $50

Choose octopus, lamb chops and either dessert.

Adding the $3 octopus and $8 lamb chops raises the three-course total to $50 before tax and gratuity. This is the highest-priced food combination disclosed on the menu, but it still retains the full three-course format.

Account for drinks and restrictions

A sangria Sizzle Cocktail costs an additional $12. That makes a base-price dinner with sangria $51 before tax and gratuity. Pairing sangria with both supplemented courses brings the listed subtotal to $62.

Plan the order before dining: substitutions and split plates are not allowed. The Sizzle menu also cannot be combined with another offer, coupon or discount.

For the most variety without supplements, order the three spreads, salmon and baklava. Choose the $47 salad-and-lamb route if lamb chops are the priority, or budget $50 for the octopus-and-lamb combination. In every case, leave room beyond the listed subtotal for beverages, tax and gratuity.