Our Menu
Monday–Friday, 12:00 PM–3:30 PM | $39 Lunch Prix Fixe
First Course
Hummus, tzatziki, spicy feta, served with grilled pita.
Vine-ripened tomatoes, cucumbers, red onions, bell peppers, olives, and Arahova feta.
Romaine, endive, Boston lettuce, Graviera cheese, croutons, white anchovies.
Baked spinach, leeks, and feta cheese in house-made phyllo dough.
With our classic tomato sauce or simply grilled with lemon, capers, and EVOO.
Sushi-grade yellowtail dressed with yuzu, avocado, micro cilantro, wakame, serrano chili, and black truffle.
Grilled meatballs, served with charred tomatoes and feta sauce.
Chef’s daily soup.
Sushi-grade tuna, avocado, mango, chives, yogurt, kataifi, and sesame oil.
Grilled Spanish octopus, shallots, fava purée, capers, and confit cherry tomatoes.
Main Course
Grilled chicken, baby kale, goat cheese, quinoa, apple, dried cranberries, toasted walnuts, pomegranate vinaigrette.
Sirloin beef, lettuce, tomato, onion and kefalograviera served with oregano fries.
Wild mushrooms, graviera sauce, and black truffle.
Two double-cut loin lamb chops, house-made chimichurri, served with lemon potatoes.
Grilled Mediterranean sea bass, sautéed spinach, fennel purée, capers, and lemon oil.
Broccolini, cherry tomatoes, spinach, garlic, Calabrian chili.
Tiger prawn, Manila clams, crabmeat, saffron tomato emulsion, and Calabrian chili.
Pan-roasted breast, cauliflower purée, Brussels sprouts, chestnuts, golden raisins, and pomegranates.
Dessert
Chef's daily selection of two seasonal scoops of gelato flavors.
Velvety chocolate mousse layered with tart preserved sour cherries.
Hand-rolled pistachio baklava.
Two refreshing house-made sorbets with seasonal flavors.
Choice of honey and walnuts or preserved cherries.
Sunday–Friday | 5:00 PM – 9:00 PM
$65 Pre-Theater Dinner
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increases your risk of foodborne illness.
First Course
Choice of one:
Hummus, tzatziki, spicy feta, served with grilled pita.
Vine ripened tomatoes, cucumber, red onions, bell peppers, olives, Arahova feta.
Baked spinach, leeks, feta cheese in house-made phyllo dough.
Sushi-grade yellowtail delicately dressed with yuzu, avocado, micro cilantro, wakame, serrano chili, fresh black truffle.
Grilled meatballs, served with charred feta sauce.
Parsnip puree, grilled scallions, herbed butter.
Grilled Spanish octopus, fava purée, shallots, cherry tomatoes, capers.
Main Course
Choice of one:
Grilled Mediterranean sea bass, sautéed spinach, fennel purée, capers, lemon oil.
Celery root purée, shishito peppers, roasted baby carrots, citrus vinaigrette.
Braised short rib in Xinomavro wine, roasted eggplant, red pepper coulis, truffle béchamel.
Wild mushrooms, Graviera sauce, black truffle (V).
Half-roasted chicken, lemon potatoes.
Saffron, shrimp, Manila clams, garlic confit, leek, Calabrian chili.
Two double cut loin lamb chops, carrot purée, braised artichokes, house-made chimichurri.
Served with roasted potatoes and Mavrodafni bordelaise sauce.
Dessert
Choice of one:
Rich and creamy cheesecake topped with strawberry coulis.
Velvety chocolate mousse layered with tart preserved sour cherries.
Chef’s daily selection of seasonal scoops of gelato flavors.
Hand-rolled pistachio baklava.
(V) - Vegetarian | (VG) - Vegan
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increases your risk of foodborne illness.
Small Plates and Salads
Add to any salad for an additional price:
Avocado $6.00 | Chicken $10.00 | Salmon $12.00
Hummus, tzatziki, spicy feta, served with grilled pita.
Lightly fried with our classic tomato sauce or simply grilled with lemon, capers, and EVOO.
Sesame-crusted feta, pink peppercorns, dried figs, and honey.
Sushi-grade tuna, avocado, mango, chives, yogurt, kataifi, and sesame oil.
Grilled meatballs, served with charred tomatoes, feta sauce.
Baked spinach, leeks, and feta cheese in house-made phyllo dough.
Sushi-grade yellowtail, yuzu, avocado, micro cilantro, wakame, serrano chili, black truffle.
Grilled Spanish octopus, shallots, fava purée, capers, confit cherry tomatoes.
Burrata, vine ripened tomatoes, fresh basil, aged balsamic, EVOO.
Chef's daily soup.
Roasted beets, pistachios, apple, arugula, yogurt, goat cheese.
Vine-ripened tomatoes, cucumber, red onions, bell peppers, olives, and Arahova feta.
Romaine, endive, Boston lettuce, Graviera cheese, croutons, white anchovies.
Entrées
Sirloin beef, lettuce, tomato, onion, and white cheddar served with oregano fries.
Wild mushrooms, Graviera sauce, black truffle.
Two double-cut loin lamb chops, house-made chimichurri, served with lemon potatoes.
Grilled chicken, baby kale, goat cheese, quinoa, apple, dried cranberries, toasted walnuts, pomegranate vinaigrette.
Broccolini, cherry tomatoes, spinach, garlic, Calabrian chili.
Tiger prawn, Manila clams, crabmeat, saffron tomato emulsion, and Calabrian chili.
Pan-roasted breast, cauliflower puree, Brussel sprouts, chestnuts, golden raisins, pomegranates.
Served with roasted potatoes and mavrodafni-bordelaise sauce.
Grilled Mediterranean sea bass, sautéed spinach, fennel purée, capers, and lemon oil.
Grilled Faroe Island salmon, celery root purée, shishito peppers, roasted baby carrots, citrus vinaigrette.
Sides
Spinach, sea salt, EVOO.
Sea salt and Evoo.
Roasted with fresh herbs, sea salt, lemon, and EVOO.
Broccoli, sea salt, EVOO.
Sea salt and oregano.
(V) - Vegetarian | (VG) - Vegan
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increases your risk of foodborne illness.
Raw Bar
Horseradish crema, olives, capers, lemon, chives, black truffle.
Sushi-grade tuna, avocado, mango, chives, yogurt, kataifi, sesame oil.
Sushi-grade yellowtail dressed with yuzu, avocado, micro cilantro, wakame, serrano chili, black truffle.
Sushi-grade tuna, togarashi, black sesame, finger lime, micro cilantro, sesame oil, passion fruit vinaigrette.
Sweet mango mignonette, traditional horseradish sauce.
Salads
Roasted beets, apple, arugula yogurt, pistachios, goat cheese.
Creamy burrata, vine ripened tomatoes, fresh basil, aged balsamic, EVOO.
Vine ripe tomatoes, cucumber, red onions, bell peppers, olives, Arahova feta.
Vine ripe tomatoes, cucumber, red onions, bell peppers, olives, and Arahova feta.
Endive, romaine, Boston lettuce, Graviera cheese, croutons, white anchovies.
Selection of Spreads
Served with grilled pita | Add Crudités for +$4.00
Smoked paprika, black sesame.
Strained yogurt, cucumber, garlic.
Santorini yellow split pea, shallots, dill.
Roasted pepper, Aleppo.
Small Plates
Meze-style sharing plates
Braised spinach, leeks, herbs, feta, baked in phyllo dough.
Sesame-crusted feta, dried figs, peppercorn, honey.
Lightly fried with our classic tomato sauce or simply grilled, lemon, capers, EVOO.
Frisee, fennel, orange, scallion, lemon, herbed vinaigrette.
Grilled meatballs, served with charred tomatoes and feta sauce.
Chef’s daily soup.
Fried zucchini, eggplant, kefalograviera cheese, and tzatziki.
Parsnip puree, grilled scallions, and herbed butter.
Grilled Spanish octopus, fava purée, shallots, cherry tomatoes, and capers.
From the Sea
Tiger prawn, Manila clams, crabmeat, saffron tomato emulsion, Calabrian chili.
Roasted butternut squash, broccolini, fennel puree, Assyrtiko-thyme emulsion.
Maine lobster, fresh tomatoes, chitarra, mizithra, metaxa bisque.
Celery root purée, shishitso peppers, roasted baby carrots, citrus vinaigrette.
Grilled Mediterranean sea bass, light, lean and mild flavor, lemon, herb oil.
From the Land
Two double cut loin lamb chops, carrot puree, braised artichokes, house-made chimichurri.
Half-roasted chicken, lemon potatoes.
Wild mushrooms, Graviera sauce, black truffle.
Pan roasted breast, cauliflower purée, Brussel sprouts, chestnuts, golden raisins, pomegranates.
Served with roasted potatoes and Mavrodafni bordelaise sauce.
Broccolini, cherry tomatoes, spinach, garlic, Calabrian chili.
Braised short rib in Xinomavro wine, roasted eggplant, red pepper coulis, truffle béchamel.
Sides
Spinach, sea salt, and EVOO.
Sea salt, EVOO.
Roasted potatoes, sea salt, fresh herbs, EVOO.
Broccoli, sea salt, and EVOO.
Sea salt and oregano.
Desserts
Hand rolled pistachio baklava paired with vanilla gelato.
Velvety chocolate mousse layered with tart preserved sour cherries.
Pistachio cake layered with creamy mastiha and house-made whipped cream.
Rich and creamy cheesecake topped with strawberry coulis.
Chef’s daily selection of three seasonal scoops of gelato flavors.
Refreshing house-made sorbet with seasonal flavors: mango, lemon, and raspberry.
Choice of honey and walnuts or preserved cherries.
An elegant selection of locally fresh sourced seasonal fruits.
Signature Cocktails
Maestro Dobel Diamante, Skinos Mastiha, Grapefruit Soda, Salt Rim, Fresh Lime
Angel’s Envy, Grand Marnier, Mavrodaphne, Orange Bitters
Bacardi Superior, Passion Fruit, Lime, Agave
Vida Mezcal, Jalapeño, Agave, Fresh Lime
Grey Goose, Fig Jam, Fresh Lime
Stoli Cucumber, Mastiha Liqueur, Fresh Mint
Grey Goose, St-Germain, Lychee, Fresh Lemon
Herradura Silver, Skinos Mastiha Liqueur, Mint, Ginger Beer
Maestro Dobel Diamante, Ancho Reyes Liqueur, Fresh Lime, Agave
Wine Whites
By the Glass
Santorini, Greece
Tuscany, Italy
Rias Baixas, Spain
Loire, France
Russian River Valley, US
Wine Rose
By the Glass
Provence, France
Peloponnese, Greece
Wine Red
By the Glass
Oregon, US
Macedonia, Greece
Thessaloniki, Greece
California, US
Rioja, Spain
Wine Bubbles
By the Glass
Veneto, Italy